food will never break my heart

the blog about love and food and loving food.

Snack break at Field Trip music festival

Arts & Crafts deserves an award for the amazing Field Trip festival at Fort York on this past Saturday. Gone are the days of waiting in line for drink tickets and hot dogs! Beer carts were stationed all over the festival grounds hocking Amsterdam beer (including a special “Field Tr-IPA” with a limited edition can), and gourmet food was everywhere!

image

FWNBMH editor, Colleen Kirley and staff photographer, Kaleena Stasiak caught up with festival-goers between sets to see what they were eating and what they were most excited about.

image

Anna Wiesen and Bobby Kimberly
What are you eating?
Fish Tacos
What are you looking forward to today?
Anna: I’m working with Scion today, so I was looking forward to my break so I could eat these tacos!

image

Jordan and Katie
What are you eating?
Vegan Paella and Butter Chicken from the Spice Shack
What are you looking forward to today?
Katie: Broken Social Scene and Stars. This is my seventh time seeing Stars this year.

image

Derek and Angie
What [were] you eating?
Caplanky’s smoked meat and slaw.
What are you looking forward to today?
Derek: This will be my first time seeing Broken Social Scene live! It’s something I always strive for as a musician.

image

Bryonie Wise and Craig Kelman
What are you eating?
Paella and a Pork Belly sandwich from Little Tomato Catering
What are you looking forward to today?
Long forgotten members of Broken Social Scene and Feist

image

Katrina
What are you eating?
Pork Belly sandwich with a pineapple glazed bun
What are you looking forward to today?
The music! The food is a nice plus.

image

Nicole
What are you eating?
The vegetarian combo from the Spice Shack
What are you looking forward to today?
When the sunshine breaks, the music, and the beer!

image

Scott Ramsay
What are you eating?
The whole beast burger from the West Side Beef Co.
What are you looking forward to today?
Timber Timbre

image

Elizabeth and Chris
What are you eating?
Fish Tacos and Paella
What are you looking forward to today?
The big Broken Social Scene reunion, although the food is a nice surprise!

image

Samantha and Shayna
What are you eating?
Pulled pork and chicken tacos and a veggie burrito from Gourmet Gringos
What are you looking forward to today?
Dan Mangan and Bloc Party. We just got here, so the food has been the best part so far!

image

Andrew
What are you eating?
A Calamari sandwich from The Ace
What are you looking forward to today? 
Hearing some good music

EAT YOUR HEART OUT: K&P’s VEGETABLE SOUP

FWNBMH friends, Karen and Patrick gave us this recipe for heartwarming vegetable soup!

INGREDIENTS
4 small cooking onions
4 stalks of celery with leaves
4 carrots
1 potato
3 tbsp of olive oil
1 large can of whole or chunked tomatoes
2 tbsp of dried vegetable soup broth (substitute your favourite stock)
5 cups of water
Salt and pepper
1 1/2 cups of dried white navy beans or two cans of beans (substitute lentils)

INSTRUCTIONS

Use a food processor or finely chop onions, celery stalks and leaves, potato, and carrots.
In a large pot add 3 tbls of olive oil and place on medium heat.
Add chopped vegetables to pot and let cook for 10 minutes, stirring regularly.
Finely chop or food process 1 large can of tomatoes.
Add tomatoes, 2 tbsp of dried vegetable broth, and 4 cups of water to the pot.
Add salt and pepper to taste.
Bring pot to boil then reduce heat and continue to let simmer on medium-low for 15 minutes.
Add re-hydrated or canned beans and 1 cups of water.
Allow to simmer on medium-low heat for an additional 45 minutes to one hour.
For a smoother, less chunky soup, use an immersion blender when cooked
Serve in bowls with your favourite fixings (we used a dollop of sour cream and shredded medium cheddar cheese)

Dear FWNBMH readers,

We’ve been diligently working over the summer months, creating the most delicious and heart-warming magazine Toronto has ever seen.

Look forward to our Comfort Issue launching soon!

In the meantime, you can whet your appetite and follow our progress on our Twitter, Instagram (@foodwillneverbreakmyheart), and Facebook pages.

Love, your editors,

Colleen & Olivia

P.S. Want to help FWNBMH get off the ground? We’d be so grateful if you took the time to check out our Indiegogo fundraising page.

AFTERNOON DELIGHT: PEAR-LICIOUS 
What do you get when you "pear" fresh multigrain baguette with prosciutto, sliced pears, sprinkled generously with my favourite herb, garlic and onion olive oil and, quite fittingly, a pear flavoured balsamic vinegar? A pear overdose? Nah, try it for yourself and you will see that it is simply a heavenly afternoon delight. 
By: Olivia Zuccherato

AFTERNOON DELIGHT: PEAR-LICIOUS 

What do you get when you "pear" fresh multigrain baguette with prosciutto, sliced pears, sprinkled generously with my favourite herb, garlic and onion olive oil and, quite fittingly, a pear flavoured balsamic vinegar? A pear overdose? Nah, try it for yourself and you will see that it is simply a heavenly afternoon delight. 

