Posts Tagged ‘Longos’


Yes – it’s true. I made chicken soup for my very first time.

How did this happen? The answer is simple: My kitchen has been dairy since 1990. Therefore I made the chicken soup in my boyfriends’ kitchen.

What inspired me? Several things: a) the Jewish New Year is around the corner b) the temperatures are cooling outside and c) there was a 3 day sale for fresh whole chickens at Longo’s!.

To be honest, it was my first time even buying a whole chicken.

As for the recipe: I did my research online and chatted with several friendly chefs. (um, I harassed at least 3 people). LOL

I decided to try two recipes:

Recipe #1 – How to Make Roasted Brown Chicken Stock, from

I chose this blog post as she is a respected food blogger (that I’m pretty sure I met many years ago) and I loved her 7 tips that she included in her blog post. Click here.

Here’s the recipe for Roasted Brown Chicken Stock – taken from Simple Bites.

10 chicken carcasses (I was nervous and only bought 3 and then reduced the recipe)
3 gallons cold water, approximately
2 large onions, peeled
1 large leek, washed (oops forgot this ingredient)
4 sticks of celery, washed
2 medium carrots, peeled
2 bay leaves
6-8 garlic cloves (00ps – forgot this ingredient too)
1/2 teaspoon whole black peppercorn
Handful of fresh parsley
2 springs of fresh thyme
2 tablespoons tomato paste (optional)


Preheat oven to 350° F.
Do not rinse the bones, but place them directly in a large oiled roasting pan.  I brushed them with tomato sauce for more flavour and colour.

Roast the bones, turning once with a sturdy pair of tongs, until the bones caramelize, approximately 1 1/2 hours. Do not let them burn, or your stock will be bitter. (easy peasy)

Roughly chop the onion, leek, celery and carrots and toss them with a little oil.
Place them in another oiled roasting pan or sheet, and roast alongside the bones until lightly caramelized, approximately 25 minutes.

Remove bones from oven and transfer to a large stock pot. There will be a pool of fat at the bottom of the pan which you can drain off before deglazing the pan, or you can add it to your stock. It will only add more flavor to the final product.

Add a few cups of cold water to the roasting pan to deglaze it, and use a solid spatula to lift off the remaining food particles on the bottom of the pan and all the flavor they bring. Add mixture to the pot with the bones.

Add roasted vegetables herbs, garlic, peppercorns and bay leaves to the pot of bones. Fill pot up with cold water until the ingredients are just barely submerged and place on stove burner.

Bring stock to a boil — and reduce heat immediately. Simmer slowly for 6-8 hours, occasionally skimming excess oil or scum off the top. You don’t need to babysit it much, just make sure it is at a temperature where it will will simmer, but not boil.
Using a sturdy Spider Skimmer, dip into the large pot and fish out the bones.

When you have fished out all the large ingredients, strain the broth through a fine sieve into a sturdy bucket or another pot. ( I chose to keep the veggies)

If you have the time and patience, strain the stock a second time through a cheesecloth to further remove impurities. (I didn’t do this)

Final Result…the bowl on the right!!


Next week, I will share Recipe #2 wth you to explain how I made the bowl on the left.

Stay tuned!!

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A year ago today, I started working as a Territory Sales Manager for St.-Albert Cheese Co-op. It’s been a great year introducing this brand to retailers as well as restaurants throughout the GTA.

My history with this Cheese Co-op goes back to my childhood, as my dad use to buy their famous curds regularly when I was a kid growing up in Ottawa.

FYI – In Ottawa these curds are EVERY where. In Toronto, you can find these amazing curds at Longos, Metro and Food Basics!

Many people say to me: “What do I do with them?” or “I don’t have a deep fryer to make poutine”. Well here’s a few ideas how to enjoy St.-Albert curds!

My favourite way to enjoy curds is simply snack on them right out of the bag.

st albert - bags

However I’ve also added them on roasted potatoes with gravy (my version of a poutine)

st albert - potatoes

I’ve also added them to my omelette with asparagus.

st albert - eggs

One night, I simply added these delicious curds to a plate of steaming spinach. Add a bit of pepper and dig in!!

st albert - spinach

I hope you get a chance to pick up a bag of St.-Albert curds one day soon. You won’t be disappointed. Promise.

For more information:



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I’ve been making lunches for a while now as I have a daughter who is almost 16 and a son who is 19. I’m not going to do the math (cause I hate math) but I’m pretty sure I’ve made A LOT of lunches over the years.

