Is there anything better to cap off a busy week (and to kick off the weekend) than an order of takeout? Usually by the time the clock strikes 5 on a Friday evening, the last thing you want to do is spend your precious time cooking supper (and cleaning those darn dishes).
Believe me, I get it.
Takeout can absolutely have a place in any home as a special treat - not a weekly (or daily) habit. Plan for days that you'll pick up take-out, try not to rely on it as a mealtime crutch. It's a slippery slope that will not only impact your health goals, but may prevent you from saving your money for things you really want (hello vacation)!
Instead of ordering in tonight, give these spicy peanut Thai noodles a try. The noodles cook in your slow cooker for about an hour and a half, take that time to unwind after your busy week. After supper, throw the slow cooker insert into your dishwasher and the dishes are done!
PEI is in for a doozy of a snowstorm today. As I type this, I’m gazing out the window watching the winds gusting and snow falling. There's really nothing to do but get cozy inside and hope the power stays on!
As an entrepreneur there is really no such thing as a snow day (boo!), but I do still love the excitement of a good old-fashioned island storm. With a fire roaring and hot coffee poured, I’m all set for a cozy workday at home. It's the perfect opportunity to put my slow cooker to use! After checking my fridge, freezer and pantry, I’ve decided to put on a batch of spicy rice and beans for supper tonight. I chose this recipe because I have everything needed on hand (I dread going to the grocery store before a storm hits). The smell of chili spice has already begun to fill the house, which adds warmth and comfort on this blustery day.
This recipe was featured in my last Slow Cooker Class and makes a lot. Tonight, I'll top each bowl with jalapeno peppers, green onion, cheddar cheese,...
Who doesn't love the simplicity of splitpea soup? It's warm, comforting and filling - an autumn trifecta!
Pea soup has been a cold-weather staple in my household for as long as I can remember. When I haul out my grandmother's recipe, I know I need to dedicate at least half an hour to washing, peeling and chopping all sorts of vegetables. That's why I have been so keen to streamline her recipe without sacrificing flavour. I think I have a winner here!
Using frozen chopped vegetables significantly reduces that precious prep time without losing any of the great flavour my grandmother worked so hard for. Give it a try!
Hummus was one of my first foods, given to me by my loving grandmother (or “Sittie” as my sister and I called her). My great-grandparents came to Canada from a small village in Lebanon in the early 1900’s bringing their cultural traditions with them. When my family arrived from “the old country”, they wanted to assimilate as much as possible (hence my very English last name, Michael). They were one of the first families from Lebanon to settle in Prince Edward Island and they simply wanted to belong. While I completely understand why assimilation was important to them at that time, I also feel saddened at this thought. I can’t imagine them having to leave behind so much of who they were, trying to fit into a foreign land.
I am eternally grateful that their cultural cuisine wasn’t lost to assimilation. My great-grandmother taught Sittie to cook traditional Lebanese recipes that had been passed down from generations before. The practice of learning your fami...
This recipe doesn’t need much introduction (or direction). It has been my go-to smoothie recipe for the past year or so now, I simply can’t get enough!
How can you possibly go wrong with chocolate, peanut butter and bananas? Of course if you (or someone in your household) has a peanut allergy you can simply leave the peanut butter out or you can replace it with a splash of vanilla extract for a flavour boost.
I buy bananas in bulk knowing we can’t possibly eat them all before they turn brown. When I start to see those amazing little spots form, I peel and slice the bananas and freeze them for my smoothies. I used to toss my overripe bananas into the freezer with the peels on which was a huge mistake! Working with whole frozen bananas is awkward and messy; instead try peeling and slicing before you freeze.
Frozen bananas add an amazingly creamy texture when blended, similar to a soft serve ice cream. It honestly tastes more like a shake than a smoothie. Don’t take my word f...
I have a quick, cool-down treat for you today, and one that is both parent and kid approved - Homemade Smoothie Pops! We've featured smoothies on the blog before (Mint Chocolate Smoothie); I like them because they're easy, versatile and most of all because they taste so darn good! I'm not one to fuss with a smoothie recipe because as long as there is a solid amount of fruit in the mix, it will no doubt taste delicious.
