The Broke Girl Blog
Category

Food

Category
In cheap eats

My Go-To Easy Meal

No Comments

A lot of the time, I get sad looks from people when they ask what I’m eating for lunch or dinner and I reply “veggies and lentils”. That combo, with a carb thrown in, is one of my favorites! What’s more comforting than a spiced lentil dish on a cold fall night? In the summer, I want something that I can cook outside though! Enter this dish. Thyme Roasted Carrots with Herbed Lentils 1 can green or du puy lentils 10 carrots, peeled goat feta, crumbled 1 tablespoon hummus 1 tablespoon tatziki (I make mine using Happy Days goat yogurt) milk or olive oil (to thin tatziki if you want) thyme, oregano, salt, pepper, lemon juice, dill optional: soft pita This dish is super easy. I will either roast my carrots in the oven or in the bbq, if it’s the oven I roast at 415 degrees so they caramelize.…

Keep Reading
By
In Food

Sunday Dinner: Pot Roast

No Comments

Hi friends! This post is all about what to do with that rump roast, or sirloin tip roast, you saw on sale and don’t quite know what to do with because let’s face it… roast night was usually something our mum’s did. Now, we have to stay away from our parents (thanks, COVID) but that comfort food from my childhood is totally all I want. How to make a pot roast: Bring your meat out of the fridge to start coming up to room temperature. Chop an onion, a few celery ribs, 4 carrots and 4 potatoes. They can be decently large chunks because pot roast cooks low and slow. Start off with a metal pot. It’s best if you don’t use a non-stick in this situation because we want to sear the meat and then deglaze the pan. Enamel on cast iron is okay too (like Staubbs or le…

Keep Reading
By
In DIY

Garden Series: Harvesting your Bounty!

No Comments

Harvesting your garden is the most fun part! Here in Edmonton, harvest season is nearing its end, but in other places, it continues. I wanted to chat with you guys today about how you can make the most of your harvest, keep your veggies good as long as possible, and what you can still have in the garden this time of year. Tomatoes are at the end of their growing cycle at this point in the year, unless you’re in a place where it is consistently over 15 degrees Celsius at night still. Otherwise, it is time to cut all of your fruit off, even if it appears immature, and put it in a warm, sunny window. They’ll ripen, I promise. I have a couple of posts coming up about how to use your eight million tomatoes when they all ripen at once. (They always do for me… so we…

Keep Reading
By
In Food

Rose Review: Casillero del Diablo

No Comments

Hi friends! I know, two rose reviews in a row! But, since it’s summertime and gorgeous out (when it’s not raining), I don’t imagine anyone will mind, right? Sometimes we need a glass of rose to forget the rain. This rose was such a nice surprise for me. Crisp and bold, I’d call this a red drinkers rose! I normally don’t love super fruity wines because they seem to be quite sweet as a rule, but this one wasn’t. It had really nice acidity which kept the fruity flavors fresh and light. All in all, the Casillero Del Diablo Rose is assertive but with a light finish that keeps it supremely easy to drink on it’s own on a patio, or alongside my favorite beet and arugula salad.

Keep Reading
By
In Food

Rose Review: Triani Cantini

No Comments

Rose review #2 for the 2020 season! This one is about an Italian rose from Triani wines, from the Montepulciano region. When my sister and I placed our last order with Everything Wine and More in Sherwood Park, we tried to select wines from different places around the world. There was no rhyme or reason to our selections previously. Honesty time: I did not like this rose as much as I thought I would, and neither did my sister. We both found it more fruity and sweet, whereas we like crisp and light roses. This is a preference thing, but will it be on our repurchase list? Nah. That said- I do think that if you like sweeter rose’s, you’ll love this one. It has very medium bodied flavors, a lot of ripe, red fruit in the flavor profile and is totally the kind of thing you could bring out…

Keep Reading
By
In Food

Quarantine Cooking: Cheater Onion Soup

No Comments

So recently I thought I’d ordered one onion, when in fact I’d ordered five pounds of onions. When I already had approximately five pounds of a different type of onions. We now had 10+ pounds of onions. Not great… Until my sister uttered the words, “I guess you could make onion soup” and I remembered how much I love it. I’ve also been wanting to try making it with bone broth, and this seemed like the perfect opportunity. You could almost call this cheater onion soup because the bone broth leaves it perfectly rich without having to simmer for a long time to develop flavor. As a result, this is totally something you could throw together on the fly. Cheater Onion Soup 4 sliced onions2 cartons of beef bone broth (I’ve never made this at home, but if you do, I’m sure it’d be delicious!) 2 bay leaves 2 pats…

Keep Reading
By
In Wine Reviews

Rose Review: Fuego

No Comments

Hey-o! I hinted at it on my Instagram, and yes it is true- the Rose Review series is returning this summer! I have been super excited to relaunch this series ever since trying this wine. Sometimes I try something and I just want to share it! The rose reviews from 2018/2019 were such a fun undertaking because it was something that my sister and I did together on girl’s nights while I was going through a tough time in my life. We would sit down and try a new rose every few weeks and talk about them, and it’s something we still do periodically now. Light and crisp, a dry rose with fruity flavors like berries, the Fuego rose is so good it’d be easy to drink the whole damn bottle. It honestly tastes way above its price point, which is about $10 at Costco! This is a total stockup…

Keep Reading
By
In Food

Quarantine Cooking: Split Pea Soup

No Comments

Hey-o friends! 1 head of celery, chopped 2 pounds of carrots, chopped 3 large onions, chopped Either a ham bone + leftover ham meat, or a meaty ham hock from the store 4 boxes of chicken stock (+water to cover) 2 bags (900 grams) of split peas, picked over (for rocks) thyme, celery seed, pepper, pepper flakes, and a pinch of cloves (don’t worry), bay leaf. Huck everything in a huge pot at once, make sure it’s all covered by adding water if necessary. Bring it up to a boil, then reduce to a simmer and cook it for a long, long time. Seriously, like 3-4 hours, this is a total Sunday recipe really. You want the peas to break down to create a nice, creamy and thick broth. Take out your ham bone, or ham hock. If it’s a hock, take the meat off the bone, chop it off…

Keep Reading
By
In Food

Quarantine Cooking: Beef Barley Soup

No Comments

Remember that Sunday roast? We used those leftovers for this, but you can use leftover roast beef lunch meat or steak as well! This is the perfect freezer soup, or you can have it for dinner with a crusty loaf of bread and butter. Beef and barley soup is a hearty, homey soup that will help use up your leftovers to avoid food waste, and pantry staples like carrots, onions, garlic and barley. Beef and Barley Soup Your chopped beef leftovers 1 Onion, chopped 3 carrots, chopped (If you don’t have carrots, add frozen peas and carrots at the end.) 3 celery ribs including the leaves, chopped 1 garlic clove, minced 1/2 cup barley (pot or pearl) 1 large can diced tomatoes 3-4 boxes of beef stock (be mindful of what stock you buy, we use low or no salt so we don’t have to worry about it getting too…

Keep Reading
By