I have used lentils to make Dahl Soup and lentils in salads for years, but then I ate a great Lentil Lemon Soup my friend made and asked for the recipe, and now I’m in love with lentils. Continue reading “Loving Lentils”
Fresh, flavorful locally harvested foods are available at the Farmer’s Market in May and June. A variety of crops harvested in fall (squash, apples, endive, garlic, grapes, figs, mushrooms) and winter (kale, radishes, turnips, leeks), complimented by tender spring vegetables and berries grace the stalls and tables.
Continue reading “Celebrating Strawberries”
It was spring of 1989. It was a Monday, the first day of the merry month of May. While hubby did the grocery shopping I sat on a bench in the mall leafing through The Easy Gourmet looking for a recipe that would become an all time asparagus favorite and I found it.
Continue reading “Asparagus Flan or Crepes with Maltaise Sauce”
The sun is shining and I’m feeling fabulous. Tonight I’ll be with friends at our Friday finger food night where I’ll share my famous creamy crab spread and rye bread. But now I’m struggling as my monkey mind is generating conflicting ‘clean the house’ and ‘let’s suntan on the deck’ thoughts. Continue reading “Creamy Dungeness Crab, Spinach and Pepper Spread”
Fiesta Friday is sponsored by The Novice Gardener and this is my first submission. I have to be careful about what I eat see: Forbidden Foods for Fibromyalgia but luckily avocados aren’t at issue for me so I’m always on the hunt for new recipes containing this marvelous fruit.
Sorbets and Sherbets are two sensational iced summer desserts with a vegetarian difference. Both are made with the same base ingredients ie. puréed fruits, sugar and water, but Sherbets can also contain milk, gelatin, or egg whites. Sorbets do not contain any eggs or dairy products and that makes them vegetarian sweets. Continue reading “Sorbets and Sherbets: Sensational Iced Summer Desserts”
Up to 75% of the body’s weight is made up of water and we all have to drink a significant amount of water to replace routine water loss. Dehydration occurs when the amount of water leaving the body is greater than the amount being taken in. And summer time is when the risk of dehydration soars along with the temperature. One way to make sure we beat the heat, chill out and drink enough water is to make some cool summer beverages. Continue reading “Chill Out With A Dozen Cool Summer Drinks”
Despite the prevailing myths to the contrary, caffeine has few proven health benefits. Caffeine sensitivity varies from person to person depending on metabolism and the amount consumed but some people like me experience nervousness and stomach upset when drinking it. Those are just two reasons why herbal teas are a better beverage choice for me. Perhaps they are a better choice for you too. Continue reading “Herbal Teas for You and Me”
As most of the diseases humans of all ages suffer from are self-inflicted and many of them are “food – centered”, parents/caregivers and kids making lunches and snacks together is preventative medicine. Taking to time to make kids part of the food selection and preparation process early on means they learn what their bodies actually need to support healthy growth. Continue reading “Healthy Snacks for Kids by Kids”
Today’s nutrition message is ‘dump the junk; eat real food’. I heard the call to eat healthy and enjoy life and acted on it. Have you?
