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This is a story about breakfast, but not my breakfast. This is the breakfast I have been making for my husband ever since I spotted this recipe early this year in the January issue of Bon Appétit. First, I should tell you that I don’t usually worry about making breakfast for anyone during the week. We are more of a fend-for-yourself household in the mornings. Sean has a coffee routine he follows with almost religious fervour. He doesn’t deal in big productions, simplicity is the story of his morning. I prefer to take my breakfast to work to eat when I have a little more of an appetite. And I take a big enough bowl of fruits and grains to fill me up for the morning.

Enter this delicious oat bar. It is like a granola bar, only better and packed with oats, nuts and seeds. Mix and match ingredients to add in favorites or suit specific tastes. It is already gluten free, but can be vegan or nut free if needed. Bake up a loaf and prepare for a week of easy and portable breakfasts. We might not be eating breakfast together, but we have been baking this morning treat together just about every Sunday for the last several months.

But don’t limit this bar to just breakfast. It packed up perfectly for winter adventures for months around here. Paired with the sweetest winter citrus, it made for a great snack out in the snow. I can’t help but think it will be equally at home packed up for a summer adventure or stashed away as a ready-made camping snack. Tuck a slice into the back pocket of a cycling jersey or feast on a quick bite after a run. And if dessert is needed, pair a slice with some ice cream or fresh fruit. There is not stopping this oat bar.

I feel like I must make mention of the dates in this recipe. Sean takes a pretty tough stance on dates, they just are not his favorite. So the first few times I made this recipe, I kept that little detail from him. Trickery in cookery? Why yes, sometimes we must all resort to it. And in this case it was a success. He now knows that there are dates in the bar, but still is a big fan. I hope you’ll give them a shot!

Breakfast Oat Bars

Adapted from Bon Appetit

Mix and match your favorite nuts and seeds in this bar. Swap out the almonds for walnuts, cashews or other favorites. Coconut also makes a tasty addition.

6 large Medjool dates, pitted and chopped
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½ teaspoon salt
2 tablespoons unsalted butter or coconut oil
2 cups old-fashioned oats
½ cup almonds or other nuts
½ cup shelled sunflower seeds
½ cup pepitas
2 tablespoons sesame seeds

Lightly coat a glass loaf pan with oil, then line with parchment paper, leaving the edges out of the pan. (See picture above.) Heat oven to 350.

Combine dates, maple syrup and salt in a small saucepan and bring to a boil. Turn heat down to medium high and cook to soften, about 10 minutes, stirring often. Remove from heat and mash the dates until they combine into a thick paste. Add butter and stir to melt and combine. Set aside to cool for a minute or two.

Stir oats, almonds, sunflower seeds, pepitas and sesame seeds in a large bowl. Add the date mixture to the bowl and stir to evenly coat. Spoon mixture into prepared loaf pan. Tightly pack the oat mixture into the pan with a spatula. Bake for 40 to 45 minutes or until dark golden brown. Remove the pan from the oven and allow to cool for five minutes. Run a knife around the edges of the pan to ensure the bar does not stick as it cools. Transfer to a wire cooling rack and leave the loaf in its pan until it is cool, even overnight.

Wrap tightly and slice when ready to use. Keeps for a week of delicious snacks.

I don’t often spend much time regaling you with tales of recipe missteps. It seems like there is not much of a story there, only small oven fires. Of course I do have my fair share of disappointments, recipes that leave me with a pot of something that turns into leftovers for days. I’d rather forget some of those forays. But the truth is, part of the adventure of cooking is that it leads us down some unexpected paths.

The interesting thing about working on a food blog is that I get to be pretty adventurous with my cooking. There are not many meals in constant rotation at our house. Sure, we have our favorites, but more often than not, I am trying out some new recipe in hopes that I might happen upon something pretty or tasty enough to share with you here.

My fridge door is in constant flux with my most recent obsessions. I jostle for magnets and space with my son’s artwork – recipes and paintings side by side in the kitchen. There is a little counter, just the right size to catch the clutter, including a stack of cookbooks that I have been referencing and magazines I’m still reading.

