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comfort food

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My Go-To Easy Meal

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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.…

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In Food

Sunday Dinner: Pot Roast

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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…

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In cheap eats

Home Made “Rice a Roni”

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One of the food memories from my childhood is of rice a roni, a comfort food I loved. My mum would make a pot of it up to quickly add a side dish with carbs to our meals. As an adult, I never tried it again because it’s a packaged food and some pastas can set off my auto-immune symptoms. My mum has been reworking recipes of late to keep our family’s sodium intake lower and introduce pastas made from substances I can eat without feeling sick. One night she said she made “rice a roni” when I was over, and I said “uhhh, okay” skeptically, but it was So. Damn. Good. This is not your packaged rice a roni. It’s creamy (thanks to the Arborio rice), nutty (thanks to the toasted pasta) and flavorful. No almonds though. My sister lost a tooth as a kid to the almonds in…

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In Food

Vegan Spaghetti and Meatballs

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Hey guys! Well, most of us are firmly in the holiday season now, and temperatures are really cooling down. Or nosediving, if you live in Edmonton. Something about this time of year makes me run for comfort food, which can at times be tough if you’re sharing a meal with a friend who is vegetarian, but even more so if they’re vegan. This is a meal I made for my friend Kirsten and I, only about 5 months after she became a vegan. Yeah, it took me that long to percolate on how to share one of our favorite things (pasta) together while eliminating the meat, cheese, butter… you know, all of the things that I love! As I talk about this recipe, keep in mind- these are obviously not “meat” balls. The texture is similar to that of a falafel, but the flavor profile is Italian meatball.  Because these…

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In cheap eats

Corn and Bacon Risotto

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Hi guys! I know you are not surprised that since it’s now officially FALL, I am back on the comfort food train! As if my butt needs any more comfort food, but that’s a whole other issue lol. It got very chilly and rainy (?! this is not normal for where I live) last week and after being soaked to the skin twice in one day, I knew what I needed- a warm, hearty risotto and having just finished making corn stock, I figured corn and bacon risotto would be a perfect match for the kind of day I was having. Corn and bacon risotto isn’t exactly a “traditional” risotto, it’s kind of something I just figured would be good a year or so ago, and so I made it! Cooking is all about the fun anyhow, right? Corn and Bacon Risotto $8.82 for four or $2.21 per serving 1/2…

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In cheap eats

Vegan White Bean Stew with Saffron Rice

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Hey guys! With my love of bacon, we all know I’m no vegan. With that being said, I’m a total “pantry” cook, eating a lot of canned/tinned tomato products, frozen veggies, and beans to keep costs down and food healthy. Sometimes that results in vegan meals. One day in early June, my friend Kirsten was coming over and I realized the meal I made was completely vegan, so she could eat with me! This Spanish inspired white bean stew used literally no fresh vegetables except garlic and onions- that was it! Everything else came from a tin or the freezer and it was amazing. If you wanted to add meat, I’d recommend poaching chicken thighs in the stew or slices of cured chorizo sausage. White Bean Stew with Saffron Rice Serves 6 for $10.87 or $1.81 per serving For the stew: One white onion – $1.61 2 tins cannellini bean – $1.76…

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Lemon Shrimp with Risotto Milanese

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Hey Guys! This is a fun and fresh recipe for a summer gathering that is something a little different than grilling. The bright acidity of lemon and freshness of parsley make the shrimp extra delicious, and the fresh veggies in the risotto keeps it from being too rich. Even better, this recipe uses just a little butter and no cheese, so the creaminess is from the starch cooking out of the rice, not added fats. This is a meal my mum whipped up for our family, and I thought I’d share it with you! At around $3.75 per serving, it’s not a crazy affordable meal, but it was delicious and can be made more affordable if you use your veggie scraps to make your own stock in advance (brings the total cost down to $11.54 or $2.89 a serving). Lemon Shrimp with Risotto Milanese $15.48 for four, or $3.75 per serving For…

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Bacon and Cheddar Potato Soup

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Hey guys! This recipe is actually a slight switchup of one by the late, great King of Soups Ken Kostick.  It’s on page 154 of his book Ken’s Soup Crazy which you can apparently still get new through Abe Books, the only version of it that I found was $170 (WHAT), but you can buy used copies on Amazon for under $10. So full disclosure, this recipe is not original. I know people tell me all the time that nothing is “original” anymore with the internet but a little known fact about me is that I started writing as a Canadian University Press journalist (and later editor). I have a massive amount of respect for any creator and I am so, so against sharing intellectual and visual property without giving credit where it’s due and admitting when something isn’t of my creation (even when that means saying “I found this…

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