we’re not always a traditional family when it comes to holiday celebrations and food, and this year’s lemon recipe Easter theme is proof of it. I’m a huge fan of turkey, and I honestly think I could eat it for weeks, but this time around we’re taking a break from the traditional ham and turkey and opting to for something a little more spring-like.
Clearly we love lemons, the tartness, the sweetness, the flavours they bring, and why not run with it. From start to finish, we’ll be enjoying lemons in one form or another. Let’s just hope we’re not grimacing at the sourness!
I know, I’ve been away for a while, but I come bearing coconut truffle cookies!
If you follow me on facebook or twitter, you may have seen that the reason I’ve been MIA lately is that I’ve had a bit of a car accident, and as a result I’m dealing with some concussion symptoms, and some intense vertigo. It’s made almost everything unbearable, and this is the first week I’ve managed to get back to more “normal” things.
When something like this happens you quickly realize things about yourself. a) I’m stubborn, b) I hate (or at least feel bad about) being dependent on other people and c) I’m thankful for the invention of sunglasses! (Man that sun hurts the head.) I was on pretty strict bed rest for a couple of days, and wasn’t allowed to watch TV, no laptop, and technically not even my phone – though I had to text my mom to let her know I was still alive periodically.
Though Kevin promised to make dinner, his “gourmet” scrabbled eggs and toast, I had to get back in the kitchen to at least remain semi-sane. I’ve thought this before, but the feeling of taking my time in the kitchen and embracing the process of cooking brings me such a sense of peace and serenity. And it’s funny because I know some people who just hate the idea of cooking, or want everything done now. If a recipe takes me 2 hours to complete, so be it! I’ll plan for the time it will take, and savour it that much more.
Now, these coconut truffle cookies we’re kinda a creation partly out of necessity. Over christmas, my mom and sister-in-law made several desserts, including Miss in the Kitchen’s Peanut Butter Oreo Cookie Balls (or truffles). I froze about a dozen of them to stop myself from consuming them all at once, and stumbled upon them again in the last couple of weeks. Between that at the extra coconut milk I had in the pantry, surely there was something to be made! And that’s how it happened, like a match made it my tummy… Light and fluffy cookies, and pretty to boot!
I finally got to use my cookie stamp too! The Suck UK Home Made Cookie Stamper is SO cool, but I hadn’t really had a chance to use it until now. I baked the cookies for about 10 minutes, took them out and stamped them before returning them to the oven for their last 2 minutes of baking, and don’t they just look so good?
Enough about this stuff, let’s get to the coconut truffle cookies recipe!
I’m a big fan or really easy recipes, and this cream-less creamy asparagus soup is as easy as it gets.If you’re looking for something green to go with your St-Patrick’s day meal this would be a good and healthy addition!
I love the idea of soup, but I generally associate making them as something that is really time consuming and not that satisfying. This recipe is none of that. If you’ve been following along, I posted a stupid easy butternut squash soup recipe a little while ago, and this follows the same idea.
On an almost weekly basis, or when I meet new people, as a redhead, I generally do get asked or told “You must have some irish in you.” And I do. Somewhere down the line on my maternal grandmother’s side (and I suppose also on my maternal grandfather’s side) we came to Canada from Ireland. In fact, my mother’s maiden name is Riel, which at one point was actually “de L’Ireland” which is of Ireland. Overtime that last name, “de l’Ireland” morphed into the more commonly known Riel. It’s interesting how last names can change, and it likely has something to do with misspelling or not being able to read someone’s writing on the passenger lists, and at the border, you became someone else. See Mom, I do listen to the genealogy research you find!
My goal is to one day go to Ireland, and see where my family came from, oh and to be among redheads! Up until recently, I was pretty sure we were a diminishing kind, but it looks like a lot of babies are being born with red hair.Fewf!
Alright, Alright, enough about that. Let’s talk about this asparagus soup.
I’ve found myself using this new method to make soups, and so far it hasn’t failed me. I like it because it really doesn’t distract from the flavour of the main ingredients.
From the moment the ingredients begin to boil the house began to smell delicious. I must warn you though, once everything was blended and cooled, that delicious smell became a little less-delicious smelling, but don’t fear, it was delicious!
Onto the creamy asparagus soup recipe
creamy asparagus soup
Incredibly easy creamy asparagus soup, without the cream!
There’s nothing quite like the smell of warm bread baking, and oatmeal bread makes you feel like it might be a little healthier for you too.
As I think I may have said before, I grew up in a family where food was the centre of conversation, indulgence, and collaboration. I remember being no taller than the countertop, standing on my tippy toes next to my dad as he loaded in the chocolate chips to the bread machine. Chocolate chip bread is a pretty obvious kind of bread when you’re 6 years old, and my dad obliged. This concoction wasn’t so successful if I remember correctly – all the chocolate chips fell to the bottom of the bread, but boy oh boy that end piece was DELICIOUS!
Now living on my own (well with Kevin), I’m generally the one coming up with the kinds of breads to make, but I’m not the only one inhaling it as it’s still warm and fresh out of the bread machine. A bread machine was one of those tools I had to have in my kitchen. When you think about it, what do we spend on a loaf a bread, 3 to 5 dollars? I can make a loaf of oatmeal bread for a fraction of that!
Bread machines (or even loaf pans) are great if you make the time. And let’s get real here for a second, it really doesn’t take that much time to throw flour, yeast and your other fixings in a bowl. Granted, if you’re making bread in a loaf pan it can be a little more time consuming, and that’s why I love my bread machine.
My mom can vouch for this, I pretty much hate toast. I would much rather skip breakfast than just have toast… I find it’s so.. blah! This perspective does a complete 360 when you’ve made your own bread… It doesn’t have that store bought taste (which is sometimes good!) If there’s fresh oatmeal bread (or any kinda bread really), I almost exclusively have toast for breakfast!
One thing we discovered about making bread in the bread machine (haven’t really investigated in loaf pans), multi-grain bread flour, though delicious, crumbles a lot more when you’re cutting into it. I think it would make great pull apart bread, but for my every day bread I tend to use plain old bread flour.
While we’re on the topic of flour, let’s talk about bread flour. Yes, there is a difference between bread flour and all-purpose flour. Bread flour is made up of more protein than all-purpose, and this is important in the “gluten development” which really just means chewy and elastic-y texture.