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Whether it is my favorite magazine, a menu ingredient I just can’t shake or Instagram, I am always gathering ideas. Recently, a passing conversation on moonpies inspired a taste-off event – I baked up a batch to compare them to the standard convenience store staple. Goodness, they were delicious. And if you are really patient, I might even share them with you here one day.

Not so long ago, there was a foot of snow outside and it was Valentine’s day. I decided that I needed to bake a cake. With the chill of winter all around me, citrus sounded so good. I wanted something easy – the kind of cake you stir together before dinner without pulling out a mixer and dirtying a stack of bowls. It smelled heavenly in the oven, filling the kitchen with citrusy wafts. And since we were celebrating, I topped it off with a swirl of cream cheese frosting. In the end, it just didn’t up being all I had hoped it would be. As pretty as it looked, I feel like I would have to tweak the recipe before I would be happy sharing it here with you.

Until then, I’ll keep cooking.

Have you ever considered what type of food you would eat if you could only eat one for the rest of your life? This is a really tough call for me. There are so many different things that I love to eat, I really can’t imagine going without all the lovely fruit options, dark chocolate and who knows what else, that I don’t think that I could live without. But if for some reason we were in a MMA fight and you had me pinned to the ground with my arm stuck in some sort of an arm bar and you demand that I choose a cuisine, I think that I would say Vietnamese.

“Vietnamese?” you might ask, why would you choose soup when you could eat Italian or French for the rest of your life. The French with their bread and pastries really are up there on my list but, there is just something so flavourful and fresh about Vietnamese food. Maybe it has to do with the touch of French influence in Vietnamese cuisine! One of my favourite things about Vietnamese food is the contrast and balance that is features. Sweet, salty, sour, spicy and then the additional ultra fresh and crisp vegetables, yum. One of my favourite memories of Vietnamese food is one that Ginger wrote about last May. We had had a bit of a mentally tough morning and by early afternoon were starving. We decided to try out the little family run Vietnamese kitchen down the street. We ordered takeout and went home with a couple of the most delicious salads and salad rolls that I have ever had. IN. MY. WHOLE. LIFE.

Every so often I remember those salads and think that I need to eat them again. When the pomelos starting showing up in droves at my local grocery this month, I decided it was time to try and make a little pomelo salad of my own. It has been basically a year since Ginger and I ate the original salad, so my version really is just an approximation. But I was delighted with the results at any rate. The salad comes together rather quickly, with the trickiest part being  the peeling of the pomelo. You can also turn this salad into a light main by serving the salad a-top a bed of rice or glass noodles.

Pomelo Salad with Shrimp 
adapted from Andrea Nguyen

1/2 pound large shrimp, cooked
1 medium pomelo
1 carrot, peeled and julienned
1/2 a medium English cucumber, julienned
¼ cup mint leaves, chopped
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2 tablespoons chopped cilantro, leafy tops only
1 small shallot, thinly sliced
1/4 cup chopped unsalted, roasted peanuts

Dressing
2 tablespoons fish sauce
1 lime juiced
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon chile garlic sauce

Start by preparing the herbs and vegetables. Julienne the carrots and cucumber, chop the mint, celery leaves and cilantro and finely slice the shallot. Set aside. Cut the top off of a medium-sized pomelo, remove its peel and as much of the white pith as possible. Rip the fruit in half and remove all the skin from each individual segment of the pomelo. Break the segments into bite sized pieces and set aside in a medium-sized serving bowl.

For the dressing mix together fish sauce, lime juice, water, sugar and chile garlic sauce. Stir well to ensure the sugar is fully resolved.

Right before serving mix together the shrimp, pomelo, vegetables and herbs. Toss well to combine, pour over the dressing and mix again to fully dress the salad. Serve immediately.

I’ve been making hummus most every weekend since Christmas. It started out innocently enough with a little extra time at home around the holiday and this wish to cook more recipes from my growing cookbook collection. I settled on Jerusalem because it was already out for the amazing chocolate krantz cake that I made for our Christmas morning breakfast. (You can see how it turned out here and here.) A few page turns later, I was planning out a feast with more dishes than we could handle.

