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Roasted Bell Peppers Stuffed with Quinoa

A colorful plate of food usually means it’s a nutritional one and such is the case with this dish.   Bell peppers are the Christmas ornaments of the vegetable world. Beautifully shaped glossy exterior with a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Red peppers are high in…

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Butter Tart Squares

I can’t remember when I first ate a butter tart…it’s been a very long time.  This is a recipe I’ve had for a while now and came across it when I was searching for another in my book of recipes I’ve collected over the years.  The butter tart square, I am guessing, hails from the…

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Candied Grapefruit Peel

Another candied recipe for you to try!  It’s an easy one as well and the results are delicious!  Candied fruit (aka crystallized fruit or Glacé fruit) has been around since the 14th century.  Back then, using honey (later sugar) was the only way to preserve fruit in the winter months.  Candied fruit at that time…

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Mince Pie Cookies

Mincemeat originally had meat in it  (in Medieval times) along with fruit and beef suet.  The meat was finely minced and was a way of using up leftover meat.  The word may sound like an odd concoction as a dessert and evoke an unpleasant visual, but fondly enough the mince does have a sweet flavor…

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Cathedral Mountain Lodge – French Onion Soup

As I was flipping through the magazine and spotted this recipe, I was thinking to myself is there another recipe out there that can really improve on French onion soup? Onions, water, broth, bread, cheese,  yada yada yada! Onion soup has been around for centuries (ancient Greek and Roman times) and was seen as food…

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Greek Salad Skewers

American Thanksgiving is tomorrow and I am sure there is last minute food shopping going on as I write this post. This appetizer is a fun spin on a classic salad. So fresh and full of flavor who could resist? Cucumbers are the fourth most widely cultivated vegetable in the world and are enjoyed on…

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Tomatillo Salsa

I’ve been eyeing these tomato-like fruit for quite some time but I never really had a reason to use them until now. Last month I enrolled in a food styling and photo workshop arranged by Sweet Paul Magazine. It was a full-on day with tidbits of information flowing from Paul on how to style food.…

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Fig and Goat’s Cheese Mini Croissants

As I sit here typing this recipe, our guests are on their way to our home for dinner. No, I’m not panicking at all as I have the ingredients ready and will pop them into the oven in a few minutes…just enough time to finish this post! Makes 16adapted from Australian Vogue Entertainment & Travel…

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Peking Turkey

It’s been a hectic (using the term loosely here) four days since we moved into our house last Thursday. I love turkey but oddly enough only around special holidays such as Thanksgiving, Christmas and Easter. Today is Canadian Thanksgiving and while I wanted to do something special for the dinner, I was overwhelmed by the…

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