The Great Week of Breakfast Sandwiches

What is your favourite breakfast food?  Mine is a sandwich.  It’s filling, quick to make & each one is different.  I came from a family where the sad sandwich does not exist.  We pride ourselves on creating delicious appetizers & meals that live between 2 pieces of bread.

In honour of Sandwich Day,  I recorded the sandwich I had for breakfast every day last week.  The goal was to get as creative as I could with the ingredients I had in the house.

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Kollektive Eats: Vegetable Curry Soup

I had a craving for something with curry today, but  also didn’t feel like going out in the freezing rain to buy any new ingredients.   Luckily, I had some left-over Lentils from my Tomato & White Bean Soup, some Cherry Tomatoes that were about to go bad & a bag of Long-Grained Brown Rice.   After looking up a couple of recipes for inspiration –  Curried Lentils & Coconut Curry Lentil Soup – I decided to make Vegetable Curry Soup with Rice. 

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Kollektive Eats: Hearty Tomato & Bean Soup

Winter has officially come to Toronto.  It is either raining or snowing or raining & snowing. All of which calls for a soup to warm you up after braving the winter weather.

One of my favourite soups to make is a hearty Tomato & White Bean Soup from the “100 Soups from 1 Easy Recipe” book I bought for $4.99 at Chapters.  Klara bought it first & the soups were so delicious I had to have my own copy.

thekollektive_recipe_tomatobeansoup_07

Chopped, prepped & ready to cook

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Kollektive Eats: Pork & Veggie Stir-Fry

What do you make when you have a meat, some veggies & rice? A stir-fry of course! It is one of the simplest & delicious meals that you can throw together in under an hour.  Just the other day I made a  Pork & Veggie Stir-Fry out of the ingredients I had in my kitchen.

I do have a healthy supply of spices & the ingredients for a stir-fry sauce.  If you do not, I would invest in at least some basic spices & you can use vegetable, beef or chicken stock for the sauce.

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Friendship & Cookbooks

When I was in my mid 20’s my friend T. gave me a Jamie Oliver cookbook.  It was my first real cookbook.  The kind that requires herbs & spices, & the right cookware.

“It’s perfect for dinner parties,” she told me.

I was still at the level of cooking where I had kind of mastered two meals.  They were good, but experimenting in the kitchen sometimes brought disaster.  I relied more on the how to <insert staple dish>  recipe books, then cookbooks by famous chefs.

I expressed my self-doubt in my cooking abilities to T., but she responded with a “trust me, it’ll come in handy one day.”

She was right. Continue reading