Articles about maple
What's Thanksgiving without both pumpkin and pecan pie? Right. The turkey-loving winemakers in my life have inspired me (a-hem, um, bribed me) to come up with a gluten-free pecan pie that contained no corn syrup. So I used maple syrup. Actually, I was surprised that pecan pie wasn't traditionally made with maple syrup. Fortunately, some fabulous Grade A maple syrups are becoming available on the market for my American friends. If you love pecan pie, I think you'll find my recipe a keeper.
One of my all-time favorite Thai desserts is sticky rice with mango. I always wondered how to make it and was surprised how labor-intensive the authentic version is to create. I don't own a bamboo steamer - but I do have a kick ass rice cooker. After reading some commentary on a recipe website for coconut rice (created in a rice cooker) I decided to skip the stove top method. Instead of using sugar, I Canadianized my version by using maple syrup instead. It was fabulous.
Plums are one of those fruits that I felt were a gamble. Either they were too tart or too sweet. Now that I've researched them, I know how to pick a decent batch of plums (and you will too). Since plums are in season now, I figured I'd tweak and create a few delicious plum recipes. What's more, these recipes are fast and easy.
With Canadian Thanksgiving around the corner and the American Thanksgiving in November, I've been trying out various pumpkin recipes. Pumpkin pie is wonderful but can be difficult to transport (especially for me). So, I worked on my gluten-free pumpkin loaf recipe and my pumpkin spice ratios until I found the ideal combination for the most decadent tasting pumpkin loaf you've ever tried.
The avocados at my grocery store have been excellent this past week, so I decided to create some new avocado recipes. Fortunately, the creamy texture of avocados makes them easy to blend into sweet dishes like smoothies and desserts. I feel better about my daughter eating an avocado-based smoothie or pudding over any commercial one. What's more, these recipes require very few ingredients and there's no need to turn on the stove or oven.
Just when I thought a vegetarian Thanksgiving was possible, I had to let some extended family know of my intent. This was a bad mistake. Never underestimate the power of any carnivore you encounter. Fortunately a compromise was reached. With the help of Jean Pare, I was able to tweak her Stuffed Turkey Breast recipe to make it gluten-free with a touch of Canadian maple syrup. If you are in the same boat, perhaps my recipe can help you too.
If you love to barbecue year-round, this simple dish is a no muss, no fuss way to ensure everyone gets exactly what they want. It's also ideal for those who arrive a little late for dinner. Each serving is baked in foil which helps to keep it warm and prevents it from drying out. There's no fry pan to scrub and you only need to prep a few vegetables. No barbecue? Don't worry, it bakes perfectly in the oven too.
Pears are one of those fruits that are fabulous at their peak of ripeness. But when should you pick them? And what should you do with the unripe ones you buy at the grocery store? I finally found some answers and I tweaked some new pear recipes. Plus, I discovered that Bosc, Anjou, and Comice are just as good in salads, smoothies, and desserts as the more popular Bartlett variety.
Tired of pumpkin pie? Me too. And surprisingly, so is my daughter. This fall, I decided to try out three completely new pumpkin recipes and make them gluten-free. I made chocolate chip pumpkin cookies, a pumpkin smoothie, and pumpkin muffins. The really great thing is that you can use canned pumpkin or make your own pumpkin puree. Either way, these recipes taste fantastic. Plus, the cookies and muffins are easier to transport than a pie.
At the Socki 2014 Winter Olympics, Canada placed an impressive 3rd for the most gold medals victories (10 in total) and 2nd place for the most silver medals (10 as well). Canada brings home 25 medals this year (the 4th most medals won in the final tally)
I thoroughly enjoy watching young, healthy men cook. So when I saw Tim Shieff on Jamie Oliver's Food Tube channel making sweet potato wedges, I couldn't wait to try them. I prefer mine with ground cumin. One trick that even Jamie Oliver might like: use an apple cutter to slice the sweet potato wedges faster and make them more uniform in size. And, since I had an extra sweet potato left, I decided to cook it and make sweet potato muffins the next day.
After a few years of searching for the perfect mango lassi recipe, I think I finally found it. The secret is that you need mango pulp (not just ripe mango pureed in a blender). After purchasing a few brands of mango pulp, I settled on one brand (which seems to be recommended by other chefs too). The fabulous thing is, this recipe also is the easiest one. Sure, I Canadianized it by using maple syrup - but sugar works just as well. Bonus: I include info about glass straws which are ideal for smoothies.
My Thanksgiving menu this October (and November, when my American friends visit) is getting ever more popular. I struck a deal with the homemade winemakers - and yes, it involved brandy in a gluten-free pumpkin pie. No matter what your tastes are, I've left you plenty of wiggle room to personalize your own pumpkin pie this season. If there's one pumpkin pie I'm proud of, it's this bad boy.
Sure, we've all heard of Peach Cobbler, Peach Melba and Baked Alaska but what about grilled peaches, a 3 ingredient peach salad or a Canadian peach drink? What's more, my three recipes are incredibly easy; for the last one, you can even jazz it up with a shot of vodka or rum. Plus, find out about a new variety of peach that was inspired by a Seinfeld episode.
Kale is heralded as one of the healthiest food sources on the planet. And for good reason: studies have proven it has anti-cancer, cholesterol lowering and protective nutrients in it for maintaining retinal (eye) health. In fact, it's been shown to repair DNA in cells. The problem I have is getting my family to eat it. Finally, I found and tweaked three recipes that even my daughter says isn't too yucky.
If you enjoy tender, slow-cooked stews with thick, flavourful sauces, then you must try a tangine recipe. The spicy, aromatic tastes of a tangine dish is kept within the pot by its cone-shaped lid. I'm thoroughly impressed by Jamie Oliver's book "Jamie Does...Spain" which I feature in my article along with his incredible beef tangine video. Also included is a fabulous vegetarian tangine recipe.
With Thanksgiving coming up and family with food allergies, I searched high and low for a veggie "meatloaf" that didn't contain anything my daughter feels is yucky (like mushrooms or quinoa). With luck, I was able to tweak a basic lentil-oatmeal based loaf by using gluten-free ingredients and fresh herbs. It was a hit. And as a bonus, I included my gluten-free maple BBQ sauce which works wonders atop veggie burgers too.
Nothing says summer more than the sight of big, juicy watermelons on display. But how do you pick out a good one? Find out the secret (and it doesn't involve tapping). Plus, five of my easiest summer recipes to use up watermelon that the kids and adults will love.