food

truffle oil mushroom quiche in a cornmeal crust by lana pribic

I have been making up for lost time with mushrooms. It was only this summer that they stopped grossing me out and I really can't believe I've ever been anything but crazy for them. It makes my heart hurt that they have next to no nutritional value (someone please correct me and tell me that I am wrong?) So, I decided to try out a quiche version of my favourite omelette scrambled egg. 
In addition to the mushroom craze I am going through, me and my mom have also been addicted to truffle oil ever since I brought some home from Denmark in the summer. We just replished our supply, so it was obviously begging to be used. If you don't have truffle oil, just use regular olive oil. It's really just for a kick of extra flavour. But, if you don't have any and you're curious, get out there and buy some! You'll thank me later.Mushroom, Spinach and Feta Cheese Quiche in a Cornmeal Crust
Ingredients:

2 cups mushrooms, heaping and sliced
1 1/2 handfuls spinach, roughly chopped
1/2 to 2/3 cup feta, according to preference 
1/4 medium onion, finely diced
4 eggs
1 1/2 cups milk (or soy)
1 tbls truffle oil, plus more for drizzling 
salt and pepper, to taste

1. Preheat oven to 375 degrees. Follow Sara's instructions to make the cornmeal crust. As she says, it does not rise so set it as you'd like. I used a wooden flat spatula to roughly smooth it and then used wet hands to soften the edges a bit. Also, I only used 1/4 cup of parmesan (but made up for it in the filling).

2. Heat a pan over medium-high heat with truffle oil. When hot, throw in onion with a pinch of salt until fragrant, about 1 minute. Add mushrooms and stir continuously as they begin to release their oils. Finish with a good pinch of pepper. 

3. Beat eggs together. Add milk, stir. Add mushroom mixture (every last drop), spinach, and feta. Add salt and pepper according to your taste but don't overdo it for the sake of the truffle flavour. You can add another teaspoon of truffle oil here, too, if desired. Pour the mixture into the crust shell.

4. Bake in a hot oven for about 30 mins, until set. Drizzle with truffle oil when cooled, and enjoy.

superfood butternut squash loaf by lana pribic


Need something healthy to satisfy your sweet tooth this winter? This loaf is completely gluten free and sugar free... But you would seriously never be able to tell! It's so good, I swear. I made it a few times last winter as a special treat when I was seriously restricted on the foods I was allowed to eat.

I included flax seedschia seeds and hemp seeds for an extra nutritional kick which doesn't sacrifice the flavour. It's perfectly sweet - but not overwhelming so - and smells like the essence of watching snow fall from inside. I'm telling you... This is a winner.
Superfood Butternut Squash Loaf - Adapted from Sheena

Ingredients:
1 1/4 cups less 2 1/2 tbls white buckwheat flour
1/2 cup quinoa flour
2 heaping tbls ground flax seeds
1/4 cup of chia and hemp seeds, half of each
1/4 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbls cinnamon
1 tbls nutmeg
1/2 cup maple syrup
2 eggs
1 1/2 cups butternut squash puree (bought or homemade)
1 tsp vanilla extract
1/8 cup unsweetened soy beverage (or milk)

1. Preheat oven to 340 degrees celsius. Grease a bread pan. Prepare butternut squash puree (about 1 medium sized butternut squash) - directions are linked above.
2. Combine all dry ingredients in a bowl, one by one, gently whisking in each addition. Prepare the browned butter, directions linked above. Follow the instructions to be sure not to under/over do it! You really have to wait for the "nutty" smell.
3. Mix browned butter and maple syrup with an electric mixer for about 30 seconds. Add in eggs and mix for about 1 minute. Finally, add the puree and vanilla until everything is well combined.
4. Slowly add the dry ingredients to the wet (you might need an extra set of hands for this if you have a hand mixer) until just combined.
5. Pour in about 1/8 cup of soy (or milk) and mix for a bit until mixture is one consistency. Pour the batter into the pan and bake for about 45 minutes, or until toothpick/knife comes out clean. 

Enjoy fresh simply with butter or earth balance, OR my personal favourite with crème fraîche and a drizzle of honey.
Will stay for 3-4 days.







eggnog french toast + maple glazed pears and pistachios by lana pribic

Hi world! The worst semester of my life just ended about 48 hours ago (Blogging during finals? Do people actually do that? Please teach me your secrets if you do.). I actually woke up this morning with this crazy unsettling thought in my head that I had to go and study more for finals. I smiled when I realized I didn't. 




Eggnog. I went through about 19 Christmases without trying it, which is probably a good thing for my waistline but a bad thing for my taste buds. And soul. It tastes like liquidized pudding. Um, yum. I suggest whipping this up for Christmas brunch, or before an intense shopping trip to pick up last minute presents. 

