Wednesday, 2 May 2018

Rustic Grilled Pizzas

FUN!  FUN!  FUN!  Every time we make this recipe, we are reminded of how much fun it is.  This is great for a family meal or for a group of people.  It is especially perfect for a beautiful afternoon/evening when you want to be out on your deck!   We love that we get to design our own pizzas.  We love the crust, and we especially love the leftovers!  Our next wonder is if we could pull this off camping???  Enjoy!

Rolling out the Dough

Various Toppings

The beginning of the process

All done!!

Sunday, 2 April 2017

Lemony Basil Chicken Crepes with Curry Sauce

A keeper...a keeper...a keeper!   Alive magazine has come through again!   From start to finish, this recipe impressed me.   I loved how you can make the components ahead of time.  I made the crepes, broccoli and chicken well in advance as well as prepping the garnish and a few items for the sauce.  All I had to do at dinner time was make the sauce and heat up the filling and crepes!  I see many possibilities with this grade 9 Foods classes could make this....I will make it for dinner again...I could make it for company....and I could even make this either camping or glamping! 

As far as flavours and textures, this recipe has many dimensions.  The flavours work.  I was worried when making the crepes as I was sampling a few pieces.  I thought the lemon was going to be overwhelming....not so at all...remember...sweet, spicy, sour, salty....they balance each other out.  The textures reminded me of my first Ethiopian restaurant experience in Edmonton, AB. They use a crepe like bread called injera topped with various spicy uses the bread to scoop up the filling.  I am thankful for this memory two weeks before I head back to that city where I will scout out that same restaurant.  In the future, I can see making the crepe and the sauce with many filling ideas like:  cottage cheese, paneer, cauliflower, spinach, chick peas, spinach, lentils....anything that goes well with curry...yum!  I do hope you make this recipe.....your taste buds will thank you!

Buffet Style Dinner

The Finished Product!

Squash Lentil Soup with Dukkah

Don't let the long list of ingredients scare you!  This soup is worth the measuring!  A little hint if you are feeling overwhelmed is to use frozen diced butternut squash to save some time.  I just brought the soup to a boil after the 10 minute mark with the lentils and cooked the frozen squash with the lentils in the soup...easy peasy!  The bonus is that there is no squash mess to clean up once you roast it. Up to miss out on the roasted flavour, but the soup is still delicious.  I have tried it both ways, and I am not sure which one I will choose next time...The soup freezes really well!

Friday, 10 February 2017

Cauliflower Nuggets

I love the idea behind the "Tasty" you tube channel.  Be warned:  it gets addicting to watch the quick videos that show recipes from start to finish in sometimes under 2 minutes!

This recipe was neutral for us.  It was a bit time consuming, and we are on the fence if we would make them again.  They were tasty and great to have leftover in the fridge for a snack.  Give them a try and see what you think!

Cauliflower Nuggets

Smoky Vegetable and Wheat Berry Stew

This recipe is a hit!  As per my usual first time making a recipe, I made a few adjustments.  First, I used farro instead of wheat berries for the simple reason that the bulk store did not have any wheat berries and I had farro at home.  I left out the sage and parsley as I wanted to simply enjoy the smoked paprika flavour.  I was torn about the swiss chard.   My gut wanted to use kale, but I thought I should try the chard as it has been a long time since I have had swiss chard.   I loved the farro...loved the flavours and textures.  I do wonder if kale would be better as the chard seemed to get too soft and that texture stood out compared to the beans and farro.    Kale might also be less interfering as a flavour.   I can see myself making this again and look forward to freezing some to have for lunch in the next few weeks.  Maybe this might be my soup club choice next year.....

Smoky Vegetable and Farro Stew

Wednesday, 4 January 2017

Basic Cornmeal Muffins

These muffins are a crowd favorite!  Many people forget about cornmeal when they make muffins or bread.   The favorite variations from my grade 9 students  are either strawberry jam or a combo of cheese/bacon/green onions.  Remember to cook your bacon first and crumble it into the batter.  A small hint about the cheese:  use a sharp tasting cheese to not lose the flavor of the cheese:  old cheddar, smoked cheese, blue cheese, parmesan, or you think of a few.....Enjoy!





125 ml          cornmeal

125 ml          buttermilk or sour milk


125 ml          flour

30 ml           granulated sugar

5 ml             baking powder

1.25ml          salt


    ½             egg

30 ml           oil


 30 ml          chosen variation – cheese, jalepenos, jam, berries, corn, bacon, ham, etc.





Preheat oven to 400 F.  Line muffin tin with liners.


  1. Combine cornmeal and buttermilk and let stand for 10 minutes.
  2.   In medium bowl, combine dry ingredients 
  3.   Lightly beat egg.  Add oil and stir well.  Add to cornmeal mixture. 
  4. Add wet ingredients to dry ingredients, stirring just until moistened.  YOU MAY ADD YOUR VARIATION AT THIS STEP OR AT #5. 
  5. Spoon batter into muffin tins.  Using a small spoon, make a well in the center of each muffin and fill with 5 ml of each variation.    
  6.   Bake for 15-20 minutes.  Let muffins sit for a few minutes before removing them from the pan.

Sunday, 1 January 2017

Peri Peri Chicken or Prawns

This marinade is soooo delicious on either butterflied chicken or prawns.   I learned this recipe from a Mission Hill Winery South African culinary seminar many years ago.  I use it quite often as what else can I do with all the hot peppers my husband has been drying out.....see photo below!
Here is the recipe for the marinade:
1 kg prawns  OR 1 whole chicken  (bigger prawns are better...on skewers to BBQ)
2 peri peri peppers or red fresno peppers...I have used both fresh and dried of many varieties of hot red peppers
4 tbsp.  fresh lemon juice
1 tbsp. chopped garlic
1 tbsp. paprika
1 tsp. salt
150 mL  corn oil
- Remove stem from peppers.  Add peppers, garlic, lemon juice, paprika and salt into a mortar and grind OR blend in a blender or food processor.
- Add oil SLOWLY and mix.
- Marinate the peeled prawns for 30 minutes OR marinate the whole butterflied chicken overnight!
- Place prawns on skewers and grill OR grill the chicken as you would a butterflied chicken....low and slow!
- YUMMY!!!  Enjoy!
PART of our hot pepper collection with a double batch of the sauce!

A butterflied chicken freshly marinated!