Wintertime is my favorite time to immerse myself in cooking projects. On a cold grey day, a warm kitchen seems like the perfect antidote to winter. In years past, I have pursued handmade breads, coaxed from bubbling starters. Sprouting greens and fermenting vegetables have also kept me busy through the winter months. But this year, cooking through the delicious recipes from Jerusalem seems to be my project.

As it seems to go around here, Sunday finds me in the kitchen with at least two too many recipes on the go. We’ve had meatballs, spiked with pinenuts and a tahini sauce, every rice dish listed, from the Iranian preparation, flecked with herbs, barberries and pistachios, to the rice and pasta recipe which won Blaise over. My fridge is well stocked with Persian cucumbers, parsley and mint for all manner of chopped salads. And I’ve become comfortable enough with the yogurt and tahini sauces that I strike out on my own, depending on my mood.

But no matter what I am making, I always set out a bowl of chickpeas to soak overnight. The recipe for basic hummus was an instant hit. This is not the hummus that I’ve grown accustom to at the grocery stores. This version is so creamy and smooth with just the right amount of fresh lemon juice to perk up the flavors. And when the hummus is freshly made, there is nothing quite like it.

We’ve been adding hummus and warm pita to our weekend snack bar, pairing it with fresh salad for a light lunch or serving a dollop of it alongside roasted cauliflower. We haven’t gone wrong so far. I hope you’ll give it a try

Hummus

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Adapted from Jerusalem

1 ¼ cups dried chickpeas
1 tsp baking soda
¾ cup tahini paste
6 tbsp fresh squeezed lemon juice
6 ½ tbsp ice-cold water
Salt, to taste

The night before, place the chickpeas in a large bowl and cover them with plenty of water. Be generous with the water.

The next day, drain the chickpeas and place in a medium saucepan, along with the baking soda and plenty of water. Bring to a boil and continue to cook at a medium-high setting. Skim off any foam or skins that float to the surface. Cooking time for the chickpeas will vary depending on the variety, freshness and soaking time. Start checking for doneness around 20 minutes, they should be quite tender and crushed easily between your fingers.

Once done, drain the chickpeas and rinse away any skins that remain. Place in a food processor and mix until a thick paste forms. With the machine still running, add the tahini, lemon juice and about 1 ½ teaspoons of salt. Slowly add in the ice water and continue mixing for about 5 minutes. Taste and adjust any flavors to your preference.

Transfer the hummus to a serving bowl and allow to rest for about 30 minutes before serving, covered with plastic wrap. Refrigerate any unused hummus and bring to room temperature before serving. Keeps well for about three days.

I was really hoping to be sharing a soup recipe with you today. A few days ago I went to the store and picked up all the ingredients I needed, came home and started cooking. As fate would have it, there was a soup tragedy! So, instead of wonderfully warming and hearty soup, let’s talk crepes.

Crepes are fantastic really. Two of their biggest virtues in my books are, that if you don’t really care about absolute perfection, then you don’t need any special equipment to make them and secondly they are ridiculously flexible as a meal. You could eat them for breakfast, lunch or dinner. You can stuff them full of whatever goodness you are inspired by at the moment. And if you are just not that inspired you can melt a few squares of dark chocolate in your crepe and bam! you have a fantastic little treat!

I usually find myself gravitating towards savoury fillings. I love a breakfast crepe stuffed with scrambled eggs, Swiss cheese and caramelized onion or a little ratatouille. Yum. But this particular morning, savoury wasn’t in order. The crepe recipe works well for two but also doubles easily if you are feeding a larger group.

Crepes
makes 4

1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1/8 teaspoon coarse salt
3/4 cups whole milk
2 large eggs
1 1/2 tablespoons unsalted butter, melted

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Heat a non-stick pan over medium heat. Coat pan lightly with a little oil or butter. Pour 1/3 of a cup of batter into the hot pan and swirl to evenly cover the bottom of the pan with batter. Allow the crepe to cook unturned for 2-3 minutes until the underside is golden brown. Flip the crepe and allow to cook for another minute or so. Remove from pan and fill as you like.

