January 22, 2020
Sometimes I venture into different cuisines and make a curry of sorts with what I have on hand in my pantry. In the last few days I have been working on a submission to an online food photography challenge and today’s challenge (for Saturday submission) was herbs and spices. Since I pulled out all the colourful spices for a photograph, I decided to use them in a dish for dinner, hence this curry. It’s a... View Article
May 8, 2018
Always curious about unusual ingredients, I picked up black chickpeas on our travels and finally got around to using them. I think I brought these back from Italy, where they are known as ceci neri (black chickpeas) but I believe some variety also grows in India. When dried they look small, black and wrinkly but these littles legumes pack a lot of flavour, dare I say even stronger flavour than the regular chickpeas. I... View Article
April 17, 2018
So, we just returned from 4 months of travel, two of which were in South America. I can’t even begin to tell you how much fun, interesting and educational this experience was. I wrote about the trip as we went along but there is so much more to share and since I compile these posts and images into travel book for our family, I will continue to write and document our experience. It took me... View Article
June 3, 2017
If you have a food processor you can whip these vegetarian burger patties in no time. Push the flavour up a notch with hot chilli sauce and add texture with crunchy vegetables and nuts. Serve as burgers with the usual trimmings, or simply as patties with the tahini sauce and a salad. Ingredients: 2 cups cooked chickpeas or 1 can organic chickpeas 2 scant cups oatmeal 1/2 an onion, chopped 1 teaspoon cumin 1 egg... View Article
October 23, 2014
I just returned from a short excursion to Israel. It’s a long way from Western Canada where I live and I don’t usually make such a long trip for just a couple of weeks. Circumstances this time dictated that I had to be there on a short notice and in Montreal soon after for another event so two weeks it was. I was not travelling to explore food this time but in Israel (and with... View Article
September 3, 2012
Here is a simple and fun little appetizer to serve with drinks when you have company. I use canned chickpeas (garbanzo beans) for this but you can certainly cook the chickpeas yourself. If you do, put a little baking soda into the cooking water. Chickpeas tend to stay hard outside and the baking soda helps soften them as they cook. This is a flexible recipe, you can fry them in oil or roast them in... View Article
June 16, 2012
A Mediterranean staple, hummus makes a lovey appetizer, snack or part of a salad selction anytime. You can make it from scratch by soaking dried chickpeas and then cooking them until soft, or you can use this quick version using canned organic chickpeas. If you cook the chickpeas from scratch be sure to add a teaspoon of baking soda to the soaking liquid. The chickpeas have a tough outer layer and the soda helps soften... View Article
