Spring rains have finally settled the dust on the streets; puddles lie everywhere. Grey skies and a slight chill in the air make me want to stay inside and make soup. Not something from a can with long list of ingredients, but slowly simmered, freshly cut mushroom soup, with plenty of onion and some diced shallot thrown in for good measure. I’ve made fresh mushroom … Continue reading Creamy Mushroom Soup with Cashew Milk
Oven pancakes are faster and easier than you might think. There’s a good reason why the Swedes, Germans, and Dutch are known for them. Not only are “Dutch babies” or oven pancakes delicious, you can whip up the batter in less than five minutes. Pop it in the oven and 25 minutes later, a hot breakfast is served! I usually wake up hungry. But pancakes seem … Continue reading Berry Lemon Oven Pancake
Great for a simple lunch or healthy snack, these stuffed avocados come together swiftly and are loaded with Tex-Mex flavour! Cumin and fresh veggies keep the avocados healthy and super tasty. Avocados are not something I am fond of eating on their own. But add some texture and Mexican fair and I love them! Despite my daughter’s recent addiction to garlic salt on her morning … Continue reading Black Bean Stuffed Avocados
If you have sweet potato haters in your midst, make these cookies. Just don’t tell them what’s inside until after they take a bite. The joke’s on them, because they’ll want to keep eating these chocolate-dipped coconut cookies with caramel topping no matter what you say. When it comes to boxed cookies, I thought my days of indulging in Girl Scout cookies were over as … Continue reading Healthier Samoa Coconut Cookies
The warm spices of Morocco can take the most common of vegetables and elevate it to exotic new heights. As fitting as these spiced carrots might be for a special occasion like Easter dinner, they are still quick and simple enough for a weeknight side dish. The subtle sweetness of dried apricots compliments the spice blend exactly right–no honey or brown sugar needed. This side … Continue reading Moroccan Carrots with Apricots and Almonds
Ever since I spotted a colourful rainbow pizza by the Novice Gardener, I wanted to take that brilliant idea in a Tex-Mex direction. At first I thought I would make chalupas, but then I found out that chalupas are shaped differently than I thought. Tostadas are flat, whereas chalupas are traditionally shaped into bowl-like “boats” to hold the fillings. So to create rainbows it seems that, geometrically … Continue reading Rainbow Tostadas
Swirls and Spice 