Thursday, March 31, 2016

Hummus and Kale Salad Recipe

Remember when everyone was in love with kale?? Well, honestly I did not jump on the bandwagon because I just didn't like it even though I wanted too. But I didn't like it raw, I didn't like it steamed, or stir-fried or baked.
And then the love fest with kale seemed to die down a bit.

Jim Gaffigan and kale:

Of course, that's when I finally found a kale dish I like, no, love.

One afternoon while walking on Granville Street and spending too much money and time shopping, I realized I was hungry. Hungry to the point of not caring what I ate. I grabbed a salad at a specialty grocery store without really looking.....turned out it was a hummus and kale salad.

Obviously, I didn't expect to like it but thought it would take care of my hunger and then figured I'd grab a coffee to cover the kale aftertaste. Except, I liked the salad. Mind blown. Today, I made my own simple version - chopped kale mixed with my favorite commercially made hummus. It's great on its own or with grilled chicken thrown in. Simple. Delicious.

PS - bonus -  kale is such a sturdy green that this salad will last 2 days in the fridge before it wilts!

Serves four as a side dish.


1 bunch green kale, chopped small
1 cup hummus
1/2 red pepper, chopped
2 green onions, chopped


In a large bowl, mix the kale and hummus together.
Add red pepper and onions. Mix.

Wednesday, March 16, 2016

Kefir Rye Soda Bread Recipe

With St Patrick's Day just around the corner, I thought I'd share this easy, no yeast recipe for soda bread. It will go perfectly with Guiness Irish Stew or, heck, with a slab of butter and jam! If you don't have kefir, buttermilk can be substituted.


1-3/4 cups whole wheat flour
1 cup rye flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp salt
1 egg
1 1/4 cup plain kefir


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, stir together flours, oats, baking soda and salt.
  3. In another bowl or large measuring cup, mix kefir and egg.
  4. With a fork, stir wet into dry ingredients. Do not over mix.
  5. Flour hands and shape the dough into a flat, round loaf.
  6. Place on floured or corn meal sprinkled baking sheet.
  7. Flatten into a disc that is approximately 4-5 cm high.
  8. Score a cross into the dough with 1 cm deep cuts.
  9. Bake for 40-45 minutes until it sounds hollow when tapped.
  10. Transfer to a wire rack and cover with a tea towel (keeps it soft).

Monday, March 7, 2016

Brown Sugar- Spice Cookies Recipe

These cookies are simple, crispy yet chewy, buttery, and sweet - perfect in a lunch for the kids, or as a treat with your afternoon coffee. They also make great ice cream sandwich cookies.

Adapted from a recipe by Serious Eats. I like to add my favorite spices to this - cinnamon, nutmeg and cardamom. I also will often use 1 cup of whole wheat pastry flour and 1 cup all purpose flour. It adds a bit of fiber and I like the texture of the cookie with the pastry flour. 

Leave some room around each cookie as they do spread. This recipe makes two pans of cookies (12 on each pan) so I refrigerate the second pan while the first bakes. It helps ensure the second batch doesn't spread too much.

Quantity: about 24 cookies

  • ¾ cup plus 2 tablespoons unsalted butter, melted (7 ounces; 200 grams)
  • 1 1/2 cups packed dark brown sugar, divided (10.5 ounces; 300 grams)
  • 3/4 teaspoon salt (3g)
  • 1 large egg (50g)
  • 2 teaspoons vanilla extract (10ml)
  • 2 cups (10 ounces) all-purpose flour (285g) or 1 cup whole wheat pastry flour plus 1 cup all-purpose flour
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon baking soda (2g)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¾ teaspoon ground cardamom
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats.
  2. Mix butter, brown sugar, and salt in a large bowl.
  3. Add in egg and vanilla and stir.
  4. Add to the bowl, flour, baking powder, baking soda, cinnamon, nutmeg, and cardamom and gently mix until combined.
  5. Pour 1 cup raw or turbinado sugar into a separate bowl.
  6. Scoop dough using a 1 inch cookie scoop, or about the size of a walnut sized and gently roll in sugar. 
  7. Place on cookie sheet and press down slightly to ½ inch thickness. Place 12 on each pan.
  8. Bake about 10 minutes - until golden edges appear and the tops have puffed and crinkled a bit.
  9. Let cookies cool on pans for 5 minutes, then transfer to wire rack to cool completely.