The Beauty of Blood Oranges

 

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In Canada we get excited when local fruit comes into season. Early spring is rhubarb season, then as the days get longer and warmer more fruits and vegetables take front and centre stage. But when it comes to imported and tropical fruits, it seems we tend to take them for granted; you can always get an orange, they seem to be the same year round. But of course there are growing seasons for oranges too, and the best time of the year for Blood oranges is right now, from January to May. Continue »



Two Words: Campfire Cooking

 

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Canadians love the outdoors; we get out of the city whenever possible and we embrace the change of seasons, and when we can, we camp in the wilderness-or at least semi wilderness- and we cook outdoors. Is it too early to start thinking about camping and cooking in the great outdoors? We don’t think so. There’s a reason so many people rhapsodize about the Canadian spring, but so few of us really get in touch with nature this time of year. And if you’re thinking about camping you’re going to want to brush up on your campfire cooking skills.  Continue »



A 15 Minute Vegan Mac & Cheese Recipe

 

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There’s a few reasons why you should know how to make a vegan cheese sauce. First, because a serving of a dairy free version is less than half the calories, it is a great way to reduce fat in your diet and, it cooks up as fast if not faster than the regular version. No grating required!

Most vegan cheese sauces expect you to think ahead and soak a bunch of cashews overnight. We’ve discovered a much faster method. Try this recipe once, fall in love and never have to worry about having one great vegan recipe in your repertoire again.  Continue »



Aquafaba is Aqua-fabulous!

 

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Whether or not you are vegan, if you enjoy baking to any extent, there is bound to be someone at sometime amongst your guests who is vegan, or cannot handle eggs. And one of the biggest challenges for vegan bakers and cooks is finding the perfect egg substitute. For years bakers have been trying their hands at various egg substitutes including commercially produced combinations of starches, baking soda and baking powder, or ground flax mixed with water, but my favourite go-to egg replacer is aquafaba. Continue »



You Won’t Believe The Secret Ingredient For These Succulent Short Ribs

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One thing I love about this cold weather is the opportunity prepare slow-cooked meals, preferably slow braised short ribs. But my number one complaint when it comes to short ribs is that they don’t come out with a perfect gravy after a long braise. The braising liquid remains just that – liquid. I want gravy!

I have found the secret ingredient that will turn your embarrassing watery ribs into tender braised ribs in a deep, succulent gravy, and you are not going to believe what it is.

Also, these ribs can be made in one afternoon and you are going to lose your mind when you see how simple this new technique is!

Continue »