But, even though we’re getting teased with a day here and there, don’t kid yourself… it’s still going to be chilly for the foreseeable future. I don’t know about you, but I’m still wearing my woollies and craving wintery comfort food. So, what could be better to take the edge off a damp, cold, rainy day? A bowl of delicious leek and potato soup. Mmmm…YUM!
Over the last few months, I’ve been producing video demos so you can see for yourself how easy it is to whip up some of the recipes I’ve written about on the Walnut Kitchen blog. I first posted the recipe for this hearty soup in the early days of my blog. (Here’s the link to the full leek and potato soup recipe) Now, if you click below, you can watch the video demo to see how to make it. Let me know if you try it. Or if you have any other soup recipes you love that are perfect for the winter to spring transition, I’d love to hear from you. Happy Cooking!
If you like what you see and you want to be notified when the next video is posted, please subscribe to my YouTube channel called Michelleswalnutkitchen.
NOW YOU CAN WATCH HOW SIMPLE THIS BREAKFAST GRANOLA RECIPE IS TO WHIP UP
If you read my homemade granola post a little while back, you know that this recipe is one of my favourites. It’s delicious and healthy -a perfect combo since we are all trying to get off to a good fresh start this month. Watch the video demo (below) and see for yourself that this breakfast granola recipe is also quick and easy. Now, there’s nothing stopping you from making it!
THIS is the year to go to the effort. WHY? Because the first night of Hanukkah AND Christmas Eve fall on the SAME night which hasn’t happened in almost 40 years! AND, potato latkes don’t JUST make a decadent side dish, they are PERFECT as the base of a showstopping hors d’oeuvre that I can’t wait to share!
Hanukkah is the Jewish Festival of Lights. Besides lighting candles for 8 nights, it’s traditional to eat food that has been cooked in oil. Some people eat donuts, and others, like me, go for a more savoury indulgence like potato latkes! Whether you’re an ‘MOT’ (member of the tribe) or not, I don’t know anyone who doesn’t LOVE these babies. They are typically eaten with apple sauce. But I just like them with a sprinkling of salt.Continue Reading
If you grow up in a traditional Jewish home, Friday night dinners are a special time for family and friends to connect and literally ‘break bread’ together. The bread I’m talking about is challah (egg bread).
According to Ellen Schwartz, “It’s a nice opportunity once a week to do things differently and start off your meal with something sweet.” I couldn’t agree more! Until now, I would NEVER have contemplated making it. Mind you, I’ve NEVER made bread before. Too intimidating!
Now YOU AND I are going to learn how to make it together from one of the most experienced challah makers I know! A few weeks ago, I kicked off a new theme called “Silver Linings” where I shine the light on inspiring people and then… we cook together. (I can’t help myself, it always boils down to food) Bestselling author, Ellen Schwartz was my first feature. You can read about her and her AMAZING new book “Without One Word Spoken” here.
I’m making a bird. But, instead of turkey, I’m cooking up a Gordon Ramsay Roasted Chicken Stuffed with Chorizo dish. Mmmm, it’s a bit smokey, spicy and so succulent! Did you also happen to notice that I spelled ‘honor’ the American way? Seems fitting just this one time, right? OK, I digress. Back to the recipe… Here’s what it looks like before and after roasting (below). Looks good… right?
I’m not a tree hugger sporting Birkenstocks and protesting on weekends. (Although some of my best friends are!) I AM a foodie and a huge fan of eating delicious, healthy, whole foods. So on the weekend, you will find me in the kitchen (Walnut Kitchen to be specific) making among other things, this amazing homemade granola recipe. Continue Reading
I love eating out, especially when it’s a home cooked meal made by friends who are into food as much as me. So, it’s a treat to get an invitation to Shelley Adler and Paul Cohen’s house. Shelley is a wizard in the kitchen and has a knack for finding really interesting recipes like this red lentil soup. The combination of cumin, cilantro and a final squeeze of lemon are mouth-watering!
Red lentils are legumes that don’t need presoaking. Why? They are hulled and split. Because they have no skin, they are easier to digest with the added bonus of cooking up fast! I personally prefer them over green and brown lentils. BONUS: Lentils are also a great source of dietary fiber, protein, and B vitamins.
This soup is one of my all-time favourites because it isn’t just delicious, it’s also very nourishing. Below is the recipe AND the video so you can see that it’s SUPER easy too. ENJOY!
A short while back I blogged about my peach pie recipe and now I’m sharing my FIRST EVER YouTube video demo of the pie filling (that’s me in the picture…my kitchen was a mess!) It’s all shot and edited by yours truly. I’ve spent my summer vacation teaching myself how to use iMovie. To say it’s a little rougher than my usual standards as a TV executive is a MAJOR understatement. But heck, we’re living in the digital world and perfection isn’t going to be possible when I’m doing it all by my lonesome.
Peaches and summer go hand in hand. Before it’s over, be sure to take this luscious, juicy gift from Mother Nature and make something delicious!
I have never been a pie person. But, the one time of year that I become one, is in the summer. Why? That’s when peaches are in season! Apart from the fuzzy skin, a peach is perfection in my books because it tantalizes so many of our senses. The fragrance is magic and the varying shades of yellow, orange and red, speckled around the fruit make each peach a unique visual feast. But of course, it’s the luscious, juicy and sweet taste that explodes in your mouth that makes peaches SO special.
Peach Planning…Before You Start Baking!
Summer wouldn’t be the same without peach pie. So, before it’s over, I wanted to share a recipe. First off, get out there to buy your peaches a few days before you are planning to bake so they have time to ripen. When the natural sweetness of the fruit is maximized, you need less sugar for the filling.
Because of soil depletion, peaches were much richer in vitamins and minerals decades ago compared to today. Also, today, peaches often contain very high concentrations of pesticides. So, if you can, try to buy local and organic. The good news is that peaches DO still have many health benefits and different kinds of antioxidants. They are a great source of potassium and rich in vitamins A and C.
I never thought about herbs as anything but flavour boosters when cooking. But actually, herbs aren’t just good in food. Many herbs are potent medicinal plants. The ones with Latin names ending in ‘officinalis’ have a long history of great healing power. I wish I had woken up to that a little earlier when I planted my garden! Oh Well! Better late than never….and apparently it’s not too late to plant this season.
On mother’s day, my son Alex and I planted a bunch of veggies and herbs in our backyard including mint and basil. For some reason, the basil plant is going gangbusters, but, the mint….not so much. Bizarre considering the fact that mint often takes over your garden since it grows like a weed! It turns out that mint doesn’t like to be beside basil. This, according to my herbal medicine teacher. Who knew? Continue Reading