This colorful Mexican-spiced frittata boasts bell peppers, onions, black beans, and tomatoes in a unique golden crust made from millet. Cinco de Mayo was not something I celebrated until I joined my high school’s Spanish club. Long before that, however, my eating out included heaps of Tex-Mex food. Take a look at this map: Each State’s Distinctive Most Cuisine. Oklahoma, where I grew up, ranks … Continue reading Mexican Frittata with Millet Crust
An intense craving for creamy banana pudding hit last week and would not relent until I got to enjoy it again. Quite a popular dessert back in the ’80s, it had been years since I had gotten my fix. Back in the day, vanilla cookie wafers were very popular and were central to the pudding’s success. Thankfully, I have discovered how to make vanilla cookie … Continue reading Banana Pudding Icebox Cake
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
I’m still craving warm rays of sun that peaches sweetly suggest. A crumble cake with peaches on top just had to happen, with red raspberries for tartness and added colour. Never mind that our early spring weather has been cool and blustery, with another chance of flurries still to come. We will taste sunshine, served on a plate, as we continue to celebrate the hope … Continue reading Raspberry Peach Crumble Cake
Swirls and Spice 