Noms: Cheesy Muffins, Carrot Soup, and Curry Ketchup!

Ham & Cheese Muffins
Easy Peasy recipe from Tana Ramsay recipe book
Makes: 12     Prep: 15 minutes     Cook: 20 minutes



Would you eat the moon if it were made of cheese?


  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 3 oz butter
  • 3-4 slices of ham chopped into small pieces
  • 1 cup grated cheese
  • 1 egg, beaten
  • 3/4 cup milk
  • 6 tbsp grated parmesan

  1. Preheat to 375.  Lightly grease 12 hold muffin tin.
  2. Sieve flour, baking powder, salt, and paprika into mixing bowl.  Rub the butter into the dry mixture until it resembles breadcrumbs.
  3. Add ham and cheese.  Stir in egg and milk.
  4. Distribute evenly into muffin tin and sprinkle parmesan on top of each muffin.
  5. Bake for 20 minutes and remove to wire cooling rack.



Carrot Puree, Yogurt, Roasted Beets & 
Fresh English Peas


i am not going to get into it right now, but i have been waiting a few months for this very popular book French Kids Eat Everything by local (half) Vancouverite, Karen Le Billon.  i'll just say that i was inspired to create this dish, for which i had no recipe, and was again giddy with excitement to taste it and have it be absolutely FLAVA FLAVE.  
  • extra virgin olive oil
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1 cup vegetable stock
  • 1 cup water
  • 4 carrots chopped (coined)
  • 4-5 new potatoes chopped (the smaller the better!)
  • 2 bay leaves
  • 1/4 tsp all spice
  • 1/8 tsp coriander powder (or ground coriander seeds)
  • 3-4 (small) beets, thinly sliced into coins
  • 20 English peas, shelled


  1. Preheat oven to 400F.  Heat 2 tbsp oil into a saucepan on medium, sauté onions until soft and clear 5-6 minutes.  Add ginger and cook another minute.  Add the stock, water, carrots, potatoes and spices.
  2. Turn the heat up and boil for 12 - 15 minutes until carrots and potatoes are soft.
  3. Place your beets onto parchment paper on a baking sheet. Drizzle with olive oil and put into oven for 10 minutes.
  4. Transfer potatoes, carrots and liquid into a blender and blend until smooth.  Will magically turn a beautiful shade of orange creaminess!
  5. Scoop into a bowl, top with a tbsp of yogurt, add beets and sprinkle English peas!  


Curry Ketchup!!!!!!!!
(feel free to grab her DIY french fries as well!)

so i had a little smidge of the ketchup leftover and 1.5 potatoes.  I decided to make a batch of fries so kevin could indulge in what he missed on Friday night.  oh fine, yes, i too wanted to gorge myself...

 

the flavours in this ketchup are a perfect marriage.  
notice how my husband is NOT enjoying them

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp tomato paste (i did not do this)
  • 1 tsp salt
  • 1 tbsp ground yellow curry
  • 1 tsp ground mustard (i used wet mustard)
  • 1/2 tsp smokey paprika ( i used spanish)
  • big pinch ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp crushed red pepper flakes
  • 1 28oz/828ml can crushed tomatoes with juice (only had about 600ml)
  • 1/2 cup brown sugar (cane sugar)
  • 1/4 cup apple cider vinegar
(note: i don't always have the ingredients, but don't let that stop you!)
  1. Place oil in medium saucepan over medium.  Saute onions until transparent and tender 6-8 minutes.  Add the garlic and cook for about 1 minute more.  
  2. Add the tomato paste, salt and spices to the pan.  Stir until the tomato paste is evenly distributed, 1 minute.
  3. Add brown sugar, vinegar, and crushed tomatoes. Stir to combine.
  4. Simmer for 45 minutes, stirring occasionally.
  5. Tansfer into a blender until smooth.  Strain through a fine mesh strainer to remove any wanted seeds.  I did not do this.
  6. Eat your feelings like an Olympic Champ.
FRIES: Preheat to 425F.  lightly coat with olive oil and sprinkle salt.  Bake 20 minutes, flip, 10 minutes or until they reach desired crispiness.

so you might notice that the first step for this recipe is what i used to start the carrot soup above.  you may also have noticed that i am a little bit obsessed with throwing things in the blender.  ever since i started blending with the eggplant curry, it was like a light went on for me.  THIS IS HOW YOU MAKE THINGS THICK AND SMOOTH!  I LOVE THICK AND SMOOTH!  THAT'S WHAT SHE SAID!

i am very stoked on the way things have been going, particularly with the last two soups that i more or less winged on my own using the knowledge i have acquired along this food journey.  i'm feeling way more confident.  this is exciting!



V for VICTORY

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