New this week

March 22, 2024

Mashed potatoes with broccoli

Broccoli mashed potatoes. Folding chopped steamed broccoli into mashed potatoes adds a delicious element to this classic dish.  You can keep it plant based by using potato water and plant based milk to mash the potatoes and fold in a little nutritional yeast for cheesy flavour. For a dairy version enrich the potatoes with butter, sour cream and grated Parmesan.  I used a potato masher to puree them in the pot but for a finer... View Article

March 22, 2024

Asparagus, brown butter, poached eggs

Asparagus, poached eggs, brown butter (or make a hollandaise).  A departure from mid week oatmeal, weekends offer an opportunity to indulge and escape from the hurried weekday routine. For me it’s savouring the aroma of freshly brewed coffee, enjoying the simplicity of buttered toast, or experimenting with a different brunch recipe. I try to make weekends a little different than our every day routine.  This simple dish is just what it looks like:Steam or roast... View Article

March 22, 2024

Asparagus, beans, tofu Hollandaise

His and hers weekend breakfast. Previous post was “his” with poached eggs. This is “hers” with butter beans and soy “hollandaise”. It’s not like I “never” eat eggs but right now I am interested in creating more plant based recipes.  Steam or roast the asparagus.Sauté half an onion, slivered, in olive oil or water, add hot pepper flakes, the beans, S&P, cook to warm it up.  The “hollandaise” I used was a thinned out plant... View Article

March 22, 2024

Breakfast mushrooms and eggs

Good morning, here is my (borrowed) contribution to weekend breakfast: Oyster mushrooms, shallots, spinach, poached eggs. Inspired by Her dark Materials. Sauté sliced shallot, garlic and jalapeno in butter and oil until the mushrooms are crisp in spots. Add a handful of spinach and stir to wilt it into the mushrooms. Plate and top with a couple of soft poached eggs. I added some croutons sautéed in a bit of olive oil.  Good with toasted... View Article

March 22, 2024

Fennel and aspragaus

Grilled fennel, steamed asparagus, butter beans, honey lemon vinaigrette.  So fun to start seeing spring vegetables at the stores, not yet local produce here at the 50th parallel North but still good.  2 fennel bulbs, tops trimmed and fronds reserved. 1 bunch asparagus, root end trimmed. 1 can organic butter beans, drainedLemon zestHoney lemon dressing (below) Slice the fennel vertically into not too thin slices and steam until tender. Heat a griddle, either flat or with ridges. Brush... View Article

March 22, 2024

Orecchiette with rapini

Orecchiette with rapini (broccoli rabe).  Store bought pasta this time although these are very easy to make.  The rapini is bitter so to soften the flavour blanch it once or twice before using.  While the pasta is cooking sauté the rapini in olive oil with salt and pepper. When the pasta is ready transfer to the skillet with the rapini with a little water still clinging and toss to combine. It’s okay if a little... View Article

March 22, 2024

Asparagus Omelette

Morning, time for a weekend breakfast and asparagus are showing up at the stores, not yet local.  Chop some asparagus into small diagonal slices and steam or cook in butter and salt.  Slice additional stems lengthwise on a mandolin and steam or cook in butter. To make the omelette whisk 3 egg, pour into a pan with melted butter and cook until half done, stirring with a fork. Spoon asparagus on one side, add grated... View Article

March 22, 2024

Banana date muffins

Morning. Here is a quick and delish muffin recipe you can make in one bowl. Enjoy with a cup of morning tea or coffee. .In a bowl combine:1 banana, mashed1 cup soft dates, chopped2 eggs1 teaspoon vanilla1/2 cup sugar1 1/2 cups AP flour1 teaspoon baking soda1/2 teaspoon saltMix ingredients in order. Once you have added the flour do not overmix.  Spoon into 6 larger muffin cups. Bake at 350F about 20 -25 min or until done,... View Article

March 22, 2024

Pita bread

Don’t you love having foodie friends? They are the best. Earlier this week we spent a day with Beth at @giantsheadkitchen baking pita breads and ciabatta buns. Beth (medical doctor who love to bake) has a commercial kitchen attached to her house that many restaurants would envy. Her husband has a wood working shop next to it where he creates, among more complex projects, one of a kind intricately designed cutting boards you see in the image... View Article

March 22, 2024

Mashed potatoes croquettes

If you have leftover mashed potatoes and an air fryer you can make these crispy outside, soft and cheesy inside potato croquettes.  3 cups mashed potatoes passed through a ricer to remove any lumps.3 tablespoons finely grated Parmesan or pecorino.3 tablespoon chopped chives Mix ingredients with a spatula until incorporated. Roll into bite size balls. Prepare three plates, one with rice flour, one with 2 egg whites whisked with a tablespoon of water, one with seasoned bread... View Article

March 22, 2024

Onigiri

Onigiri – Japanese rice balls compressed into a triangle. I made them two ways, plain and fried.  Onigiri is a classic Japanese snack that you see in almost every bento box. It can be shaped into a ball, a cylinder, a triangle or any creative shape that strikes your fancy.  Onigiri can be plain, stuffed or just seasoned.  Plain are partially wrapped with a strip of nori to keep the rice from sticking to your... View Article

March 22, 2024

Roasted cherry tomatoes with bocconcini

Roasted tomatoes on the vine with bocconcini. I roasted the tomatoes in the air fryer at 400F for 3 minutes but drizzled them with olive oil first.  Add salt and pepper after they are done. Serve with bocconcini, a drizzle of balsamic and good bread.  Not sure how you feel about air fryers. I didn’t at first and gave away my first one (a few years ago) but bought one again recently and love it.... View Article