Ok, things have been a bit crazy lately. Mainly because I have been all over the place – I took separate trips to Ottawa, Chicago, and Detroit in 3.5 weeks. But it’s been amazing!
I’m trying to get back into my regular cooking routine, but in the meantime, y’all are going to get some random old recipes that I have had sitting here as drafts FOREVER. You don’t get any fun commentary about the recipe for now, ok? Just ingredients and instructions.
Deal with it. Now go cook some cabbage.
So… excuse the slight hiatus on Project Yum. For the past couple of week, I’ve been trying to figure out what I want to do with this ole blog. I had originally started the blog for a course I was taking, which has now ended. I intend to keep blogging, because I cook anyway, so I might as well take pretty pictures of my food to share with youse guys.
In some respects, it’s quite easy to keep food blogging, because I like cooking and photographing my food is fun! I ultimately find it hardest to write about the food I make. So, I have a huge backlog of photographed recipes on my computer that I just haven’t gotten around to posting yet.
And the difficulty with this delay in posting is that I start to forget what I made. I remember making this risotto, but it was… a month ago? More? I’m not sure. So, adding in the details to the recipe start to get more challenging. I need to start making notes about the recipe right after cooking, even if I don’t create an actual post right away. (I’m, like, 90% sure that the recipe below is accurate… I think. Ha! Cook at your own risk.) Continue reading
I may have accidentally made food for an army on Sunday. I’m home alone for the week, and so to give myself something to do, I planned some pretty extensive cooking on the weekend. In the process, I may have ended up preparing food for 20 people.
I started with this awesome soup: roasted carrot, parsnip, sweet potato, butternut squash, and leek. All blended together and topped with steaming herbed dumplings. (This may sound pretty autumnal for April, but I never claimed that this recipe blog was seasonal, ok?) Continue reading
After the Italian authenticity of my last recipe, I’m allowed to slightly falter on the authentic Italian front, OK? And especially to falter in a delicious, cheesy, gluten-free, and veggie-filled way.
I’ve seen recipes for different veggie-crust pizzas dozens of times, and was always pretty intrigued. Remember, I’m a huge fan of hidden veggies. And eliminating the traditional crust from a pizza makes it an easy GF alternative. PLUS, to make sure the crust holds together, you just add a ton of cheese. I’m sold.
This was one of those recipes that Piero basically refused to eat. Not because it wasn’t good, but because the audacity of this dish to call itself “pizza” offended him. Also, he’s off to Italy in a few days, so he’s been on a pizza fast. He’s getting all the sub-par Canadian pizza out of his system to make way for the Real Deal.
Quinoa is, like, good for you. You should, like, eat it.
Especially if it is mixed with Mediterranean spices and veggies and topped with melted feta cheese. I saw this recipe on Pinterest, and I was totally drooling over the prospect. I try to incorporate quinoa into my diet as much as possible, because it’s so packed with nutrients and protein. But quinoa is one of those foods that needs a little bit of work to taste good.
This recipe makes that “little bit of work” super simple – you cook the quinoa, then mix it together with the spices and veggies, blend together a cheese sauce to pour on top, and bake until it’s all melty and delicious. It makes a really good vegetarian side dish, or even could be served as a main. Continue reading