When I became vegetarian the thing I missed most was fish. It was easily something I had often and still to this day miss it dearly. One of the best things I would always have in my pantry was canned tuna. It was so versatile …
You must be living under a rock if you’re not familiar with this seasoning. Sorry but it’s true. But if you’re not familiar thats ok too! It’s one of those things that never disappoints and truly does go on everything. The best part about this recipe is it really does batch well, and the parts are fairly equal so it’s a nice simple thing to bulk if you need to. I would absolutely suggest getting your spiced from Bulk Barn if you can. They are doing online orders and curb-side pick up in this trying times we know as COVID. They will be a great price and guaranteed fresh. This is not an AD I’m just really passionate about telling anyone I can about good deals and supporting Canadian companies if possible.
I used this on top of my 2 Ingredient Super Simple Bagels if you’re interested in some ideas. Never go store bought again.
- Medium bowl
- Small or Medium Mason Jar
- 2 tbsp Poppy Seeds
- 1 tsp White Sesame Seeds
- 1 tsp Black Sesame Seeds
- 2 tbsp Dried Minced Garlic
- 2 tbsp Dried Minced Onion
- 2 tsp Maldon Flakey Salt
- Measure and combine all ingredients in bowl and store in airtight jar. Can last up to a few months but I bet you will use it all much before then.
Sheet Pan Tacos have always been something I’ve been obsessed with as I’m always looking for something easy to make for dinner without sacrificing flavour. I also love tacos more than anything. They’re the perfect dinner, snack, lunch and these guys will not disappoint! I’ve …
I know there are a million ways to make broccoli cheddar soup and the list is endless but the devil is in the details. My best piece of advice is when it comes to making soup, is using my own home made stock. It seems like a daunting task but once you get the hang of it, you’ll never look back. Cooking your own stock is super simple and usually requires ingredients you already have on hand or typically discard so it’s really just about changing habits. That being said, it’s not a must but it really does elevate your dishes.
The best thing about this recipe is it’s only made of two parts, a Mornay and roasted veggies. This can come together in no time at all and freezes AMAZING. While you’re roasting your vegetables you can quickly get your mornay together, blend and you have a soup. I personally like to top mine with lots of fresh cracked black pepper, sour cream and a bit of olive oil as well to make it look pretty. If you are like me and happen to have Garlic Confit kicking around I highly suggest using that vs. the fresh garlic. Either way, let’s go!
Broccoli Cheddar Soup
- Large Pot
- Large sheet pan
- 2 Medium White Onions
- 3 Broccoli Crowns
- 2 Medium Carrots
- 1 L Vegetable Stock
- 4 tbsp Butter
- 3 tbsp All purpose flour
- 3 tbsp Olive Oil
- 1 tbsp Paprika
- 1 cup 5% -10% Cream
- Salt and Pepper to Taste
- 3 Cups Grated Cheddar Cheese
- 1 tbsp Greek Yogurt to garnish
- 1 head Garlic
- Preheat oven to 400F
- Cut head off garlic drizzle oil on top. Peel white onions and cut into quarters. Peel Carrot and cut into 1" pieces. Cut broccoli crown into florets. Place all ingredients on the lined baking sheet and sprinkle with salt, pepper, paprika and olive oil. Mix well. and place in oven for 20-30 minutes until tender. Tossing halfway.
- While veggies roasting in large pot add butter and flour, mix until flour is cooked off. Add cream slowly, then add stock slowly to incorporate. Once incorporated add cheese until melted and set aside until veggies are done.
- Once veggies done, take garlic out of husk and place all veggies in pot with the cheese sauce. Cook on low for 10 minutes and blend in batches with an immersion mixer or in a blender. Serve hot and top with plain greek yogurt or sour cream, olive oil and fresh cracked pepper.
Who doesn’t like a veggie friendly noodle? Udon of all noodles especially. They are delicious and chewy. We all like the big pay off when it comes to making dinner and something we can truly enjoy. Sometimes the effort seems too daunting and we end up ordering in. Through and through I’m a procrastinator and like to work smarter, not harder. Most of my dishes are fridge staples and any one can make them, why? Because I’m a home cook! No chef here and at the end of the day this is just what I’m eating for breakfast lunch and dinner.
Unfortunately with COVID I’ve been starved of this city’s most amazing foods. Sure takeout is amazing, but when you’re not working you need to be cost conscious. I also haven’t ordered in, in months. I know it’s wild but true! It’s made me get out of my comfort zone and make dishes I normally wouldn’t have because I’ve been trying to experiment with different flavours and cuisines. Asian dishes have been hands down my favourite to recreate. Once you have the staples your options are limitless! Also very vegetarian friendly and super simple.
This Udon was something I was inspired from a recipe by Hana Asbrink. Her recipe used bacon and seeing as I don’t eat meat I wanted to ‘beef’ (heh) it up with a mix of veggies I had in my freezer. The results didn’t disappoint. I’m always learning and seeing how I can put a spin on certain dishes while maintaining their integrity and I hope I did that here.
Veggie Udon Noodles
- Large Bowl
- Large Skillet or dutch oven
- Medium Sauce Pan
- 3 tbsp Gochujang This is spicy and very flavourful so use less if you'd like it medium
- 1 tbsp White Miso Paste
- 1 tsp Fish Sauce
- 2 tsp Sesame Oil
- 1/4 cup Soy Sauce
- 2 tsp Minced Ginger
- 5 cloves Minced Garlic
- 1 lb Medium or Firm Tofu This is usually one whole container
- 4 Egg Yolks
- 1/2 cup Grated Pecorino or Parmesan
- 2 Portions Frozen or Fresh Udon Noodles
- 1/2 cup Green Onion
- 1/2 cup Frozen Peas and Carrots
- 1 cup Frozen or fresh diced onion
- 3 tbsp Neutral Oil Vegetable, canola, avocado all works here
- Dice Garlic and Ginger, and measure out frozen vegetables
- Whisk all ingredients of the sauce/marinade together in bowl and roughly crumble tofu in the sauce to coat and marinate.
- Boil Pot of water for udon noodles.
- Add oil to pan and sauté onions, garlic and ginger together for 4 minutes.
- Add frozen veggies and marinated tofu with sauce and cook all together for 4-5 minutes.
- Take egg yolks and whisk in the grated cheese in large bowl.
- Cook Udon noodles for approximately 40-50 seconds and place in veggie mix when done.
- Once noodles are cooked, place all ingredients in large bowl with yolk and cheese mixture and toss to coat. Use reserve pasta water to loosen sauce if needed.
- Top with green onion or any other garnish like sesame seeds and serve.