[ what I ate ] Brown Rice Mushroom Risotto

Brown Rice Mushroom Risotto

I know you can’t really make risotto with brown rice but I was wanting to try a slightly healthier take on it. I riffed off of this recipe at VegWeb eliminating the asparagus and subbing in brown rice. I had to add a lot more than two cups of stock – more like 4 or 5. And it took a loooooong time to cook (not judiciously keeping track but an hour maybe?). But it did work. The final result is much creamier than regular rice and it’s not just because of the parmesan! All that stirring did work some magic. This was rich and delicious and totally satisfying. But in all honesty it was so much work that I probably won’t be bothered with the brown rice part again. Arborio only from now on! Still I count this one among my positive culinary adventures. If you are a strict health nut this is a great way to satisfy that risotto craving.

Food Links

The Savory

Chilaquiles [ Spoon Fork Bacon ]

The best tomato sauce ever [ Cup of Jo ]

Sweet potato and quinoa salad [ Poppytalk ]

Rolled omelet [ Martha Stewart ]

Pickled carrots [ House of Brinson ]

The Sweet

Nutella banana bread [ Oleana ]

Birthday cake cookies [ Spearmint Baby ]

Coconut banana fritters [ The Kitchn ]

Date cupcakes with butterscotch chocolate chip frosting [ Eat Live Run ]

Vegan no bake peanut butter squares [ Damy Health ]

Bon appetit!

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{ what I ate } Pad Thai

Pad Thai

Pad Thai is definitely a treat around these parts. We both love Thai food (a given, since we have been to Thailand twice) but it’s not very often that I will feel like having what is essentially a big bowl of noodles for dinner. But every so often I will give into the cravings and go through the effort of making my own. And it really is so worth it – even some “Thai” restaurants around here can’t make it like this. (Ketchup is not a replacement for tamarind!)  Not to say that it’s difficult – it actually isn’t – but there is a certain art to pad thai making that takes a few attempts to get right.

I have been using this recipe – Chez Pim’s Pad Thai for Beginners – for a few years now and I love the results I get from it. It’s also a great read about the finer points of Pad Thai and Thai food in general even if you aren’t planning on actually cooking anything. It’s also easy to adapt if you are a vegetarian like me. We always make my veggie version first and then do my husband’s chicken version, so everyone is satisfied. I also added some vegetables in along with the tofu to make it a little healthier (Chinese cabbage and red peppers) and they worked really well without changing the overall pad thai-ness of it all. If you are feeling shy, this recipe really does make a great introduction to Thai.

Food Links

A sampling of the yummy things from across the web that caught my eye this week:

The Savory

Roasted tomato soup with broiled cheddar { Smitten Kitchen }

Pumpkin and pine nuts sage orzo risotto { Create Live Blog }

Oven fried onion rings { Zoom Yummy }

Roasted butternut squash risotto { Centsational Girl }

Gnoochi with squash and kale { Shelterrific }

The Sweet

Salted caramel hot chocolate { A Beautiful Mess }

Cinnamon swirl bread { The Kitchn }

Spiced sweet potato biscuits { Leanne Bakes }

Pumpkin cinammon roll pancakes { Recipe Girl }

Doughnut pudding { Leite’s Culinaria }

Bon appetit!

If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.

{ what I ate } Penne with Ricotta and Pine Nuts

Penne with Ricotta and Pine Nuts

Some weeks I just don’t have the energy or foresight to make something totally inspired in the kitchen. I’m sure you all understand. I still get in there and cook, but the results aren’t exactly blog-worthy. Without prior planning my meals fall into a somewhat boring routine. Which might explain how I found myself in the grocery store sorting through recipes on my iPhone. Luckily I found this delicious and simple recipe by good old Martha Stewart. (That Everyday Food app is a lifesaver in situations like this!)

I halved the recipe and it was perfect for a night where I was cooking for one. I love a simple pasta dish and this checked all the boxes: easy, healthy (I used whole wheat pasta) and delicious. It has nicely balanced flavours (especially when you are generous with the parmesan like I am) and the toasted pine nuts add a nutty touch of texture. A perfect meal for the beginnings of fall.

