Happy Father’s Day

I was fortunate to grow up in a house of two cooks. My dad cooked on the ships for the Coastguard, my mom on all the days that dad was away, or wasn’t cooking. In our house, cooking was neither a woman’s nor a man’s job. It was the job of the person that got home first, preferred to do the grilling, or was better at Christmas baking. Both my parents were wonderful cooks, each with their own signature style and specialty, and every day in our house was filled with home cooked meals. Growing up in this environment shaped my love of food, and today cooking certain dishes keeps me connected to my childhood and loved ones.

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Mexican Chocolate Smoothie

mexican chocolate shakeI love smoothies for breakfast.  They are quick, easy, and can be a good way to sneak some extra greens into your day.  They are, however, not as much fun in the winter.  A cold breakfast on a cold morning just doesn’t do it for me.  Especially when the sun doesn’t show its face until 8 am (if at all).  This smoothie is the perfect combination of spicy and sweet.  It has just enough heat to make a cold breakfast on a dark morning a good thing.  Besides, who doesn’t love chocolate for breakfast?


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Happy New Year and a Make-Ahead Breakfast

Hello and Happy New Year!  It feels kind of funny to say that now, considering it’s already the 16th of January.  Nonetheless, I hope that you had a festive yet restful holiday season.

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Spicy Miso Soup

I’ve had spicy miso soup at least once a week for almost two months now. It comes together quickly and is warming on these cold and rainy days. I promised you all a recipe a while back, but I can’t seem to make this soup the same way twice. So, I’m giving you a recipe with lots of options. You can customize this soup to suit your tastes or match your refrigerator inventory.

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Wendy’s Peanut Butter Cookies

One of my favorite treats growing up was my mother’s homemade peanut butter cookies. They were perfect for dunking into a glass of cold milk. I remember watching my mother sitting in the living room, wooden spoon and mixing bowl on her lap, watching the news while she creamed together the butter and sugar. My brother and I knew it meant peanut butter cookies would be in our lunches the next day.

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Carrot, Ginger & Cardamom Soup

Fall has officially arrived. I love this time of year; the mornings are dewy, the evenings crisp, and the air is blustery. It’s time of year to get cozy and enjoy things that make us feel warm, from the inside out. I have a recipe for you that will do just that. This soup won’t have you slaving over the stove all day and you can bet it will fire up your inner furnace!

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How to Make Your Own Pesto

Traditional pesto is made with basil, olive oil, pine nuts, garlic and Parmesan cheese. It’s delicious served with pasta, spread on sandwiches, and as a base for your favorite homemade pizza. The problem is, it can be expensive to make. Pine nuts are not cheap and those tiny plastic containers of basil at the grocery store can set you back a few bucks too. Of course, you could always grow your own basil, but I thought I would share a way for you to make pesto out of whatever green that you have on hand. Whether it be fresh herbs or something more hearty like beet tops, you’ll be able to put your own stamp on things.

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Green Bean Kimchi

Earlier this month, I was inspired by Desiree Nielsen to make kimchi. I had seen her whip up a quick batch on Breakfast Television and thought it was time that I give it a go. There was only one problem: I didn’t have any cabbage in the house. Although we have several grocery stores within walking distance of our house, I hate having to run to the store unless it’s absolutely necessary. The convenience is alluring, but it stifles ones creativity.

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Canned Peaches in Vanilla Syrup

Most summers I will take a trip to the Okanagan, either to Penticton or Osoyoos, for some hot sun and lots of wine. This year the trip was short- just the weekend with a couple of girlfriends. We left Friday after work and made it home on Sunday evening in time for supper. From Vancouver, Penticton is a 4½ – 6 hour drive, depending on traffic and the size of your bladder. We packed a lot in that weekend; the farmers market, beach, vineyards, and rip at The Mule. On the way home, we made the obligatory stop in Keremeos at Parson’s Fruit Stand. This year I purchased a bunch of freestone peaches. Rather than make jam, I decided to freeze and can them. This recipe is based on a small batch of peaches, so you don’t need a lot on hand. You will have plenty of syrup left too, which I recommend adding to sparkling water or wine.

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Home Canning Resources

canned peaches 3

Home canning is a great way to preserve seasonal foods for year-round enjoyment. It can also save you money and is a great tradition to share with your children or grandchildren. Below are some resources to help both new and experienced canners alike.

Home Canning Safety (Health Canada): A brief guide on the risks of home canning and the safety precautions you should take to ensure a safe product.

Boiling Water Bath Canning Method (Food in Jars): This link describes and illustrates the boiling water bath canning method.

Canning 101 (Food in Jars): Pretty much everything you need to know about canning. This page includes a list of links to all the posts on canning by Marisa McClellan on her blog Food in Jars.

How to Can (US National Center for Home Food Preservation): A comprehensive guide to home canning.

Are you a home canner?  What is your favorite thing to make?  Let me know in the comments section below.

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