Tuesday, November 10, 2020

Thanksgiving Issue of Food in the Time of Quarantine + 2 Classic TDay Sides

 Hello all! I'm so pleased and excited to be bringing you the Thanksgiving issue of our free recipe Magazine, Food in the Time of Quarantine with double the recipes! Whatever your Thanksgiving looks like this year--even if it's a vegetarian celebration--we've got you covered!

Download your FREE .pdf here: Food in the Time of Quarantine Nov 2020

The two recipes of mine included in this issue are my Scratch Made Green Bean Casserole

And my Sour Cream & Green Onion Mashed Potatoes

Sour Cream & Green Onion Mashed Potatoes

Wednesday, October 7, 2020

October Issue of the Magazine & Apple Spice Bread!!

 Hello everyone! I'm so thrilled to be brining you the October issue of Food in the Time of Quarantine, our free recipe magazine! This month's issue aims to help you while you "homeschool" with quick meals or recipes that are fun to make with your children.

It's "hot off the presses!" Download it here: https://tinyurl.com/y57nx88l

Apple Spice Bread

I am eating this bread as I type this. It is moist, with a warmth from the spices and an unmistakable apple flavor. This bread is low-fat to keep it on the healthy side and there is fiber from the whole wheat. Adding applesauce alongside the oil in this bread not only cuts down on fat but also makes the bread taste even more of apples. One of my favorite things about this bread is how versatile it is. You could add a cup of nuts or dried fruit or both. If you wanted to make it more decadent you could top it with a crumb topping. A gluten free version made all or partly with oat flour would be delightful (if you've ever had sauteed apples in your oatmeal you'll probably be of the same mind). And if you'd like to make it a bit more healthy you can sub out the oil with another half cup of applesauce and cut down on the sugar. I made this bread with fuji apples, which are more sweet than tart, so if you'd rather use tart apples like granny smith, adjust your sugar accordingly.

Of course, my absolute favorite thing about it is that this recipe makes two loaves. One to enjoy immediately and one to freeze. Freeze it in slices wrapped in cling wrap, then store wrapped slices in a zip top freezer bag. The fresh made bread will keep for up to 4 days, wrapped in cling wrap (slice as you go) and the frozen bread will keep for up to 3 months in the freezer.

Apple Spice Bread

Makes 2 Loaves


2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup brown sugar
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup neutral oil
1/2 cup applesauce
2 cups (grated) apples


stir flours, spices (cinnamon, ginger, cloves and nutmeg), baking powder and salt together. Mix in sugars, eggs, applesauce and oil. Mix will feel a bit dry. Peel and grate the apples and add the juice as well as the fruit. The juice from the grated apples will bring the bread to the correct consistency. Divide between two greased 9 x 13" loaf pans. Bake at 325 for 40-50 minutes, until a toothpick inserted into the middle comes out clean.

Monday, September 7, 2020

The September Issue of Food in the Time of Quarantine is here! Click on the post to download a free .pdf

 I am pleased and excited to be bringing you a special edition of Food in the Time of Quarantine featuring fun budget recipes you can cook in *anyone's* kitchen in honor of my fellow evacuees, many of whom are cooking in a borrowed kitchen or having to rebuild their own.

Download a free .pdf here

Monday, August 17, 2020

Grilled Caesar Salad with Anticuchos Camarones

 For our Facebook live Savour the Flavour event we decided to each put our own spin on caesar salad. Since I've learned so much about tasty food from my husband's Peruvian family I decided to take inspiration from Peru with a dish called Anticuchos, which are meat skewers cooked on a barbecue. Since seafood is really popular in Peru I decided to use shrimp and make Anticuchos de Camarones. 

These skewers are brushed in a delicious spicy-tart-salty sauce and grilled so I thought why not compliment them with a grilled caesar salad? The smokey taste of charred romaine lettuce complemented the spicy, smokey Anticuchos really well.

