I was a pretty committed morning egg eater for many years. And I feel those days are waning, but breakfast remains vitally important to my well being. So I find myself exploring the world of delicious and unconventional pancakes. I like to keep a batch of batter in the fridge ready to go so that…
What to do with Swiss Chard Stems (gratin or phyllo triangles)
I’m obviously going through a gratin phase. For my full thoughts on the wonders of the gratin visit the Potato, Celeriac, Fennel and Leek Gratin recipe that I posted a while back. I am excited about his particular gratin because it uses swiss chard stems. Swiss Chard is my favourite food. I eat swiss chard…
Home-Make Corn Tortilla Tacos with Paje n’ Hannah’s Black Beans
I am fascinated by the food that I cook when I’m really hungry and exhausted. At those times I don’t have any energy to think, and am forced to use only the things I have on hand. Here is how that dish worked out the other day: This is an imperfect recipe for corn tortillas…
Easy Pasta with Greens, Goat Cheese and Oregano (Gluten-free or not)
This is something that I make when I am to stressed out to spend time on cooking (Like the final week before Christmas vacation). It’s fast, comforting, nourishing and can easily be adapted depending upon what I have on hand. This recipe calls for dried greek oregano which is the kind that is in leaves…
Gumbo Z’herbs and Skillet Cornbread (Gluten-Free)
I got this gumbo recipe from an old copy of The American Heritage Cookbook. Gumbo Z’herbs is an old creole recipe for Lent, when you are not allowed to eat meat. However this recipe includes meat stock and sausage or smoked ham bone for flavouring, so that is confusing to me….. Maybe this is only…
A Menu in Honour of Broccoli Soup (Gluten-free Popovers, Green Salad and Baked Apples)
The New Vegetarian Epicure by Anna Thomas is organized by Menus. Ms. Thomas pairs this brocolli soup with a green salad, popovers and an apple pudding. I recommend this menu with all my heart, although my popovers are gluten-free. I think that they are just as good as the traditional ones. If you want…
Potato, Celeriac, Fennel and Leek Gratin
There are so many ways to make a gratin. You can use any kind or combination of root vegetable (winter squash, mushrooms and artichokes are also good). Traditionally a gratin is topped with parmesan or gruyere cheese, but any delicious, aged, hard cheese will work. I am currently in love with Midnight Moon aged goat gouda which…
Acorn Squash and Adzuki Bean Pancakes
This comes from a cookbook called Lean Bean Cuisine by Jay Soloman. My mom’s best friend, Valerie, gave it to me years ago, and I still reference it to find new and exciting ways to cook different kinds of beans. Adzuki beans are definitely one of my favourites. They are the sweetest of beans. If…
Pressure Steamed Vegetables with Ume Plum Vinegar
When I was growing up on Maui I liked the food article in the Maui News by Bonnie Mandoe. I remember clipping out and trying her recipes for potato pancakes and a delicious chicken stir fry with peppers, green olives and fresh Maui fruit. She moved to the mainland when I was in high-school and published…
Sticky Toffee Pudding (traditional and gluten-free)
Sticky toffee pudding is a not too sweet date cake with a very sweet and sticky toffee sauce. It is a classic British desert and is one of the reasons that I love English food. Thats right, I love English food. I like puddings and trifles and shepherd’s pie and sausage roles and bangers and…
Big Sis Little Dish 