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Oh Snap! Sweet Pea Soup. Recently I made two sweet pea soups from Elina Fuhrman’s book Soupelina’s Soup Cleanse and they are both delicious!!

Oh Snap! Sweet Pea Soup

Elina is sharing one of them “Oh Snap” today! Thanks Elina! Sweet peas are now in season so definitely give this yum recipe a try. Over to Elina! Blog - Megan Huylo. Last week, I dedicated my entire Tasty Tuesday to pea recipes.

Blog - Megan Huylo

What can I say, I like peas. They seem to be one of those vegetables, though, that people either love or hate; there's no in between, right? Well, I happen to fall under the "LOVE" category and whipped up a heaping bowl of the little green orbs yesterday for lunch. I prepared them in my favorite way: with sautéed onion, miso, and fresh mint. The miso adds a slightly sweet, buttery richness and complements the natural sweetness of the peas. Serves 4 Ingredients 1 pound fresh raw peas 2 tablespoons olive oil.

Spring Pea and Ricotta Torte with Lemon and Mint. -Jenny We as a cooking people can agree to disagree about many things: are or are not dried chickpeas vastly superior to canned?

Spring Pea and Ricotta Torte with Lemon and Mint

Cornstarch as pudding stabilizer –- acceptable or Lucifer’s work? Just how long should the coffee sit in the French press? But on this we are certainly all in accord: when you present your spouse with their dinner, they should not bust out laughing. Pea, Fennel and Thyme Salad. Not eating meat means vegetables have to get more exciting, so I’ve been experimenting with new salad combinations and this was one of my favourites by far.

Pea, Fennel and Thyme Salad

The thyme infused fennel has the most wonderful texture: it’s marinade ensures a deliciously smooth surface while still maintaining the original crunch. Even better, the combination of olive oil, lime, peas and herbs also creates the most amazing flavor, which takes away all of its potential aniseed taste. It keeps for a while in the fridge and goes with everything, I’ve been devouring spoonfuls with bowls of quinoa, sweet potatoes and juicy cherry tomatoes, yum. The crunch really enhances every plate of deliciousness, adding a new, exciting element to an old favorite. Peas& burrata. Fresh Pea Salad with Ginger-Miso Vinaigrette. With its bright Asian dressing and crunchy cucumber and radish slices, this colorful salad is a wonderful warm-weather first course.

Fresh Pea Salad with Ginger-Miso Vinaigrette

It also keeps well, making it ideal for picnic fare or lunch the next day. Skip the blanching step if you’re using thawed frozen peas. Cook the fresh peas in boiling salted water until bright green and tender, about 2 minutes. Drain in a colander and rinse under cold water. Pat dry on a large kitchen towel. Meanwhile, put the lime juice, vinegar, miso, ginger, and sugar in a blender or food processor and blend to combine. In another medium bowl, toss the arugula with 2 Tbs. of the dressing, and then spread the arugula over the bottom of a large platter. Photo: Scott Phillips. Crushed peas with smoky sesame dressing. Green Pea Soup Recipe. I held off writing about this until I was fairly confident it was a sure thing.

Green Pea Soup Recipe

And now that I'm sitting here amongst towers of boxes, I think it is safe to say...we're moving. Just up the street though! Nothing too dramatic. HEMSLEY + HEMSLEY - healthy food and living. Introduction Traditional risotto rice is refined and starchy which can often leave you feeling bloated and heavy by the time you’ve finished eating.

HEMSLEY + HEMSLEY - healthy food and living

Texturally, quinoa seeds make an ideal substitute as well as adding a nutty flavour. As a bonus they are quicker to cook and add a good helping of protein to this dish - Italians please don’t be too annoyed, we know risotto means rice! Ideally, soak your quinoa the night before for better digestion and maximum nutrients, but if you can’t or don’t, don’t feel bad! Making the change to quinoa will be still be much better for you than rice – just make sure you rinse it well for a few minutes beforehand.

Spicy Curry Butternut Squash Hummus and Aloo Matar. I don’t know about you, but I’m cold.

Spicy Curry Butternut Squash Hummus and Aloo Matar

My fingers haven’t been a normal temperature since September. Yesterday, I decided I was going to be a tough Canadian girl and head outside for a run just after sunrise, despite the fact that it was only about –4C. If you know me, you may know that I don’t do cold very well. Bottom of the pot: A SWISS CHARD SEDUCTION - A SHRIMP AND QUINOA PAELLA - FUN FRIDAYS. It's not a graceful entrance.


We crash/bang/sing/stumble/dance/pontificate/drag/whine/laugh our way into the house. Backpacks hit the the floor with a thunderous clatter. Jackets are tossed in one direction - even though the coat hooks are at arms length - and at kid height. Two sets of shoes fly up and come crashing back down - briefly electrifying the room with a shower of sparkly lights. The strategically placed shoe cabinet looks on in dismay - hungry for its daily feed (we all know that our slightly OCD-inclined dad of the house will put them away). Girls! And so begins the ritual that is Fun Fridays. The girls are not yet old enough to have their calendars filled with all-consuming extra-curricular activities and social responsibilities.

With that laissez-faire spirit in mind I had also decided to join in on Fun Fridays. As the girls settle in to watch Wild Kratts and Doc McStuffins, I take the opportunity to retire to the study for a cocktail and my current obsession/read. Salt. A Fresh Start. . . and 2008′s Last (Food-Related) Hurrah. [Potato-Kale Curry] First, and most importantly: Happy 2009, everyone!

A Fresh Start. . . and 2008′s Last (Food-Related) Hurrah

Thank you all so much for your wonderful comments and good wishes for the new year. I can’t even begin to express how much I appreciate them all and how much blogging has brought into my life. But by far, the best part is you–readers and other bloggers. Sugar Snap Pea Maple Nut Salad. In a Snap! Shiny bright green sugar snap peas. They had been catching my eye in the produce section of Whole Foods for a while now, but I never decided to plop them in my shopping cart - until now.

Samosa-stuffed twice-baked potatoes. It’s been raining a lot lately. Usually this is something I like a lot this time of year. Summer rain brings me back to when I was a kid — when, during the warm months of June, July, and August, my sister and I pretty much lived in our backyard swimming pool. When the rain would come, we would run around the pool area, grab all the towels that had been hung up to dry, and head indoors to wait it out, our suits and hair still wet, our pruned feet leaving little puddles of water all over the kitchen floor.

At the front of the house, there was a big, heavy door with one of those fancy brass knockers, and that door opened into a foyer. We almost never used that door or that foyer, always opting to enter the house through the door closest to the driveway. White Bean Salad with Peas and Mint. Intro.