Tag Archives: eating

{brunch!}

30 Jul

a perfect cortado paired with a yummy nutella crepe.

nom nom!

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{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! 🙂

 

{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

 

{st. paddy’s day dinner!}

17 Mar

i tried my hand at making my own corned beef and cabbage dinner for saint patrick’s day this year. i chose to just kept it simple with some pickling spices and brown sugar for my brine. i purchased the {grass-fed} brisket at the farmers market; it was close to 6 pounds.

perfect for plenty of leftovers.

there are so many methods and recipes out there, and after tons of research, i decided to do a simple 3-day brine {it was all the time i had anyway} and boil the meat on the stovetop, which is apparently how a traditional new england dinner is prepared.

i brought my brine to a simmer for about a half hour, then let it cool and refrigerated it for a couple of hours, until it was nice and chilled.

when ready, i poured the mixture into a brining bag with the brisket and immediately stuck it in the fridge to begin soaking up the flavour. i wish i would’ve prepared for more time, but as it was, i brined this for just under 72-hours.

to cook, i emptied the brine, rinsed off the meat, and stuck in a huge stock pot of water {enough to cover plus 1 inch} to simmer for about 30 minutes. then i drained, refilled the pot with water and brought to a simmer again, cooking for about 3 hours until tender. i added in my potatoes and carrots about an hour before finishing, and then tossed in some cabbage near the end.

stpaddysday-8

it came out pretty yummy, overall. i served it with some irish soda bread… that i did NOT make, since i’m a lousy baker. my family seemed to really enjoy this method. i liked it because it was simple and i only had to use the one stock pot. it got me thinking about the history of the dish and how “back in the day” most families probably only owned one stock pot, anyway. so it makes sense that they would cook everything as simple as possible.

i will say, i think a longer brining process would’ve added more flavour, but i as i said, i only had a little under 3 days. the meat was still nice and tender and moist, but in my opinion, it could’ve had more of the “corned beef” flavour. i also chose not to add in the preservatives that make it create that pink colour.

overall i was very pleased with this st. patrick’s day meal. it was fun to make, and next year i’ll experiment with more time.

i hope you all had a nice day.

slainte!

{first asparagus of the season}

9 Mar

asparagus

fresh from the farmer’s market! 🙂

looking at the different shapes of this asparagus, had me thinking similar to when i looked at all those cool seashells

i love asparagus so much and i only eat it when it’s in season.

did you know that asparagus is loaded with fiber and actually aids in cleansing our gut and also offers awesome detoxifying benefits? i think that’s so cool, considering it is in season in spring and that is a perfect time to prep our bodies for cleansing and switching gears to lighter foods. furthermore, asparagus is a natural diuretic… which may be TMI, but hey, it’s just a fact.


on a different note – i’m so ready for the time change and gaining more evening light! i am so super excited to start a garden this year!!

 

{dehydrated baby bananas}

2 Mar

bananas-web

whenever i notice any kind of produce is starting to lose its freshness, such as these adorable baby bananas, i know it’s time to bust out the dehydrator.

bananafaces

banana faces 🙂

bananas-web-4bananas-web-3

banana chips make for some great snacks!!

i also love to throw them in smoothies, as an alternative to frozen or fresh ones.


do you use a dehydrator? what are some of your favourite things to dehydrate? 

 

 

{pan-seared wild-caught salmon}

13 Feb

]salmonsalmon-2

i love salmon! and although it’s not in season just yet, i try to eat it at least twice a month, but ideally i would like to get back to consuming it once a week or more. it’s full of omega 3 fatty acids and healthy lean protein. this particular wild-caught salmon filet was hand-delivered to me by an alaskan fisherman! 🙂

my favourite way to prepare salmon is to pan-sear it. don’t be intimidated, it’s a very easy method.

i simply sprinkle my salmon filet{s} with a little S&P and squeeze a little lemon juice over it, as well.

then, start with a medium-high heat skillet coated with a little olive oil, and place salmon filet in skin-side up. cook for 4-5 minutes, then flip over and finish with skin-side down, another 4-5 minutes. cooking it this way usually allows for the filet to come up easily off the skin when serving. i like to serve mine over a bed of greens or a simple couscous recipe.

bon appetite! 

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