Blueberry Sauce

2 cups frozen blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 tablespoon lemon zest

Heat a sauce pan over medium heat, add blueberries, water, sugar and lemon juice. Stirring often, bring blueberries to a boil. In a small bowl combine cornstarch and water. Slowly stir the cornstarch mixture into the blueberries. Simmer until sauce has thickened. Remove from heat and stir in zest.

This is where the fun part starts! I like to fill my crepe with a little greek yogurt and blueberry sauce and then top it with a little more yogurt and sauce. But you can do what ever feels good to you. If you have an extra crepe left over, make sure to fill it with a little melted chocolate. Enjoy!

I bet that if I snuck into your kitchen right now and took a peek in your fridge or maybe even your freezer, I would find a bag of cranberries. That blessed extra bag of cranberries that you bought for the holidays just in case and never ended up needing.

I have had those bags of cranberries before. They start out in your crisper drawer and then as time goes by, reality sets in and you realize that you aren’t going to use them in the near future and they silently slip into the depths of the freezer. Then one day, months from now when you open up the freezer, freshly back from a run (or at least this is what happened to me) and in serious need of something to eat, you realize that the blueberries are all gone and no, a cranberry smoothie will not do the trick. So before you let those cranberries sneak up into the freezer, haul them right out and get busy making this delicious Cranberry Orange & Pecan Coffee Cake from Joy the Baker.

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Better yet, do what I did and turn your coffee cake baking into an event with a friend! Brew yourself a pot of coffee, we made Irish Coffee and then get a bak’n. All of these ridiculously lovely photos were taken by the ever so talented Joann Pai. Hand modelling by myself.

The past is behind us right? Well in that case perhaps we shan’t waste time talking about how a short summer hiatus some how turned into a full summer break and basically a fall break too. Let’s just say things have been really busy and good times were had all around. Perhaps at some point in the future I will tell you about my unexpected trip to the Caribbean and move to a new house. But we aren’t talking about that now that is for sure.

I am not a big fan of the time change that happened a few weeks ago. I have hardly stood up from my desk at the end of the day and it is already dark out. I have given up my forest trail running in favour of blocks and blocks of uneven kind of lite sidewalks. I have started falling asleep on the couch at about 7:30 most nights and to top it all off I forgot some of my potted plants out on the patio and the frost has killed them! My plants lives are on your head time change!!! This whole time change thing has really thrown me off my game!

Such males viagra sales in india ejaculate semen within one or two minutes of penetration into her genital passage, create more contact and friction during lovemaking and offer her enhanced sexual pleasure. And you would want to realize the root cause of problems, viagra pfizer 25mg pinpoint appropriate solutions and implement these solutions in the best possible manner. The device can be worn discreetly under clothing (even at work, if a man has a low-exertion job) and needs to be applied consistently for cialis purchase a course of months. Your get viagra cheap signs of despression symptoms are different as well. The one good thing that the cooler darker days afford me is afternoon tea. Nothing is quite as comforting on a chilly afternoon as a pot of milky tea. But, there is something that can make that afternoon pot of tea even better, Scottish oatcakes. A few days ago I was scanning through Flipbook when I noticed a recipe for oatcakes. A little spot in my heart is dedicated to these lovely little treats but for some reason I have never baked them at home. They have always only been an occasional store-bought treat.

The recipe narrative drew me in right away, I too wanted to be walking the Scottish moors with my thermos full of hot tea and a package of oatcakes in my pocket. Honestly now, who could say no to a cookie chock full of oats that can double as breakfast. Certainly not me! Visit Food52 if you find yourself in need of a salty sweet treat to accompany your afternoon tea.

What makes a perfect potato salad? In my mind the perfect potato salad is the one that I grew up with, the one my mom makes. It has fresh peas, dill, pickles, hardboiled eggs, mustard, a little pickle juice, mayo and a bunch of other things that are currently not on my “can eat” list. Under normal circumstances, I’m sure that I could live without potato salad for a couple of weeks, I certainly have gone without a lot of other things over the last 8 days. However, when everyone else is out at bbq’s having yummy potato salads, I ended up feeling like I need to be part of the potato salad eating crew. So I have had to suck it up and try something new.

