Category :Food

Its About That Time

I love living in farm country.  I picked up some squash at a local roadside market.  Often dropping in to the market dictates what I make for supper.  Tonight it will include acorn squash soup.  Yum!  Roasting the squash is key.

***you can swap out the butter for veg.oil and add veg.stock instead of Chicken.

Don’t forget about me

I grew up many a night eating over cooked food.  Brussel sprouts cooked properly are delicious!  Roasted with olive oil and garlic, braised with butter or steamed served with olive oil and freshly ground sea salt and nutmeg…now you’re talking!

Secret Ingredient: Whole Nutmeg

Ok kids, this modest little gem is a secret to many a fine dish.  I remember my Dutch grandmother using nutmeg in her apple pies along with fresh cinnamon.  While working in my parents food business I was taught to use it in quiche.  When I had my own restaurant and cook shop, one of my chefs got me using it in many forms of baked goods, as well as broccoli, brussel sprouts, and the all important eggnog at Christmas.  It is a game changer in homemade pumpkin pie and I use it grated over spaghetti squash with garlic, salt, pepper and olive oil.


When given the opportunity, don’t negate the power of this spice….and for Pete’s sake, use fresh!  Just say’n.



Black bean, Avocado and Braised Cauliflower Tortillas

This was so good even my meat loving husband loved it! Part of the reason is the fact that I made the corn tortilla’s. Big difference!

However, and this goes for all food, the better the ingredients, the better the dish.

It took only minutes to make the tortilla’s, then I made a yoghurt based Sriracha sauce, smashed avocado with cumin and spritz offresh lemon juice, shredded kale, black beans with fresh garlic and onion powder, fresh tomatoes and braised cauliflower***.

***gently heat tbsp.coconut oil in frying pan, cut one medium cauliflower into 1 inch steaks, when pan is hot med/high add cauliflower. Let the cauliflower brown about 5 minutes. Flip the veggies and put a lid on the pan. Turn the heat to med/low. Steam will accumulate which will facilitate the braising by releasing moisture onto the pan surface. Another 5 minutes and cauliflower is done. I like a slight firmness to my veggies.

I like all ingredients mise en place and let people put as much or as little on to the plate. Plus it is fun!


Whenever I think about radishes, I think of picnics. My mother always made an effort to have us eat outdoors in good weather, and organized family picnics too. When I think of the work that it takes to pack up 6-8 different foods, utensils, platters, plates, beverages, dessert etc. I also think of how those moments brought a simple pleasure to our lives.

Radishes remind me to savour these kinds of moments. Nothing big, nor flashy, but quite joyful.

Radishes. Sea salt.



Last week Patrick asked me to make his favourite side for his birthday.  What’s a girl to do?  Giddy up!  To make the job easy I used my mandoline slicer .  I don’t have a deep fryer, so I use my cast iron pot.  I like to slice up the potato (I used 2 white potatoes), and then transfer them to sit in an ice bath for 30 min.  This seems to really help make a frite with more body.

Be sure to pat dry in tea towell before you put in hot oil otherwise the water will spatter…not good!

I do small batches, drain on paper towel and add sea salt as they come out!  Yum!!!

Variations*** add freshly grated parmesan cheese and thyme, fresh pepper, truffle oil…


Pots ‘n Pans

I will admit that I love looking at my cooking equipment, even if it is on the drainboard!

It’s all good!

Fresh Food Fast!

This is the tag line I created for my parents food business 35 years ago.  It pretty much says it all.  It is also a reminder that you can make delicious food that is good for you without spending the whole day in the kitchen.


Buttery veggie tarts with a salad is one of my go-to favourites for a weekend lunch.  Add soup to the mix and it becomes a bigger meal.   For this one I put homemade pesto as the base, layered roasted red peppers, grilled onions, feta, and greek olives.


My salads are different every time I make them, but I am always sure to include herbs and spices with anti-inflammatory properties like garlic, turmeric, cinnamon, thyme and oregano for example.  I also use lemon juice as the acid when making dressings as lemon juice stimulates good liver function; which is good since Mama likes her wine with supper!


Bon Appetite!

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