Members of my extended family have gluten sensitivities, so we try to keep track of how many meals we make are gluten-free.
We were very late with our meal plan this week, waiting until Monday to do it, and I have been revising the plan as the week went has gone on (which is part of why I never posted the thing). We were supposed to eat frozen lasagna for dinner last night but I forgot to thaw … Continue reading
This is it, our first 100% local ice cream. Sweetened with maple syrup and honey, it features local cream, milk, butter, and eggs (quite a few eggs it turns out). The walnuts are farm-direct (back in May we visited Grimo Nuts) from less than 100 miles away in the Niagara On The Lake area. It … Continue reading
Sandra Spee is the Kitchener’s mom, his Young Assistants’ Oma, and a great cook! She has cooked real food for as long as the Kitchener can remember and always makes use of whatever is growing in the huge garden that she and her husband/Opa have next to their home. She lives in Olympia, WA and … Continue reading
This week featured several meals from Martha Stewart’s Everyday Food magazine. Don’t judge. We had a one-year subscription to this magazine when we were first married and it was great. We’ve held onto the issues and use them as monthly seasonal cookbooks as many of the recipes featured use fresh, seasonal ingredients. In fact I … Continue reading
(Alternate Title: What to do with all the dandelions that you’ve been weeding!) Before this year I had never really accepted dandelions as an edible plant. Okay, so I knew that they were edible but I hadn’t bothered trying them. I believe that the main inspiration in finally trying them this year came from Chef Jeff … Continue reading
I realized Wednesday morning that I didn’t have apples for the Beet and Apple Salad! I was moping around before Madame left for work and she said to me, “Why don’t we just eat one of our frozen meals?” So we did. And the meal was a fairly complete meal—vegetables, protein, carbs—so I decided not … Continue reading
I came across the Kusherie recipe in the More With Less cookbook back in January. I tried it and my family loved it! It is a straight-forward recipe that brings together a number of wonderful flavours and textures and makes a really filling meal! With a side of glazed carrots and yogurt the whole meal … Continue reading
The Local Kitchener 