What is this winter hellscape that continues to follow me from city to city? I’ve been trying to lose it since I left the last of my long five Ottawa winters in 2010. Continue reading Roasted Beet and Dill Soup (Low Carb, Vegetarian)
Sometimes I get so carried away in creating such complex soup recipes that I forget to include the easier ones I’ve tried out that require few ingredients and little time. Continue reading Simple Cream of Celery Soup (Low Carb, Vegetarian)
After more than a year of blogging about soups and experiencing the many frustrations of using an upright blender, I have finally got my hands on an immersion blender.
It’s about time, no? Continue reading Spicy Cauliflower and Jalapeño Soup (Low Carb, Vegetarian)
I think the winter may be starting to wear on me. I’ve been feeling a little uninspired and not as much up to cooking as I usually am. I find myself eating ingredients or parts of meals for lunches and dinners. Eating an avocado, a tomato, and fistfuls of arugula separately rather than putting it together to make a salad. I’ll get back into it eventually, but there is still so much winter left and February is always the toughest to get through. Continue reading Roasted Eggplant Burgers (Low Carb, Vegan)
I’ve been suffering from a cold for about 5 weeks now. It’s been so long since I could breathe through my nose that I’m starting to forget what that feels like. Of course this also means that my sense of taste is completely off. I’ve had to step up my flavour game in a big way because I want to remember what food tastes like. Continue reading Red Onion and Fennel Soup with Gruyere (Low Carb, Vegetarian)
I had some leftover turnips from my White Wine Pork and Turnip Stew so I decided to grate them up and make some fritters, since the turnips had proven to be relatively worthy of a potato replacement in the stew. Continue reading Green Onion Turnip Fritters (Low Carb, Vegan)
Making a stock is always a great way to use up any leftover vegetables you have hanging around your kitchen. Any peelings, stems, or skins you would normally discard of can be kept in the freezer and used at a later time in a stock. Alternatively, you could make the stock right away and freeze it until it’s needed. Continue reading Simple Homemade Vegetable Stock