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{seriously obsessed with spices}

5 Feb

everyone knows i love to cook.

for the most part, i keep it super simple when making meals. and my philosophy is :

quality in = quality out.

in other words – if you start with good ingredients, you generally end with a good meal…

i have only recently begun experimenting with spices in my cooking. i have been collecting spice jars over the last few years, as i was gypsy-ing around the country… and when i settled in a place i feel at home in, i felt super excited to finally display my spice jars.

i received these cool 3-tiered bamboo spice racks as a christmas gift, and i was so eager to get my spice jars out of the cabinet and onto the counter.

it’s the little things, right?!

something about seeing this beautiful rainbow collection of spices just makes me feel so happy inside. and it’s really been fun to experiment with the different aromas/flavours.

of course, in true audrey michelle form, i alphabetized my spices.

here’s what is in my collection :

  • some kind of awesome spice my friend brought me from argentina 
  • all-spice
  • bay leaves
  • celery seed
  • chives
  • cilantro {homegrown and dried}
  • cinnamon
  • comfrey
  • coriander 
  • cumin
  • curry powder
  • dill {homegrown and dried}
  • garlic
  • ginger
  • herbs de province 
  • kelp 
  • lemon peel 
  • marjoram 
  • nutmeg
  • old bay seasoning (can’t live without it)
  • onion
  • oregano 
  • parsley
  • paprika
  • pickling spices
  • rosemary
  • sage
  • sesame seed (black)
  • salt (black)
  • tarragon (LOVE THIS STUFF!)
  • turmeric
  • saffron 
  • vanilla 

 

 

 

 

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{foodie friday : vegetarian buffalo cauliflower bites}

2 Feb

i kind of made these by accident… as in, i-got-super-hungry-and-didn’t-have-much-in-the-fridge-to-eat-but-got-creative-and made-these-buffalo-cauliflower-bites-which-accidentally-turned-out-to-be-ahhhmazing!

…and so i just had to share the recipe. these {veggie} buffalo cauliflower bites would make a great game-day snack for superbowl sunday! and they are a great vegetarian alternative to the classic buffalo wing. {i would devour both!}

i was inspired to make this dish because i was scrolling through instagram and spotted a recipe for cauliflower florets that were battered & fried, and served with buffalo sauce and ranch – like a chicken wing! and i was thinking, “that’s probably sooooo delicious!” 

then i remembered that i had frozen riced cauliflower, and i created my own version based on what i had in the fridge…

very simple ingredients : 

  • frozen riced cauliflower
  • chopped celery hearts
  • buffalo sauce {i opt for franks!}
  • ranch dressing {i use brianna’s!}

i began by chopping the celery into approximately 1-inch pieces…

next, i sautéed the cauliflower with a little butter over medium to high heat, adding a little water as i went along to soften the cauliflower a bit more…

then, i added in some buffalo sauce to taste, and cooked until almost al dente…

finally, i scooped some of the cauliflower mixture into the celery bites and drizzled a little ranch dressing on top. it can be a little messy, but that’s what buffalo sauce is all about, right?! 😉

these little buffalo cauliflower bites are soooooo yummy and i will definitely be making them on game-day! it’s always funny to me when i cook something on the fly and it turns out to be my new favourite thing ever.

this was one of those recipes. 🙂


by the way, i didn’t watch one single football game this season, and i could care less about the patriots or the eagles… but it should still be a fun day full of snacks and silliness!

{what’s in my refrigerator}

28 Jan

on sundays i like to do my meal-prepping for the week. i have lots of containers and jars for storing my dry goods as well as my make-ahead meals.

here’s what i created to eat last week :

  • raw spinach salad
  • hard-boiled eggs
  • sautéed veggies for an asian-inspired dish
  • blanched broccoli
  • citrus baked salmon
  • roasted garlic israeli cous-cous
  • my famous mashed potatoes
  • raw celery sticks
  • curried lentils with ham and veggies
  • sauerkraut (not homemade)
  • garlic dill pickles (homegrown and homemade)
  • roasted tomato soup
  • homemade beef bone broth 
  • potstickers (to go with asian dish)
  • turmeric tea w/ coconut milk

do you like to make your meals ahead of time? batch-cooking has been something i’ve adopted into my lifestyle over the last few years and it’s really helped me save money and keep my diet in check.

