Adagio Tea's fall flavour lineup beats a PSL any day!

OK, so hot take (at least in some circles) - I loathe Pumpkin Spice Lattes. I'm not a fancy coffee gal at the best of times - the most you'll find me with is a couple shots of espresso and maybe a splash of almond milk. When it comes to tea, though, I love all things flavourful - fruity or spiced, genmaicha, oolong.... the list goes on. If you love to add some spice to your fall beverages, my friends at Adagio Teas are releasing two new flavours that are perfect for your collection. 

From Adagio Teas

The Adagio family added both a black tea and a honeybush tisane this year, so whether you're looking for that little kick of caffeine in the morning or you're avoiding stimulants, there is an option for you!

 So what do they taste like, you wonder? I'll let Adagio take the lead on this description:

From Adagio Teas:

The cult of the pumpkin spice latte may reign supreme in coffee shops, but more and more consumers are seeking lower-sugar, calming alternatives that don’t sacrifice flavor. Adagio’s teas deliver all the warmth, aroma, and nostalgia of fall in a cup, whether you’re steeping for a solo moment of calm or crafting a homemade tea latte.

• Pumpkin Spice (Black Tea): A robust blend featuring real cinnamon, ginger, cloves, and natural pumpkin spice flavor. It’s bold enough to enjoy on its own and smooth enough to steam into a DIY PSL-style latte.
• Honeybush Pumpkin Chai (Caffeine-Free): A naturally sweet, herbal blend made with South African honeybush, chai spices, and a gentle pumpkin note. Its mellow, caffeine-free profile makes it ideal for cozy evenings or mindful sipping

Honestly, my favourite of the two is the Pumpkin Spice black tea. It feels like a warm, invigorating hug early in the morning and the smell of it makes my office smell amazing. The honeybush variety is also delicious, but for me its a bit sweet. Don't worry though, I know exactly what I'll be making with that tea in the future!

Meanwhile, why not take a look at some of these tea recipes and try them out with one of Adagio's offerings?

• London Fog - if you want extra spice, use Adagio Bee's Pumpkin Spice Honey to sweeten! 
  
  
• Make an iced Honeybush Pumpkin Chai and add this Pumpkin Cream Cold Foam!
  
  
• Non-Alcoholic Mulled Tea - Steep your tea of choice until nice and dark, then strain and simmer with orange slices and sugar to taste for 20 minutes.
  
  
• Pumpkin-Pecan Pie Chai - Steep 2 tsp of Honeybush Pumpkin Chai tea in 1 cup warm milk or milk alternative for 5-6 minutes. Strain and return to the pot, then stir in 1 tbsp of Butter Pecan syrup (storebought or homemade)

Currant & Ginger Shortbreads

These Currant & Ginger Shortbreads are the perfect addition to afternoon tea - their 2-bite size packs a punch with the vibrancy of crystallized ginger and tart currants that were soaked in a spiced tea.

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Did you ever have a teacher or mentor that made an unmistakable impact on your life? I've been incredibly fortunate to have a few amazing people who shaped the person I've become over the years, and one of those people was my elementary school teacher (and later colleague) V. 

While I remember a wealth of things that I learned from her, whenever I think of her I think of ginger, black currants and tea. V is a connoisseur of those flavours in my mind, and when I'm compiling a basket of goodies for her every Christmas, I try to capture as much of them as possible. This year, in addition to my Chestnut Gingerbread Cookies, Gluten Free Sparkling Ginger Cookies and My Mom's Fabulous Shortbread, I decided to tackle a cookie that goes perfectly with her Friday tea sessions and captures the memories I have of her. 

I came across a copy of Barbara Tropp's China Moon Cookbook at the local library, and while I earmarked several of the cookie recipes contained therein, her Currant & Ginger Shortbread recipe just screamed perfection. I made several tweaks along the way (because of course I did) but the result was well worth it! Delicate, golden and unbelievably buttery coins of shortbread packed with diced crystallized ginger and currants that had been plumped in a spicy tea with a hint of lemon zest made the whole house fragrant, and the sample my mom had passed with flying colours. I have no doubt that these would elevate any cookie platter, regardless of the season!  

Thanks to Selefina Spices and Adagio Teas for making these happen with their crystallized ginger and Oriental Spice tea!

Gluten Free Sparkling Ginger Cookies

These cookies brim with the festive spices of the season and have a delicate crunch and sparkle from a hefty pinch of raw sugar. To top it off, they're a great cookie for gatherings since it is both vegan and gluten free! Give these easy to make cookies a try - you won't regret it!

