Thursday, 1 March 2018

An Easy Bread to Start With

This is where I started when I wanted to learn to make bread. This is a good basic recipe that will help you get the hang of making bread. I don't use canola oil, I would substitute avocodo oil or butter.

Click here to go to the recipe

Tuesday, 23 January 2018

Smashed Chickpea Salad

Imagine retrieved from


  • 2 cans of chickpeas, drained and thoroughly smashed (we use the bottom of a mason jar to smash them)
  • 1 cup diced celery
  • 2 teaspoons fresh dill, finely diced/minced
  • 1/2 cup diced bread and butter pickles
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • fresh pepper, to taste
  • 1/4 cup vegan mayo
  • 1/4 teaspoon garlic powder


  1. Drain chickpeas and place in a large bowl. Mash well (we use the bottom of a mason jar as a masher)
  2. Add remaining ingredients and mix well
  3. Serve with lettuce, avocado, or toppings of choice.
  4. Enjoy!

Thursday, 4 January 2018


Moiya forwards a good recipe to me which I have transferred to this blog. 
I do like cornbread. 

Sometimes I add some canned hot chili peppers to my cornbread, although this recipe doesn't do that.

Corn Bread  
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt

Melt margarine and add to sugar.  Stir well, Add eggs and beat well.  Combine buttermilk with soda then add and stir until blended.  Add dry ingredients all at once.  mix jut till blended
Pour into 9x9 inch greased pan. 

Bake at 375 F for 30 min.

Can be doubled in a 9X13 inch pan, then baked for approximately 40 min.

Monday, 27 November 2017

Twixt Bar

While I was at Mary's in Aylmer, P.Q., she had an evening where she promised her kids home-made Twixt bars.

I left to go to Montreal before we had consumed the whole pan.

They have been on my mind lately.

Here is a link to the recipe that we used.

Be assured the using butter in the crust, and a high quality chocolate for the topping really works for these bars.

Instead of chocolate chips Mary used two of the large Jersey Milk Chocolate Bars.

These would also be good using a high quality dark chocolate bar.



Friday, 10 November 2017

Pumpkin Dessert

Title: Pumpkin Dessert      submitted by Moiya Wood

This is better than pumpkin pie!
Everyone will be asking you for the recipe.

1 pkg. yellow cake mix
½ c. butter melted
1 egg, beaten

Mix cake mix, butter and egg to form a crust mixture.   Set aside one cup of the mixture and press remaining mixture into a greased 9 x 13 pan

1  29 oz. can pumpkin
1 ¼ c. sugar
4 eggs
1 can evaporated milk
2 tsp. cinnamon
½ tsp. cloves
1 tsp. salt
1 tsp. ginger
Combine pumpkin, sugar, eggs, milk and spices for filling.   Pour   filling over crust.

¼ c. sugar
1 tsp. cinnamon
¼ c. butter, softened
Combine remaining cup of crust mixture with the sugar, cinnamon and softened margarine.   Spoon   over top of filling.   Bake at 350 degrees for 55 min.
This dessert tastes good warm or cold.
Hope you enjoy the recipe!


·       6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
·       1 ½ tablespoons rice vinegar
·       2 teaspoons sesame oil
·       2 teaspoons brown sugar
·       ½ teaspoon fine sea salt
·       ¼ cup thinly sliced red onion

·       2 teaspoons sesame seeds

TThis recipe is also in the 'Pressure Cooker Spicy Pork Shoulder post'

Pressure Cooker Spicy Pork Shoulder

Pressure Cooker Spicy Pork Shoulder


·       5 garlic cloves, grated on a Microplane or minced
·       2 tablespoons brown sugar or honey
·       1 tablespoon Korean chile flakes(gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
·       1 tablespoon kosher salt, more to taste
·       1 teaspoon ground black pepper
·       5 pounds boneless pork shoulder, cut into two or three pieces
·       1 tablespoon peanut oil
·       4 garlic cloves, grated on a Microplane
·       2 tablespoons grated fresh ginger root
·        cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
·       ¼ cup soy sauce
·       2 tablespoons ketchup
·       2 tablespoons mirin
·       2 tablespoons honey
·       1 tablespoon rice wine vinegar
·       1 teaspoon Asian fish sauce
·       1 teaspoon sesame oil
·       6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
·       1 ½ tablespoons rice vinegar
·       2 teaspoons sesame oil
·       2 teaspoons brown sugar
·       ½ teaspoon fine sea salt
·       ¼ cup thinly sliced red onion
·       2 teaspoons sesame seeds
·        Cooked rice or toasted slider rolls
·        Kimchi (optional)


1.   To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
2.   Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
3.   While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
4.   Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
5.   While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
6.   Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
7.   When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.
8.   Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired
·       Pork can also be prepared in a slow cooker set to 5 to 7 hours on high.