Sometimes, amazing things—like penicillin, Viagra, potato chips, and the microwave—are created entirely by accident. As everyone's favourite fuzzy-haired painter, Bob Ross, says, "There are no mistakes, only happy accidents." That may or may not be a completely true statement, but this dish, full of gorgeous roasted vegetables and zestiness, was created by accident, and it was indeed a happy one.
When I was a swinging single girl, I used to eat the following things for dinner on a rotating basis: instant rice with steamed broccoli, popcorn, and pasta with jarred sauce. Regardless of the brand I purchased, the sauce never had quite the right flavour for me—it was always too sweet or too garlicky, too bland or too bloat-inducing. I wasn't much of a cook back then (obviously), so I didn't know how easy it can be to make a basic tomato sauce.
It seems whenever I turn on the news these days, the first story is about the frigidly cold weather, followed by advice on staying warm. When the wind chill factor dips below minus thirty, there is not much that can tempt me to leave the warmth of my house, even if the fridge is almost empty and the cupboards are nearly bare.
Here's the situation—you are just about to slide a perfectly prepped roast beef into the oven when your child announces, "I don't want to eat meat anymore." You wonder how in the world you are going to make dinner in su
We can only eat so much peppermint bark and gingersnaps before we realize that our non-elastic waisted pants are threatening to cut us in half and we are experiencing strange post-sugar-crash-lethargy, and by "we" I am referring to myself and my current outfit of stretchy yoga pants.
It’s been an unseasonably warm September where I live, and I’m desperately holding on to the last vestiges of summer. In other words, we have been barbequing a lot around here! The boys have been eating a lot of grilled steaks and pork chops; I made this eggplant dish for myself, so as to not be left out of the barbeque festivities.
Question: when a person has fifteen pounds of tomatoes at her disposal, and she's made salsa and salads and even more salads and she still has a largesse of tomatoes that are rapidly becoming very, very ripe,
Granola is one of the most versatile breakfast foods around; it goes well with any fruit, it can be eaten with yogurt or milk, it can be an ingredient in baked goods, or it can be simply enjoyed as-is. The word granola can conjure up images of hippies and the “health food movement” of the 1960s, when eating something other than sugar-infused packaged cereal was considered a radical departure from mainstream breakfasts.
If I could eat only one thing for the rest of my life, it would be this Greek salad. It is my number one favourite food. When I was pregnant with my second child, I ate this several times a week. These days it is merely a weekly treat, the Friday night meal I look forward to. It has replaced popcorn as my “no one else is home, it’s just me” dinner.
Watermelon is such a classic summer snack, isn’t it? It’s the fruit of choice for picnics and soccer games; for me, it evokes nostalgic images of childhood and summer, along with ice cream trucks and playing in the sprinkler. A sweet juicy slice of watermelon goes with a hot summer day like a steaming cup of cocoa goes with a frosty day in January. But did you know watermelon also goes beautifully — incongruously enough — with feta cheese and mint?
