Parsnip Muffins. Because, why not?

Carrot and parsnip muffins in bowl

We have a lot of carrots and parsnips in our fridge right now. I mean a lot.  We signed up for the fall extension option from our CSA with Roots and Shoots Farm this year, which has been awesome, but as you might expect full of root vegetables.  We don’t seem to have much difficulty making use of the potatoes, onions and garlic – those things always go quickly.  But the carrots have gotten the best of me this year, and also the parsnips, which I find are a bit trickier find to creative ways to use.  Continue reading

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Red Fife Maple Walnut Pancakes with Sliced Strawberries

Red Fife Maple Walnut Pancakes with StrawberriesWe’ve been hit by a snow/ice storm today, and I am lucky to have the option to work from home.  I take transit, so commuting to work wasn’t so much of a concern, but I did already put away my winter parka and boots, and I’m stubborn and don’t want to get them out again on principle.  Silly, I know!  I treated myself this gloomy morning to these delicious and healthy pancakes.  I’m generally not a fan of pancakes (I know, that’s sacrilegious to some) but I really liked these.  The Red Fife, flax and walnuts added lots of flavour and texture.  And I’ve had a thing for strawberries lately, my impatience for spring produce is growing!  Continue reading

I Am Not The Next Bread Baker’s Apprentice

Whole wheat dinner rollsI’ve been interested in baking bread for a while, but so far I have only ventured into beer bread.  I’ve made it a few times and finally settled on this Red Fife and Beyond The Pale bread that is pretty awesome.  It was time to move on to something more adventurous – real bread!  With yeast!  And kneading! And rising!  I admit I have this romantic old-timey notion of baking fresh bread each day, remembering the smell in my grandmother’s kitchen as she made any number of delicious breads or rolls.  Continue reading

Strawberry Banana Red Fife Muffins with Flax, and some thoughts about wheat

Strawberry Banana Flax Muffins 2My Naturopath gave me this recipe which originally called for almond flour as she suggested it’s a good idea in general to reduce wheat intake.  I’ve read a lot about the wheat-free debate (including the book Wheat Belly) as well as much of the criticism against it (Paleofantasy, a criticism of the Paleo diet as opposed to only wheat, was just released and I’m curious to read it) but I’m still undecided as to how to how I feel about the whole thing.  Davis puts forth some very convincing arguments in Wheat Belly making it appear that once you eliminate wheat, all your problems are solved and life gets so much better. Continue reading

Beef and Tomato Stew with Beyond The Pale Beer Bread

Sliced Pink Fuzz beer breadI mentioned previously that I was craving meat (check out my previous post for a delicious burger recipe).  To further appease my craving, this beef stew from Williams Sonoma is so easy to make because it doesn’t require any broth or stock, just water and tomatoes to make the base, some vegetables, and of course, slow simmered tender beef, and you have a delicious, hearty stew made completely from scratch. Continue reading