pesto trapanese

pesto trapanese (pesto with almonds & tomatoes)

February 13, 2020

Pesto is such a versatile sauce and although perfectly suited for pasta, it’s also delicious with meat, vegetables or fish.  For more uses click here.  It also reminds me of summer which is a good thing as this winter seems to be unending and it’s only the middle of February!  But I digress.  Most are…

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monkfish stew - a taste of the Med

monkfish stew – a taste of the med

April 12, 2019

As a cook, one needs to be flexible.  The other day I was cleaning out a cubby hole where a pile of paper with scribbled recipes waited; some were tossed either because the dish was made or it wasn’t something I wanted to make.  I cook according to my mood and when I am at…

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rolled porked tenderloin

stuffed and rolled pork tenderloin

April 9, 2019

Easter is fast approaching and if you have young children, chances are you have an Easter egg hunt all planned out.  It was a ritual in our home as it was when I was a child.  The thing is, though, as you grow older you begin to wonder what an egg-laying bunny had to do…

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stuffed portobello mushroom primavera

portobello mushroom primavera

April 1, 2019

When one lives in a geographical location with four distinct seasons, Spring is the one I look forward to the most.  It signals a time of rebirth and a hint of what lies ahead…warmer weather and longer days equals more time spent outdoors.  Spring officially began in Canada on March 20th.  The weather in the…

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Sicilian doughnuts

sicilian doughnuts – light & fluffy!

March 28, 2019

My paternal grandmother was the queen of doughnuts!  Hers was the precursor to what Canadian’s lovingly call timbits.  The only part of a doughnut my grandfather liked was the hole left behind from the doughnut cutter.  I can’t recall if he felt it was too much to eat a whole doughnut or he just preferred…

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30-min meal collage

eight 30-minute weekday meals

March 22, 2019

Ah, meal planning…it’s a daily necessity and while some don’t have an issue with it, a good portion of us do.  The days when a single income family was the norm is all but an anomaly.  My generation might have been able to squeak by on one salary but these days that’s not the case.…

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spaghetti and meatballs (my cheater’s version)

March 12, 2019

After a long day, the last thing you want to think about is what to make for dinner.  If you live alone or have a family, cooking a meal most probably isn’t at the top of the to-do list.  Compound this with work, perhaps picking up the kids from daycare and arriving home after six…

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diy beeswax wraps (easy-to-make)

diy beeswax wraps

March 4, 2019

We’re all familiar with the three R’s (reduce, reuse, recycle) and I’d like to think most make a conscious effort to use those three R’s, yours truly included.  But, sometimes I fall back into what’s comfortable or easy-to-use.  Last week I was at our farmers’ market and I saw a couple of vendors selling beeswax…

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diy kumquat infused vodka

diy kumquat infused vodka

February 28, 2019

Back in June 2015, my cocktail world as I knew it (virtually nonexistent) made an unexpected, but very pleasant discovery; I liked bourbon!  Up until that time, my favorite tipple was vodka and tonic with lime.  As a youngster, I recall my mom and dad enjoying a drink from a packet called a whiskey sour…

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best ever oven baked bbq ribs - Chinese style

best ever oven baked bbq ribs

February 21, 2019

Best ever, you ask?  Well, in my humble opinion, yes.  But let’s be perfectly honest, EVERYONE has said at one point in their cooking life, theirs is the best!  And, guess what?  They are 100% right! As an avid cook (40 years), I have eaten and baked a ton of bbq ribs; some that were…

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roasted cabbage with parmesan cheese

roasted cabbage with parmesan

February 14, 2019

Cabbage gets a bad rap if you ask me.  It’s been around for three thousand years and yet it’s not front of mind in the vegetable world.  Most will have eaten it raw in a coleslaw and not many will have tried it cooked on the stovetop or in the oven.  Perhaps we don’t do…

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stracciatella - Italian egg drop soup

stracciatella soup (italian egg drop soup)

February 11, 2019

No muss, no fuss. This soup is one of the easiest you’ll ever make and with minimal ingredients.  What’s more, you can have it ready to serve in less than 15 minutes!  Egg drop soup is a favorite in Rome and in central Italy.  Stracciatella refers to the shredding of the eggs into little rags…

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steamed mussels with black bean garlic sauce

steamed mussels with black bean garlic sauce

February 5, 2019

One of the first sauces we tried when we moved to Hong Kong was the black bean.  The description alone made us wonder how much our senses were going to be assaulted.   After all, how could fermented black soybeans taste anything but salty and smell stinky?  That was the westernness coming out in me or…

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