{homemade relish with my homegrown cucumbers!}

11 Jul

so, as i mentioned in my last blog – i have harvested well over 200 cucumbers this year from my garden! i wish i would’ve been weighing my harvests, to get more of an idea of yields. however, looking back through the fotos i snapped every time i harvest – it’s safe to say that number is pretty accurate. crazy, right?

anyway, on top of sharing my harvests with neighbors, and consuming a cucumber a day, i also enjoy making pickles and relish with my cucumbers! that’s why i specifically grow the pickling cucumbers. that, and i just think they taste better.

i will share my pickle recipe soon, but for now i want to share this super yummy relish recipe that a good friend of mine passed along to me last year. i love it because it’s very simple and does not have added sugar. the only sweetener is honey and i think it is so well-balanced in flavour. i love add my relish to egg salad or tuna salad. it’s also just good right out of the jar!

homemade pickle relish recipe : 

  • 1.5 pounds {pickling} cucumbers, finely diced {mine was homegrown}
  • 1 small onion, finely diced
  • 1 green bell pepper, finely diced
  • 1.5 cup distilled white vinegar
  • 6 tbsp honey
  • 1/4 cup chopped fresh dill {mine was homegrown! 🙂}
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp kosher salt {i used himalayan pink salt}
  • 1 tsp celery ceeds
  • 1.5 cornstarch

directions : 

  • in large saucepan, combine all ingredients except cornstarch. simmer over medium-high head until vegetables are tender – about 8-10 minutes.
  • in small bowl, whisk together cornstarch and 2-3 tbsp of the cooking liquid until smooth. add to pan and let cook another 3-5 minutes. cool.
  • use canning method to preserve, or store in airtight container, chilled, up to 1 month. also freezes well.

i made a lot more than what is pictured – this jar i gave to my neighbours. 🙂

i also tasted mine before adding the cornstarch. if i needed to increase any of the ingredients, i did. i think i added a little extra honey and vinegar to mine because i had a little more than 1.5 pounds of cucumbers. the key is to start with small amounts… you can always add more. i love the colour it turns out – that’s largely due to the turmeric.

i hope you enjoy this recipe and please do let me know if you ever try it out!

thanks for reading! 🙂

 

{saturdays in the garden : volume seven}

8 Jul

just a little update on the garden… my posts are not in “real time,” as it were… i’m several weeks behind in keeping up with what’s going on, currently.

for example, most of what you see in the following fotos, has been pulled from my plot. we are straight up in the heat of summer here in NC, and my tomatoes are just about all that remain. i pulled up all my broccoli, because i didn’t get it in the ground soon enough and it never formed a head. i harvested one beautiful cabbage that i’m currently making sauerkraut with. my cilantro is done… as is my dill and basil, but i planted more of both. i pulled my kale and planted arugula in its place. and my cucumbers are on their last limb, but i must’ve harvested around 200 of them this season. i have pickles for days! 😉

july will be focused on tomatoes. then in mid august, i will plant more cabbage and cucumbers and perhaps try again for more peas later in the month or toward september. i really enjoy making {and eating} sauerkraut, so i intend to plant a lot more cabbage for fall.

meanwhile, here are some pics of what late may/june were like in my plot :

so pretty and ALIVE!

still fascinated by pea tendrils… and i made lots of pesto with my basil!

oh kale, yeah!

harvest!

my beautiful cabbage! Continue reading

{foodie friday : the teeniest strawberry}

9 Jun

actually, the teeniest strawberries probably grow wild in our back yard…

but i don’t think these are edible… 😉

{portrait of an egg}

17 May

farm fresh eggs are just so beautiful! and they are so much more nutrient-dense than store-bought eggs!


 

i hope to have backyard chickens one day in the near future!

i just love all the colours!

and the flavour can’t be matched! farm fresh is the best!

i just love the variety… eat the rainbow!

 

#eggportraits

 

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