Pico de Gallo is a fresh, no-cook salsa that is delicious with corn chips, or as a topping on fish, meat or poultry. On my recent trip to Mexico, I tried freshly made pico de gallo for the first time and fell in love with the bright flavours. Luckily, this no-cook recipe is a cinch to make!
Pico de Gallo
Red Quinoa and Kale Salad with Blackberries
This red quinoa and kale salad with blackberries is so good for you, and it tastes great too! The secret is in the tangy dressing. Once in a while, I feel like the universe just sends me what I need. Like the motivation to quit a terrible job, or an unexpected resource to help get me through a tough situation…. View Post
Eggs Benedict with Asparagus
Tender-crisp asparagus puts a fresh twist on the classic Eggs Benedict recipe. Eggs Benedict has always been one of those dishes that I thought was too fussy to make at home. It was a special treat that I reserved for fancy brunches at restaurants, like the Windsor Arms Sunday brunch, and quite frankly it looked like too much work for… View Post
Trinidad Macaroni Pie Recipe
Macaroni pie is Caribbean comfort food dish. It’s similar to a baked macaroni and cheese casserole, but the cheese isn’t melted down into a sauce before baking. This post about for Trinidad macaroni pie has inadvertently become the perfect follow up to my last post, where I discussed cooking other people’s food. Macaroni pie is a popular Trinidadian baked pasta dish that is… View Post
Easy Miso Soup Without Dashi
Miso soup is a Japanese soup, which is traditionally made with a stock called dashi. If you don’t have dashi, and don’t want to make your own, that’s ok! Keep reading to learn how to make a tasty miso soup without dashi. Miso soup is one of my favourite dishes to order when I go out for Japanese food. It’s… View Post
Singaporean Style Slaw (Lo Hei)
It’s almost impossible to replicate the complex flavours of Chef Susur Lee’s Singaporean Style Slaw, but my version is pretty tasty! This recipe is my take on the slaw, using more traditional Lo Hei ingredients (the dish that the slaw is based on). I’ve been wanting to recreate Chef Susur Lee’s signature dish, the Singaporean Style Slaw, since I first… View Post
Tasty Places in Montreal
There are not many places in the world that I’ve been able to visit more than once. For a while, I had only ever visited Winnipeg, Manitoba and Detroit, Michigan on more than one occasion – and that was just because my family would take road trips to visit our relatives there. Now, I can happily add Montreal, Quebec to that list…. View Post
A Non-Traditional Salade Niçoise
This Salade Niçoise recipe post is my personal protest against every store that currently has shelves lined with Halloween merchandise. It’s the middle of August, and no one wants to think about back-to-school, much less Halloween. Why can’t we just enjoy the seasons as they come and go? Right now all I want to do is make the most of the remaining warm weeks… View Post
Spinach Salad with Pears, Pecans and Goat Cheese
Lately I’ve been feeling like I should apologize for neglecting my blog for the past year… because I really have neglected it. It’s not that I wanted to, but, well, life happened. If you’ve been following my blog for a while, you might know that I had to leave my job at the daycare a couple of summers ago. It took me… View Post
Adventures in Culinary Arts 1
This year didn’t start off the way I wanted it to – but I’m making the best of it. After feeling a bit lost and frustrated, I decided the best thing I could do for my career right now would be to sign up for cooking classes. Real ones, where you have to wear a uniform and buy your own knives! Here’s how my first course at George Brown has been going.
Cremini and Pancetta Crostini
This post is sponsored by Produce Made Simple. Last week I talked about what I learned from visiting a Canadian mushroom farm. I shared the 7 types of mushrooms that grow in Canada, and also spoke about their health benefits. One of the most popular mushrooms that are grown in Canada are called cremini mushrooms, which are the star of these cremini… View Post
Blend & Extend with Mushrooms and Beef
Last week I spent a day hanging out with some blogger friends at the Blended Tour & Restaurant Launch Event, hosted by Mushrooms Canada and the Beef Farmers of Ontario. I learned a lot about where Canadian mushrooms and beef come from, and I want to share some of that with you today. Media tours are always fun, because they’re… View Post
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