Kitchen Stories and Adventures from Elizabeth in New Brunswick

by Elizabeth Kelly Today, I harvested my carrots. It was the first time I ever grew carrots, and I was immensely proud of myself. The yield was just over 1 kg (or about 2.5 lbs), pretty respectable. I would probably have grown more if I had thinned them but I learned that is a difficult thing to do when you are growing something. I also learned to get over it as it is absolutely necessary. I chose a recipe with sweet potatoes, garlic ginger, and onions as well, and a surpr

by Elizabeth Kelly This week I decided to make Ginger Pear Marmalade. I’m not sure why, it’s not the best time of the year to be making a jam with no additional pectin but it sure was a tasty was relieve to Covid boredom. A lot of equipment is needed when making any cooked jam, jelly, or marmalade, and since I hadn’t made any in a number of years, my equipment was scattered all over the house. I found spider webs in my canner. Jars, Rings and Lids Water bath Canner and Pot.

by Elizabeth Kelly This week, I tried bitter melon, something I had never had before. Bitter Melon is tropical or subtropical and...

by Elizabeth Kelly It is the dead of winter, spring is a month off and I am craving the return of the warmth. I'm taking note of every...

by Elizabeth Kelly Conversations about food happen often when my son and daughter-in-law come to dinner as they both worked in the food industry and my daughter-in-law went to George Brown College for their culinary program. During one meal, my son surprised me by saying how much he liked split pea soup, surprised me because I don’t ever remember him eating it. I made it for my daughter a lot. When I asked him to come over for a day to help me put my new standing desk togeth

by Elizabeth Kelly With the holiday season over, all my baking done, gifts, wrapped, and unwrapped I decided to take stock of my kitchen,...

by Elizabeth Kelly On the menu this week was a Quebec style Tourtiere. I made it without salt, and for a first try, it wasn't bad,...

by Elizabeth Kelly For our final baking class, we did chocolate. I tried tempering chocolate for the first time. After making a Black...

by Elizabeth Kelly This week I thought I would try something with pasta and chicken and at the same time experiment with béchamel (white)...

by Elizabeth Kelly Originally, this post was going to be a goodbye, an end to this blog. I couldn't see the point in continuing it...

by Elizabeth Kelly I started this article a while ago, when I took Culinary I, the basics of cooking, twelve four hour classes each...

by Elizabeth Kelly Make breakfast fast and easy and tasty with cinnamon walnut steel cut oats are area ready in 5 minutes. With no sugar, salt or fat, this is a quick and easy healthy start to the day. Steel cut oats freeze well so make up a batch (this recipe serve makes enough for the whole family) freeze in individual size servings if it’s just you in the mornings. Just take it out of the freezer, pop it into a microwave safe bowl, cover, and cook on high for 4-5 minutes.

by Elizabeth Kelly This week I thought I would try my hand at maple candy. I plan to volunteer to provide the sweet potato for our...

by Elizabeth Kelly About 4 years ago, my daughter gave me the Encyclopedia of Spices and Herbs by Padma Lakshmi, with Judith Sutton and...

by Elizabeth Kelly When I first started on a sodium reduced diet, chips and snack foods were the first to go, followed closely by canned...

by Elizabeth Kelly Have you ever noticed that the more you need to successfully cook something, the less likely you are to succeed? You...

by Elizabeth Kelly I recently made Panna Cotta for a class I was participating in and used Knox Gelatine powder rather than sheets of...

by Elizabeth Kelly Last week, my kitchen move outdoors when I went camping. Camping, you ask, in October? Yes, indeed. I needed to get...

by Elizabeth Kelly This week's journey through my kitchen was my first attempt at baking for my Baking Arts class. Pies, apple and...

by Elizabeth Kelly September in Ontario and red peppers are in season. There are so many meals to invite the red pepper to. Chili,...