April 15, 2016
I have been making an effort to use up all of the grains and legumes in my pantry. I am a bit of a shopping addict when it comes to foods, wanting to buy everything in sight. Just think of what I could do with this or that. So inevitably I have jars filled or half filled with barley, wheat berries, various rice grains, lentils and more. I haven’t cooked with barley in a while... View Article
October 18, 2014
I am not very good at using the freezer but my fridge always has some cooked items ready to be incorporated into my daily adventure in the kitchen. Any time you’d look in my fridge you are likely to find a container with cooked grain or legumes, homemade dressings and sauces in little jars, store bought sauces that I like, creme fraiche etc. These items make it easy to quickly assemble a lunch or dinner... View Article
September 15, 2014
As the weather gets cooler I get in the mood for a heartier fare. A trip to the farmers market yesterday yielded a bag of sieglinde potatoes from Sweet Life Farms, beautiful green cabbage and black kale from another vendor and an orange cauliflower. I thought I’d combine all of them in a quick sauté for dinner, which is just my kind of food. I started with the potatoes as they take the longest to cook,... View Article
April 26, 2014
What do you make for a quick dinner? For me it’s pasta hands down. It goes with just about anything and I can almost make it with my eyes closed. You know where the pot is and you just need to scoop a piece to taste if it’s al dente, right? For this dish I combined red pepper penne with sautéed onion, cabbage and kale, a little white wine and then some mascarpone to round... View Article
July 5, 2013
Simple yet delicious crisp salad made of shredded cabbage, chopped parsley and vinaigrette. As far as I am concerned simple is often the best, in almost everything. Instead of the usual coleslaw with mayo, why not try something light and refreshing? Toasted pumpkin seeds or chopped peanuts also enhance this salad. Of course you can elaborate, add red cabbage, shredded carrots, thinly slice onion, even apple. Go ahead, make my day. No, just kidding, I won’t... View Article
April 13, 2012
Vegetables are so fun to cook. Most of us cook and serve them on their open but mingling them can produce a fun unexpected and delicious combination of textures and flavours. Cabbage can be combined with potatoes, grains and other vegetables. It is a part of almost every international cuisine and is good flavoured with Mediterranean, Asian or eastern European flavours. I slightly undercook the cabbage and kale because I like to retain their colour... View Article
