… and an outdoor twist
Canadians love Kraft Dinner. I’ve yet to meet a fellow Canadian who doesn’t have strong opinions about the best variety, a not-so-secret tweak (mine is less milk, more butter, and added broccoli), or a deep certainly that homemade mac and cheese (or at least Annie’s) is better.
But does macaroni and cheese belong at a barbeque?
Yup! And it’s a delicious meat-free alternative to the standard Swiss sausages—although as evidenced by the photo, there were plenty of sausages, too.
Continue reading “Classic Canadian comfort food”
These strange (and physically isolated) have me missing friends and family, uncertain about what’s to come, and feeling generally anxious. To help me cope, I’m making comforting, familiar, satisfying recipes that call to mind childhood memories—and don’t require any strange, hard-to-find ingredients.
These super-simple, super-delicious blueberry/lemon cornmeal muffins certainly fit the bill! And, as a bonus, they’re wonderfully high-protein and delightfully filling.
Continue reading “Comfort baking”
Despite being a carb-loving family, we frequently aren’t able to get through a loaf of bread before it goes stale or, even worse, starts to grow green stuff. I hated throwing away the last bits of gluten-filled goodness and started stashing leftovers in the freezer. The most obvious solution was to transform those bread cubes into bread pudding, which I love—especially topped with a creamy, buttery, boozy sauce!—but opportunities for a decadent dessert proved few and far between. Inspiration hit and I tried turning regular, sweet bread pudding into a main-course-worthy dish. Voila savoury bread pudding, also known as strata and more commonly served for brunch.
Continue reading “Can bread pudding save the world?”