For the french toast:
6 slices of prefered bread (we used fresh cinnamon toast, oh my god so good)
2 eggs
1 cup eggnog
1/4 tsp nutmeg
pinch of salt
coconut oil or butter, for frying

For the pear and pistachio topping:
1-2 pears
1 tbls coconut oil (or butter)
5-6 tbls of natural maple syrup 
pinch of sea salt
handful of unsalted pistachios

1. Shave the pears with a knife or vegetable peeler. Pit the pistachios and chop them up roughly. 

2. In a bowl, beat together the two eggs with the eggnog. Add in salt and nutmeg. (I would also have added cinnamon here if we weren't using a cinnamon loaf). 

3. Heat oil/butter in saucepan over medium heat. Dip the slices of bread into the eggnog mixture and let them fry until just brown. 

4. While the toast is frying, heat oil/butter in a separate saucepan over high heat. Add pears and reduce heat to medium until they start to brown. Add the maple syrup with a pinch of salt and reduce the heat to low. Let it reduce for about 5 minutes. 

5. Drizzle pear syrup over toast, and top off with chopped pistachios.

6. Watch terrible TV for the rest of the day because finals are over, and you can do this now without feeling guilty. Why have I never watched Gilmore Girls before? I am going to have such an awesome (and productive?) winter break. Happy holidays! 





sunday scones + inspiration overload by lana pribic

True inspiration - you know, the kind that makes our hearts ache with longing, our minds race over details and plans, and puts our dreams into action - always finds us unexpectedly and sweeps us off our feet. It's violent, and it's beautiful, and it's the nature of inspiration.

Last night I watched Julie and Julia, which is one of my favorite movies. It really got me thinking about all of this blogging business, and ultimately left me with some questions: What do I want this space to be? What do I want to send out into the world? How do I fit into this big giant mess called the internet?I don't even know how to begin answering these questions. But in the movie, Julie comments on how blogs are this selfish being, and how they're all about "me, me, me." They're an extension of the self, just like a book is an extension of the authors soul.It's absolutely true. Personal blogs, which mine falls under the umbrella of (?), are absolutely selfish in a way! The focus is around my life, my taste, and my voice. Is this is bad thing? No, I don't think it is. I'm fairly new to the blogosphere, but I plan to stay for a long while. So, what category do I fall under? Do I want to be a food blog? A travel blog? A fashion blog? A lifestyle blog? All of the above? None of the above?  Does it even really doesn't matter?The answer I am looking for is simple: I am here to hopefully give back some of the inspiration that I have taken away from this world... And hopefully learn a thing or two about taking nice pictures along the way. I am not sure what "category" that is. Julie might be right. Blogs might be self centred around the authors life. But Julie missed the point that blogs create a niche community between reader and writer. They share stories and ideas and knowledge. They connect us. They let us know we're not alone. They make us better. They allow us to grow. Blogs are good. Blogs are kind. Blogs understand.Dead Fleurette dramatically changed my entire outlook on style and clothing and shopping and consumption. Sara's recipes and Hugh's photos have played a huge role in developing both my foodie appetite and my aesthetic eye for food. Kelsey's words and videos have grounded me and reminded to to stay humble and honest and true, even towards strangers. Olivia's blog made me more appreciative of the little things (Sunsets! Breakfast!). Helene's stunning styling and perfect eye inspired me so much that I bought and read her book in no time flat. Rohan constantly makes me want to drop everything and move into a cabin in the woods with my family. I could go on and on and on. Really, I could. But here's what I'm trying to say: each of these people, each of these blogs, and all of their words and photos and videos and lives have shaped and ultimately inspired me. Through their "selfishness," they have changed a little bit, or a lot of, the world. (In this instance, I hate that the word selfish has such a negative connotation attached to it. It can be a good thing! See!) They've provided endless inspiration.  And I think that's what they're meant to do. It's an inspiration overload here on the blogosphere, and I honestly don't know where I'd be without it... But I am grateful that the internet exists, as silly as that sounds.You can find the recipe for these scones here. I am a big fan of them. They're pretty, they make the whole house smell delicious, and they're perfect for Sundays. They turned out a lot less sweet than I expected, which is probably what real scones are supposed to be like (as apposed to the sugar-coma stuff from Starbucks). Nevertheless, with the seal of approval from my roommates, I can confidently say that these scones are awesome even if you've never dreamed of a strawberry + basil combo (they surprisingly compliment each other really nicely). The recipe is by Kelsey at Happyolks, whose site is exactly the type of thing that led to my entire rant in this post.Here's to staying inspired, wholesome, good, and true (and well fed!). Thanks, world.