Food Links

A sampling of the yummy things from across the web that caught my eye this week:

The Savory

Lasagna cups { Lauren’s Latest }

Artichoke biscuit bread { Circle B Kitchen }

Vegan dumplings { Calm Mind Busy Body }

White cheddar rosemary scones { Eat Live Run }

Grilled artichokes { Camille Styles }

The Sweet

Peanut butter stuffed french toast { Crepes of Wrath }

Brownie sundae in a jar { A Beautiful Mess }

Clean eating applesauce muffins { Sometimes Sweet }

Peanut butter brownie cups { Bake or Break }

Sour cream coffee cake with cinnamon oat streusel { Eat Live Run }

Bon appetit!

If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.

{ what I ate } Skinny Baked Broccoli Mac and Cheese

Skinny Baked Broccoli Mac and Cheese

Okay I must admit – I really have no idea how “skinny” this dish actually is nor am I highly concerned about that. This broccoli mac and cheese recipe by SkinnyTaste just stood out to me just because it looks so good. And it totally was.

I mean look at that. Bliss!

I made this almost as suggested. I used more breadcrumbs that perscribed simply because I wanted to use them all up. I also added a touch of nutmeg and dry mustard to the white saucce – the two magic ingredients I usually add to homemade mac and cheese. They are very subtle flavour boosters so it’s hard to say what a difference this makes in the end (but I find myself unwilling to go without). I also substituted a bit of mozzarella and jalepeno monterey jack in for some of the cheddar. The more cheese the merrier I always say. And the delicious proof is in the pudding: my husband was asking for a bite before I could even put it in the oven. No need to mention the whole wheat pasta or the (sort of) minimal overall amount of cheese. It’s just plain yummy.

The Pizza Report

This week a riff on a classic: yellow squash, mushrooms, olives, red onion on hummus (no tomato sauce).

Food Links

A sampling of the yummy things from across the web that caught my eye this week:

The Savory

Potato and green bean salad with lemon miso dressing { Everybody Likes Sandwiches }

Grilled salad { Oh She Glows }

20 tricks for no knead bread { The Kitchn }

Spaghetti pomodoro with grilled tempeh { The PPK }

Lemon sauce pizza { Cathy Shambley }

The Sweet

The amped up $2 dessert { Luxirare }

Peach butter { Smitten Kitchen }

Pumpkin pie milkshake { A Beautiful Mess }

Chai tea s’mores{ DesignSponge }

Gluten free banana bread { Brunch at Saks }

Bon appetit!

If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.

{ what I ate } Chickpeas and Sweet Potato Dumplings

Chickpeas and Sweet Potato Dumplings

The weather definitely turned here this week. I can no longer ignore the piles of leaves that are appearingon the ground and I need to wear a jacket while out at night (and sometimes even during the day!). It’s definitely starting to feel like fall, which also means I am starting to take more interest in cooking up some comfort food. Goodbye salads and bbq – hello casseroles, pasta and soups!

I am embracing this new season in the kitchen and I wanted to kick things off with something both which was both comforting and nutritious. And when I saw this recipe for Chickpeas and Dumplings at Meals and Miles I was inspired to pretty much copy it outright. Meghann riffed off of this recipe by Whole Foods and so did I. It turned out fabulously well and totally hit the spot. Plus this is a really great and yummy way to use up all those veggies that are in season right now.

I loved the idea of sweet potato dumplings and they were delish! This one’s a keeper for sure.

Food Links

A sampling of the yummy things from across the web that caught my eye this week:

The Savory

Lemon risotto { Dear Ruby Jane }

Tomato, broccoli, mozzarella pasta casserole { The Kitchn }

Curry vegetable dragon bowl { Everybody Likes Sandwiches }

Roman fried artichokes { Williams Sonoma }

Farro roasted cauliflower salad { No Recipes }

The Sweet

Deep dish cookie pie { Chocolate Covered Katie }

Blueberry hand pies { Camille Styles }

Double chocolate cookies { A Cozy Kitchen }

Blueberry pie pancakes { Eat Live Run }

Coffee cake cookies { Bakers Royale }

Bon appetit!

If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.