This post is sponsored by Produce Made Simple. Last week I talked about what I learned from visiting a Canadian mushroom farm. I shared the 7 types of mushrooms that grow in Canada, and also spoke about their health benefits. One of the most popular mushrooms that are grown in Canada are called cremini mushrooms, which are the star of these cremini… View Post
Last week I spent a day hanging out with some blogger friends at the Blended Tour & Restaurant Launch Event, hosted by Mushrooms Canada and the Beef Farmers of Ontario. I learned a lot about where Canadian mushrooms and beef come from, and I want to share some of that with you today. Media tours are always fun, because they’re… View Post
I’m a frantic person by nature. I can’t help it – I’ve always been this way. Try as I might, I can’t quite seem to get my s*** together during the week. From Monday to Friday I’m rushing from one place to another, living in a chaotic mess. My meals are thrown together and eaten in front of my desk,… View Post
Once in a while, I feel like the universe just sends me what I need. Like the motivation to quit a terrible job, or an unexpected resource to help get me through a tough situation. This time, it was inspiration for healthy eating in the form of a book. Simple Green Suppers arrived on my doorstep a few weeks ago, just… View Post
Eggs Benedict has always been one of those dishes that I thought was too fussy to make at home. It was a special treat that I reserved for fancy brunches at restaurants, like the Windsor Arms Sunday brunch, and quite frankly it looked like too much work for breakfast at home. When you break the dish down though, it’s really… View Post
This post about for Trinidad macaroni pie has inadvertently become the perfect follow up to my last post, where I discussed cooking other people’s food. Macaroni pie is a popular Trinidadian baked pasta dish that is made up of macaroni, cheese, eggs, evaporated milk and seasonings. I grew up eating my mom’s sweet macaroni pie which is essentially a basic macaroni pie recipe, with… View Post
Late last year I found out that a fellow Canadian blogger was starting a tea subscription box company. I told myself I probably should ignore it – my love for subscription boxes has worn a hole in my wallet in the past. I’ve subscribed to Top Box, Ipsy and the Seasons box in the past, and while they’re fun, I often… View Post
For about a year or so I’ve been hearing a lot of talk about racism and cultural appropriation in the digital food media industry. It’s a controversial topic – one that I can see both sides of. That being said, I do have a strong opinion on the matter, especially when it comes to the concept of “cooking other people’s… View Post
Miso soup is one of my favourite dishes to order when I go out for Japanese food. It’s a simple dish – just broth with a sprinkling of green onions and tiny pieces of tofu. Yet, like a really good chicken soup, it’s both delicious and comforting. Comfort is something that I’m clinging to right now, because my year started… View Post
Miso is fermented soybean paste that is a staple ingredient in Japanese cooking. It has a consistency similar to peanut butter, and a strong, salty flavour (although low-salt varieties do exist). Miso is the main ingredient in Miso Soup, obviously. You can also add miso to sauces, marinades and dressings, or use it as a seasoning to add flavour to dishes. Miso… View Post
I’ve been wanting to recreate Chef Susur Lee’s signature dish, the Singaporean Style Slaw, since I first tried it in his restaurant. This was a few years ago, when I went to Lee restaurant with my mom and Mandy for Summerlicious. The three of us fell in love with the dish, with all of its varying textures and flavours (thanks… View Post
Taro root is a starchy vegetable, which is similar to a potato. It has a papery, fibrous skin and white flesh (sometimes flecked with purple, as in the photo above). Taro should never be eaten raw, as some varieties are toxic until you cook them. When cooked, it takes on a potato-like texture, with a slightly nutty and earthy flavour. Be sure… View Post
Umeboshi are pickled Japanese plums, which are used as a condiment in Japanese cuisine. To make umeboshi, Japanese plums, called Ume, are soaked in brine with red shiso leaves, which add flavour and a pinkish red colour. These pickled plums have a tart flavour and are also extremely salty! If you’re using umeboshi for the first time, be sure to… View Post
Pomelo is a giant citrus fruit that looks similar to grapefruit, but with a milder flavour. Like grapefruits, there are different varieties of pomelo that vary in shape, colour and flavour. Some pomelos are the size of a large grapefruit, while others are as large as a basketball! The flesh of a pomelo can range from light yellow to bright… View Post
This post is sponsored by the National Watermelon Promotion Board. Oh, Christmas. I am so not ready for you right now. Usually, I really enjoy the Christmas music on the radio, the bedazzled displays at the mall, and all of the general merry-ness that comes along with the holiday season. But lately I’ve been so busy with work that I haven’t… View Post