Lately, I have really not been feeling breakfast foods. I mean, I would gladly eat fried eggs every morning. Or pancakes. Or waffles. But on the average day, none of that breakfast deliciousness is happening, mostly because I do want some remnant of a nutritionally-balanced breakfast. And right now, I just can’t stomach cereal or oatmeal. So, for breakfast recently, I’ve been drinking protein shakes most of the time because I don’t want to think about solid food in the morning. (And, yes, drinking my breakfast is also starting to get old pretty quickly.)
What I don’t have a problem with in the morning is eating “dinner” food. I sometimes just eat my dinner leftovers for breakfast, because I would rather eat broccoli first thing than toast.
I’ve been making shakshuka for a while now. I’m not sure where I originally found the recipe, but this is the version that I’ve tweaked to my taste. Shakshuka is a Middle Eastern/North African dish consisting of poached eggs in a tomato-y, peppery sauce sauce. Continue reading
A few weeks ago, Piero and I went on a wild goose chase for a carbon steel wok. We have a non-stick one, but they’re just not the same! For a proper stir-fry, you need a wok that can get really hot. As in, frighteningly hot. Guaranteed-to-set-off-the-smoke-alarm-every-time hot.
We looked everywhere – kitchen stores, department stores, even a Chinese restaurant supply store out in Markham. But to no avail. Defeat seemed imminent. But then, wandering down an aisle in Walmart in search of something else entirely, lo and behold, there it was. A genuine carbon steel wok. (I know, our lives are pretty exciting.) (Also, this is why Walmart is taking over the world.)
Our search was totally worth it. The shrimp cooked in the wok for this recipe were amazing! And they were only flavoured with salt and pepper. The carbon steel gives food a singed taste that is kind of indescribable and 100% delicious. Continue reading
As you will be quick to realize if you follow this blog, I’m vegetarian. Well, I eat fish and seafood. But I try to avoid calling myself a “pescetarian” because it confuses people. They think it’s like Anglican or something.
Labels aside, I do not eat meat in any form. As a general rule, though, I’m not a huge fan of “meat substitutes.” Veggie dogs? Bleh. Tofurky? Gross. (I will admit, I have a thing for Tofurky brand “bacon” though. That stuff is good.)
But I do like recipes that substitute meat without imitating it. This recipe is one of those. The spinach balls aren’t trying to taste like meatballs, but they are a yummy veggie alternative to the meaty version of spaghetti. Continue reading