Obesity, heart disease and strokes are prevalent. It’s clear that many people aren’t either wise or moderate when it comes to the variety of foods and quantities they consume. So it’s no surprise the nutrition pendulum has swung back toward eating unaltered food that is as close as possible to the way nature made it. Continue reading “7 Energizing Snack Foods for Optimum Health”
I like making a few Christmas goodies to eat and have published some seasonal celebration recipes in this blog. Every year I try some new recipes friends recommend and I’m rarely disappointed with the results. Continue reading “Sweet Recipes for the Winter Holidays”
It’s been a long hot summer and though it’s officially fall, summer weather isn’t over yet. In August and September the Lower Mainland of B.C. and Vancouver Island broke a 119 year dry-spell record. We had only 5 mm of precipitation in September and 2.9 mm in August. The woods are tinder dry and we are all on forest fire watch, as we enter this Canadian Thanksgiving Weekend, which promises to hold even more sunshine for us. Continue reading “Summer Lingers – Give Thanks”
The key to successful winter gardening is knowing the average date of the first killing frost in your region and planting winter vegetable crops early enough to reach their full maturity before that frost. Gardeners here grow over 20 kinds of hardy winter vegetables. They know what to grow, when to plant (late June to early August) and they employ simple cold protection methods like cloche covers. Continue reading “2 Broccoli and Cauliflower Recipes”
The exchange of Christmas Goodies Tins is a family tradition. As my great-grandmother and grandmother had done before them, my mother and her sisters made baked goodies, peanut brittle and fudge every winter. The goodies they made were stored in Christmas Goodies Tins and gifted to others during the holiday season. Continue reading “Grandma’s Christmas Goodies Tins”
Make this holiday season more personal by baking your own gorgeous gourmet gifts. They don’t take much time to make but are a wonderful way to express your affection. Homemade gifts are the best kind to receive, particularly when they’re edible and nicely packaged in reusable boxes and wrapping paper. Continue reading “Blackberry Bars and Chewy Bars”
Scottish shortbreads are of my favorite cookies. Good shortbread will literally melt when you take a bite. Mocha Shortbread Cookies are popular at Solstice/Christmas parties and great for small gift packages too. Continue reading “Mocha Shortbread Cookies”
Eggnog during Christmas season is a tradition that I share with people from around the world. Granted I have met a few people who don’t like it but almost everyone I know loves it. The recipe I have posted below is a very simple one that I have made many times but first some history which can be found on multiple sites on the internet. Continue reading “Holiday Eggnog and Eggnog Truffles”
Cranberry sauce is a traditional part of American and Canadian Thanksgiving celebrations. Americans consume some 400 million pounds of cranberries each year, 20 percent of that during Thanksgiving week! Continue reading “Three Cranberry Coffee Cake Recipes”
The frost is still to come but it’s cold outside and the daylight ends early. When days are short and nights are long I usually think about cooking comfort food.
This post contains recipes for two pumpkin soups that my friends and I enjoyed at Canadian Thanksgiving dinner and I hope my readers will try them and enjoy them too. Continue reading “Two Canadian Pumpkin Soups”
This is the time of the year making soup is my thing. While favored for making sauces, pastes, ketchup and for canning, traditional Romas or classic Romas were never really sought after for their flavor to be eaten whole or with salads and sandwiches. This has changed over the years as more flavorful, and sweeter tasting Roma varieties have been developed and became popular. Continue reading “Give Thanks: Roasted Tomato Soup”
I found this recipe a couple of years ago on the foodnetwork.com site and smiled because it’s virtually the same recipe we make.
To make the best crab cakes, fresh Dungeness Crab or Blue Crab are best. Dungeness crab meat is readily available and it’s a lean, delicious holiday tradition to make and serve crab cakes. Continue reading “Crab cakes with creamy lemon-dill sauce”
This summer four fabulous avocado recipes were among our guests’ favorites. I’m going to share the recipes with my readers in this article. Continue reading “Four Fabulous Avocado Recipes”
Years ago I was a coffee addict. Today I’m happy to say that I’m not. Now I drink copious amounts of water and a fair amount of decaffeinated green tea. I like smoothies and I use green tea to make them. Continue reading “You Are What You Drink”
The last shipment for the season is gone – hooray!
