All in eats

FOOD // chicken and rice, street cart style

There are two ethnicities of food Nate loves: Indian and anything Mediterranean. 

When he was single and working ridiculously long hours in the oil patch, he ordered take out shawarma three times a night from a local restaurant here in Grande Prairie. And if you mention falafel to him, he will start drooling at the mouth. This guy has such a soft spot for ethnic food.

I've made my homemade butter chicken (which I adore....or used to) at least a dozen times in the 2 years since moving here. Needless to say, I'm on strike from making that now as I've lost my appetite for it due to the copious amounts of time Nate has asked me to make it. Nate is not thrilled about this (heaven forbid he makes his OWN!) so for now, I'm happy taking this pregnant pause.

you-can't-just-eat-one peanut butter bars

Who doesn't love peanut butter and chocolate together? I've definitely been guilty of dipping a spoon in BOTH a jar of Nutella and THEN a jar pf peanut butter. Gulp. No judgement.

Our contributor Jill Hatch is here to share her amazingly delicious recipe for peanut butter bars so you can now make this sweet treat to have at home or for when company shows up. And hopefully, you make them last longer than a day, because I am warning you now, they ARE DEADLY DELICIOUS!

EATS // dreamy, creamy mushroom soup

There are two soups that I will always order on a menu when the craving hits.

French onion soup and mushroom soup. Homemade of course.

See, homemade is very important to me because I don't care how big of a fan of Campbell's soup you are, its from a can (and screw convenience sometimes, I mean come on! If you're a full blown adult, make some god damn homemade soup for once in your life!). [end rant]

Nothing beats the flavour, texture and freshness of homemade soup. Oh, and did I mention most soup is tremendously easy to make? You heard it here first. No word of a lie, most soups are roasted veggies, tossed in stock with a plethora of herbs, cooked, then pureed. That's it!

FOOD // the only red pasta sauce you'll ever need to make.

Here's a little story about this magnificently, tasty, smooth, slightly spicy, addictive pasta sauce I once made.

But first, let me tell you that I wish I had made a giant VAT of it to freeze. There I said it, the sauce was that good!

Not to mention, the ingredients were SO SIMPLE and tasta....however, a bit laborious to make, not that I'm complaining.

I first stumbled upon Scott Conant's Spaghetti Al Pomodoro sauce on Cupcakes & Cashmere. The blogger (Emily Schuman) fell in love with this chef's sauce years ago, only to discover that he resurfaced at LA's new The Ponte restaurant. She was happy to discover that her fave Spaghetti Al Pomodoro made the menu and she was on a mission to get the secret recipe (note: they serve it on their brunch menu, not the dinner menu).

my favourite go-to cookbooks

I get a lot of questions about where I get my inspiration when I cook. In fact, I've had people say "hey, why don't you do a YouTube channel where you cook and share?" Hmmm....something to think about. As outgoing as I am, the introvert/shy side of me is scared and well, I just don't think its for me (and with the constant interruptions of baby getting into things he shouldn't that would be near impossible!)

It's no secret that I LOVE to cook. I sometimes will go on cooking binges (like the one this past Thanksgiving!) where I am making at least 2-3 homemade things a day....slightly obsessed but I'm not working now, so I have a bit of free time on my hands! I love the experimentation of cooking, the look on people's faces when they try one of my meals and the fact that I can test out recipes on people makes it that much more enjoyable. I remember cooking when I was single and living on my own, I was still testing out recipes, but then I would have leftovers for DAYS! Plus, sitting at the table with just my own self enjoying this meal was, well....lacklustre and sad. 

EATS // my canadian thanksgiving feast

I will admit, I've never been the biggest fan of Thanksgiving mostly because I really don't love turkey (there, you heard it here first!). It's way too filling, often too dry and just so bland. 

I loved more the social gathering and meaning of what Thanksgiving is about, which is really the important part, right? The food is just the icing on the cake and an excuse to get together, eat, drink and be merry.

But when I became an adult and bonafide cook (beep beep, toot toot), I felt like I could finally do it the way I wanted to cook this holiday meal. I love to cook and if this blog (or my Insta-stories) hasn't illustrated that to you then you need to take a closer look.

Also, I have finally gotten over the fear of not being so traditional in the foods that I cook. Who says you need to have turkey? Why not chicken? Or ham? Or if you're a vegetarian, some version of a tofurkey?

Alas, my Canadian Thanksgiving feast idea was born and it was delicious! I love to experiment in the kitchen and this year I was in full-on experimentation mode. The family was busy working and Nathan was knee deep in studying for his exam, so it was just us three. Quiet and small, which made me extremely happy.

Today, I share with you the full menu of what I cooked and if it offers you any sort of inspiration (or a copy cat) well then that would put a smile on my face. Most items are fairly easy, some are more adventurous but they are all DELICIOUS!

EATS // no really, it's damn good lasagna

I'm always a bit of a skeptic when I see recipes titled "the BEST....." because I feel like everyone is a critic and people are so particular about the food they eat and what their expectations.

BUT, I was on a mission to make a damn good, but simple and classic, lasagna. I follow A LOT of food blogs and I have far too many cookbooks, so you would think I have a ton of lasagna recipes at my disposal. Well, a little column A, a little of column B.

When I googled and stumbled upon The Pioneer Woman's "The best lasagna. EVER." recipe, I was intrigued. After checking out the ingredients, I spotted the one ingredient I thought pushed it over the edge: hot breakfast sausage. 

I had made a few other recipes from her blog and I was never disappointed. Its comfort food at best, because she does live on a cattle ranch in the middle of America, with her 4 kids and cowboy husband. But simple it was and it was exactly what I was looking for.

FOOD // flatbreads and fizzy cocktails

I've thought a lot about what I really want to do with my blog. It's one of those things that I would LOVE to focus 100% of my time on, but unfortunately, it doesn't pay the bills (or pay anything at all to be honest with you). It's something I started mostly to just openly share personal stories about my life along with sharing passions that make me tick. 

I recently featured Jill Hatch of Sugarcane Hawaii for Issue No. 12 of my series In Good Company. She sparked an idea in me and basically is the reason for this post.

FOOD and COOKING is an integral part of both our lives and I've blogged about it a lot on this very platform, sharing some personal faves as well as personal flops in the kitchen. You can find all my recipe posts here in case you're interested (and yes, I hope to post more).

So, lets get to the point here. I'm venturing out a bit more to look for contributing content here and there when I feel the spark but mostly on the topics that inspire me as well as those which are a part of my every day.