Vegetarian Split Pea Soup

Oh, pea soup!  How I adore thee!?  The fact that you’re a Vegetarian Split Pea Soup is even better, because I can finally put to rest the notion that Split Pea Soup isn’t good soup at all without bacon or ham.  To all of you bacon and ham lovers, I just have one thing to say: whatever!  This vegetarian version of your beloved split pea soup will have you thinking otherwise; trust me! I am proof of that! Before you start sending me hate mail, rest assured that I would never turn down ham or bacon – never!  But, when making a pot of soup in our home, nary a meat product must come in contact with it for fear that the two vegetarians I live with might hatch a vicious plan to convert me to vegetarianism.  Or worse, refuse to wash the dishes!  (Yep, I cook; they clean!) You can add Dough Boys too! (Non-Newfoundlander’s call them dumplings.) Whenever I think of Split Pea Soup, my mom’s soup comes to mind.  She, mind you, used to make it with ham and there would always be dumplings floating in the pot.  I was never a fan of dumplings in any…

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Classic Homemade Tartar Sauce

Would you believe that I never tasted tartar sauce until I was a young adult? Nope! Contrary to what one might think, tartar sauce was not something I can ever remember being on the table when I was a kid. I grew up in a mainly fishing town in Newfoundland. Fish was everywhere! And, my family was no stranger to it at all. My dad worked in a fish processing plant for many, many years. And, my mom would prepare all types of fish for meals. I’m not going to say that I loved eating all of that fish. In fact, I can remember many times sitting at the table and being yelled at, because I wouldn’t eat what was set before me. Unlike most kids today, we didn’t get options at mealtime. Oftentimes, fresh fish wasn’t on the menu, which was always my preference. My mom would prepare fish that I hated. Any fish that was salted, smoked, or dried was disgusting. There were only two exceptions – dried capelin and dried squid! If fresh fish was being served, I was all in! My mom used to make the absolute best deep fried battered cod. Pan fried salmon with…

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Dill Pickle Ranch Pasta

I think there are only two classes of dill pickle people in the world. We have those that love them and then there are those that hate them. There is no middle ground. In our home, dill pickles are treated with the utmost respect. I love them, but both John.e and McKenna LOVE them! If we were asked to name a new Greek God, his name would be something stupid like Pickleonia. I’m not an extremely creative person when it comes to words, so I’ll leave the name-calling to John, since he’s so good at it! I’ll stick to my four C’s – cats, cooking, crocheting, and now cross stitch too! Okay – enough! Back to the Dill Pickle Ranch Pasta. The first time I tried the dill and ranch flavour combination was when I made my Dill Pickle Ranch Chex Mix. That was 4 years ago. Looking at that post now, I realize that I desperately need to update the photos! They’re like bacon and eggs. Or ham and cheese. Chocolate and peanut butter. Toast and jam. Salt and pepper. Tom and Jerry. Ice cream and sprinkles. You get my point! They just work together so well and create an explosion of…

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Banana Walnut Loaf

This is probably my favourite sweet treat.  It’s one of those recipes that I don’t prepare too often, because I can’t seem to control myself. I will just eat and eat until the loaf is gone. I’ve always loved banana bread, but I prefer to stick to a simpler version.  There are so many versions of banana bread out there. In fact, I have a one made with yogurt, pecans, and chocolate. It’s my Banana Yogurt Chocolate Pecan Loaf and you should take a look at that one if you’re more inclined to like a chocolaty version. Banana bread is fine on its own, but I personally feel that banana bread without nuts is like winter without snow, or a pen without ink, a book without words, or a wallet without money.  It’s awkward, lonely, and completely depressing (ok, I’m probably referring mostly to the empty wallet, but you get the idea!)  That’s why, Dear Reader, I always include nuts in my banana bread, no matter if I’m baking this very easy version, or a more complex version.  Nuts and bananas are a perfect pairing. Another little secret to really good banana bread is cinnamon. Just this past Saturday, we went to…

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Dutch Oven Artisan Crusty Bread

We’ve been enjoying a lot of homemade soups lately. We tend to like soups and stews quite often when the weather is still cold. And, at this time of year when it’s a little on the gloomy side, soups just make everything feel better. But, in our home, soup without bread is just not happening! We love to have a big slice or two of good, fresh, crusty bread to dunk into the broth. And, that’s just what we did with this Dutch Oven Artisan Crusty Bread! I’m going to assume that since you’re reading this recipe, two things are true. First, you like to bake or cook. Which, in turn, leads me to my second assumption – you are the proud owner of a Dutch oven. How were my guesses? Off the mark or accurate? Dutch Ovens – how important are they? A proper Dutch oven is needed to get this bread just right. I have several to choose from. But, that’s because I have purchased them over the years and not all at once. And, because I cook and bake all the time. Dutch ovens are a huge investment, but they are very much worth it if you…