In a recent survey of 1,000 GTA parents, Longo’s delved into the topic of getting back into the school year routine. Here are a few highlights:

·While 15 percent of parents confess they would rather walk over hot coals than make their kids’ lunches every day, the majority don’t mind the weekday routine.

· This isn’t just about what moms think –Forty-six percent of dads take ownership of school lunches and enjoy the job (81 percent of men enjoy packing lunch vs 76 percent of women).

– One quarter of respondents say they lose their meal-making mojo by the second week of school. That number increases to half by Thanksgiving

For my kids, lunches have always revolved around a sandwich, a fruit, a veggie, 2 snacks and a drink.  Actually the school they attended sent out letters about ideal lunches and snacks!

Here are my 5 tips:

1) Invest in a Thermos. They aren’t cheap but they are SO worth it. I’ve stuffed them with rice/veggies, pasta and soup. It’s a nice alternative to a sandwich and your kids might enjoy something hot too.


2) TALK to your kids about their favorite snacks, favorite veggies and fruit. I’m not kidding but I’m still doing this as it seems to constantly change.  I now pack – sliced cucumbers, cherry tomatoes, hummus, a sandwich, sliced apple, and water. However I put money on it, that this list will change in 6 months!!

3) Head to Longo’s to take advantage of their “snack and go” items. I consider this a “treat” but I know that my daughter will enjoy it and it saves me a bit of time too. Longo’s has a fantastic website with all sorts of great information to inspire you to make those 5 lunches each and every week!

4) Mix it up a bit. Here’s what I mean … instead of a sandwich I’ve been wrapping up a veggie hot dog in a whole wheat tortilla!

5. Put a note in your childs lunch box every once in a while. My mom did this for me and I still remember it.



6. Check out the Longo’s Recipe Database for some inspirational recipes. This will really help. Trust. Me.

September is truly a crazy month for parents – there’s school supplies to buy, outfits to purchase, forms to fill out and all those orientation meetings etc. If you find you are pressed for time, don’t forget that  Grocery Gateway  might come in handy at this time of year.

For more information:

Twitter: @longosmarkets


Disclosure: I’ve been compensated for this post, however all my opinions are my own.


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I have a feeling a LOT of people wisely stayed home on Monday Oct 29th. I knew when I got in from work last nite that I was going NOWHERE and that I had lots of time to create a “comfort-food” type of meal for myself.

This was my idea of the perfect meal on a wet and windy misterable night:


What’s On my Plate:

-vegetable soup (home made – of course) from my freezer (of course)

-a toasted Oakrun Family Bakery Savory English Muffin with roasted grape tomoatos and roasted organic garlic. Sprinkled with dried thyme for additional flavor.

It was the perfect meal and exactly what I was craving, despite the fact that I’m on a no-carb diet (I can cheat every once in a while right?).

The Oakrun Family Bakery has introduced 3 different types of savoury english muffins: Jalapeno & Salsa, Sundried Tomato and Basil and Toasted Onion & Smoked Black Pepper. I have nibbled all three and love of all them. I’m all over anything that is flavoruful.

Please look at for these Savoury English Muffins at Metro, Highland Farms, Longos, Loblaws, Loblaws Superstores, Zehrs, Food Basics, Fortinos and ValuMart.

As the saying goes “try it – you will like it”!!

PS. what did you have last nite for dinner? do you crave comfort food when the weather is miserable too?



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Last week, I had the opportunity to visit the new Longos near the Air Canada Centre. That’s right, a 45,000 square foot grocery store is right in the smack of downtown Toronto.

The first thing that you notice is that the place is buzzing with staff, with customers, with suppliers, with head office  “suits”, etc. The second thing you notice is that there is prepared foods EVERYWHERE.

If I worked near by, I would be buying my salad there everyday.

Salad-to-go at Longos

Healthy Lunch Options.

I would hang out by the fire, on the leather couches, enjoying free wi-fi and a coffee.

Need to relax after shopping?

A perfect place to drink coffee.

I would even consider having a beer or a glass of wine at the bar.

Corks..a great place for wine or beer

Wine or Beer is served at Corks.

They have thought of everything!! I was so impressed.

Naturally I bought some beautiful kumquats and some other items so I could take advantage of the free parking if you purchase $30 0r more. Hey Longos…my pleasure to buy some groceries there. The produce was beautiful.

I will end this blog entry by saying “congratulations” to Longos for building a grocery store that will really appeal to the residents who live in condos nearby and to those office workers who work downtown.

Not to mention the fans who go to the ACC for hockey games or to concerts will also love Longos.

You won’t be disappointed.

Happy Grocery Shopping.

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