Carrot Kohlrabi Sauté

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I love the look of coloured heirloom carrots. Clearly, they can be cooked in any way, but I needed a stove-top method.

This is a simple recipe with respect to instructions and is ready to serve in about 10 minutes. Cutting the vegetables into matchsticks can be a bit time-consuming but can be done ahead of time.

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Cardamom Squash

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I’d be happy to eat squash every day. There are so many varieties and variations, You can get fancy, but there’s nothing wrong with a quick toss in oil, some salt/pepper and an oven bake.

This recipe is a tiny bit more interesting, and includes cardamom. It also works best with Delicata Squash - which has an edible skin - translation - no need to peel the squash!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Zucchini Parmesan Crisps

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I’m posting this just after peak zucchini season, but zucchini are available all year so you can make this great veggie side dish anytime!

I have to admit that the prep is a wee bit fiddly. You have to slice the zucchini thinly and then coat each in crumbs. Just go into Zen mode and you’ll be a half hour away from a heavenly treat.

I have now made them several times, so will share the variations and what worked for me!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Pork and Cabbage Dumplings

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It’s harvest season and cabbages are appearing. While that veggie is tremendously versatile, there are moments when "cabbage” + “pasta” come to mind. (It’s a Hungarian “thing”.)

No surprise that this combo also appears in far east cuisine in the form of dumplings. We enjoy dumplings, though do not often get to restaurants that excel at making them. Truth is it can be fun to make them at home and it’s surprisingly easy!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Shrimp Rolls

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Summer days and dreams of Shrimp Rolls. 

As if they were a super special treat.

Fact is - they are so crazy easy, you could have them every day - which is Mr. KB's advice - and wish!

Though Lobster Rolls may come to mind first, they are more costly. These rolls made with salad shrimp are economical and are just as satisfying!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Zaleti

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I am always, always distracted by Italian Cookies. How have I not known about Zaleti? 

Variously referred to as Zaeti, Zaleti, Xaleti, and Xaeti, these cookies are considered Venetian and were popular in poor families who tended to have the ingredients - cornmeal being the main one. In fact the cookie name is linked to their word for "yellow" - the colour of cornmeal.

Zaleti are not too sweet. They have great texture from the cornmeal - and they're Italian! Bet you can't eat just one!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Cool Slaw

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This recipe is over 40 years old, from the groundbreaking book "Recipes for a Small Planet" - a plea for the adoption of environmental vegetarianism.

It was aimed at teens - and the dressing is almost like a smoothie!

Click here for the recipe page (which is technically for Party Plum Cake), which links back here if you wish to leave a Comment or ask a Question. 

Sour Cherry Party Cake

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This is not a new recipe. Once I realized that this great cake could be the base for almost any fruit, the sky was the limit.

A fellow blogger just posted that the BC cherry crop is rolling in, but not yet here in Niagara. Instead I used frozen tart cherries from a local farm to make this treat that looks and tastes fab!

The recipe is directly from ‘More Food That Really Schmecks’ by Edna Staebler, 1979. This is an absolute favourite in the KB kitchen. 

Click here for the recipe page (which is technically for Party Plum Cake), which links back here if you wish to leave a Comment or ask a Question. 

Creamy Coleslaw

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If you Google "coleslaw" you'll get 17 million recipes. "Creamy coleslaw" refines the search results to only 1.25 million.

So why should I share a coleslaw recipe?

Because one goal of this blog is to record family favourites, and this is the coleslaw I used to make.

Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Ricotta Cake with Amarena Fabbri

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Do you like ricotta?

Do you have three cups worth that you need to use up? Do you want a light cake that can serve as a canvas for any / all kinds of accompaniments?

Then look no further. This lightly textured, light tasting cake with a hint of lemon is only about two hours away from your tummy. 

I garnished it with the extravagance of Amarena Fabbri Cherries, but there are endless options.

Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Chocolate Quinoa Cake

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The Food52 headline for this recipe was "This Super-Fudgy Flourless Chocolate Cake Has a Genius Star Ingredient". Yup. Click-bait, but it worked and I clicked, and read with interest the popularity of this (Passover-friendly) cake from Paula Shoyer’s newest cookbook The Healthy Jewish Kitchen

If that wasn't interesting enough, it turns out that she took her inspiration from Canada's own Quinoa Sisters. Made in a food processor, baked in a Bundt pan, the unique texture is mysterious and satisfying. 

I'll be making this again and again - how about you?

Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Legacy Apple Tart

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It's Spring - not apple season, but local growers now have fancy winter warehouses that keep supplying us with fruit that seems as fresh as the day it was picked. When there are leftovers after "an apple a day", throw together this easy and lower calorie Apple Tart.

I call this a "legacy" recipe because it seems to have already been passed down / along several times. I've made my own adaptations - which includes easy food processor pastry. This works with a pie plate, a tart pan, a springform or you can go free-form / galette style.

Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Irish Yellow Broth Soup

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I have been making this soup for almost two decades. It tastes terrific for very little effort. From what I can tell it originates in Northern Ireland.

Soups can be an easy way to meet advised daily vegetable intake. - and they have another "secret" property. (Dieters take note!)

Turns out there is science that supports the view that nothing beats soup for making you feel full!

Click here for the recipes, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

 

Red Cabbage Salad with Apples and Walnuts

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This recipe comes from Chef Kurt Gutenbrunner - the talent behind my most favourite cafe in NYC - Cafe Sabarsky at the Neue Galerie.

The idea of mixing crunchy red cabbage with lingonberry preserves caught my attention right away.

This almost turns red cabbage into candy - though the more sophisticated palate of the chef / author stresses that there is a subtle sweet-sour balance that makes the salad distinctive.

Click here for the recipes, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Afternoon Tea Scones

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Despite my love for the pleasant ritual of scones with cream and jam and tea (oh my) - not a lot of scones have come out of my kitchen. 

These are described as British-Style - meaning they are less sweet, and use less butter than the typical American scones served with tea. Given that the goal is to smother them with clotted cream and jam - a less sweet scone sounds fine to me - and indeed they were! 

Click here for the recipes, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Irish Soda Bread

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Irish Soda Bread, in honour of the day. Up until my recent forays into yeast breads, this was the only bread I ever attempted, using a (lost) recipe from the (sadly) now defunct Gourmet Magazine.  So I shared a recipe from America's Test Kitchen. (Update - am happy to report that I found my original recipe from Gourmet and so have shared that also!)

Click here for the recipes, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Quinoa

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Quinoa is considered to be an ancient grain - though experts hasten to point out that it is actually a seed. They are considered to be a protein and are gluten-free.

This "Moroccan" Quinoa pictured here is perhaps unusual for a side dish accompanying chicken. It is enhanced by the use of butter, honey, cinnamon and pistachios - almost sounds like a dessert, right? In truth, I think it would be a great breakfast!

If you haven't yet added quinoa to your menus - for breakfast, salads, dinner or desserts - read on.

Click here for more information, cooking tips and recipes, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

About Salt...

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For a long time I have been meaning to share some important tips about SALT. 

Right now, I have about 8 different kinds of salt in my cupboard, though only three are used with some frequency - and those are table salt, Windsor kosher salt, and Diamond Crystal salt.

Did you know there are some serious differences between these salts that can affect your cooking or baking project?

If not read on... Click here for details, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!