Caesar Salad with Anticuchos de Camarones

Serves 4

For the Salad:

2 romaine hearts washed, dried and split down the middle lengthwise

1 teaspoon olive oil

salt, to taste

pepper, to taste

Cotija cheese, crumbled, for serving

For the dressing:

1/2 teaspoon coarse salt

3 anchovy filets

3 large cloves of garlic

1 large egg yolk

2 teaspoons dijon mustard

1 teaspoon aji amarillo paste

1/2 cup olive oil

3 Tablespoons rice wine vinegar

1/4 cup finely grated parmesan

1/2 teaspoon worcestershire sauce

For the Anticuchos:

1/2 lb tiger shrimp, peeled & deveined


1 Tablespoon rice wine vinegar

1 teaspoon mirin

1 teaspoon sesame oil

1 teaspoon olive oil

2 cloves garlic

½ teaspoon ground or 1 teaspoon fresh ginger

Method: combine the marinade ingredients in a small baking dish. Thread shrimp onto skewers and lay in marinade. Meanwhile, make the dressing: at the bottom of the mixing bowl toss a layer of coarse salt. Using the back of a fork, mash the garlic into a paste with the salt. Mash the anchovies into the salt and garlic late. When everything is well combined add the egg yolk and whisk to combine. As you continue working, add the mustard and aji paste, then slowly drizzle in the olive oil. The dressing should be thick. Whisk in vinegar, then Parmesan. Add pepper to taste. Set aside. Remove shrimp from marinade. Over indirect heat in a medium barbecue, grill shrimp 1-2 minutes per side, until just cooked through. Set shrimp aside. Brush lettuce with olive oil front and back. Season with salt and pepper. Over high heat, cook for one minute per side. When lettuce and shrimp have cooled you can assemble your salad: with the cut side up pour dressing over lettuce and serve with Anticuchos balanced over. Sprinkle with cotija cheese.

Wednesday, August 12, 2020

Bacon Fried Rice + New issue of Food in the Time of Quarantine


First the big news: the August issue of Food in the Time of Quarantine, our free recipe magazine, has been released! To help ease the mental load we are providing this magazine full of fun budget recipes. We hope you enjoy reading it as much as we enjoy sharing it! 

Download a free copy here: tr.im/FitToQ-04 

Admittedly, this dish is a little decadent. We usually eat it no more than once per week. On one hand it is a bit rich, but on the other it is quick, easy and wow is it delicious! It’s also extremely budget friendly. I buy bacon in bulk for my family, then chop it and freeze it in recipe sized portions and I use a frozen diced carrot and pea mix, so it’s possible to mostly make this meal from the freezer and pantry.  Bacon fried rice is versatile: you can use any kind of rice and this is a great dish to use up any veggies you have lying around.

If your kids are picky they will probably still agree on this. Mine are and they will always eat bacon fried rice. So schedule this one in on a particularly hectic night and enjoy.

Bacon Fried Rice

Serves 6

3 cups cooked rice

1/2 yellow onion

2/3 cup diced carrot & pea frozen mix*

4 slices bacon, chopped

4 extra large eggs

1 teaspoon grated ginger

1 large clove garlic, minced

1 Tablespoon soy sauce, divided (see method)

1 teaspoon sesame oil


In a wok or heavy bottomed pan, cook bacon until crisp and fat has fully rendered. Transfer bacon to a paper towel lined plate and drain off all but three tablespoons of the bacon fat. Return pan to the heat and add onions. If you’re using fresh carrots add them as well. Cook over heat until tender and beginning to brown.Drizzle sesame oil, and add in ginger and garlic. Cook for one minute, stirring often. Toss in frozen peas and carrot mix. If you’re using fresh carrots, toss in frozen peas at this stage. Add rice, 1/2 Tablespoon soy sauce. Mix and then add eggs, bacon and remaining soy sauce. Mix thoroughly and stir frequently until the eggs have been fully cooked. Best served fresh and hot.

*Or 1/3 cup chopped carrots and 1/3 cup frozen or canned peas 

Sunday, June 14, 2020

The June issue of Food in the Time of Quarantine is out now! + Quiche Lorraine

We are living in busy, tumultuous times. So many different issues are vying for our attention and even as a lot of places move toward reopening there are still many families that prefer to try to stay at home to try to manage exposure to the virus. As many of us continue to feed our entire families for more meals than we had previously been prepared for, how do we come up with fresh ideas, to keep our meals interesting? How do we even fit such an idea into our exhausting mental load? If this feels overwhelming to you, worry not! Food in the Time of Quarantine, our free pantry staple and cheap eats recipe magazine is here to help. We are thrilled to be bringing you a second issue of our magazine! You can download a FREE copy of the magazine here: https://tr.im/FitToQ2

I couldn't have done it without my amazing contributing editors:
Angela Amberden
Azlin Bloor of Lin's Food
Jodi Kaplan of single serving chef
Mayuri Patel of Mayuri's Jikoni
Indrani Sen of indrani will teach
Giangi Townsend of giangi's kitchen
Balvinder Ubi of simple gluten free kitchen

You can download the first issue here: https://tr.im/_FitToQ1

Quiche Lorraine

Everyone needs a good quiche recipe in their
back pocket. Quiche is a fantastic way to use up
any vegetables that are sitting around in your
fridge, needing to be added to a dish before they
go off.