I’m trying out some new cookie recipes alongside of our Christmas favorites. We love cranberries and white chocolate and this recipe sounded like a gourmet version of my classic chocolate chip cookie one so I gave it a try. They turned out great! Continue reading “Cranberry and White Chocolate Cookies”
Blogging is one of my passions and another is eating good food with family and friends. Although we cannot eat break bread together in cyberspace we can still share what we eat and how we prepare it. One of the most effective ways to form internet relationships with other bloggers in various social networks is to share recipes. Continue reading “Savory Shrimp Pancakes”
Feasting is a part of visiting with friends that we all enjoy. My girlfriend and I both love pasta and we both prefer preparing quick and easy meals. We decided to make Creamy Spinach and Tomato Tortellini (page jump to recipe) and while we were enjoying it our dinner conversation turned towards food safety. Continue reading “Creamy Spinach, Tomato Tortellini and a Food Safety Quiz”
Unexpected company for dinner can throw anyone into a tizzy. This is especially true if you haven’t been shopping for awhile and, it’s winter so the vegetable selection in your fridge is ho hum. Continue reading “Pasta Experiences: Thai Pork and Spicy Noodles”
One of my favorite places for finding inspiring vegetarian dishes is Abbey’s. I’m an email subscriber so I get these delicious recipes by email and I’d like to encourage you to become a subscriber too. Continue reading “Vegetarian Experiences: Chana Masala”
Carocat is seeking some recipes that do not contain either fish or mushrooms. And, Richard is out shopping for some “lively” fresh vegetables. My contribution is this quick, tasty and very easy Chatelaine spagettini recipe that even I have mastered. Continue reading “Pasta Adventures: Lemon Chicken Spagettini”
In the second installment of the new online Green Cuisine series, UCS talks with chefs David Crooker and Daran Poulin at Bowdoin College in Brunswick, Maine. Their delicious, healthy, earth-friendly food is earning rave reviews on campus as well as national recognition. We also visit Arnold Luce, the farmer and meat processor who supplies Crooker and Poulin with local beef that is raised without antibiotics. Raising animals without antibiotics avoids contributing to a rise in drug-resistant bacteria that can make illnesses in humans more difficult to treat. Check out our interactive slideshow and get a free fall recipe from the Bowdoin kitchens. Continue reading “Green Cuisine: Recipes Online”
We are at the peak of picnic season and I have been trying different commercial brands of “veggie burgers.” I have yet to find one that I like that much. But I do have a summer soup recipe I’d like to share.
I find making a pot of soup is the most consistently satisfying cooking I ever do. Whether it’s served hot on a winter’s day or cold in the summer sunshine, I always enjoy making and eating soup. Continue reading “Late Summer Picnic Recipes”
“No fruit is more laden with erotic metaphor” according to Alan Davidson, author of The Oxford Companion to Food. Included is an easy, simple recipe for peach salsa that can be assembled in minutes, is non-fat and full of vitamins, and utilizes this most marvelous of summer fruits. This is great over any grilled fish, chicken, or pork tenderloin. But here’s a recipe for a highly recommended mouth watering dessert.
Antioxidant levels in foods are measured using the ORAC (Oxygen Radical Absorbance Capacity) test. The higher the ORAC value, the more antioxidants a food provides. Did you know that berries have some of the highest antioxidant levels of any fresh fruits? Continue reading “Best Berry Recipes: Blueberries, Raspberries, Strawberries”
Succulent strawberries abound and wordpress.com bloggers are not slouches when it comes to sharing wonderful, mouth watering recipes with their readers. Continue reading “Best Berry Recipes: Strawberries”
If you’ve been reading the J.K. Rowling Harry Potter series then you may have speculated on what those recipes were for those dishes the Howart’s wizards were eating. Well, shortordermom has published her take on them on her blog Cookies to Caviar just as the Deathly Hallows hits the shelves. Continue reading “Short Order Mom’s Harry Potter Recipes”
When four women vacation together and woo each other with a week of ovo-lacto vegetarian cooking the results are memorable and worth sharing.
Creamy Split Pea Soup
Tossed Salad with Citrus Vinaigrette Dressing
Cracked Wheat Bread
Lemon Ice-Box Pie with Sour Cream Topping Continue reading “Vegetarian Experiences: A Scrumptious Lunch Menu”
My friend is visiting this week and we’re having a great time in the kitchen. Several years ago she and her partner and I and mine made the same decision to cut down on meat consumption. So during a visit is a perfect time to make new dishes and exchange favourite recipes. Below you will find one of the new recipes we tried and loved. Continue reading “Vegetarian Experiences: Pasta with Lentil and Red Pepper Sauce”
Risotto is an ideal dish for vegetarians that meat eaters also love. Creamy Mushroom Risotto is considered by many of my friends to be a comfort food. It’s not hard to make and it’s delicious to eat, so why not give the recipe a try? Continue reading “Vegetarian Experiences: Creamy Mushroom Risotto”
Eating well-balanced meals is an essential part of taking better care of yourself. By eating well-balanced meals in the correct amounts, and exercising daily you can thrive. When it comes to being healthy and fit there are some basic rules worth paying attention to. Continue reading “Fuel for Fitness”