She loves to cook. Loves to eat. And loves to share tongue-pleasing recipes with anyone who will listen. Seriously – “tongue-pleasing”. Amanda Schroeder works in a hospital by day and gets creative in the kitchen by night. In the Fall of 2010, Once Upon A Recipe, a blog named after the idea that emphasizes the idea that in the kitchen you can create any kind of food fairytale that you like, was born.
Can you briefly tell us how you came to write your blog?
Long story short – I fell in love with the world of food blogs back in 2010. The idea of creating delicious dishes, taking pretty photos, and sharing recipes and stories with other food fanatics sounded pretty darn fun. And so, later that year, Once Upon a Recipe came to be. Along with starting a blog came a huge learning curve, but it’s been so enjoyable and I feel like I’ve come a long way in terms of my photography and writing.
What’s your main goal or focus of your site?
My main goal is to inspire people to exercise their creativity with their food. Many people over-complicate things in the kitchen and become intimidated by the idea of creating a delicious dish. I hope to help simplify things and get people excited to experiment and have fun with their food.
So where do you find that inspiration?
Food has endless possibilities! The ingredients you choose, the way you combine them, and the way you prepare them can lead to so many different end results. And simple food can be such good food. Also, food brings people together and I just love that.
More specifically, the women in my family really inspired me to start cooking – especially my mom and my Nana. I loved to act as my Nana’s helper in the kitchen when I was a child. I also helped my mom make meals growing up, as she worked full-time and often needed a hand getting dinner on the table each night. The meals I created back then were nothing to boast about (hello hot dogs, Lipton sidekicks, and canned corn), but they got me thinking about food and creating meals. These days, I am constantly
inspired by all of the talented food bloggers out there, cookbooks, magazines, and my own desire to become a better cook and baker. Seeing the smile on someone’s face when they taste something delicious that I’ve created also fuels my fire to create more good food.
That’s amazing. BTW – my fine chefery was kraft dinner and canned tuna fish as a kid! What’s your most memorable food experience?
Don’t make me pick just one! Any time good food coincides with good people, it becomes memorable for me. I once had an amazing dinner at a small restaurant that featured local ingredients. The dinner stretched on for several hours as we enjoyed three delicious courses, along with wine and brandy with dessert. I enjoyed that dinner with someone I really loved, which made it extra special. Other memories that stick out in my mind involve baking with my grandmother as a child.
What does food or kitchen innovation mean to you?
To me, it means constantly trying new things and thinking outside the box. This is how we make food enjoyable and exciting. Trying to avoid pasta? Serve a delicious homemade sauce over spaghetti squash or zucchini noodles. Need to avoid gluten? Try the plethora of gluten-free flours that are now available. Looking to avoid refined sugars? Bake with dates! Did you know you can make a delicious dairy-free cheese sauce with cashews and nutritional yeast? Amazing!
I had no idea. haha! What’s one thing you just can’t live without in the kitchen?
I’m tempted to say wine, but I certainly don’t need wine to cook or bake; it simply enhances the whole experience. So I’m going to have to say my Kitchen Aid stand mixer. It just makes baking so much easier!
What’s the one thing you CAN live without in the kitchen?
Dull kitchen knives…of which I have many at present. Help.
Ack! We need to get you a steel! Do you have any food or ingredient obsessions?
I’ve become a little bit obsessed with sprinkling sea salt on my baked goods. That sweet/salty combination just can’t be beat! I can’t stop using coconut oil in cooking or baking lately either.
Is there anything you refuse to cook with or eat?
Never say never. Wait…I will never eat Spam. Or haggis.
That’s fair. In your opinion, is there such thing as food aphrodisiacs?
Food just turns me on in general, so my answer would probably be quite biased. 😉
Again, that’s totally fair – haha. What’s the most interesting or important thing in your food world right now?
Right now, I’m having a bit of a love affair with my slow cooker, which was gifted to me for my birthday a couple of months ago. Throwing ingredients into a pot, going to work, and coming home 10 hours later to a hot meal = mind blown.
Have you ever had a “WOW!” moment with food or in the kitchen?
That time I fried doughnuts in blazing hot oil, dunked them in chocolate ganache, and shovelled about three too many into my face in the span of about 10 minutes. Yep – those homemade doughnuts were a bit of a food revelation for me. Some things seem difficult until you try them, and then you realize, hey – I can do this! And it tastes damn good!
Those sound amazing. What’s been the hardest (and most valuable) lessons you’ve ever learned?
1) Don’t let comparison steal your joy…in any part of your life. We are all unique and wonderful and amazing. We just have to believe it.
2) The statement “easy as pie” is definitely an oxymoron.
3) You are much stronger than you think.
Yeah – where did “easy as pie” come from, anyhow?? Speaking of which, how do you define success in the kitchen?
For me, cooking isn’t just about getting food on the table; it’s also about the journey that the food takes before it ends up on your plate. I think that if you’re creating food that you enjoy eating, and you’re having fun in the process, then you’re doing everything right.
Every night we recommend a dinner idea for our audience with a drool worthy photograph. What’s your go-to dish for your supper?
Truth be told, my dinners are often very simple. I love throwing together any fresh produce and herbs I have on hand with pasta and good Parmesan cheese. Think one pot meal style. Many of those recipes don’t make it to the blog, but recently I made a coconut chana saag that knocked my socks off . My goal for a typical week night dinner is to create something fast, easy, delicious, and if possible, relatively healthy.
We also have a series where people tell us about the last meal they’ll ever eat (if given the option, of course). What would be your last meal ever?
If I could only eat one more meal, it would be brunch. It would consist of pull-apart (my family’s version of monkey bread), my aunt’s quiche, my mom’s Schwarty’s hash browns, Christmas sausages, and a huge plate of fruit. Oh, and strong coffee and a mimosa (or three). Brunch food is my absolute favourite, but I also love it for sentimental reasons. For me, brunches most often take place around special occasions – holidays, family gatherings, or even just friends getting together to catch up on a weekend morning. Brunches have a feeling about them that I just adore.
What’s the one thing you would tell someone who is aspiring to follow in your footsteps?
Stay true to yourself. Create food that you are passionate about and it will lead you to other people who share your passion. And have fun!
I couldn’t have said it better myself. Thank you so much Amanda – I love your creative process and how closely you tie it to relationships. Food really does connect us all, doesn’t it?
Find Amanda Schroeder: Once Upon A Recipe | Facebook | Twitter | Pinterest | Instagram
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