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We are coming up to cookie time again this year! I don't know about you, but I have lists of cookies depending on who is the intended recipient of them. With luck (and a little bit of free time) I will be able to share each and every (new) cookie I'm making for the holidays - but let's start with these ones!

I happen to have two friends who keep their diet gluten free for various reasons, and while I can't share my mom's absolutely amazing shortbread cookies with them I do try to give them a couple things they can enjoy over the holidays. These cookies were developed after finding a recipe lodged deep in my Pinterest board, and they looked so festive I had to see if I could make a gluten free variant that was still vegan. 

The first (and easiest) swap was the flour. I love the Bob's Red Mill 1:1 flour and I've never had an issue with it failing to hold things together. A bunch of spice, thanks to the cinnamon, ginger and cardamom from Selefina Spices, warmed things up and made the kitchen smell heavenly - pro tip, add the spices to the margarine when it's still quite warm to bloom the spices, it makes them really pop. I also added a hefty dose of a vegan pumpkin spice flavoured protein powder for extra flavour and nutrition. I didn't have any brown sugar left (I made these chestnut flour gingerbread cookies the day before) so I added a touch more molasses, and finally I added some egg replacer powder just as some extra assurance the dough would bind together. Popping the mixture in the fridge overnight resulted in a super easy to work with dough - it scooped like perfect ice cream! A quick roll in raw sugar and I had a batch of cookies ready for the freezer, as well as for immediate baking. 

For those of you baking for a diverse group of people, don't hesitate to make these - heck, just make them even if you aren't gluten free. They're a perfect blend of spicy and sweet, ready to pair with a cup of tea!

Spicing things up with PepperMate's Traditional Pepper Mill

In the world of seasonings, no spice holds a reputation quite like pepper. My love of those pungent seeds - whether they are black, white, red or pink - is no secret. Salads and roasted vegetables get a liberal dose of coarse cracked pepper, and the breading mix we use for our "zucchini coins" is kissed with a finer grind. 

Now, I don't set out to be a food snob. However, when it comes to things that add flavour, I am on the picky side. Nothing compares to freshly ground spices - and while I do rely on some pre-ground ones (like paprika, cayenne, ginger and turmeric), I buy them in tiny quantities to prevent the sawdusty taste the 6 month old Costco-size bottle takes on. With pepper, I don't have to look any further than a sturdy, reliable pepper mill - and when I received the PepperMate Traditional Pepper Mill to test and review, my search for the perfect one is over.

Photo Courtesy of Peppermate

 

What makes this pepper mill stand out, you ask? Looking past the celebrity endorsements (Ina Garten used one in her Food Network program), I wanted to focus solely on how this tool could benefit the everyday cook's kitchen. Additionally, since both I and others in my family have arthritis, I wanted to put this pepper mill to the test from that perspective as well.

1. Adjustable Grind
One of my favourite features of the PepperMate Traditional Pepper Mill is the adjustable grind dial. The dial is located under the top cap, and provides precise control over the coarseness of your pepper. Grinds are consistent, and I haven't had any jamming issues.

2. Easy to Turn Knob
Arthritis sufferers and cooks wanting to get kids into the kitchen, rejoice! This grinder relies on a windmill-like knob on the side of the tool rather than a top-twisting system to operate. It's ergonomic and easy to turn - even my 3 year old nephew was able to use it. Additionally, it only takes a few twists to grind a hefty amount of pepper.

3. Loading and Storing Ground Spices
Loading this mill is a breeze - pop off the top cap and add your peppercorns (or other spices - this mill can easily grind mustard seed, fenugreek and coriander). Make sure to adjust the grind first, if you need to, since the dial is in that compartment. Ground spices fall into the bottom cap, which acts as a sealed container. I really like this feature, since when I'm making spice rubs I usually need a good amount of pepper and I can pre-grind it. Removing the caps is also easy on my stiff and sore thumbs, which is a major perk! My only issue is that the caps can pop off sporadically - if you're using this mill over the course of the week without having to re-load it, I suggest adding a bit of tape to the top cap. This advice also goes when you're cooking with kids... trust me on this one.

4. Ceramic Composition
I don't know about you, but our kitchen is regularly filled with steam. In addition, our kitchen also opens out to the backyard, and in the Summer, the humidity is thick. This grinder is made out of ceramic, making it highly resistant to corrosion and rust. As a result, this grinder will last you ages - whether you live in a humid climate, or in the arid areas of the world.

5. Pricing and Lifetime Warranty
At the time of writing, the PepperMate Traditional Pepper Mill retails for $39.99 on the official website and $29.99 on Amazon. While the sticker shock may be real - especially for casual cooks and those who usually gravitate to pre-ground pepper - this mill is proving to be a worthwhile investment. If something should go wrong with the grinding mechanism, PepperMate has a lifetime warranty on all of it's Traditional Pepper Mills. Simply register your product on their warranty page and you're set!

Overall, I highly recommend the PepperMate Traditional Pepper Mill for both casual and experienced cooks. With a easy to use knob, its a perfect option for arthritic hands and getting kids in the kitchen too - allowing everyone to have a burst of flavour in their meals!

Curried Pumpkin and Lentil Soup

This rich, smooth Curried Pumpkin and Lentil Soup is filled with a homemade spice blend on top of curry powder, featuring a selection of Selefina Spices. Make this spicy or mild - the flavour is amazing either way!

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I love that no matter how crazy life gets, my mom and I can always count on soup to get through it. We do this in different ways - I channel the energy fueled by emotions or stress or what have you into creating a pot full of comforting and ever changing flavour. My mom takes comfort in the care and love I put into the food and the nourishment of the meal bolsters her. 

We've recently had to clear space in our pantry, fridge and freezer to fit in items my grandmother had - the experience was a mixture of laughter, tears, frustration and "what the heck is this?" moments. At the end of it, I had pulled out the fixings for soup that was spicy, smooth and packed full of nutrition. Letting everything simmer away perfumed the house in the best way possible, and the sense of joy that came from my mom seeing lunch was made was immeasurable. She laughed that I had made her "danger soup" given my coconut allergy - which is what I'm going to wind up calling all coconut based soups and stews from now on!

Potato Bread with Roasted Apples

What goes better with soup than a great piece of bread? This Potato Bread with Roasted Apples is slightly sweet, with chunks of tender apple studding the whole wheat dough.

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Potato breads are some of my favourites - hearty while impossibly tender, they are perfect for sandwiches or morning toast with whatever Toast Topper you fancy. When I saw the Bread Bakers theme for February was Potato, I had the perfect idea pop into my head (which coincided nicely with my baking schedule and on-hand items). 

 For those who didn't grow up with French instruction (and particularly France-French instruction, as opposed to Quebecois, Belgian or Haitian), potatoes are referred to as pommes-de-terre - literally "apples of the earth". Since I had that little trivia nugget stored away for life, I decided to be a bit cheeky with this month's submission and make a "double apple" bread: apples of the earth, with apples of the tree. Using a basic potato bread recipe I had, I set about figuring out how to add apples without making it soggy or compromising the dough structure. My answer: roast the apple chunks. A short blast of heat combined with a preliminary toss in cinnamon sugar draws out just enough moisture so that the apples stay tender, but don't give up their juice in the wrong spot. The rest of the dough was pretty straight forward, with milk-boiled potatoes forming the basis (and the warmth) for the whole wheat flour and yeast. This dough is a pretty vigorous riser, so keep an eye out on it (especially during that second rise) and pop it in the oven early if you see it puffing up too much.

Like most delicious things, the hardest part was waiting for this to cool before slicing into it. It's an important step though, so don't skip it - unless you don't mind torn bread, which doesn't sound all that bad (just not toaster friendly).

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

 

Dry January and February Made Simple with Jordan's Skinny Mixes

After a long overdue holiday season, where most of us were having larger groups, parties and other special events, we all need a bit of a reset. Dry January was started in the UK in 2012 as part of a public health initiative, and now millions of people around the world make the choice to abstain from wine, beer and liquor for the month. Making that small change not only helped the pocketbooks of participants - let's face it, alcohol is an expensive hobby - but a study in BMJ Open found that those "who abstained from alcohol for 30 days slept better, had more energy, and lost weight" as well as lower blood pressure, cholesterol and cancer-related proteins in their blood.(link).

 Dry January not only impacts your health habits for the first 31 days of the year though - the above mentioned benefits were shown to continue due to the fact participants had changed their alcohol consumption patterns. Given that the rough estimate of the amount of time needed to break a habit is 28 days, this isn't surprising! In Canada, the Canadian Cancer Society keeps the momentum going with Dry February, which combines alcohol abstinence with fundraising for cancer research.

Sounds great, right? But what about the birthdays, get togethers, game nights.... all those social events that inevitably happen? Harvard Medical School has some pointers:

• Find a substitute non-alcoholic drink. For social situations, or when you crave a cocktail after a long day, reach for alcohol-free beverages like sparkling water, soda, or virgin beverages (non-alcoholic versions of alcoholic drinks.)
• Avoid temptations. Keep alcohol out of your house. When you are invited to someone’s home, bring your non-alcoholic drinks with you.
• Create a support group. Let friends and family know about your intentions and encourage them to keep you accountable. Better yet, enlist someone to do the challenge with you.
• Use the Try Dry app. This free app helps you track your drinking, set personal goals, and offers motivational information like calories and money saved from not drinking. It’s aimed at cutting back on or cutting out alcohol, depending on your choices.
• Don’t give up. If you slip up, don't feel guilty. Just begin again the next day.

 

Jordan's Skinny Mixes is making that first suggestion a little easier on everyone with their great lines of syrups and flavour infusions - from Cherry, to Meyer Lemon and Raspberry (my favourite!) and very unique Strawberry Rose, Mermaid and Unicorn flavours, mocktails take on a whole new life. I love using the Cherry Limeade Flavor Burst in my water when I need incentive to drink more - it's the perfect mix of sweet and tart.

Sugar free, with options for naturally sweetened and Keto syrups with added MCT, there is something for everyone. If sweet coffee your thing but trying to cut back on drinking your calories? Check out their vanilla, hazelnut or mocha syrups with zero calories and all the flavour!

 

Check out more: https://www.skinnymixes.com/

Need inspiration? Try these recipes from Jordan's:

Sober Mermaid:

• Soda Water

• Jordan's Skinny Mixes Sugar Free Mermaid Syrup - tablespoon, build up the flavor as desired 

• Fresh Lemon or Lime - add a squeeze to finish 

Not So Spiked Raspberry Lemonade:

• Still Water

• Jordan's Skinny Mixes Sugar Free Meyer Lemon Raspberry Syrup - tablespoon, build up the flavor as desired. 

• Fresh Lemon & Raspberries - add a squeeze to finish. 

Cherry Limeade:

• 1 cup of soda water or diet sprite

• 1 fresh lime wedge 

• Jordan's Skinny Mixes Sugar Free Cherry Limeade Flavor Burst - one squeeze. 

Shirley Temple:

• 8 ounces of diet ginger ale

• Sugar Free Cherry Syrup - tablespoon, build up the flavor as desired.

• Maraschino cherries - garnish 

Honey Gingerbread Cookies

It's never too early for gingerbread cookies, especially when it's the special request of a certain 5 year old! These soft and chewy cookies are made with brown sugar and honey with a hit of warm spices from @selefina.spices . Glazed with a simple icing sugar mix and topped with as many sprinkles as you like, they're a great after school snack.

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My niece and I love to get into the kitchen and bake once a week or so, and with the holidays fast approaching she has been asking for gingerbread. For the first time in probably a decade, I did not have any molasses on hand, so I took a leap and decided to try swapping honey in for it instead. The honey swap served two purposes - one, it was a liquid sweetener, so the properties of a liquid sweetener stayed the same (read: soft and tender cookies) and two, honey is sweeter than molasses so it made the cookies a little less bitter and spicy than standard gingerbread.

Speaking of spices, I had access to some super-fresh, fragrant ones from Selefina Spices - including whole nutmeg. My niece got to smell what they really are supposed to smell like, compared to the spices we have in the pantry which are maybe a year or two old, if not older. The learning continued with the exploration of what nutmeg is and what it looks like inside, which is honestly such a beautiful picture:

Ever wondered where nutmeg comes from? It's actually a seed from an evergreen tree called Myristica fragrans! Whole, nutmeg is pretty boring in appearance - it looks like a small Walnut- but once you grate into  it a beautiful pattern emerges! My niece says it looks like a brain! Thank you again to Selefina Spices for this beautiful spice!

 

Making the dough was also a learning experience in measuring by weight, how flaxseed soaks up water, and how butter beaten with sugar can turn it into something really fluffy. The hardest part was waiting for them to cool enough to glaze and decorate - the above cookies got the liberal sprinkle treatment from the 5 year old, and more than a handful of sprinkles disappeared into her mouth in the process! 

 Even if you aren't making these as a teachable moment, you can't go wrong with these cookies - they are tender, chewy and just spicy enough, and are just as good plain as they are decorated in the manner of your choosing. They also hold their shape beautifully when baking, which is a huge perk if you're going for presentation!

Pumpkin Cranberry Sourdough

'Tis the season! This hearty loaf is filled with pumpkin and cranberries, with a hint of sourdough starter to balance out the sweeter dough and pumpkin spice @nakednutrition Naked Shake. Baked in a pie pan, it's low rising but a showstopper nonetheless.

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I'm currently sitting here watching my 2 year old nephew experience pumpkin carving for the first time. While he is less than amused by the sliminess of the innards in the pumpkin, he has fallen in love with separating the pumpkin seeds from the stringy webbing and putting them into a bowl - which 100% works for me, since I'll be roasting them for rodent snacks after everyone finishes theirs! 

Personally, I cannot carve my own pumpkins anymore - arthritis precludes trying to saw my way through a 2 inch wall of pumpkin flesh - but I do get into the spirit of things by using pumpkin in a variety of treats! This bread was born out of inspiration from King Arthur Flour and a bevy of spices which arrived from Selefina Spices - the freshness and aroma of them is unmatched. Combined with a handful of dried cranberries and of course, the pumpkin, the dough smelled heavenly. Of course, with all the pumpkin pie elements, baking it in a pie pan fit well - and helped the relatively soft dough keep it's shape. Sliced into wedges, it was a perfect accompaniment to breakfast or mid afternoon tea!

Mongolian-Inspired Stew over Black Sticky Rice

Homely but delicious, this Mongolian-Inspired Stew over Black Sticky Rice is a healthy, filling meal packed with vegetables, lean protein and whole grains. Cleaning out all the frozen veg from the freezer never tasted so good!

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The end of Summer brings with it quite the collection of harvested goodies, and in my mind there really is no better way to transition into Fall than with a hearty, yet fresh-forward meal. We are huge fans of Asian-inspired flavours here, with jars of hoisin, bottles of tamari and toasted sesame oil lurking in the pantry and fridge at all times, so I wanted to blend the two into something that would keep mom powered through into the fall filled with parties, child-minding and endless chauffeuring.

I leaned into cleaning out the fridge for this stew, taking out all the vegetables we still had lurking, and wound up with so many of them I had to break out the big Dutch oven to house it all. In the end I had a delightful smelling bowl of stew - which admittedly isn't the prettiest thing in the world, but the taste more than made up for it. Sweet, spicy and savoury notes blended in the sauce that blanketed the vegetables and ground meat substitute and soaked into the black sticky rice ever so slightly. 

If you're going to make this as a make-ahead lunch, I'd keep the rice and stew in separate containers and mix them after heating. That way, nothing gets soggy and the heating is more even!

Soy Noodle Stir Fry

This spicy-sweet Soy Noodle Stir Fry is packed with protein from the noodles and tofu, fibre from a ton of veggies and flavour from a hoisin based sauce. Two types of heat (fresh chiles and @selefina.spices cayenne) will keep your tongue dancing til the last bite.

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Stir fries are my favourite way to quickly use up a ton of stuff in the fridge, and never get boring! We've been trying to keep our grocery costs down (like everybody here) and eating out of the pantry and freezer has been a luxury for us. I had a few packs of tofu in the freezer that I bought when they were on sale, along with countless bags of vegetables that demanded use before the seasonal veggies from the garden start coming in, so I used those as my jumping off point. From there, it turned into an assessment of what saucy-type things I had, as well as a base carbohydrate to soak up everything and add bulk.

What emerged at the end of this (surprisingly simple) thrown-together meal was a spicy, sweet, saucy stir fry for a crowd - which was great because my mom is always looking for quick lunches during the week when she watches the littles. Portioned into 2-3 meal blocks and frozen, all she has to do is thaw, plate and reheat for a delicious, filling and healthy meal between setting the toddler down for a nap and picking up the 4 year old from kindergarten.

A note on the sauce - this is definitely not what I'd call mild, maybe a medium level of heat. I used the cayenne from Selefina Spices in addition to fresh chiles, and even though I added a small amount it is potent. We like our fire here, so it was perfect, but your mileage may vary. Also, I used soy-based pasta because it's what I had on hand, however whatever noodle you prefer works just fine (I think using rice vermicelli would soak up this sauce beautifully as well, as would whole wheat spaghetti).

Dried Fruit and Pecan Loaf with @selefina.spices

This sweet and spiced Dried Fruit and Pecan Loaf is packed with dried apricots, blueberries and dates, which play off the toasted pecans and oats in the dough beautifully. A generous dash of spices from @selefina.spices ties everything together - try it toasted with cream cheese for a treat!

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Even though the spring weather is starting to creep out and more and more freshness is permeating the world, I have a soft spot for the warming, hearty baked goods all year round. In particular, if I'm making a loaf for breakfast (which is what I'm usually baking for Mom), I know there are a set of unofficial criteria to follow - slightly sweet, hearty (packed with whole grains, seeds, or as my mom calls them "bits"), and good toasted with either a Toast Topper, butter or cream cheese. In essence, it gives me free reign to clean out the pantry and freezer every once in a while, and figure out a way to tie everything together. This loaf was inspired by a plethora of dried fruit I had and bolstered by the recent arrival of a set of brand new spices from Selefina - a sister company to the Adagio teas I love and have reviewed here before. With a quiet afternoon on my hands I decided to create a Dutch-oven baked boule with a bunch of whole grains and the aforementioned ingredients to see how it all worked out. 

The first thing that I realized with this loaf is that the combination of ingredients makes for some happy yeast and a great rise, yet because the loaf is so hearty the crumb remains tight. This, to me, is not a bad thing - I want a piece of bread in the morning that can stand up to toasting or topping (or both), and the flavour was well worth the lack of airiness. The Dutch oven gives this bread a glorious crust too, so even while it may not be incredibly visually appealing, it is well worth the effort!

From the Press Release: The creative team behind Adagio Teas had recently launched Selefina Spices, a new online shop for herbs and spices. Selefina will also differentiate itself from other online purveyors by making its quality products available in small amounts. The objective is to deliver herbs and spices of optimum freshness as well as encourage trial of unfamiliar products and broaden culinary exploration. 

My notes: I love the fact that these spices come in small quantities, opaque, zip-sealed bags, and that the company has such a variety of them! I was sent a very generous variety, and looking at the website I can still see some that I'd love (looking at you, butterfly pea flower, lavender and pasilla chile). The fact that these spices come from a sister company to Adagio, who arguably make some of the best teas I've ever had (I'm still enjoying the last of the advent calendar offerings and can't wait til its iced tea season again) I know I'm getting quality ingredients. These spices are super fresh and potent, so a little goes a long way!

Caramelized Onion Lentil Soup

The cold and damp weather here practically demands comfort food, and what better than a bowl of Caramelized Onion Soup? Simple and wholesome with a bit of an unexpected kick from Aleppo Pepper, it's nutritious, tasty and a perfect work from home (or not) lunch.

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 March is such an in-between month. On one hand, we've had temperatures up to 18C and lots of sun some days, and then there's days like today when it's cold and rainy. Add in the inevitable "last month of class" stress, March Break (with the littles visiting daily), birthdays and appointments, and it seems like we never get a chance to sit down, much less relax. Comfort food has definitely been on the table more often than not, especially big bowls of soup like this one. While not exactly a 90 second microwaveable meal, the time spent to caramelize the onions so that they're sticky and sweet followed by the hour of lazy cooking is quite cathartic, and you're rewarded with many meals that you can pack for lunches or heat up if you (like me) work from home.

Mandarin Marmalade - Toast Topper #93

Mandarin Marmalade is laced with homemade Limoncello and is bright, citrusy and as perfect on toast as spread on roasted meats.

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Happy New Year everyone! I am going to try to post the recipes for things I have cooked (and posted on Instagram) in the past but never made it to the blog because - well, timing. Or laziness. Or both! Now that I'm stuck at home for the forseeable future I'm sure new things will be popping up too, so here's to a productive year in the kitchen and at my desk!

I have to say, I haven't been making nearly the amount of Toast Toppers recently as I have in the past - 2021 was definitely not a great year for me physically so the idea of lugging around all the equipment to can was a bit overwhelming. That said, given mandarins are still quite prevalent in the local stores (and I may be a bit inspired from a recent trip to Orange County) I am definitely making this marmalade again. It is bright, refreshing, and with the perfect balance of sweet and tart. The original inspiration for this recipe came from Nigella, and I tweaked it ever so slightly to make a single jar filled with flavour that was both wintry and summery at the same time (is that even possible?).

The jar disappeared quickly of course, since not only was it perfect on toasted sourdough but my mom used it over pork chops and as an ingredient in stir fry as well. Citrus has such a way of working with caramelized flavours that it really isn't hard to imagine it working with other things as well!

Chocolate Cherry Panettone with Almonds

Chocolate Cherry Panettone with Almonds is such a festive way to kick off the holiday season! A dash of vanilla and orange flower water and a hint of saffron make this extra special, while a few scoops of @nakednutrition Pumpkin Spice #nakedshake adds protein and more flavour!

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My favourite thing about the holidays is the smells associated with the spices and sweet baking that takes place. On the 23rd of December each year, my mom wakes up extra early (about 5AM) to start making our traditional holiday brioche and Challah, so by the time I'm awake to braid the Challah the house is already filled with the scents of cinnamon, dried fruit, yeast and sugar. My contributions are often less labour intensive - say, gingerbread and biscotti - but the timing worked just right this year for me to get in a holiday loaf of my own!

Last year I made these rich, golden panettone loaves as gifts, and it was in this vein that I decided to give it another twist. This time, I added dried cherries, almonds, and a hit of spices and protein with Naked Nutrition's Naked Shake in Pumpkin Spice flavour. Along with the whole wheat flour, I added some extra fibre with Naked Fiber, and tossed in some chopped dark chocolate for good measure (everything is better with chocolate!). 

I chose to bake this batch in two standard loaf pans, but you can also bake them in Texas-style muffin pans using the instructions here. If you don't have saffron, the same amount of turmeric will give the same colour (though not flavour), and for the orange flower water you can sub in some orange juice (again, different flavour but still delicious).

I wish each and every reader a safe and happy end to 2021 and a lucky 2022! I will be back in January with more delicious treats (and ramblings as I keep navigating my grad program).

Holiday Gift Ideas from Adagio Teas

Well, November somehow snuck up on me - whether this is a perk or a detriment of being in an accelerated college program (again), I can't quite figure out! While I've been compiling pages and pages of notes on legal matters, writing exams and planning one or two trips to escape the madness, one of the constants throughout the day is a cup of tea at my work station. 

 

Of course, lately my cups have been adorable thanks to the infuser mug Adagio Teas sent me with their Autumn Teas package, which perfectly hold a serving of their wide variety of brews! Speaking of variety, Adagio has come out with an incredible assortment of gifts to make your holiday giving easy and delicious!

First is the "12 Teas of Christmas" sampler, where single-serving pouches of a wide variety of loose leaf teas are packaged in adorable ornaments. My favourite of the bunch this year is Blue Mango (a throwback to the mango iced tea from them I tried over the summer) but White Pear and Golden Monkey are also wonderful to sip on when the frost is covering the ground. The sampler costs $24 USD (while supplies last).

The second holiday gift of the year is Adagio's Advent Calendar - 24 single-serving pouches (loose or bagged tea) are hidden in a gorgeous cardboard case for you to enjoy every day leading up to Christmas! Of course, if you (like me) are impatient, nothing is stopping you from opening them all and choosing your favourites! I won't ruin the surprise here, but if you are concerned about the ingredients you can find the information on Adagio's site by clicking the link above. The Calendar costs $29 USD (while supplies last).

Of course, that's not all that's happening this season - starting on Black Friday (that's November 26 for non-Americans) you can get a package of Reindeer Fuel tea as a gift with purchase. What's Reindeer Fuel you ask? Well, it's a blend of mint, chocolate, ginger and yerba maté wrapped up with black tea - Christmas in a cup, if you will. You can only get your hands on this with purchase on Adagio's site for a limited time, so don't delay!

Thanks again to Adagio for sending me this parcel!

Sweet Potato Cranberry Spice Cookies

These little Sweet Potato Cranberry Spice Cookies are gluten free and vegan but full of flavour from homemade pumpkin pie spice! The recipe makes a big batch of dough which is perfect for freezing ahead - thaw and bake whenever the craving strikes!

 

 

 

I'm going to start this off by saying... I know. It's not fall, its 30C and sunny outside, people are lounging around eating watermelon and ice cream. Most people are not cranking up their oven for anything.

