I referenced a few days ago that I had made ciabatta with some of my pizza dough. I like to make my dough 1-3 days in advance to enhance the flavor*. Lately I’ve been using dough that is more or less a combination of pizza dough and ciabatta. Essentially the recipe is a ciabatta...
Read more →…My Garden! Last night I planted the first round of seeds for this upcoming growing season. I was accompanied and assisted by a new friend from Transition KW and briefly by my son (before he had to go to bed). My new friend and I connected through a common interest and overlapping needs—I love to garden...
Read more →So, before you think I cooked all this in one day you should know that the roasted veggies were leftovers. But they were still great, in fact, they were maybe even better because they weren’t quite soft enough the first time. The celeriac-beet salad was fairly simple, although celeriac can kind of be a...
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The inspiration for the frittata came from Fertile Ground CSA’s website. Theirs was simply a leek frittata, but for some reason we wanted to add Ontario mushrooms… so we did. We had to combine a few recipes so we based ours on Fertile Ground’s and on Foodland Ontario’s. The results were quite good, and although I...
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I came across the Kusherie recipe in the More With Less cookbook back in January. I tried it and my family loved it! It is a straight-forward recipe that brings together a number of wonderful flavours and textures and makes a really filling meal! With a side of glazed carrots and yogurt the whole...
Read more →Why am I a Kitchener? Because I can’t call myself a cook and yet much of my favorite times in the day are spent in the kitchen. It is there that I can find some peace and time to think and also where my wonderful daily meals are created. I mostly use recipes although I...
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