This Americanized version of Quiche Lorraine is
an excellent jumping off point. Traditionally
Quiche Lorraine is bacon and onions, fried
together, then used to flavor the egg custard in the
quiche. Even cheese is sometimes considered
sacrilege. In this version I've added spinach, so I
can pretend it's healthy and swiss to help preserve
the richness of the dish.

If you want to riff on this with whatever veggies
you have on hand, try to keep the ingredients to
roughly the same proportions. 5-8 ounces of
veggies, for example and around 1-2 ounces of
cheese. You would be well served to keep the eggs (4)
and cream (8oz) as they are. They create a fabulous
silkiness and are as close to a Parisian bistro
quiche as one can get, short of travel.

Quiche Lorraine


6 ounces chopped frozen spinach
1 store bought shortening pie crust
2 ounces swiss cheese, finely grated
1/2 yellow onion, diced
4 large eggs
1 cup heavy cream
pepper, to taste

Take your shortening crust out of the freezer and
set out at room temperature, in preparation for
pre baking (blind baking) it.. Even if you're using a
homemade crust you want to pre-bake it so it
doesn't turn soggy. For a premade frozen crust:
defrost the crust for 10 minutes while preheating
the oven to 400 degrees.
In a pan over medium heat, cook the bacon slices
until they are thoroughly crispy and all of the fat
has rendered. Set bacon to cool on a paper towel
lined plate and drain all but 2 - 3 Tablespoons of
bacon fat. Saute the onions in the remaining fat
until starting to brown. Add spinach and when it
has defrosted thoroughly and been tossed in the
fat. Set aside to allow to cool.

Meanwhile, Pierce the defrosted crust all over with
a fork and bake for 10 - 12 minutes, until the crust
is barely starting to turn golden. Use pie weights if
you have them to avoid the crust bubbling.
Set crust aside to cool. In a mixing bowl combine
eggs, cream, gruyere, nutmeg, salt and pepper to
taste. Crumble bacon into small pieces and add
cooled bacon, onions and spinach to the eggs.
Turn oven down to 300 and and pour egg mixture
into the cooled pie crust.
Bake for 25 minutes. Turn oven up to 325 and bake
for another 25 minutes, or until top begins to color
and a toothpick inserted into the center of the pie
comes out clean. If it is still undercooked, turn the
heat up to 350 and cook for up to another 10
minutes, checking for a firm center every 5
Serve and enjoy! The French like to serve their
quiche alongside lightly dressed spring salad mix.

Thursday, April 23, 2020

Ricotta, Zucchini and Parmesan Pasta Bake

Except for the ricotta this is a pantry recipe. In fact, you can sub whatever veggie(s) you have on hand for the zucchini and it will be a delicious way to use up some vegetables. Think of it more like a red primavera pasta bake.

Ricotta, Zucchini and Parmesan Pasta Bake

Makes one 8x8 pan

1 (12oz) box rigatoni*
1/2 onion, chopped
3 Tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon Italian seasoning blend
1 teaspoon oregano
1 teaspoon basil
16 ounces ricotta
3/4 cup mozzarella, shredded
1/4 cup grated Parmesan
1 (15oz) can crushed tomatoes
2 large Zucchini squash, quartered lengthwise, then chopped into 1/2" slices
2 eggs
3 cloves garlic, minced

Method: cook noodles according to package directions, but drain them a minute or two before they are supposed to be done. You want them slightly Al dente. Set them aside to cool. Meanwhile, heat olive oil in a medium pan and add onions, zucchini, oregano, basil and salt and pepper, to taste. When zucchini is mostly done add tomatoes and bring to a simmer. Cook on lowest heat for 5 minutes, then set veg and sauce aside to cool. Into the ricotta mix the eggs, crushed red pepper, Italian seasonings and garlic powder. Preheat the oven to 375. Once everything is cooled, mix together, along with 1/2 cup of the shredded mozzarella and half of the grated Parmesan. Pour mix into greased 8x8" cake pan. Top with the remaining mozzarella and the remaining half of the Parmesan. Cook for 30 minutes. It will be golden and bubbly on top and ready to serve.

*Or pasta of your choice