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Sweet and Sour Cauliflower

This is one of those side dishes that takes very little time, but tastes like it’s been braising for hours and hours. I love the combination of the sweet and the sour flavours paired with the freshness of cauliflower and green onions. Not only is this dish delicious, but it’s also prepared entirely in one pan! I know for most of us home cooks, any dish prepared in one pan is certainly favored! Like most vegetables, cauliflower has a lot of water content, so you’re going to want to get rid of as much of that as you can. It will just eliminate the risk of diluting your sweet and sour sauce too much. The sweet and sour sauce will not be extremely thick, but you want it to be syrupy at least. Cauliflower musts and maybes! For those of us who love cauliflower, there seems to be a great divide. There’s those of us that prefer our cooked cauliflower to have a little bit of crunch left. Basically, that means slightly under cooking the cauliflower to avoid the risk of it becoming mushy. It’s important to remember when cooking that even though you turn off the heat, that does…

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Keto Vegetarian Empanadas

Who’s ready for some low-carb Mexican food?! Prepare your tastebuds for our flavorful keto empanadas that will be as fun to eat as they are delicious! These empanadas have a flaky low-carb crust that will just melt in your mouth. Even though it may feel like you’re cheating on your keto lifestyle, you’ll be happy to know that each empanada has only 2g of net carbs! Not familiar with empanadas? An empanada is made of pastry dough that is typically stuffed with meat. We took a vegetarian approach to this recipe and it turned out amazing! Hip Recipe Tips: The dough will almost look like an uncooked corn tortilla and will be a bit delicate. If it cracks while folding over to form the empanada, just pinch the dough back together. While working with the dough, try to keep it chilled as much as you can as this will help with the flakiness. You can customize your empanadas with your favorite fillings. Ours has peppers and mushrooms, though you can try out seasoned taco meat or spiced shredded chicken using our taco seasoning recipe. KETO VEGETARIAN EMPANADAS yield: 8 SERVINGS prep time: 1 HOUR 10 MINUTES cook time: 15 MINUTES total time: 1 HOUR 25 MINUTES…

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My tomato windfall coincided with school starting, a full calendar of non-profit events and planning, a new puppy, and no time to can. I quickly accepted the mantra, “The freezer is my friend.” Quickly, I filled up four 1- gallon size zip lock bags and tucked them in the freezer (check out my freezing tips below) and got the situation momentarily under control. But then we harvest more tomatoes. I get creative with my menus. When I have 20 guests for my birthday party, I make gazpacho and paella, it serves a dual purpose- lovely, fresh dishes for my friends to enjoy,The morning after the party, still a little fuzzy from a very festive night of celebrating, I realize I still have an enormous amount of tomatoes piled high in the kitchen and out in the garden there are more ready for harvest. In a similar spot? Try out these tips and recipes. Freezing Tomatoes When I have a counter loaded with tomatoes without the time to can, I grab my freezer bags. Easy as pie- pie however, is not easy-but we will talk about that closer to Thanksgiving. I use my frozen tomatoes in place of canned tomatoes when…


ZUCCHINI RIBBONS Home and garden tip

The last time we were in Tuscany, this simple zucchini salad was brought to our table family-style.  It proves the old adage “simpler is better.” Fresh, premium, and well-chosen ingredients are key to the success of this dish. Add to that list, a good quality kitchen peeler, and a beautiful platter, and you are all set. Zucchini Ribbons Serves 2-4 2 large Italian Zucchini Parmigiano-Reggiano Extra Virgin Olive oil Sea Salt (I prefer grey sea salt) Pepper With a mandolin or vegetable peeler, slice thin ribbons of zucchini, discarding the first green piece as well as the last. Lay out the zucchini pieces on a platter and shave a block of Parmigiano-reggiano with a vegetable peeler over the dish. Drizzle the salad with the best quality olive oil you have, and sprinkle with sea salt and freshly ground pepper. Additions On a cooler night when you still have zucchini on-hand, assemble the dish in a earthenware platter and put the whole thing in the broiler for a few minutes. It will get golden in color and the cheese will melt slightly. Garnish with flat leaf parsley.

