Seared Cabbage with White Beans and Potatoes

Seared Cabbage with White Beans and Potatoes | Project Yum
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.

Continue reading

Brussels Sprout, Broad Bean & Leek Risotto

Brussels Sprout, Broad Bean & Leek Risotto | Project Yum

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

Roasted Vegetable Soup with Herbed Dumplings

Roasted Vegetable Soup with Herbed Dumplings | Project Yum

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

Zucchini Crust Pizza

Zucchini Crust Pizza | Project YumAfter 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.

Continue reading

Farinata di Ceci

Farinata di Ceci | Project Yum

When I hear “chickpea flour,” I instantly think of weird vegan baked goods, like chickpea brownies or other abominations. I have so much respect for vegans and GF folks, but I do not know how they stomach legume-filled baked goods! I just feel like there are other alternatives.

As an aside, I have a good friend (who shall remain unnamed) who once arrived at a meeting too late to hear that the treats being passed around were, in fact, chickpea brownies. Enthusiastic about the chocolatey treat, she took a big bite only to discover her error. She spent the rest of the meeting subtly holding spat-out chickpea brownie mush in her hand. Who can blame her, really?

Ok, so back to the point… chickpea flour: it’s not purely evil. (And I understand, it’s actually chickpeas themselves, not chickpea flour used as a baking substitute in vegan recipes.) Continue reading