By: Olivia Zuccherato

MAKE THIS: SLOPPY JOES (ADULT EDITION)

In preparation for the dreaded months of bitter Toronto cold, I decided to peruse the winter chapter of my Martha Stewart cookbook to find a new stomach-warming recipe to test out. Sloppy joes, a classic childhood favourite, stared me dead in the eyes and there was no turning back.  

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1 celery stalk, finely chopped
2 garlic gloves, minced
   Coarse salt and fresh ground pepper
1 pound ground beef
1 can (15 ounces) tomato sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
4 hamburger buns, split and toasted

-in a large skillet, heat oil over medium-high heat
-soften onion, bell pepper, celery, and garlic, stirring frequently for 5 to 7 minutes
- add ground beef to the skillet until cooked, 6 to 8 minutes
-stir the tomato sauce, ketchup and Worcestershire sauce into the mixture
-simmer until thickened, stirring occasionally, another 6-8 minutes
-season with salt and pepper and spoon onto toasted hamburger buns

My gourmet “adult” touch: topping the joes with slice of jalapeño havarti cheese and a splash of hot sauce and pairing the sandwich with a side mixed green salad with feta and sliced almonds, drizzled with a pear balsamic and herbed olive oil dressing. 

By: Olivia Zuccherato


A LOVE LETTER TO: EMPIRE APPLESMy dearest Empire Apples,
We’ve had such a lovely few months together. I remember the first  time I saw you — it was in Kensington Market. I spotted you in a crowd  of other fruits. You were so vibrant and colourful, I just knew I had  to take you home. You brightened up every morning. You reminded  me why I love fall. But as the days get shorter and shorter, our time  together will get shorter too. I’ll eat other apples, i know. But none will be as sweet or as crisp or as fresh as you were.I’ve been able to tell that your season is ending — you’re not as crisp as you were when we first met in October. Let’s  not end things completely — let’s just take a break. Maybe when the  time is right (I’d say about 10 months from now) we can meet again at  that little fruit market in Kensington and everything will go back to  the way it was.Until then, I won’t look at another apple the same way.By: Colleen Kirley
A LOVE LETTER TO: EMPIRE APPLES

My dearest Empire Apples,

We’ve had such a lovely few months together. I remember the first time I saw you — it was in Kensington Market. I spotted you in a crowd of other fruits. You were so vibrant and colourful, I just knew I had to take you home.

You brightened up every morning. You reminded me why I love fall. But as the days get shorter and shorter, our time together will get shorter too.

I’ll eat other apples, i know. But none will be as sweet or as crisp or as fresh as you were.

I’ve been able to tell that your season is ending — you’re not as crisp as you were when we first met in October.

Let’s not end things completely — let’s just take a break. Maybe when the time is right (I’d say about 10 months from now) we can meet again at that little fruit market in Kensington and everything will go back to the way it was.

Until then, I won’t look at another apple the same way.


By: Colleen Kirley

AFTERNOON DELIGHT: “GOURMET” CHEESE AND CRACKERS

Need something tasty to tie yourself over until dinner time? Yesterday I was feeling peckish in the late afternoon and knew I wouldn’t be cooking dinner for another couple of hours so I threw together something light, semi-healthy and super easy. 
Try this combination:

-Carr’s Roasted Garlic and Herb Crackers
-Apetina Feta Cheese in olive oil with herbs and spices
-Cherry tomatoes
-Fresh basil

For an extra touch, I drizzled some of the herb and spiced olive oil (that the feta cheese is served in) over the crackers and tomatoes and topped it all with some salt and pepper.


By: Olivia Zuccherato

BEAT THE BLUES BLACK BEAN SOUP

There’s no way to deny it — winter is coming.

It’s dark by 6pm. Two layers are mandatory for every outing.
We’re entering sad times.

The cure? Black Bean Soup.
No bad mood can outlast this bowl — it’s too delicious.
It’s quite simple as well. Don’t forget the spices, it’s the most important part of the soup.

Oh also, this meal is completely vegan. Cool!

Ingredients:

1/2 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves of garlic, minced
1/2 tsp of oregano
1/4 tsp of ground cumin
Salt & Pepper (to taste)
2 cups vegetable stock
2 cans black beans, strained
Guacamole (for garnish!)

Steps:

-Heat oil over medium heat in a large saucepan.
-Fry onion, carrots, celery, garlic, oregano, cumin, salt&pepper - stirring occasionally until softened
-Add stock and 4 cups of water
-Add beans and bring to a boil; reduce heat and simmer for 20 minutes
-Use an immersion blender and blend until about half of the soup is smooth (If you don’t have an immersion blender, you can use a regular blender and smooth the soup in batches)
-Garnish with a big dollop of guacamole

Eat, enjoy, be happy. Spring is only six months away.


By: Colleen Kirley