BNJMN

If you squint a little, it looks like the Moon A new vegetable that I've never cooked before appeared in this week's food box : callaloo. It's a hearty green from the Caribbean that seems to be not unlike spinach. But bigger. Stronger. More powerful. Jamaican Popeye are this to grow big and and attract women named after oils. Coco perhaps. Wanting to use it at its peak, I found a recipe for quiche . I've never made a quiche before. I don't even really eat quiches. Store-bought ones taste flat and are overpowered by onion. Homemade ones... I almost never come across. Until now! This was a Jamaican-inspired quiche. I guess what makes it so is the all-spice, another thing that's in the kitchen that I've never used. Interesting... I wouldn't be opposed to kicking up the spice in a future quiche, maybe with a scotch bonnet pepper to complete the theme. It was pretty savoury and paired well with a garden salad. Blind bake and cool a crust , whet

Simple My wife, Melanie has just finished teaching a summer school course! She's tired. I'm tired. Dinner tonight was designed to be fast and to use up some ingredients that have been piling up in the fridge thanks to this week's Foster Family Farm food box (and last week's to be fair). We had two heads of lettuce this week, along with more beets, radishes, and carrots. Last week's cucumber was also looking to be used quickly. So why not blend everything with he last of the celery? Oh, celery! It's been anywhere between $5 and $8 all year, mirroring the olden days when it was so celebrated and exclusive that there were special celery vases that people would use to display them to flaunt to their envious dinner guests. True story. I jumped on a stalk when I saw them for $2.99. Yes, I was so excited that I took a picture I don't like radishes, but Melanie does. We have so many now that I may as well try to carve them into roses and other orn

It's got more bite than it appears What to do with oodles of zucchini? I bought some a week ago and I needed to use them straight away. My solution? Noodle them up! I don't have a fancy spiralizer, so I have to use this julienne attachment on my mandoline. Works ok! This dish was surprisingly easy and came together in very little time. I initially didn't make enough noodle concoction – zucchinis really do shrink when cooked. I've adjusted how I made this to make for 4 generous portions, or enough for dinner tonight and lunch tomorrow. This packed quite a bit of flavour and I didn't need a lot to feel full. It can easily be made without the chow mien noodles or flour, but they respectively add structure to the dish and a thickness to the sauce. A side of Chinese greens would probably balance out the plate! Season chicken thighs with Salt Pepper Poultry seasoning, and Harissa seasoning Grill on barbecue until cooked. While this is grilling away, sa

Such Bulk, Much Barn I've been to three different Bulk Barn locations a total of four times in the last two to three weeks. They newer store design with Black walls and bold images of naked products is much nicer than the differently bold red and yellow look. It's actually so much fun seeing just all the different products they stock and that you can get, especially beyond the many section, which let's face it, is where I spent most of my time historically. I love that they are pushing the bring-your-own-container philosophy. It makes shopping much more fun and stocking the pantry much easier. Or, in this picture, stocking my snack station on my work desk. Hopefully it lasts me a bit. No promises. I was inspired recently by Food YouTube to, when baking cookies, use chocolate wafers instead of chocolate chips. This made a huge difference in the cookie batches that I've made more recently. At Bulk Barn, the chocolate wafers (item 1809) were pretty good, but the

Pair a' bowl Every Tuesday, we get a food box from Foster's Family Farm , as part of their community-supported agriculture. It's a pretty useful set-up where we fund the farm before their growing season kicks into high gear, and in exchange, we get boxes of (mostly) vegetables weekly through to harvest season. In years past, I've always had a hard time thinking about what ingredients we will get in any given week, and how to use them to make meals. Seems like the point of it all no? This year, I'm focusing on what are we getting and what can I make that's hopefully exciting and simple enough to make. Tonight, I focused on cauliflower. We got a decent head in our box and I didn't really want to use it as a side like I normally would. I wanted to use it all at once in a fun way. Can cauliflower really be fun?You don't even see it in there, but I made a rice-like with it and built a rice bowl atop what turned out to be a delicious foundation.