Gardening That Grows With Me
I have been craving this since the 80’s when I used to live near the Danforth in Toronto. This has to be made with home-made chicken stock. The recipe ratios are based on the amount of stock I had on hand. The carrot is not necessarily traditional, but I added a small amount for colour.… Read more »
A cabbage and beef casserole or deconstructed cabbage rolls without the fuss. You can use a fresh cabbage but in the winter, when I prefer to eat this, I find it easier to use a package of precut cabbage slaw mix to reduce the prep time. Just be sure the slaw is more shredded and… Read more »
This recipe is adapted from the Oatmeal Raisin Cookie from America’s Test Kitchen Baking For Two cookbook. It has a taste and texture a lot like the Farmer’s Market brand oatmeal chocolate chip cookies you can buy at Canadian grocery stores. The taste is very butter forward, with both a crispy & chewy texture. It’s… Read more »
This is a quick pasta made mostly with pantry items. INGREDIENTS 3-4 Italian sausage, casings removed 3 heads roasted garlic small can cannelloni beans 1/2 cup whole black olives, halved small jar roasted red peppers, drained and chopped 2 tablespoons olive bruschetta spinach rigatoni pecorino romano DIRECTIONS roast garlic heads ahead of time and remove… Read more »
Costco sells dry roasted sea salt macadamia nuts that are divine. They taste fantastic in these chocolate macadamia nut cookies. I also don’t like white chocolate so I used milk chocolate chips instead. INGREDIENTS 2 cups flour 2/3 cup cocoa powder 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter,… Read more »
This soup has a strong asparagus taste seasoned just right with parmesan. The parmesan adds a salty taste, so be careful when seasoning early. This is a small recipe perfect for 2 people with left overs, but it can be doubled. While it can be frozen, I find cheese soups do not reheat well after… Read more »
“Lot’s of crunchy topping on this apple crisp.” Update: The recipe below was my original large batch crisp. To make a smaller batch I use the same 1-2-4 ratio. One part butter, two parts brown sugar, 4 parts oats. So for example 1/4 cup butter, 1/2 cup brown sugar, 1 cup oats. I often skip… Read more »
A bright, tangy side dish that pairs beautifully with rich meats like wagyu steak. Make the vinaigrette early so you can marinade the beets in the fridge for a couple of hours. This is enough for two with a little left over dressing for the next day. Balsamic–Shallot Vinaigrette: 1 tbsp balsamic vinegar 1 tbsp… Read more »
This salad went well with pesto-herbed pork tenderloin but would be good with any Tuscan style meal. Salad Mixed greens blend 1 ripe pear, thinly sliced 2-3 tablespoons toasted walnut pieces 2-3 tablespoons goat cheese Mix greens with dressing. Just before serving slice pear and add with toasted walnuts and chunks of goat cheese. Mix… Read more »
I’ve been experimenting with my new steam oven, particularly the convection humid setting which seems to be my favourite way to put together a weeknight meal so far. The meat and potatoes or vegetables can be cooked in one shallow glass pan. I like stuffing pork tenderloin so put together this combination for dinner. The… Read more »