Can I tell you a secret? 

You wanna know the secret to the silkiest, most amazing hummus? You’re not going to like this. You have to peel your chickpeas. I know, I know. But trust me on this one. Slip those little skins off and you’re on your way to the bestest, most ethereal hummus you’ve ever slathered. It’s not difficult……

DIY Popped Quinoa

If you just read the granola bar recipe in the previous post, you may be asking yourself “What the heck is popped/puffed quinoa?” It’s this: I buy my puffed quinoa at Bulk Barn, but you can find it in the cereal aisle at most large grocery or organic stores. Or you can make your own….

Ten Foods to Eat Right Now

Ok, maybe not right now. Wait until you’ve read this blog post. This past weekend, I had the privilege of being a guest of the Canola Growers at the Manitoba Association of Home Economists conference. There was a ton of great information presented… and a little Tai Chi thrown in to get us off our…

Review – T-Fal ActiFry

French Fries, Freedom Fries, Frites… it doesn’t matter what you call them, I love (love, love, love) ‘em. (In moderation, of course.)   I would say that, on average, the Mascot and I make fries about once a week. Sometimes “from scratch” and sometimes frozen (for convenience), but always in the oven. (I can’t even…

Wasting Away

It’s shameful – a whopping 40% of food produced and sold in Canada is wasted. Of that, over half is wasted at home. In dollars, that translates to an average of $1200 in wasted food per year, in each and every Canadian household. That news is pretty hard to swallow! To avoid food going to…

Easy Quinoa

And when I say “easy”, I mean EASY. Like, easier than the usual way of cooking quinoa, which is already pretty easy. Step 1: measure one part quinoa to two parts water in a rice cooker, put the lid on and push the button. That’s it. When the rice cooker shuts off, you will have…

Tuesday Tip – Baking Powder

This could just be one of those things that everybody does, but it’s so good that it deserves to be blogged about. It literally makes me smile at my own cleverness every time I bake. Using this technique will let you perfectly measure out your baking powder, without having to reach for (and dirty) an extra tool. If…

Toast your oats!

Toasted oats. It just sounds good, doesn’t it? I have dry-toasted oats before (to sprinkle on sautéed apples for a quick, no-bake apple “crisp”), but it had never occurred to me to make oatmeal with them until I read a post on the subject by the Amateur Gourmet. He waxed poetic about just how good…

Tip o’ the Week: storing ginger

Ok, I don’t know if there’s going to be a tip *every* week. Some weeks there might even be two. Either way, let’s give this a go: Tip o’ the Week: store your fresh ginger in the freezer! I have been doing this for ages and I swear it’s the best way to keep fresh…

Welcome to Relish

An introduction: Eat to live or live to eat? Yes. Both, actually. I am completely and totally smitten with food. I love shopping for it, cooking it, serving it, and eating it. (The only part I could do without is the cleaning up afterward, but that’s a whole other blog.) When I’m not cooking or…