Vegetarian Whole Foods Made Simple
Ahhh for the past two days the weather has been glorious! Therefore, I am just dropping by really quickly to give you the Lemony Rice and Peas Recipe that I promised you last week. I need to get outside and soak up the spring sunshine …
Well it has been one of those scary grown up weeks. Truth be told, Kirk and I have a lot on our plates at the moment, and by Sunday I was feeling more than a little overwhelmed at my giant to-do list. Fortunately, one of …
Well the people have spoken… Mexican it is! I am quite pleased you picked this one. Although yesterday was officially the first day of Spring, I think we can allow ourselves one last wintery comfort food meal before diving into some Springtime goodies (asparagus… I’m coming for you…!), and this Black Bean Quinoa Chile is just the ticket.
This is fast becoming one of my favourite simple staples, it’s a great winter warmer and its also packed to the brim with protein and fibre. I love the texture of the quinoa in it too… yum! So delicious. Although I have been making this for a long time, it took me a while to pin down an exact recipe. For me, chili is one of those dishes where you throw in all the spices and you just know its going to be good. Therefore I encourage you to use the seasonings in the recipe below as more of a guide… experiment and tweak it to your taste!
Do you have a secret Chili ingredient?
Like all good Chili, this one will get tastier if you leave it for a day, however you may need to add more water as the Quinoa soaks all the liquid up.
Hello! How was your weekend? Mine was wonderful, but busy! I’m looking forward to putting my feet up tonight with a glass of wine, and catching up on House of Cards. Do you watch it? I am obsessed. Also on the menu this evening is …
I hope I don’t lose any friends over this, but I have a confession to make: I am not a big fan of St. Patricks Day *gasp*. It is difficult to articulate why exactly, but between the green beer and “Kiss Me I’m Irish” T-Shirts, …
Well HEY there! I’m writing this post from ‘Crystal Mountain’ in Northern Michigan. Don’t be deceived, the mountains around here are really just large hills… not that I am complaining! The snow is perfect, the Sun is shining, and I have a large mug of strong black coffee in hand.
The alpiney vibe here has got my craving a little comfort food, so I thought it would be a good time to share this lovely recipe for soda bread. I like to zhush mine up with a spot of brown butter, and a generous sprinkling of rosemary. Like all my baked goods I prefer to use a whole grain flour, in this case wholewheat.
This bread has a wonderful dunkability factor, just perfect for the Irish Stew I will be posting in a couple of days. It’s also fab warm from the oven with a little butter spread on top.
Alright, I better dash! I have a date with a fat bike and a trail… enjoy!
Notes:
This is an adaption and combination of three different recipes- this recipe for 100% Whole Wheat Irish Soda bread, this recipe for Rosemary Irish Soda Bread from A Passionate Plate, and this recipe for Brown Butter Soda Bread from The Curvy Carrot.
A good tutorial for browning butter here.
PS. I think Dexter was angling for a slice… look at this face…
The topic of pancakes is much debated in my household. Kirk is a purist, and prefers plain or buttermilk pancakes. I, on the other hand, like to experiment. Many a Sunday morning is spent sipping coffee and quibbling about plain vs pumpkin, plain vs wholewheat, …
