I usually cook on a seasonal schedule. There are certain dishes that I like to make at the same time every year based on holidays and what ingredients are good in my area seasonally. March is tricky though. March has always been a very stressful time of year for my work. Usually, I am getting…
Picadillo Omelet with a salad
I used to order this for “lunch” at a Cuban cafe near a school that I worked at. I was teaching kindergarteners, so my “lunch” break came before 11 AM. I ordered this omelet and two cafe con leche every Tuesday. It was similar to my Huevos Rancheros addiction, which I fed at a cafe…
Labour of Love Blood Orange Marmalade with Rosewater and Almonds
I don’t usually buy blood oranges. They are expensive, and aside from being so very pretty, I have never been convinced that they are better than other (cheaper) citrus fruit. I think that the ones that we get in New York are actually grown in California, but there are famously from Spain and Italy….
At last- Cauliflower with Lemon, Cumin and Sumac
So, I have mentioned before that I am obsessed with the lemony fried cauliflower that I used to order at the Lebanese restaurant down the street from my old apartment in Queens, NY. I have finally succeeded in making something that satisfies my craving for that lost dish. The secret is sumac which is an…
Masala Spiced Orange Curd
I recently made Meyer Lemon Curd for the first time using a recipe from the very inspiring blog Food in Jars. It was easy and delicious and I decided that I would make the Creamy Orange Cardamom Curd next time. When I finally got around to looking more closely at the Orange Cardamom Curd recipe,…
Pea Shoot, Sunflower Sprout and Roasted Squash Salad
I have been missing tender and flavourful little salad greens. I eat pre-washed baby spinach and arugula, which can be acquired year round. I find pre-washed baby greens so damn convenient that I cannot resist using them, but the truth is that they don’t have as much flavour as nice local salad greens that were…
Vegetable Soup with Goat Milk Broth and Dumplings (gluten-free or not)
I have been overcome with a craving for this soup ever since I figured out how to make good gluten-free dumplings a couple of months ago. Our Estonian grandmother used to make a soup with vegetables from her garden, and milk from her goats. Why, you might ask, would I want to try this weird…
The Right Kind of Marmalade- Made with Bitter Seville Oranges
I have a lot to say about marmalade. If you want to read a lot of personal marmalade stories from my childhood, college years and young adulthood read on. If you just want a recipe for marmalade scroll to the bottom! I grew up eating marmalade with butter on the world’s best scones, baked by…
Crunchy and Colourful Green Bean Salad
A crunchy and colorful green bean and radish salad. Great for packed lunches!
Empanadas filled with Sauteed Swiss Chard Stems, Green Olives and Roasted Red Peppers (Gluten-free or not)
What do you do with swiss chard stems? It is an ongoing question in my kitchen. I eat about two bunches of sautéed swiss chard a week year round. In the winter though, I find that the stems overwhelm the greens both in flavour and texture. So, I cut out the stems and use them to…
Big Sis Little Dish 