The search for the right mayo-less potato salad was not without peril. There are millions of recipes out there, but none of them really seemed to speak to me. Either they were too complex, calling for grilling the potatoes and veggies, or they seemed to call for ingredients that I didn’t have kicking around the house. For me that is one of the beauties of my usual recipe, I can virtually always pull it together. I decided it was time to take note of what I really like about the original salad and find one with similar elements. I was looking for was something that was simple in both its production and in its ingredient list. I wanted a salad that highlighted the flavours of fresh herbs and the bright acidity that pickle juice brings to my moms salad. This fresh herb and lemon was just what I wanted. The fresh herbs and lemon provide bold flavours and the thinly sliced potatoes steam up in a snap. Truth be told, may0-less potato salads really aren’t that bad, they might even be all around delicious.

Fresh Herb & Lemon Potato Salad
Adapted from Fine Cooking 

1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
1 large clove garlic, finely chopped
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1 cup lightly packed fresh flat-leaf parsley
1/2 cup lightly packed fresh basil
1/2 cup thinly sliced chives
6 Tbs extra-virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper

Fill a large pot, that can be fitted with a steamer, with a couple of inches of water. Bring the water to a boil and arrange the potatoes in layers in the steamer. Cover the pot and steam, gently stir the potatoes every 5 minutes until the potatoes are cooked, about 10 – 15 minutes. Let cool for 5 minutes and transfer into a large serving bowl.

In the meantime while the potatoes are steaming, zest and then juice the lemon. Add the zest to a food processor and set the lemon juice aside to use later.

Also add the garlic and herbs to the processor and pulse a few times until the herbs are coarsely chopped. Add the olive oil, salt and pepper, pulse until the mixture is nicely combined, avoid over processing the herbs as this will cause them to discolour. Finally add the lemon juice and pulse once to mix.

Pour the herb mixture over the potatoes and lightly toss to combine. Serve while warm.

In my memory, there is a cherry tree in the backyard of my grandmother’s house. It is taller than the house and shades the back bedroom, where I often sleep when I visit. On the sticky hot summer evenings when we throw the windows wide, I can hear the breeze ruffling the leaves, lulling me to sleep. Its sturdy, spreading branches make this cherry tree more inviting to climb than the peach trees further down the yard.

With a cherry tree, it seems that you could pull your way up into the tree with little effort and vanish among the thick green leaves, finding a comfortable perch and your own personal cherry picking heaven. And while I don’t often take to climbing other people’s trees out in the picking orchards these days, I do love that experience of climbing deep into the tree on a towering ladder. Suddenly, you are surrounded by drooping branches of sweet fruit, sometimes sticky from the bees and birds that call these havens their own. I favor the clumps of heavy fruit that come off in long, elegant, stemmed pairs, nature’s tasty version of a 2-for-1 deal.

Last week, I mentioned I was working on a recipe for clafoutis. You’ve heard about clafoutis, right? It is a flan-like dessert, often served slightly warm, that is usually overflowing with cherries. (OK, maybe the overflowing part is more me than anything else!) Eaten as a dessert, or maybe even a tasty breakfast treat, the custardy filling is perfectly at home with seasonal fruit. And while cherries are the traditional filling, the batter takes well to almost any fruit. And once you’ve tasted it for yourself, you will likely find reasons to adapt it to raspberries, blueberries, pears and more.

I don’t generally make clafoutis year round. I seem to play with it a few times every season right about now as the cherries start to pile up in my fridge. There is something about cherry season that does not let me pass by the darkly glinting heaps of the black-red fruit that I find at farmers markets or roadside stands. Surely I can find a use for a few more pounds? A month or so ago, I got a pretty baking dish with deeply fluted sides, that claims to be a clafoutis mold. With that one mention, I jumped right back into clafoutis production like I’d never missed a beat. And while I’ve always made this dish in a cast iron skillet or even a pie dish, this pan makes for a pretty presentation, even if it is a little tricky to serve.

