Homemade Poutine

Homemade Poutine with Stout Gravy – The bowl was full about 5 minutes before this.


Happy New Year!

It was New Years Eve and we had a craving for poutine, so off to the kitchen I went. Made up the fries, added the cheese curds and topped with vegetarian stout gravy and fresh herbs. This hit the spot for a cold December evening, the bowl was empty in 5 minutes.

Homemade Stout Gravy

  • 2 tablespoons unsalted butter
  • 2 tablespoons All Purpose (AP) Flour
  • 250 ml vegetable stock
  • 250 ml Stout Beer (I used Guinness)
  • 1 tablespoon Red Wine Vinegar
  • Salt and Pepper to taste
  • Thyme and Marjoram

Make a rue by melting the butter and adding in the AP flour, cook on medium heat for 2-3 minutes. Add in the liquids and raise heat to bring to boil. Add seasonings and simmer until desired thickness.

Crock Pot Veggie Chili

Crock Pot Veggie Chili
Quick and Easy Crock Pot Chili

This is a quick (to prep) and easy crock pot chili that will satisfy vegetarians and meat eaters alike.  You will need:

1 28 oz can Fire Roasted Crushed Tomatos

3 cans of beans of your choice (Black, Pinto, Kidney ,whatever)

1 cup of corn (Fresh or Frozen)

10-15 baby carrots

1 cup Vegatable Stock

2 Tablespoons Chili Powder

2 Teaspoons Cumin

2 Cloves minced Garlic

salt/pepper to taste     Continue reading “Crock Pot Veggie Chili”

Pasta with Spinach Peas Pesto and Bacon

Quick and easy dinner that I made the other night.  We had bought a bag of baby spinach which we love to sauté, and I was craving pasta.  So I decided to combine them into a quick and easy dinner.  I wanted to get some bacon flavor in there and since Michelle is a vegetarian I used Morning Star Farms Veggie Bacon Strips.  I used a Large Shell Pasta since all of the ingredients will be able to get inside them.

1 Package Large Shells – boil in salted water to package directions

1 bag of baby spinach

3 strips of Veggie bacon – cut into small chunks

peas – frozen or fresh

Pesto sauce

While the pasta is boiling start a large sauté pan over medium high heat, add some olive oil get it nice and hot then add in the bacon chunks and frozen peas.  Cook 2-3 minutes until the bacon gets a bit crispy and the peas are thawed.  Add a bit of unsalted butter and let it heat up then add the spinach.  Let this wilt down and keep it moving so it does not burn.  I finished it with a bit of salt and lemon juice.  Lower the heat to low then add in the Pasta and Pesto and toss it all together.  I added a a bit of the starchy pasta water and yet another pat of butter to make the sauce hold to the pasta a bit better.

I added a bit of crushed red pepper flakes to mine, I like the spicy.

Over dinner Michelle and I had the thought that adding some white beans to the sauté might make this even better – I will try that and report back