I had lots of potatoes and kale left over and wanted to do something different than soup to use them up. I found this great recipe for a galette. I had tried making a galette years ago, but it hadn’t turned out well so didn’t try again. This recipe is very tasty because you add a bit of curry seasoning to the kale. Admittedly, I did overcook it a bit but the taste was fine even if some of the potatoes that were on top got a bit dried out. I was concerned about not cooking the potatoes enough Continue reading
I had a green cabbage sitting in my fridge, leftover from a recent food bag delivery, and couldn’t come up with anything interesting to make. My Norwegian husband was getting over a cold and was craving comfort food, so I decided to make surkål for him. Literally translated it means sour cabbage, but it has a sweet and sour taste to it given the combination of sugar and vinegar. It is always a challenge attempting something that has normally been made by your spouse’s Continue reading
The Food and Agriculture Organization of the UN estimates that 30% of food produced ends up as waste. And the further food travels, the more waste. Personally my goal is not to waste any of my food bag and so far, so good! Okay, a few radishes may have ended up in the organic waste. I tried to find ways to use them but I really don’t like them.
The sun is shining and my allergies are starting which must mean that Spring is on the way. I am looking forward to fresh greens in my weekly food / CSA bag and a greater variety of vegetables. So in preparation, I have been trying to clean out the food cupboards and this week aimed at using up the potatoes and onions that I have been stockpiling. I found a recipe for Potato and Onion Soup and was initially worried that it would be boring. Obviously, the flavours are going to be subtle, but I thought this one was quite tasty. I served my soup hot so it is still called potato and onion soup (I could also have used leeks but didn’t have), but if I had served it cold it would be vichyssoise. That certainly sounds fancier, but Continue reading
The Food and Agriculture Organization of the UN estimates that 1/3 of all food produced is wasted. That is a tremendous amount and places a lot of strain on land and water that is used unnecessarily, in addition to other resources wasted in growing, processing, packaging, transporting, and marketing that food. One of the reasons I like supporting locally grown food is the closer the food is, the less likely there will be waste along the way.
So what can we do about it on an individual level? Continue reading
With the seemingly endless winter, a lot of my cooking over the past few months has been favouring warm, comfort foods that stick to your ribs. Today’s dish is no exception as I found a recipe that plays on the classic sausages and mashed potatoes which is something my husband, in particular, always loves. A recipe on Martha Stewart’s website caught my eye, so I decided to try Cider Glazed Sausages with Butternut Mash. The apple cider glaze seemed like a great addition Continue reading
I thought this video was an interesting overview of the economic impact of buying imported food. Certainly cost and convenience drive a lot of buying decisions that people make, but it is important to understand where our food originates and how selecting local versus imported products can help our economy.
The Ontario Table (ontariotable.com) estimated that “if every household in Ontario spent just $10 of their grocery budget on local foods each week, there would be a $2.4 billion dollar influx into the provincial economy each year”. A simple change in habits can make that happen and it can easily be done. As it suggests in the video, simply pay more attention next time you are in the grocery store. Do you select the apples from Canada or the U.S.? In winter, do you try the local root vegetables (parsnips, rutabagas, etc) for an inexpensive change rather than the imported peppers or asparagus? Or better yet, visit a winter farmers’ market once a month and even more frequently in summer when there is a greater range of local produce.
Small changes can have a big impact. Just a thought.