Archives for category: Recipe

With or without the warmer weather, spring onions are still a bloomin’ and RHUBARB season has officially landed. I’ve been playing with this lovely spring rhubarb recipe that is not strawberry rhubarb pie (even though there is nothing wrong with pie, I love the stuff).

Here’s a sneak peak at the new recipe I’ve been developing:
Rhubarb, chopped
Ginger, minced
Red Chili, minced
Garlic, minced
Soy, Honey, and a splash of Rice Vinegar
Heat and puree, serve over freshly homemade silk tofu with freshly chopped cilantro, sliced spring onions and a squeeze of lime… so nice and refreshing, plus still a touch earthy


My cheese-less meals days are ova! This morning I made the group baked ricotta frittata with mint and it was delicious and super super easy! All you need are some eggs, ricotta, garlic, and mint, spread some olive oil in a baking pan and viola! Airy baked eggs. Sorry about the lack of photos but here’s the recipe:
Olive Oil a baking pan down and throw it into a 350 oven empty
Mix together 6 eggs, 1 cup ricotta, some minced garlic, salt, pepper and fresh fresh mint
Take the pan out and pour contents in and leave in oven for 30-40 min
The Frittata will fluff/puff up while baking and will settle when you let it cool for about 10min

Oh so yummy… it’s blackberry season and almost the end of strawberry season so mix the two together for a sweet little berry salad.

The insanity! But it’s so appropriate.
For some reason we ended up with many many leftover loaves of wheat bread and had nothing to do with them until one morning Bread Pudding was calling. Chris was sweet enough to help me seep the milk the night before and it tasted even better.

Night prep:
4 cups Milk
1 1/2 cups Sugar
1 Cinnamon Stick or lots of cinnamon powder
Heat the milk up and add the spices until the sugar melts. Place in fridge overnight.

In the Morning:
Heat the oven to 375
Reheat the milk mixture
Medium Loaf of wheat bread, broken into pieces, try to make them all the same size
Pour reheated milk mixture over bread and let sit for a little

6 Eggs beaten
1 cup Sugar
2 Splashes of Orange juice
Some Orange Zest

Butter a baking pan, spread milky bread mixture into pan as even as possible, pour egg mixture over everything and make sure everything is covered. Bake for 20-30min

Let cool for 10min and sprinkle powdered sugar on top or make a lovely orange glaze from orange juice, butter, cream and sugar.

Serve with fresh squeezed orange juice. Blood oranges are especially good.

Made my first ratatouille the other day. I don’t have pictures but it turned out wonderful.

Fresh chopped tomatoes
Tomato paste (add water)
Olive Oil
Oregano, Thyme, Rosemary
Salt and pepper
Very evenly sliced:
Eggplant, Yellow Squash, Zucchini, and Red and Orange bell peppers

Make a nice tomato sauce with the tomatoes, tomato paste, olive oil, garlic, onions and seasonings. Spread over the bottom of a baking pan or casserole dish. Evenly spread those nicely sliced veggies on top overlapping each other and making sure a little edge touches the sauce. Sprinkle veggies with some more seasonings and cover with wax/parchment paper and put into oven at 375 for about 30-45min, veggies should NOT brown but be nice and sweaty and the tomato sauce should be bubbling when done. Serve over couscous or quinoa.
Veggie Layering

Funny Story:
I was making couscous in the rice maker, experimenting to see if it would come out right. When I uncovered the cooker, I realized this couscous is awfully funny looking. Chris comes over to take a look, has a tastes and says he doesn’t know if it’s done or not and he doesn’t know if it’s even couscous or not. He calls over this guy Alex, who happens to know all about veg head foods and he proclaims, it’s quinoa! And it’s delicious! Lucky for me, Alex was there. Ha!