Family favourites (old and new)
It got cold today, and it snowed, in Kitsilano, something is very wrong. Luckily, I had started making chicken bone broth yesterday, so I was prepared. I also had some veggies in the fridge that were looking a little sad, so I decided to make …
If you don’t like ginger, don’t make these scones. Back in the day, I had the pleasure of managing Urban Yarn’s first location in Point Grey. One of the perks of the job (besides a dangerous yarn discount) was that the shop was just down …
I got this recipe courtesy of Paul Pettersen, a member of The Cooks Community Forum on Facebook, and a fan of Chicago’s ethnic bakeries. You can’t beat this group for inspiration, and camaraderie. I thank you and my stomach thanks you. Continue reading Dill Pickle Rye Bread à la Paul Pettersen
I first made these meatballs with corn flakes and ground beef like the original Kellogg’s “Good and Spicy Meatballs” recipe (Google it – for some reason the link keeps timing out on me so I’ve removed it). It makes a very nice and light meatball. …
Who isn’t trying to eat more colourful vegetables these days? I got this lovely recipe from Doug Hellman via The Cook’s Community Forum Facebook group but Doug also has a YouTube channel (Doug Cooking). Thanks, Doug!
After going to the Autumn Fair 2017 at Kits Neighbourhood House and buying three very interesting jams and looking at Sheila’s Easy Delicious Marmalade recipe which she was kind enough to share with me on Facebook’s The Cook’s Community Forum (thanks, Sheila!), I decided I’d have a go at making marmalade. Continue reading Misadventures in Marmalade with a Delicious Ending: Slow Cooker Citrus Melange Marmalade
Guyanese chicken curry has more flavour than heat. It’s easy and delicious but you do need to invest in some Lalah’s curry powder (it is simply the best). You will also need a large deep frying pan with a lid.
I’m sure everyone thinks their mom makes the best mashed potatoes ever, but mine really does ;). My kids call these “Mummu Mashed Potatoes” and they are a classic for the holiday table. They also count as major comfort food at my house.
It’s cranberry season, and you can’t beat buttermilk for adding that little extra something to any muffin recipe. This recipe for Cranberry Buttermilk Muffins is a variation on the recipe for Blueberry Buttermilk Muffins in Tom Douglas’ The Dahlia Bakery Cookbook: Sweetness in Seattle.
It’s getting chilly outside, and I wanted comfort food. I had arborio rice and no parmesan, but I did have cheddar and a bit of leftover Rosé that needed to be used. Experiment time. If worse came to worse (it was Friday the 13th) there …