About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites.

final header BEJJ cover reveal

Brown Eggs & Jam Jars cookbook cover reveal!

Dear readers. If you forgot about that cookbook I told you over sixteen months ago that I was writing, I wouldn’t blame you one bit.

I imagine it has felt like radio silence since the announcement from your perspective, but believe me when I say I’ve been steadily pouring my heart and soul into the recipes, tutorials, sidebars, essays, headnotes, photographs and cover of Brown Eggs and Jam Jars. At this point there are decisions made nearly every day, heaps of emails, final edits galore, and lists like you wouldn’t believe.

I can’t wait to share the book with you. We have a release date: February 10, 2015. February could use a little something special, don’t you think? It’s a dark, cold month here in Montreal; an ideal time to warm up the kitchen with something new and inspiring.

For now though, I am so very excited to reveal my first cookbook cover. I’m also sharing an exclusive pre-order offer from Canadian bookstore/online retalier Indigo.ca, so keep reading to find out more.

[Read more...]

Beet Braised Lentils with Thyme and Apple | Simple Bites #recipe #dinner #vegetarian #meatlessmonday

Eat Seasonal: Beet Braised Lentils with Thyme and Apples

Fall comfort foods tend to have a reputation for being all kinds of rich and that is probably why we love them so, but today’s recipe proves that healthy can also be craveable.

We love our lentils around here and they make frequent appearances on the table in the vegetarian versions of Shepherd’s Pie and Sloppy Joes. They take on a satisfying meaty quality when cooked low and slow that makes them an ideal meatless main dish. Today’s braise is another perfect example.

I first intended this simple recipe as a side dish, but when topped with a quick slaw of julienned apple and tangy sauerkraut, I found it was everything I wanted for dinner.

[Read more...]

TWO DAIRY-FREE PUMPKIN DESSERTS FOR THANKSGIVING

Dairy-free Spiced Pumpkin Pie and Chocolate Pumpkin Baked Doughnuts

In October, we lug home golden pumpkins and red-skinned apples from the markets and transform them into a sideboard of sweets for a Canadian Thanksgiving celebration.

The correlation between Thanksgiving baking and cooler fall temperatures is no coincidence. My kitchen begins heating up with crimped pies and tender cakes right around the time our evening walks start requiring scarves and sweaters. It’s a good balance.

[Read more...]

A thrifty Thanksgiving tablescape | Simple Bites #decorating #thanksgving #holiday #harvest

My thrifty Thanksgiving tablescape

There are few things I like better than creating something beautiful with items I already have on hand. It’s been a running theme in my holiday table decor.

Last December I used vintage sheet music found the bench of a piano we inherited to make place mats for a festive Christmas dinner tablescape. This past April I brought in spring flowers and our own brown eggs for a pretty, yet simple Easter holiday table. Both tables were decorated in a rustic way that suits our little homestead.

I gravitate toward natural elements for my holiday tables, mixing wood, textiles and metals. A touch of nature, be it fir bows, spring flowers, or seasonal produce, brings the pop of colour and contrast.

Canadian Thanksgiving is this weekend and my table is set.

[Read more...]

marinara header image

7 ways to preserve tomatoes for winter

This one will be short, friends, because let’s face it, we all should be canning this weekend. Tomatoes are still lining the aisles at local markets, heaped high in baskets and waiting to be brought home and put up for the winter.

Around here, tomatoes take front and centre in fall preserving. Rather than introduce a new recipe, I though I’d shine a light on a handful from the archives that are tested and perfected to the max.

Take your pick between a simple slow cooker ketchup or a classic Marinara sauce. Stick to whole canned tomatoes or choose to preserve them already crushed. Just get busy!

[Read more...]