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Tania Ganassini

@taniaganassini

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Private chef to my 4 year old son whose palate is better than mine
Top Chef Canada alum
Big Niagara Energy
Inquiries: [email protected]

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Some more compost items, I mean school lunches I sent for my 4 year old Kindergartener.

Also lunch container is from @lunchbots. Not sponsored but I am obsessed. Purchased it on well.ca.

Message me for any snack questions that I’m hardly qualified to answer because my success rate is not great 🙃 by @taniaganassini

The irony of sharing this here isn’t lost on me, ok?!

If you’ve ever felt the internal tug of war that comes from being a human in the world while also trying to find balance on the socials, this article might be for you.

Substack link below or in bio!
https://taniaganassini.substack.com/p/why-does-social-media-hurt-so-good?r=6vr7s&utm_medium=ios by @taniaganassini

People assume that the child of two chefs must receive extraordinary lunches, and to that I say: please refer to the adage about the doctor’s kids. These lunches are perfectly fine, but I don’t make everything myself, I do shop at Costco (not sponsored!!) and these usually come back 50% eaten. I’m always curious about what other people are making their kids, so here you go, you nosy buggers!

Details for anyone who cares:

Meat sticks: grass fed angus from Costco
Cheese: manchego, bocconcini, some Gouda, also Costco
Apples and pears: @themarketatthevillage and @quietacres_macsweenfarms
Wraps: PC Organics wheat tortillas
Snacks: lots of @madegoodfoodscanada
Crackers: @simplemills
Bars: homemade Rice Krispies from NYT cooking or @middaysquares
Yogurt: @organicmeadow
Other random bits: raisins, dates, dark chock chips, @bobsnail.canada, @sietefoods cookies, turkey, cucumbers, carrot, celery (inner stalks are the most tender) by @taniaganassini

Just shared this on Substack, a new-ish platform for a granny like me. Read the rest by clicking the link in my bio. Ps. Go find a local peach while you still can! by @taniaganassini

When I’m sad, I write. When I’m happy, I write. When I’m lost, you guessed it, I cry and watch The Secret Lives of Mormon Wives, and then I write. It’s a skill I’m very much still working on, and I’ve learned a HEAP from @christineanneflynn in her writing courses. I posted my first ever Substack article today, and if you have school-aged kids, it may resonate, or even tug at your heartstrings a little. Link in my bio. by @taniaganassini

Not to be dramatic but I’ve changed by @taniaganassini

Because have you seen the price of gas in Canada these days?! by @taniaganassini

10 min Tomato Soup and Grilled Goat Cheese
Serves 3-4

Ingredients:

- 1 tbsp butter
- 1 tbsp olive oil or anchovy oil
- 2-3 fat garlic cloves, minced
- 3 cups tomato sauce or passata
- 1/4 cup + 2 tbsp milk or cream of choice (I used unsweetened oat but cashew cream, 10% cream or whole milk works)
- 1 parmigiano rind (optional)
- Extra parmigiano and olive oil for garnish

Grilled Goat Cheese:

- 2 slices bread per person
- 1 tbsp olive oil for cooking
- 1 tbsp butter
- 1/2 cup goat cheese
- 1/2 cup any grated melty cheese (I used goat mozzarella)
- 1/4 cup grated parm
- Zest of 1 lemon
- 1-2 tbsp olive oil to loosen goat cheese
- Salt and pepper
- 1 clove garlic whole for rubbing on bread

Method:

1. In a medium sauce pot, melt the butter and olive/anchovy oil on medium low. Add your garlic and sauté for 1-2 mins until fragrant and very lightly golden.
2. Add in tomato sauce or passata. Rinse the jar out with 1/2 cup water (or bone broth for extra protein for those muscle gains).
3. Stir in milk/cream of choice and bring to a gentle simmer. Let simmer in medium low heat for as little as 5 minutes, or 10 minutes longer if you have time.
4. While the soup cooks, make grilled goat cheese: mix together the goat cheese, melty cheese, parmigiano, and lemon zest with some salt and pepper until it tastes good to you. If the mixture is too stiff, loosen with a little olive oil and mix again.
5. Spread onto one side of your bread, and enclose with the other half. Preheat a large pan on medium low heat and add in olive oil and butter. Place the grilled cheese into the pan, and optionally, weigh down the grilled cheeses with another pan. Let cook for 3 minutes on one side until golden brown. Flip over and cook another 2-3 minutes until the other side is golden. Rub one side with garlic clove. Cut in half and serve with soup.
6. To finish soup: REMOVE PARM RIND before serving. If your soup has a few tomato chunks, purée with a hand blender until smooth and season with salt and pepper to taste. Grate over some extra parm and a little olive oil. by @taniaganassini

THIS JUST IN: LAZY TOMATO SOUP AND GRILLED GOAT CHEESE APPROVED BY 3 YEAR OLD IN UNPRECEDENTED COMPLAINT-FREE LUNCH. SOURCES SAY NEXT TIME THIS MEAL IS MADE IT WILL BE DENIED BY 3 YEAR OLD DESPITE GIVING IT TWO GREASY ENTHUSIASTIC THUMBS UP.

Recipe video coming! by @taniaganassini

5 Minute ish Salmon Salad:

NOTE: this is hardly a recipe. It’s merely a reminder that salmon salad exists. Quantities are approximate so cook with your heart OKAY

- 1 213g can tinned salmon (sub with smashed chickpeas
for vegan version)
- 2-3 tbsp mayo (can sub with Greek yogurt)
- 1-2 tbsp chopped herbs (tarragon, chive, parsley, dill, etc)
- 1 tbsp mustard of choice
- squish of lemon or vinegar
- 1-2 tbsp chopped capers
- 1/3 cup finely diced celery
- 2-3 tbsp chopped gherkins or pickles
- a few dashes hot sauce
- salt and pep to taste

Serve with sliced crunchy veg, some olives or pickles, crackers, flatbreads, lettuce cups, whatever floats your freaking boat. by @taniaganassini

by @taniaganassini