Featured Recipe
Banana Bread with Fireball Whisky
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros.
Take Care Of Your Body. It’s The Only One You’ve Got.
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum.
4-Week Fitness Plan: A Guide to Breakfast, Lunch & Dinner
Our Blog
Compost Soup
Two days. Two blog posts. There is something going on in the world ..(there is, actually – I have an assignment due and am procrastinating madly).
I talk a lot about compost soup. Some people call it "Clean out the fridge soup", or scrap soup, or stone soup. It's probably all pretty similar, and what it is, is soup made from leftovers. This definitely qualifies for the $35 per week grocery challenge!
Mine is compost soup because I save all the ends and bits of veggies that might otherwise end up in my compost heap. Celery leaves, onion skins, carrot peelings, leek greens, pepper seeds, pepper stems, celery root ends, the odd orange or lemon, slightly off tomatoes, freezer burned veggies. You get the picture. As long as it's not actually rotten or moldy, then it can be thrown in soup!
A Word of Caution: Broccoli, Cabbage, Cauliflower, Brussel Sprouts — any of those strong veggies from that family will make soup that tastes like just that veggie. I don't add them to my stock unless I am planning on broccoli soup, otherwise the stock will be too influenced and not useful for as a base for other soups.
2 Ingredient Pumpkin Muffins
Well, hello again! I can't even pretend to be surprised anymore that it's been so long. This really is a two ingredient pumpkin muffin. Kind of. So I guess not really, but really. Are you confused yet? 2 Ingredient (Incredibly Easy and...
Gluten Free Crullers and Choux Pastry
We are snowed in here in Southwestern Ontario, so what better thing to do then make donuts! (Actually, I can think of a few things, but this was a good option 🙂 ).
Mark and I's favourite Tim Horton's donut (doughnut?) is their Honey Cruller. At some of the other donut joints around, they are also called French Crullers. Since Mark's celiac diagnosis in December, we have both missed having these donuts. Okay, not me, since I eat them when I am at my place, but I do feel bad for him for not being able to eat them too.
This recipe comes from a great site called "The Art of Gluten Free Baking". Love this site! All the recipes have been good so far, and this one is excellent. I didn't totally follow the choux pastry recipe on her site, but I did like the beautiful photographs and step by step instructions. Her advice to use aluminum foil to transfer the crullers to the oil is genius.
As far as the choux pastry recipe goes, I used my regular recipe but substituted Jeanne's flour mix for the wheat flour. I've modified my regular recipe to use more of her mix, and I think the crullers need to cook until they are fairly well browned. A candy thermometer would help! If you don't have one, drop a 1 inch cube of potato into the oil, and if it starts bubbling around it and is softened but not browned in about 60 seconds then that should be about right. A thermometer really helps, though.
Mark's favourite picture of the crullers: