early fall [tomato & sourdough soup]

Without the back-to-school rush in September, there was less of a definite seasonal shift in my head. A little less excitement, less novelty, less homework, less sense of impending doom. A freeing feeling for the most part, but occasionally one that I let stress me out when thoughts of future plans (or lack thereof) get the best of me.

Of course, classes or not, the learning never ends. Working Continue reading

Cardamom and Cloves [Moroccan Carrot and Red Lentil Soup]

c&cCardamom and Cloves brings a world of spices to Ottawa’s Little Italy. Nestled among the restaurants on Preston Street, Jodi Samis’ shop has pretty much every spice you could ever think of needing to get cooking.
SONY DSCSONY DSCWith jar upon jar lining the shelves you’re also bound to find ingredients you didn’t know existed, but Jodi will be happy to educate you. I met my parents at the shop last week for a workshop dedicated to a spice that’s ubiquitous in many kitchens, but that I honestly couldn’t have told you much about: cinnamon. As we sipped our apple cinnamon infused water, Jodi cooked and taught us about some of the history of the spice, the differences between “true” cinnamon and cassia, as well as some of it’s lesser and more commonly known health benefits. Jodi has a whole bunch of great workshops (only $10!) lined up this fall, AND (bonus!) there’s a great little deal on Groupon right now — go spice things up!Processed with VSCOcam with f2 presetSONY DSC Click to continue to recipe

Sunday Dinner [Red Lentil Soups]

After making a sufficient mess in the kitchen this weekend, some lovely gals came over for Sunday dinner. I love playing hostess, and am super lucky to have friends who act as my cooking guinea pigs! The menu was a little bit haphazard, but the outcome was a warm, hearty and healthy meal with good friends, which is the most important part!

This red lentil soup is very simple to prepare, but with a drizzle of the spiced oil on top and garnished with a sprig of coriander, it will look like you slaved over the stove.
Serve up some soup! And see the rest of the random dinner menu…

Warm Up with Potato-Leek Soup

We’re definitely in the middle of winter now here in Ottawa, and I’m gravitating toward hot comforting foods these days after the rush of the holidays.  The veggies required for this soup abound in the winter, so make it now! It freezes well, so you can make a big batch and enjoy it later.

A tip from Williams-Sonoma: don’t substitute another type of potatoes in this recipe; only russet potatoes have enough starch to get the proper consistency in the soup. Easy Recipe Here!

Butternut Squash Soup and Italian Bread Salad: Healthy Holidays

Everyone knows the holidays are a time to indulge — but since I feel like I’m constantly indulging with desserts, we like to keep our dinners healthy.

Butternut Squash Soup with Italian Bread Salad


The butternut squash soup is creamy without being heavy and the bread salad has an herby-ness that is delicious and appropriate for any season. Two recipes here!