Eat Well, Spend Less: Seasonal Soups (Recipe: French Onion Soup)

How is it mid October already? Oh, right, first there was our jump into October Unprocessed, then Thanksgiving, and just last weekend, Blissdom Canada in Toronto. The month tends to fly by when one is busy.

After four days of conference snacking, hotel food, road food (we drove home from Toronto), and yes, missed meals, I am so ready for some seasonal comfort food and for me that spells S-O-U-P. Another reason to add soup to the weekly menu plan is because the food budget is hurting a little after two high-end (but oh-so-memorable) dinners out at Pangaea and Luma with dear food blogging friends over the weekend.

Yes, it’s time to bring out the Le Creuset French Oven, hit up the market for those incredibly cheap root vegetables, onions, and late-harvest tomatoes and simmer some soup.

Here is a round-up of a few of my favorite recipes, as well as my family recipe for French Onion Soup with a Canadian twist!

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Weekend Links: Blissdom Canada Edition

This weekend I had the wonderful opportunity of connecting with food bloggers from all over Canada. In case you didn’t know, Canada is huge!, and I am extremely grateful to the Blissdom Canada conference for bringing us together.

We swapped stories and tips, shared our stories, encouraged each other and vowed to stay connected. Today’s weekend link love features a sample of the amazing Canadian food bloggers from coast to coast who attended Blissdom.

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An Unprocessed Dessert (Recipe: Maple Pecan Pie)

This post is going to be brief as I am literally heading out the door to catch a flight. I’m headed to my fourth and last blogging conference of the year – this time on home soil!

Blissdom Canada runs from October 13-15 in Toronto and I’m thrilled to be speaking (topic: Using Social Media for Social Good) at the conference, as well as partnering with Karen to be ‘Tribe Leaders’ for the food bloggers in attendance. The agenda looks amazing and I’m looking forward to getting to know more Canadian bloggers.

If you’re headed to Blissdom yourself, be sure to find me and introduce yourself. (PS. Look for girl with the baby bump. I’m officially halfway!)

Now, as you know, last weekend was Thanksgiving and we enjoyed a gloriously warm long weekend. We also enjoyed time with family and friends, a break from school and work for Danny and Noah, and plenty of pie.

I stuck to my Unprocessed plan for my contributions of pie to the family dinner, and, as I expected, no one noticed a difference. A massive apple pie disappeared with the help of its accompanying whipped cream, and every crumb of my maple pecan pie was devoured. Hit the jump for the recipe…

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How to Keep Your Freezer Cold

Written by Danny Bourque.

Rotten food stinks. Bad.

You know how you feel when someone gets you a surprise present?  Pretty good, I bet.  Now imagine if you got a present, and when you went to use it a few days later, it was broken, spoiled, just turned into garbage.  Just awful, I’m sure.

A few years ago, I knew that when Aimee got me half a cow for Father’s Day, she had to break the news a little bit early so we could prepare appropriately.  That meant finally getting a chest freezer to put it in.  We had been talking about preserving and storing food, buying in bulk and the like, but actually purchasing the freezer was a first step to making that a reality.  A somewhat expensive step.  It would have been really crappy if the freezer broke, or did not adequately freeze the food that we were to put it in.

Hence, I did all the research, read the manual (both French and English versions, of course), and then instructed the store’s moving guys on how to properly move it down the stairs, keep it level, etc.  They guys looked at me like I was some kind of nutcase.  They probably move 20-30 freezers EACH DAY, and here was this engineer telling them the “right” way to move it.  Well, *sulk* just because they’ve been doing it all their life, doesn’t mean that they necessarily are doing it the right or best way.

And so, since those movers wanted nothing to do with my advice, I bottled it all up. Now that I have a larger, (slightly) more interested audience, I propose to share the wisdom I gleaned from both versions of the user’s manual, the sales guy, about 20 websites, and the guy up the street who came to watch.  This, of course, to ensure that your FREEZER DOESN’T DIE and spoil all your hard work and frugal, bulk savings.

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Unprocessed Week Recap (Recipe: Cream of Potato-Leek Soup)

To say that our week of eating only unprocessed foods went by without much ruffling of feathers would be a fair statement. If you remember, we had pledged to one week of ‘hard core’ unprocessed eating and the entire month of October as ‘soft core’, meaning we might indulge in chocolate chip cookies or hot cocoa once in a while.

Saturday wrapped our week of serious wholesome eating, and today I’ve brought you the highlights from that week, with a few recipes and tips for beating the cravings.

If you are smack in the middle of October Unprocessed and need a little inspiration for the week ahead, or just want to improve your diet in general, then hit the jump.

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