After many test recipes, I think I’ve finally figured out my favourite chewy on the inside and crunchy on the outside, not too sweet, chocolate chip cookie. The trick is to balance the white and dark brown sugar. White sugar makes for a harder cookie crust, while dark brown sugar gives that caramel flavour and… Read more »
Coconut Zucchini Loaf
Another variation of a summer staple that uses up fresh zucchini grown in the garden. I also freeze extra loaves for the winter. This makes 2 loaves. INGREDIENTS 3 cups white flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 1 tablespoon coconut milk powder 3 eggs 2 cups… Read more »
Pineapple Zucchini Loaf
This is a nice change from regular zucchini loaf. It has a kind of morning-glory muffin taste but is easy to make since it’s in loaf form, and of coarse, uses up more of those summer zucchinis. Makes 2 loaves INGREDIENTS 4.5 cups flour 1.5 teaspoons baking powder 1.5 teaspoons baking soda 1 teaspoon salt… Read more »
Beef Chop Suey
I make this in my large dutch oven Marinade together (can do a day ahead, but with instant pot this isn’t as necessary) 800g beef cubes (from chuck or sirloin roast) 1 tablespoon flour 1/4 cup soy sauce Mis en place 1 large onion, sliced end to end 2 celery stalks, diced small (because we… Read more »
My Pie Crust Recipe – Food Processor
After some testing I decided that the best pie crust is 50/50 butter and shortening. I make mine in the food processor which requires a little more water I find. 10 T cold butter (140 grams) 6 T shortening (1/2 cup / 71 grams) – chill in freezer for 20-30 minutes 2 3/4 cup cake… Read more »
Farmboy (ish) Mushroom Kale Soup
This is based on the recipe published by the Ottawa Citizen for Farmboy Mushroom Kale Soup. I’ve increased the serving portions, and use more herbs and chicken broth instead of water for more flavour. I also changed the order of some of the steps to reduce the mushrooms so it fit in my dutch oven… Read more »
Potato Leek Soup
My first try – if you don’t like celery leave the leaves out as a small amount did flavour the soup. This is heavy on the leek taste as well. INGREDIENTS 3 tablespoons (42 grams) butter 5 cups (455 grams) leeks (about 4 large), roughly chopped 2 pounds (900 grams) potatoes, peeled & chopped… Read more »
Restaurant Style Pad Thai
This is not meant to be purely authentic Pad Thai but rather a replica of the Pad Thai I’ve enjoyed at many taverns in Canada. It does not use tamarind since that’s not an ingredient I typically have at home but does use fish sauce & oyster sauce. I also like mine with a little… Read more »
Neapolitan Pizza Dough
We have homemade pizza cooked on the BBQ every Friday, along of course with a glass (or two) of wine. I’ve recently changed how we make pizza dough, making a roughly 70% hydration dough for Neapolitan pizza. You can hand knead, but I use my KitchenAid mixer. This is an all day dough. I start… Read more »
Gluten Free Banana Coconut Cookies
This is a simple and quick healthy snack made without flour, refined sugar or eggs. If you don’t like coconut try the simpler Banana Oatmeal Cookie recipe. You can make this recipe with a fork and hand mix, or use a mixer. Ingredients: 2 ripe bananas, mashed 2 cups unsweetened coconut 1/3 cup quick oats… Read more »