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Pasta is one of my absolute favourite things to eat, and when I made this one, I knew I had to share. It’s pretty much making a quick white sauce, then blending it with sun dried tomatoes which brings a burst a flavour! Adding chilli flakes gives it some heat, so you add up with a very tasty creamy and spicy sun dried tomato sauce. As well as being vegan, this pasta recipe is: made mostly from ingredients that you can keep in your pantry, making it easy for those nights you need to whip up a dinner last minute quick to make, about 30 minutes (+ however long it takes to cook your pasta) gluten free if you use gluten free pasta creamy spicy sun dried tomato pasta creamy spicy sun dried tomato pasta creamy spicy sun dried tomato pastaSOME NOTES FOR YOU: I used jarred sun dried tomatoes that also had herbs and garlic included. I haven’t tried using sun dried tomatoes that aren’t in oil and without the extra flavourings yet so I’m unsure if this would effect the flavour. If you give it a go, I would love to know how it went in the comments!…

Cauliflower quinoa meatless meatballs in coconut turmeric sauce
Cauliflower quinoa meatless meatballs in coconut turmeric sauce

Cauliflower quinoa meatless meatballs in coconut turmeric sauce

Cauliflower Quinoa Vegetarian Meatless Meatballs in Coconut Turmeric Broth – A succulent vegetarian dinner idea and a great way to try some new spices. We love cooking with spices. If you’ve tried some of our recipes, you’ll know, that’s no secret. But if someone asked us to name the ones we “identify” with the most, without a doubt we would pick cinnamon, all spice and turmeric. These are the three spices we absolutely love, and bring us our fondest childhood memories. We often write about what an inspiration both our mother and grandmother have been to us, especially in the kitchen. We wouldn’t have the love for cooking and sharing food we have, if it wasn’t for them. It’s how they showed their love, and how much they cared for us. And we have learned to do the same. Most of the food we grew up eating  had a strong Middle Eastern influence. Which translates into bold, assertive flavors and (lots of) spices. Our mom uses cinnamon and allspice in a lot the savory dishes she prepares, especially the more festive ones. And even though most of those dishes are meat based, we’ve learned to incorporate these spices into our…

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An Incredible No-Bake Chocolate Cake | Home and garden tip

I suspect this can be the simplest case you’ll ever build. And it’s forever a large hit. It’s the type of straightforward after that's good for summer (and entertaining!) as a result of you don’t ought to heat your kitchen appliance. I feel of it as a no-bake cake, you wouldn’t be a distant line of work it a slice-able truffle. Or, imagine Associate in Nursing espresso-spiked, velvety, mousse you were ready to remove lovely wedges. Sounds unbelievable, right? If you've got 10 minutes, some bittersweet chocolate, cream, and one thing to infuse the cream with, you’re in business. I even have some non-dairy variations in addition. When this type of cake is ideal This is the type of factor I’ll throw along if we’re having friends over for dinner and that I run out of steam on the afters front. It’s less hassle to create than it's to travel out and purchase one thing. any low slice extremely goes the gap. It’s intense, it’s hardcore chocolate. Paired with slightly of topping (or whipped coconut cream) it’s a complete crowd-pleaser. I infused the cream employed in the cake with coffee and allspice during this version, however, you may play it…

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Spaghetti with the best and easiest CHEESE sauce – Tasty food recipes for dinner Simple nourishment plans for supper to make at home. cooking recordings. Step by step instructions to make snacks for apprentices and children. Cream cheddar pasta. Straightforward and brisk nourishment for lunch or supper Bid a fond farewell to filthy dishes! This bend on exemplary spaghetti is one of the most straightforward, most delectable snappy meals you will ever make. Rotisserie chicken eliminates planning time while jalapeño cream cheddar Ingredients Serves 4 Meat 2 cups Deli rotisserie chicken Produce 2 tbsp Cilantro, fresh 1 container Cream cheese spread with jalapeno peppers 1 cup Tomato Canned Goods 1 carton Progresso chicken broth Pasta & Grains 3/4 lb Spaghetti Baking & Spices 1/2 tsp Salt Dairy 1 cup Mexican cheese blend

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Grilled Peach Caprese Salad
Grilled Peach Caprese Salad_V

Grilled Peach Caprese Salad

Summertime food should be fresh, enjoyable and flavorful.  That is why I love this grilled peach caprese salad.  The flavors in it just scream summer flavor to me.  I found some wonderful peaches and blackberries recently, and made this for a nice Sunday afternoon snack.  I made a beautifully colored and flavored blackberry and white balsamic glaze to go over this, but you certainly don't have to in order to enjoy this salad. About Peaches The best peaches I find start appearing in mid june and run through August.  "Clingstone" peaches, where the pit is not easily removed, ripen first.  "Freestone" peaches are more readily available in mid to late July.  For grilling, freestone peaches are much more desirable.  Clingstones taste every bit as sweet as freestones, but you lose yield as you can't get the pits out.  However, I had clingstones and dang it I was going to use them! Instead of being able to easily remove the pit, I simply sliced of pieces from around the pit. Oil the grates of your grill and make sure they are clean.  On a medium hot grill, place the peach pieces flesh side down and grill for 3-4 minutes, or until you…

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