Select Page
the best ever

the best ever

I’m not sure what it is about this flavour combination that says comfort food to me but it does. There are so many dishes you could make with these same ingredients, but a long time favourite is a simple, and nearly perfect (bacon could perhaps better it) sandwich.

Two pieces of soft bread toasted lightly, slathered with mayo and given a generous sprinkling of cayenne pepper. One slice topped with iceberg lettuce and avocado, the other with thinly sliced tomatoes and extra old cheddar cheese. Freshly ground black pepper on everything and yum.

the prize

the prize

It’s been an incredibly busy 6 weeks of school, and I was sick as a dog throughout. The day after it was done, I had planned to stay in bed, resting my weary bones. Of course though, as Murphy would have it, my youngest child’s cold trumped mine and for two days, we have been trying to enjoy ourselves, miserable together. Lunch was simple because most flavours are wasted on us until our heads de-clog.

We had tortillas, covered in humous and mozzarella, rolled up and baked until melty. On the side, we had red pepper slices. For an appetizer, we had the wonderfully sweet “baby pepper”  prizes we found.

bucket o’ green

bucket o’ green

It is the fault of the cold weather. I have difficulty eating fresh vegetables when the ridiculously cold weather screams “Hibernate! Stuff your cheeks with calorie-packed goodness and go to sleep! I’ll wake you when it warms up.”. I listen to these histrionics all too easily, and then find myself deprived and craving greens.

Fill a large bowl with a bag of rocket,  shredded carrot, quartered cherry tomatoes and diced avocado. If it’s really cold out, add some goat cheese so you don’t starve while tucked under the blankets waiting for spring.

p is for pepper

p is for pepper

Lunch was nothing new, crazy or super exciting today. Just some old favourites piled together warmed up with cheese and topped with lots and lots of fresh ground black pepper. Black pepper is one of those spices we take for granted. It gets added to so many dishes without our even thinking about it it seems. This addition of pepper was a very deliberate one, and the more the better.

Toast with mayo, avocado, and tomato slices, topped with cheddar cheese and broiled until melty. Served warm with lots of fresh black pepper.

florentine-ish

florentine-ish

I’m not sure if this would be considered truly Florentine or not, but I’m going to pretend it is. This is my quick and easy bastardized version of Eggs Florentine. Sadly, it is without Hollandaise sauce (no time for that kind of goodness today), but some crumbled goat cheese brought my lunch back from over the top fat-free healthy craziness to a nice balance of delicious and good for you.

Sauteed garlic and spinach on toast. Topped with crumbled goat cheese, a perfectly poached egg (how did that happen?!) and fresh ground black pepper.

not a dream

not a dream

When preparing food, I am of course always hoping it will be delicious, but sometimes, something happens and you surpass those hopes and make the best, dish, ever. We made wonton soup last night, for the first time. Our wontons were unorthodox, and our recipe was made up, but someone must have spilled a bit of magic into the pot because it was amazing.

I chopped up some leftover pork tenderloin, baby shrimp, and ginger, mixed it with an egg, a dash of Bragg’s soy sauce and some rice vinegar. We wrapped spoonfuls of this mixture in wonton wrappers and dropped them into a pot of boiling chicken stock, along with chopped bok choy, green onions, and carrots. All the way through dinner I was hoping there would be some soup leftover for lunch. My dream came true.