In my ongoing efforts to be healthy and stay fit, I am always searching for new recipes. Here is my regular recipe for pancakes or waffles. Just add no-sugar-added syrup, a dab of butter and some fresh berries. ¼ cup Ground Flaxseed Meal ¼ cup Ground Almond Meal ¼ cup Ground Quinoa Flour ¼ cup…
I have to admit that I love a big juicy steak (pretty much always a ribeye) and I’ve been experimenting with the best way to cook one indoors. After much research, trial and error, I have now decided that the combination of pan searing and oven finishing works best! So, turn your oven on to…
We’ve been cooking up a storm getting ready for the kids to be home over the Holidays. One of my go-to recipes is a faux lasagna with corn tortillas. Shredded Chicken Corn Tortillas Green Salsa (Tomato Sauce also works) Green Chilis (I usually use canned – a jar or two of roasted Red Peppers is…
I remember buying Craig Claiborne’s New York Times Cookbook from a second hand store (after we had moved back to Canada in the 1980s). Many of the recipes had fallen out of fashion, but some were so classic that the book became a great reference work in my kitchen. So has this sauce for pork…
This is a longtime favourite in our family. It also originates from Giuliano Bugialli’s Classic Techniques of Italian Cooking (1982). As usual, I’ve adjusted things slightly over the years! I like to make a big batch of this for a party dinner, so I begin with a flat of boneless and skinless chicken thighs. Melt…
Every once in a while I have a happy accident in the kitchen. This last week I was making one of my favorite Ellie Krieger recipes, a side dish of quinoa to pair with a salmon main course. I go to my pantry and realize that I don’t have enough quinoa! So I immediately start…
These have been a standby for years at our house. Preheat your oven to 400° I start with my usual flour blend of Almond, Quinoa, Flax and Whole Wheat – a half cup of each, for a total of 2 cups (but you can use whatever blend you choose – or just use regular flour).…
Very well explained for those of us who are not at chef level