I picked up a frozen pop mould for .98 cents at a local grocery store (summer sales are amazing for this) with the intention of making a more traditional frozen treat made with 100% juice, however with my smoothie blend all ready to go, and the frozen pop mould still sitting on the counter, it was a no-brainer...I poured out two servings for my daughter and myself to enjoy as a yummy drink right away, and the rest I poured into the mould for a frozen treat we could both enjoy later that day.
This recipe is easy-peasy. I used what we had in the fridge at the time; you'll li...
Is there anything better than a picnic with someone you love? Whether you’re on a beach, in a park, on your deck or on your living room floor – picnics make mealtimes sweeter.
I’ve never had a picnic basket of my own, so over the years I would make do with a canvas bag and plastic plates, cups and utensils. Of course, there is nothing wrong with this – especially if you can reuse your dishes for environmental (and economical) purposes. I have had many memorable picnics this way; usually on a beach somewhere on Prince Edward Island’s breathtaking North shore.
Last winter, I was out doing my usual thrift store browse and I saw this sweet little wicker suitcase. It caught my eye until I saw the $8 price tag. Quickly in my head, I tried to place this little piece somewhere in my home. A dog bed? No, my pup Trixie already has her fair share of cozy spots. A blanket holder? Nope, don’t need another. On and on my mind raced until I just couldn’t justify the expense. I...
I have to give my sister props for this recipe. She introduced me to homemade iced tea long before it was trendy. In her earlier days, she would water down the powdered sweet tea mix to dilute the sugar (which also dilutes the flavour, ick!).
Making your own iced tea is both refreshing and rewarding. It’s a very simple process and saves you from buying iced tea by the cup (which can seriously put a dent in the ol’ bank account, am I right?). The beauty of making your own, is that you can control just how much sugar you are adding. If you’re like me, I prefer my iced (and hot) tea unsweetened while others enjoy a hint of sugar. Feel free to add sugar to your taste, but take the opportunity to reduce the amount each time you make a pitcher. By slowly reducing the sugar you’re adding, you can get used to (and really enjoy) a less sweet beverage!
If you are adding sugar to your iced tea, I would recommend adding it while the tea is steeping in hot water...
On a recent trip with friends, I was introduced to the adult version of ramen at an amazing restaurant in the city. When we landed home, I immediately went online to find a recipe that could help guide my very own ramen bowls. I was hit with post after post of ramen recipes; I guess I’m quite late to the game! I think the last time I had a bowl of ramen was the infamous packaged variety when I was in university - such a stereotypical story, isn’t it?
I looked at a couple of different recipes to find inspiration and then took to my kitchen to create my very own version. I knew I wanted grown up flavour and bold spice. I started with vegetables in my fridge that were due to be used up, and then added flavours to compliment!
The ramen I ate in the restaurant had cabbage in it, and I really liked the sweet crunch it added. I didn’t have cabbage at home, but I did have a partial bag of coleslaw mix in the crisper. I love using shortcuts like this; coleslaw mi...
Stir-fries of all kinds have a place in my home, I don’t discriminate. They’re quick, easy, inexpensive, balanced and so flavourful. Admittedly, I’m usually not a recipe follower and most of my stir-fries are created by first taking a look in the fridge, freezer and pantry for my 4 stir-fry components (meat/meat alternatives, vegetables, grains and flavour). A typical weeknight stir-fry might have frozen shelled edamame, frozen veggie mix, leftover frozen rice (oh yes, you can freeze leftover rice!), sesame oil, peanut butter, soy sauce, garlic and ginger. Yum! Am I right?
On special occasions, I am known to break out my famous Thai cashew stir-fry dish. This is one stir-fry I have made so many times that I have the recipe memorized and always have the ingredients on hand. The delicate blend of Thai flavours are complimented perfectly by the addition of the roasted cashews. Want to make your coworkers jealous? Double the recipe and pack leftovers for a flavo...