But I'm not most people! I love the flavours of spice and fall, and baking is something I will do no matter the weather (unless out AC goes out in the middle of summer, which has happened!). So when I was playing around last summer to come up with holiday cookies, I came across some pumpkin cookies that looked like a hit for me and a few of my gluten free friends. However, because it was the middle of summer, canned pumpkin wasn't overly available. Sweet potatoes, on the other hand, were - and I actually much prefer the flavour over pumpkin. With the spices, the bit of richness from the brown sugar blend and the dash of maple extract, the dough smelled amazing, and the craisins I tossed in added the tiniest bit of tang and fruity flavour. Being gluten free, nut free and vegan, they were also a hit with the kids I taught and safe for the school environment (they would be great for camp too!).

 

Cereal Date Muffins

These Cereal Date Muffins are moist, sweet and full of @naturespathorganic Flax Plus Multibran Flakes. Snag one while it's still warm for a mid morning snack - it's an excellent and nutritious pick me up!

Happy weekend! It still feels weird to be saying that, since for the last year and a half it's felt like time has no meaning. Then again, Saturdays still hold a little bit of magic even if we are still in this weird limbo of time and space! One of the things I love to do in my spare time is making muffins - they are like little promises for the future since they can be frozen, packed for lunches, grabbed mid morning or on the way home and always appreciated. 

Of course, if I'm baking muffins, I am always experimenting! I had a box of Nature's Path Flax Plus Multibran Flakes in my pantry that they had graciously sent me, and thumbing through one of my cookbooks I came across a muffin recipe using bran flakes instead of my usual "twig" or raw bran addition. Using that as a base, I set about adding flavour - namely with maple products (hey, I have to keep my Canadian card 😀) but also sweet, candy-like dates. The mixture comes together easily and while the resulting muffins aren't giant bakery-like superstars in appearance, they are absolutely what I think of when I think of muffins. The amount of fibre in these also helps keep you full for hours which is a bonus if, like me, you're always doing something! 

Thanks again to Nature's Path for the opportunity to create these treats!

Tofu Hakka Noodles

Tofu Hakka Noodles are a take out meal made better at home. Snow peas, carrots, peppers and onions marry with marinated tofu and chewy hakka noodles in a sweet, sour and savoury sauce for a meal that can be on the table in under an hour.

Throughout the last year or so, N and I began getting takeout from one of my local small restaurants in lieu of "dining out" for date nights. Luckily, this restaurant has managed (so far) to survive with delivery and curbside pick up, and we are happy to support them when we want something "special". One of the meals N always picks when we order (we get extra, 'cause leftovers) is Chicken Hakka Noodles - springy, yellowy noodles stir fried with veggies and chunks of chicken in a ginger-garlic sauce. The noodles soak up the flavour as they sit, and as like most Chinese food it tastes better after hanging out overnight in the fridge.

Of course, restaurant food like this is often pretty heavy with oil and lacking in veggies, and I was really interested in seeing if I could make a version of N's favourite noodles at home with some of his favourites, including snow peas and tofu. I'm lucky enough to have a few international grocers near work where I could pick up any ingredients I was missing (noodles and tofu, this time) for an insanely good price, and with N's help we sliced, julienned, cubed, tossed and whisked until we had a bright, flavourful pan of perfectly seasoned and sauced stir-fry. I'm always a little tickled that both N and my mom (who shared the meal and leftovers with him) pick tofu over meat most times they have the chance to, since when I first started cooking for them both tofu was a rather maligned ingredient! 

One of my favourite things about this recipe is that it is so variable in terms of additions. I had fresh veggies on hand this time, but a good frozen stir-fry mix is perfect (and affordable) too. By making sure the ingredients are julienned or diced, you can ensure the whole recipe is lightning fast and ready to go. If you do the tofu ahead of time (I often batch-marinate when I buy the blocks because they're large enough for multiple recipes) you can have everything done in an hour. Even if you don't marinate the tofu, this stir fry has enough flavour to get away with it! 

Cooking for N and I has become part of our "date night" routine, and I love it! How do you connect with others during these times? Have you tried to recreate any restaurant dishes at home? Let me know in the comments!

Notes about the recipe: Dark soy sauce is thicker and slightly sweeter than regular soy sauce. If you substitute, you may need to add a pinch of sugar. Hakka noodles are thin, springy, bright yellow noodles that are usually sold like fresh pasta in plastic packages. If you can't find them, substitute cooked spaghetti or even ramen noodles (without the seasoning packet). The Schezuan pepper is optional, but awesome in this recipe. Add any other veggies you like or want - the ones I chose are more traditional in take out here.