Category Archives: Cooking

Who Needs Toast?

I like a toast soldier as much as the next guy, but this is a great way to get more flavour and vitamins if you favour an eggy breakfast.


I started with a sliced onion, half a bell pepper, diced, and a chopped hot pepper in a nonstick pan. A regular pan will work also; just add water in small increments to keep it all from sticking. After it got going a bit on medium heat, I added about a cup of chopped kale.

Once all this was softening, I chopped and added two ripe tomatoes – one red, one yellow. Once it came to full heat, I cracked in four eggs, reduced the heat to medium-low, covered the pan and cooked undisturbed, save occasional checks until the eggs were done.

Quick, easy, and tasty. To veganize I might substitute cooked kidney beans or tempeh for the eggs.

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Just Cheesy Enough…


Sunday morning – when you want decadent flavour with very little effort, these cheesy avocado toasts fit the bill.

Start by grating some cheese – in this case, aged cheddar and Caerphilly – but mixing up flavours will give endless tasty results. For two, cut a small avocado in half and mash with a squeeze of lemon juice. Then preheat the broiler and line a cookie sheet with parchment. While the oven heats, split and lightly toast two whole wheat English muffins.

Top the muffins with the grated cheese and place on the cookie sheet. Broil just until they are nicely melted. Spread the avocado on top and voilà, they’re ready to serve. Stand by for compliments.

Breakfast Luxury

…or perhaps, lax-ury? This morning’s omelette is filled with a decadent mixture of asparagus, mushrooms, onion, and baby potato slices. It is tasty enough on its own, so the two thin slices of thyme and pepper gravlax on the side make it extra special. It’s more of a method than a recipe, but here’s what to do, for two:

Snap the tough ends off the asparagus and cut the good bits into 1″/2.5cm lengths. Thinly slice 1/4c or 60ml mild white onion. Add to this, 6 sliced mushrooms and 2 thinly sliced baby potatoes. Stir the whole thing together in a nonstick pan over medium heat until nicely cooked. Now, pour in three beaten eggs, and turn the heat to medium-low. Lift the edges with a spatula, letting the uncooked egg run underneath. Fold in thirds and cut in half to serve.

We bought our gravlax from De La Mer on the Danforth; look for gravlax at a good fishmonger near you.

Dinner for two…

  
So…good! 

We had a busy day yesterday, cleaning, organizing, walking, shopping and visiting the Gardiner Museum’s amazing porcelain collection. The best way to top off a day like that is to make a delicious but low-effort dinner together. 

Here’s what we did:

Preheat oven to 400F.

In a casserole dish, place two pork chops. Ours came from our friend/neighbour/butcher, Mark. Over top, pour 1/2 c (125ml dry sherry). Thinly slice an onion and separate into rings, scattering on top of the chops. Add half a dozen capers and four roughly-chopped olives. Sprinkle with dry mustard and mace (or nutmeg, if you’re stuck). Put the lid on.

Next the potatoes. Slice 4 or 5, thinly. You will have two servings left over for tomorrow. In a glass cake pan or pie plate coated with olive oil cooking spray, arrange half the potato slices. Sprinkle with 2 t or 10ml of flour. Crack on some pepper and grate on a small amount (1 oz/30 g) strong aged cheddar. We used an amazing cave-aged one from Wookey Hole

Layer the rest of the potato on, pour over 1/2 c or 125ml of 1% milk. Add another cracking of pepper and another ounce or so of cheese. Cover with foil, not letting foil touch the cheese. Full disclosure: another casserole would work well here, only we don’t have one! 

Put both dishes in the oven for half an hour. Drink wine and chat.

Then remove the lid or foil and cook for another 15 minutes. Prep the Brussels sprouts or do what we did – use frozen. When the 15 minutes are nearly up, bring the sprouts just to the boil, covered, on top of the stove. Turn off the heat and let stand while you dish up the rest. Sprouts will be crisp-tender.

Have a lovely meal and enjoy each other’s company. Live happily ever after.

Pudding for breakfast!

Sometimes a sweet treat for breakfast hits the spot. This breakfast pudding, or smoothie bowl, in common parlance, is fast and delicious.

In a blender, combine two ripe bananas, a small avocado, 2 T (30 ml) good-quality cocoa, 1/2 c (125 ml) silken tofu, and 1/4 c (60 ml) unsweetened almond milk. Using ripe bananas gives lots of natural sweetness. 

Blend until smooth, and top with chopped walnuts and grated coconut. Pumpkin seeds would look and taste fabulous as well!

Serves two.

  

Possibly the world’s easiest lunch…

  
Veggies with a light, fluffy hummus…

People always ask why our hummus tastes so good. It’s mainly from using home-cooked chickpeas, which have no salt. This lets the real flavour shine through, and also making it in the food processor gives a light and fluffy result.

We make a big batch of chickpeas and freeze, then pull out a container a few hours before we want to make this, or make some straight away. 

To cook the chickpeas:

Place dried chickpeas in a Dutch oven or casserole that is also stovetop safe. Why do extra dishes? They should fill no more than 1/3. Cover with 1-2″ water and soak overnight or all day while you are at work. How much water depends on how long the chickpeas have been hanging around, feeling parched.

Preheat oven to 250F

To cook, add more water to cover about an inch or the depth of the top segment of your thumb. Throw in a few peeled cloves of garlic, and a good shake of cumin. Bring to boil on top of the stove, cover, and put in the oven for 2-1/2 hours. 

Cool and use or freeze with their cooking liquid, or aquafaba.

To make the lunch: 

Buzz the zest of a lemon with  2 cloves garlic in a food processor. Add a couple of cups of chickpeas and liquid, the juice of the lemon, another good shake of cumin, and a tablespoon or so of tahini. Process until smooth and fluffy, adding a little water if necessary.

Enjoy!

Chicken Parm…ish

  
When you’ve had a long day and just want to decompress, take a few minutes to get this going, and have a glass of wine while you wait! 

For two:

2 boneless skinless chicken breasts (not the frozen ones with added salt!)

1 egg

1/4 c 1% milk

1 c whole wheat bread crumbs

1/2 c no salt marinara 

4 T Parmesan, fresh grated

Preheat oven to 400F. Line a cookie sheet or lasagne pan with parchment.

Mix egg and milk together in a pie plate.
Put crumbs in another pie plate.

Dip each piece of chicken in egg wash, then in crumbs, patting to coat. Place in pan and put in the oven. 

After 30 minutes, turn chicken over. In 15 more minutes, spread  marinara on top of each chicken breast and grate on Parmesan.

Bake 3-5 minutes until cheese melts.