almond cheese stuffed hot peppers

12 jalapeno peppers or a combination of jalapenos and red cherry peppers


1/3 cup grated parmesan cheese

1/4 cup mayonnaise

3 Tbsp minced olives (optional)

2 Tbsp minced green onions

1-2 cloves garlic, minced

1/4 tsp sugar

black pepper

2 Tbsp flour

1/4 tsp chili powder (optional)

1 1/4 cups grated cheese (cheddar or Monterey Jack)

1/2 cup toasted slivered almonds

Cut jalapenos in half lengthwise, remove ribs and seeds, blanch in boiling water 3 minutes, then chill in ice water. Pat dry.

Blend together the filling ingredients and spoon into peppers. Bake at 400F for 10 minutes, then broil until tops are golden. Blot on paper and serve. Can be made a day ahead and refrigerated until baking.


a guide to using herbs

Herbs can be divided into two categories: accent and character.

Accent herbs should be added at the end of cooking because the flavour is more delicate and will disappear if simmered  a long time. Examples are parsley, chives, tarragon, basil, dill, chervil. Cilantro is best not cooked at all.

Character herbs have more of a punch and can be added earlier so that the heat releases their flavour. These include oregano, sage, rosemary, marjoram and thyme.



salted caramel brownies


  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1/4 cup cocoa
  • 2 eggs
  • 1/2 cup flour
  • 1 tsp vanilla
  • Mix all ingredients well in a food processor. Pour into a parchment lined 9 X 13 pan and bake at 350F for 20-25 minutes until just set. Cool.

coconut rice

  • 2 cups long grain rice
  • 1 can coconut milk
  • 1 can plus 1/4 cup water
  • 2 Tbsp sugar
  • 1 tsp salt
  • Rinse the rice. Bring all ingredients to a boil, stir, cover and turn the heat down to low. Cook for 20 minutes, then fluff and let rest 10 minutes. I think this tastes better when made a day ahead. Microwave to serve. Freezes well too.

sweet salty spicy pecans

  • 1/2 cup icing sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups pecans
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or silpat.
  2. Mix sugar, salt and cayenne together with 4 tsp of water. Add pecans and stir to coat thoroughly
  3. Transfer pecans to the baking sheet and spread in a single layer. Bake for 10-12 minutes, until crusty, caramelized and golden. Immediately slide the parchment off the baking sheet to stop cooking and cool completely.

satay sauce

2 cloves minced garlic

1 Tbsp minced ginger root

1/3 cup chopped cilantro

1/4 cup honey

1/4 cup peanut butter

2 Tbsp hoisin sauce

2 Tbsp soy sauce

1 Tbsp frozen orange juice concentrate

1 tsp hot chili paste or hot pepper sauce

2 tsp sesame oil

1/2 cup chicken stock

1/2 cup orange juice

Use as a marinade for pork, chicken or beef skewers (reserve and heat sauce to serve) or on any stir fry.




special day waffles

2 cups flour

1 Tbsp baking powder

1 tsp soda

1 tsp salt

2 cups buttermilk*

2 eggs,beaten

1/3 cup melted butter, margarine or oil

Mix dry ingredients. Mix eggs into buttermilk, add to dry and mix until smooth. Stir in butter. Cook on hot waffle iron.

*In place of buttermilk, add 2 tsp vinegar to 2 cups sweet milk and let sit for a few minutes to sour and thicken slightly.


Maple syrup, fruit syrups (raspberry, saskatoon), yogurt, fresh fruit, apples in caramel  sauce, chocolate sauce, Nutella….