|Photo courtesy of ctvnews.ca|
Monday, May 4, 2015
We're excited to hold a giveaway contest sponsored by Minute Rice. Read to the end of this post to find out how you can enter to win!
Thursday, April 23, 2015
With a prime rib roast being one of the most expensive cuts of meat available you want to make sure that you cook it right. By "right" I mean that the exterior is perfectly brown and roasted while the interior is a uniform medium rare. We have tried our hand at a number of different methods here and here, but as they say, third time's the charm. This recipe cooks the roast at the lowest temperature most ovens can sustain (200 F) for 50-55 minutes per pound (internal temperature of 135 F) for a bone in roast. We crusted the roast with ground wild mushrooms to make the crust extra savoury. The results were fantastic!
Wednesday, April 15, 2015
Monday, April 6, 2015
Tuesday, March 31, 2015
Spring has sprung and I've been inspired by the beautiful asparagus that is currently in season. Used in this rotini dish with creamy ricotta and flavourful bacon, it is not only gorgeous to look at but delicious to eat. On this occasion, I've used Catelli's Healthy Harvest Ancient Grains rotini and the slightly firmer texture compliments the asparagus perfectly.
Monday, March 30, 2015
Tuesday, March 24, 2015
These granola bars are naturally sweetened by banana and are the perfect addition to your breakfast or as an easy portable snack. This nut-free recipe is adapted from Oh She Glows, pared down to what we had in our pantry. Feel free to substitute whatever nuts or seeds you have available. If you choose to use nuts, chop them up into small pieces so the bars don't fall apart as easily. I like this as an alternative to the hot oatmeal breakfast as we head into the warmer months. The only regret I have is not finding this popular recipe sooner!