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dinnerwithjulie

Cook, cookbook author, writer, eater. Food columnist on CBC radio, contributing food editor for the Globe + Mail. Pulse enthusiast. ❤️ feeding people.

It’s been an extremely weird week, and such a st

It’s been an extremely weird week, and such a strange October-busy in completely different ways, with far more focused priorities. Like everyone else, I’ve been doing a lot of virtual events, including cooking classes from my own and other kitchens-but I’ve also been working on a new project... one that will allow for more learning, inspiration (I hope!) and hands-on interactive cooking anyone can get in on from their own kitchens. As the weather drives us back inside, I want us to cook together more... so I’m formulating a plan, and will share it next week! I’m posting this now so I’ll actually get it done... because (perhaps unsurprisingly) I don’t always stick to self-imposed deadlines... :)

W and I make chocolate chip cookies together on th

W and I make chocolate chip cookies together on the regular... it’s a vital life skill I want him to have. My go-to formula is 3/4 cup butter, 1 cup packed brown sugar, 1/4 cup white sugar, 1 egg, 1-2 tsp vanilla, 2 cups flour, 1 tsp baking soda, 1/2 tsp salt and a couple handfuls of chocolate chips. But tonight there was 1/2 cup butter at room temp already, so we used it and dialed the flour back to about 1 2/3 cups (left the rest the same). Bake at 350F for 12-15 minutes, and be sure not to overbake them if you want them to stay chewy.

A good day to have a pot of beans simmering on the

A good day to have a pot of beans simmering on the stove. These are butter beans, also known as baby limas (I prefer butter beans, obv), simmered in salted water (yes!) with some rosemary, garlic, a tiny chili and a drizzle of olive oil. I didn’t pre-soak them-you could, for anyone length of time, which will help kickstart the hydration process, but it’s not necessary. Let them simmer until they’re tender-how long this takes depends entirely on the bean. And don’t pour off the flavourful broth-use it in whatever soup or stew you’re using the beans in, or just serve them in it (it tastes great on its own), or cool and freeze them in it-the liquid will protect them from freezer burn. I usually make a large pot, while I’m at it, since they freeze so well (and will keep in the fridge for 5 days or more). Beans! (Staub pumpkin pot was a gift years ago from my friend Jennifer!)

Everyone’s telling me this should be an artsy al

Everyone’s telling me this should be an artsy album cover.. but what if I can’t sing?? (I know-it was a shock to me too... I discovered this as a kid when I recorded myself singing to ABBA.) And if you’re not in Calgary, yes.. we have snow.

I’ve made this squashy red lentil dal twice this

I’ve made this squashy red lentil dal twice this week and eaten it for lunch and dinner for the past three days. When winter squash are in season I often poke one a few times with a knife and stick it on the oven rack (while the oven is on baking something else) for about an hour, then keep it in the fridge until I need it. This was a buttercup squash, but it could be be made with any kind – kabocha would be great too.

So here’s how I made it: cooked some onions in oil for a few minutes, then added some ginger and garlic and curry spices – I used one of my friend Aman’s blends (fennel, cumin, chilies, pepper), but you could use another blend, or some cumin, coriander, mustard seed, turmeric… and a chopped jalapeño and some cilantro. Then scooped out half a roasted squash into the pan (discard the seeds) and a palmful of dry red lentils, salt, enough stock and or water to cover them and simmered, adding more stock or water as needed, until it was soft and soupy. I’ll post the streamlined naan I’ve been defaulting to lately tomorrow!

Just had another meeting to discuss a sustainable,

Just had another meeting to discuss a sustainable, dignified school lunch solution for all kids-we have such a great opportunity right now to rethink how we ensure kids are fed at school, and to come up with a sustainable, dignified solution that benefits the community as well via the distribution of support funds. We’re undoubtedly at the cusp of a steep increase in need. Even pre-Covid, thousands in Calgary depended on school breakfast/lunch programs as their main food source of the day. Without national/provincial programs, is there a solution that eliminates the need for emergency lunches?

A small group has been meeting (well spaced in my backyard) through the spring/summer to work on a more sustainable, inclusive lunch structure that could be easily replicated in communities across the country. Dignity is key: I've never had to wonder where my next meal will come from, but I've heard many kids (and now-adults) say they'd rather go hungry than be identified as someone who needs a free lunch. Having lunch offered to *all* kids means none will be singled out. So how about this scenario: a social enterprise pairing existing under-utilized restaurant/catering kitchens + staff with schools in their communities. Lunch is offered to *all* kids. Parents who can afford it pay $5/day for a delivered lunch-I know a *lot* of parents would love to have lunch taken care of-especially if it meant supporting a system that ensures their kids' classmates are fed. Other families could be subsidized, and pay what they can afford to, or nothing-just like school bus fees. There may be the option for parent council fundraising to cover some. But the kids can't tell.

Higher-need schools could paired w lesser-need schools, to balance paid vs unpaid meals. All this results in more culturally diverse lunch offerings (vs mass produced packaged food from Costco, which diverts funds away from the community), builds relationships and helps keep our hospitality industry afloat-which has the domino effect of supporting farmers, producers and other businesses that support it, strengthening our economy and preventing further food insecurity. Would love your thoughts on this.

I love a good, moist, not-too-sweet Bundt cake. As

I love a good, moist, not-too-sweet Bundt cake. As a bonus, at this time of year they will take care of a partial can of pumpkin purée, or mashed roasted squash, carrots or other root veg -and even some cranberry sauce is delicious swirled into all kinds of apple, spice, pound and carrot cakes. This is a pumpkin gingerbread, made with ale or stout -though you could use cider, coffee, milk or even juice instead, if you like. Recipe link in my bio!

Two roads diverged in a yellow wood...

Two roads diverged in a yellow wood...

It’s an unusual Thanksgiving but a memorable one

It’s an unusual Thanksgiving but a memorable one, and I’m thankful to be at home, with a back yard, food on our tables and people to miss. 🧡

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Dinner With Julie © All Rights Reserved | Website by Curious Communications

Home
Recipes
Recipe Index
Meet Julie
Cookbooks
Events
Pods
Writing