Zucchini Cakes – Gluten-Free

When life hands you zucchini........ make zucchini cakes! These savoury cakes, or fritters, are easy to whip together at a moment's notice, as an appetizer or accompaniment to a main // read more

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Adding Creativity to Handmade Corn Tortillas

Pressing out handmade corn tortillas is a must-do when I'm teaching Mexican cooking classes. It adds a hands-on element to the class, brings the students together and gives them confidence // read more

Melon Seed Horchata & Agua de Limon – Two Quick Refreshments, Mexican-Style

Cooling down in the heat of the summer comes in all kinds of guises, but here are two dead simple - and unusual - recipes that use two common fruits as their ingredients. Any visitor // read more

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Huevos Rancheros

Huevos rancheros is one of those dishes that appears more often on Canadian menus than those in Mexico. It comes in all sorts of styles, eggs on top of corn or flour tortillas, garnished // read more

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Chayote and Apple Salad with Pomegranates in a Jalapeno-Lime Vinaigrette

Cabbage is quickly losing its appeal around here. Spring is in the air and I'm getting itchy for spring greens. I gave our local cabbage a fair shake for the last two months, consuming it // read more

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Chile Colorado with Chicken and Vegetables

Like the next gal, I'm quite happy purchasing locally grown food, especially meats, and I make a concerted effort to seek it out.  With only a few abattoirs on Vancouver Island, buying // read more

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Blueberry Muffins or Any Berry Muffins for That Matter

I've been on a baking jag again. Always seem to happen during the winter months when the weather is nasty and staying indoors is the most sensible option. I've ripped through a couple of // read more

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Roasted Winter Squash and Apple Soup

There is no shortage of winter's harvest here on Vancouver Island. Hearty root vegetables,cabbage and kale are still readily available at our local farm markets, and squash with its tough // read more

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A 3-Chile Salsa with Oaxacan Smokiness

"Oaxaca loves smoky flavours," says Pilar Cabrera, "roasted tomatillos, mezcal, desserts of leche quemada." She is also referring to the smoked chile pasilla de Oaxaca, an ingredient being // read more

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Burgers, Messy Food and Feeding the Roofers

They started early filling the ground with old roofing tiles, nails and trash, and filling the air with foul language.  They were like feral animals. They smoked and spat, and dined on // read more

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Spud-tastic! Variation on the Scallop Potato

The mandoline is receiving a lot of press in food magazines lately. Both Fine Cooking and Bon Appetit devote space and time to the slicer in their January issues. The mandoline, made in // read more

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Variations on a Moroccan-Inspired Marinade

Recipes are often mere springboards when faced with limited or minimal ingredients in the kitchen. With any luck, new dishes can be created that might even be better than the original. // read more