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Archive for May 2014

Credit River, Mississauga | Engagement Session Teasers

Sunday, May 18, 2014


Have a wonderful long weekend, you two!  Thank you both for being so lovely and awesome (and thank you Neil for all the times I asked you to take off your glasses ;)).

Mexican Frittata | Recipe & Food Photography

Tuesday, May 13, 2014

This fresh spring weather is just what our chickens ordered!  After hunkering through a harsh, Canadian winter, the Ladies are back in full form and laying 4 eggs/day for us!  We have a bit of a surplus at the moment, which has sent me looking for recipes requiring more than the usual 2-3 eggs. Low and behold, I found a keeper from The Faux Martha: a Mexican Frittata (served with salsa and avocado - two of my favourite things).  I've modified the recipe a wee bit, but the bones are there.  The result is one of the tastiest, most savoury recipes I've made with our chickens' eggs as the base.  



All of the vegetables in my Frittata were purchased this morning from David's Gourmet, here in Kitchener.  I always head here if I'm unable to get to the local farmers' market and the fresh vegetable and fruit selection is incredible (and the layout, beautiful).  

MEXICAN FRITTATA

Ingredients:

1-2 Tbsp. olive oil, for heating in iron skillet
1 small sweet potato, cubed
6 small roasting potatoes, cubed
1/2 c. black beans
1 clove of garlic, minced or chopped
1 small chilli pepper, chopped
2 small-ish cremini mushrooms, chopped
2 tsp. honey
1/2 c. vegetable stock
1/4 spanish onion, really any onion of your choice
1/2 bell pepper
6 large eggs
1/4 c. plus 2 Tbsp. milk
1/4-1/3 c. cheddar cheese, grated
As much cilantro as you wish
sea salt and pepper, to taste

Method:

1. Pre-heat oven to 350 degrees.
2. Over medium heat, heat some olive oil in your iron skillet.  The Faux Martha suggests using a 10" skillet.
3. Add cubed sweet potato, cubed roasting potatoes, black beans, garlic, chilli pepper, mushrooms, and honey to skillet.  Stir together and add broth.  Cover skillet for about 8-10 minutes until potatoes have absorbed the vegetable stock (you may need to add a little more).  Remove from skillet and set aside in a bowl.
4. Thinly chop onion and bell pepper and add to skillet.  Heat for about 5 minutes, or until onion is translucent.  
5. In a mixing bowl, combine eggs, milk, cheddar cheese, and cilantro.  Set aside.
6. Combine potato mixture with the onion mixture you are currently cooking in the skillet.  Add the egg mixture and stir once, making sure to combine all ingredients well.  Let cook on stovetop for about 3 minutes.
7. Place skillet in oven and cook for 20 minutes, or until centre of frittata is cooked through.
8. Enjoy warm and garnish with avocados and salsa.

Please enjoy and share this recipe with friends!

Chicken Eggs | Kitchener Homestead Photography

Sunday, May 11, 2014


Every so often, one of our chickens pop out a doozy of an egg!  Thank you, June, for my "little" Mother's Day gift ;)).

Happy Mother's Day!


I was lucky to spend yesterday morning in Niagara with one of my favourite families! The first image was taken almost 3 years ago, when Jasmin's youngest was about 2. She now has a wee little girlie, who is almost 2 as well, and I couldn't resist snapping a similar shot.
I hope everyone has a lovely Mother's Day and safe travels if you're planning any visits!
Have a wonderful day!