Finish Dishwasher Cleaner

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I’ve lived in five different countries with my husband and daughter and one of the least favorites about living in different countries is the move. No matter how clean a place looks when first inspected, you find hidden dirt. I wouldn’t say I’m a clean freak but what I would say is this: kitchens and bathrooms need to be clean.  Out of all the appliances in the kitchen, the dishwasher tends to get the most neglect.  A dishwasher is your kitchen workhorse. Continue Reading →

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vacation time

travel does the heart good

“Travel makes one modest. You see what a tiny place you occupy in the world.”– Gustave Flaubert

The Culinary Chase’s Note:  I’m off to explore new parts of the world.  I shall return with a treasure trove of exotic food memories, sights and sounds of ancient cities.  Until then…


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macaroni and cheese – with a slight twist

macaroni and cheeseI grew up on macaroni and cheese both in the homemade version and the boxed one. Both are comfort foods but it’s been years since I had the boxed one.  Every cook has their own version but is it possible to improve on a classic dish?  At first thought, no way, but after considering the additions I am about to share with you, you might think otherwise.  Continue Reading →

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pasta salad with roasted chickpeas

pasta saladI’ve had this package of multicolor farfalle (Italian for butterfly) pasta for weeks now and every time I open the pantry door, there it is, waiting for me to do something with it.  The colors of the butterfly pasta are all natural using beetroot, spinach, turmeric, paprika and black squid ink.  I wanted something special to salute this gorgeous pasta with and wasn’t quite sure what.  The can of chickpeas in my pantry sparked an idea.  I have, for longest time, wanted to try roasting chickpeas and somehow the two would come together.  Continue Reading →

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wild rice salad

wild rice salad by The Culinary ChaseA rice salad is so versatile and using wild rice is a healthier option.  Wild rice is a grass and can be as long as one-inch and range in color from brown to black.  I prefer a wild rice mix which is a combination of brown basmati and wild rice.  A salad of your own creation can take on many forms and if you’re like me, making the same one twice never seems to happen.  I find I’m adding whatever is leftover in the fridge.  Continue Reading →

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curried lentils – an easy dish to make

curried lentilsIt was wet and humid yesterday.  I was hoping the rain would have stopped late in the afternoon so we could use the barbeque but windy conditions prevented that idea from happening.  I was feeling a bit nostalgic about our time overseas and a simple curry was the remedy needed to help us reminisce about the places we visited, and the food we ate.  Continue Reading →

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pork scaloppine sandwich

pork scaloppine sandwichBefore I chat about this insanely delicious pork scaloppine sandwich, I want to give a high five to the farm-to-table experience in Nova Scotia that’s been brewing here for years.  Farm-to-table movement isn’t new nor is it unique to this corner of the world.  But what I will say is this; it’s the reason I started this blog.  We were still living overseas and were deciding where in Canada we’d like to move to.  Our first visit to Nova Scotia was the summer of 2005.  We explored, ate, drank and went away feeling like we had stumbled onto something good.  We decided to take another closer look at Halifax the following year just to make sure our vacation euphoria didn’t cloud reality.  The food scene, local hospitality and a general sense of fitting in welcomed us and we were smitten.  Continue Reading →

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plum torte – a classic

plum torteSummer heat tends to make me lazy.  I want to spend more time outdoors and less in the kitchen but when I spotted plums at the farmers’ market, I knew it was a dessert I’d happily sacrifice my precious outside time.  They looked so good and after one bite, the sweet tasting plum would be perfect in a torte.  Some may think Nova Scotia doesn’t have the right climate or soil for stone fruits but we do.  We’re not a large producer like Ontario or British Columbia but what we do grow is juicy and sweet.  I snacked on a peach the other day and needed a napkin to catch the juices.  Continue Reading →

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Grilled Pepper Salad

grilled pepper saladSimple ingredients mingling together to pull off an out-of-this-world taste! If you’ve never had grilled peppers then you are in for one heck of a treat!  Grilling or roasting brings out their natural sweetness making them so good on their own and they really don’t need much attention to shine, so keep the ingredients simple.  A grilled pepper takes little effort to cook so don’t fret about the charred veggie.  It’s this step that enhances their flavor to give you a slight smokey, sweet taste.  Continue Reading →

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stuffed zucchini blossoms

stuffed zucchini flowers Stuffed Zucchini Blossoms…sounds so heavenly.  Summer squash which includes zucchini, is now available in local markets and food shops – they are for me, one of the highlights of the season.  They’re delicate, come in different varieties, tender, juicy, and sweet.  But before the summer squash is formed, the plant produces blossoms. If you’re lucky to find zucchini blossoms, grab them!  They’re a delight to eat.  The flower, though delicate, is wonderful stuffed with ricotta or goat cheese, dipped in a tempura-like batter, and deep-fried. Continue Reading →

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