The thing with this pan is that is a little smaller capacity than what seems to be typical for most clafoutis recipes. So I’ve been tweaking, trying to find the perfect portions for a smaller crowd. I’ve also been playing with other flour combinations to find a good gluten-free variation, but I’ll have to save that for another day. I think this recipe will nicely serve four for dessert. You can use a pan with about a 6-cup capacity, or a 9-inch pie plate or skillet. See, we aren’t picky here!

And don’t let the fact that it is cherry season fool you—this dessert is really for Tina, who will be celebrating a birthday in a few days. An undying fan of Okanagan cherries and a true connoisseur of the flan, I am sure this recipe will be just the thing for your special day. I’m sorry I can’t make you a piece this year.

While there is some debated as to whether cherry clafoutis should be prepared with whole or pitted cherries, I’ll leave that decision to you. I can’t often be bothered with the pitting, but I don’t really relish the thought of someone breaking a tooth under my watch. In the meantime, I’ve included a few drops of almond extract to add a little more flavor, no matter which way you go!

Cherry Clafoutis
Serves 4 as dessert, 2 as breakfast
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¼ cup (40 grams) all-purpose flour
¾ cup milk
¼ cup (55 grams) sugar
2 eggs, lightly beaten
2 teaspoons vanilla
pinch of salt
a couple of drops almond extract, optional
2 cups (350 grams) pitted cherries

Heat oven to 350. In a large mixing bowl, measure flour. Slowly add milk to flour, whisking constantly. Beat hard to remove lumps. Add sugar, eggs, vanilla, salt and almond extract, if using. Mix well to combine.

Butter a 9-inch pan generously. Add cherries to bottom of pan and spread evenly. Pour batter on top of cherries. Place in the middle of the oven and cook for about 45 minutes, until the top is golden and puffy. The very middle of the clafoutis will still be a little wobbly when you gently shake the pan.

Allow the clafoutis to cool for about 30 minutes. Slice and sprinkle with a little icing sugar, or serve with freshly whipped cream.

I feel like have I spent the majority of the last five days eating bread. We certainly are a bread culture here in North America, with our toast for breakfast, sandwiches for lunch and dinner rolls for, well of course dinner. In a normal week I don’t tend to eat that much wheat, so after my last five days of bread binging I decided it was time for a bit of a break. So, gone are the flours, the wheat, dairy, sugar and all processed foods. Well for a couple weeks at least.

Eating with a specific list of no this, that or the other thing can often be a bit of a challenge. One trip to the grocery store will confirm that most of us have become so accustomed to eating pre-packaged, processed food, that cutting it out totally is no small feat. A couple of days ago while I was at the store I noticed that the girl in line in front of me had only pre-packaged foods in her cart, saved the raw pork belly. Yes I know, coming up with recipes and dinner ideas on the fly can be difficult and sometimes it is just easier to buy something. To help make dinner time a little easier over the next few weeks, I am returning to another treasured North American food mentality. Protien, starch and a veggie. I found that for myself, thinking of a meal in this way has made coming up with a meal plan a lot more manageable.

Anyway, when I was planning this particular dinner, I was thinking of a dinner that Ginger and I made together a very long time ago when I had gone to visit her for a few weeks one summer. We had made some sort of a red dipping sauce and chicken skewers. That is about all I can currently remember, but for some reason romesco sauce kept jumping into my mind. Now aside from the one time that Ginger and I may or may not have made romesco sauce, I don’t have any experience with making the sauce, or even what is traditionally included in the recipe. Some recipes seem to consist of just roasted tomatoes, others of tomatoes and roasted peppers and the variations went on. This version might be more closely related to mild muhummara than romesco but the result is a yummy, flavourful dish that will insure that you aren’t dissappointed to have left your bread and processed food behind. You can pair this sauce with a simple chicken skewer like I did here or use it as a dip for your veggies and crackers, or in my case rice cakes.

Red Pepper Dip

3 red peppers
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3/4 cup almonds
1 garlic cloves
1/4 cup olive oil
1 tsp paprika
1/2 tsp cumin
Juice of half a lemon
Salt & pepper to taste

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In a small pan heat a splash of olive oil. Add onions to hot pan and sauté onions for 3-5 minutes. Place all ingredients to the blender or food processer and process until desirered consistancy is reached.