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Recipe(s) of the Week



August 13, 2022

Pasta Alla Gricia



  • 12-inch Cast Iron Skillet


  • 12 ounces rigatoni or other small shaped dry pasta

  • 8 ounces guanciale cut into ¼-inch pieces

  • 2 teaspoons black pepper freshly ground

  • 6 ounces Pecorino Romano cheese finely grated


  • Render the guanciale. Add the guanciale (or pancetta) to a large skillet and cook it over medium heat for about 10 minutes until it becomes crispy and golden in color. You really want to be patient when doing this and allow the guanciale to fully render in its fat for the most flavor. Then once it’s nice and crispy, transfer the guanciale to a plate, but leave the fat in the skillet. You'll need about 2 tablespoons of fat, if it's too much, scoop some out.

  • Boil the pasta. While the guanciale is rendering in the skillet, bring a large pot of salted water to a boil. Then add the rigatoni and cook till it’s al dente, which is typically about a minute less than the package directions suggest. When the rigatoni is done cooking, reserve 2 cups of the starchy pasta cooking water, and then drain the pasta.

  • Start the sauce. Add the freshly ground black pepper to the rendered guanciale fat in the skillet and cook for about a minute. Then add just 1 cup of the reserved pasta water, turn the heat on to high, and bring the mixture to a boil continuing to cook until it reduces by about a half.

  • Add the pasta. Add the cooked rigatoni to the skillet. Then toss the pasta together with the rendered fat and pasta water mixture with a wooden spoon adding more of the reserved pasta water if necessary. The rigatoni should be thoroughly coated in the sauce and not dry. 

  • Add half of the cheese. Stir half of the finely grated Pecorino Romano cheese into the pasta until it’s fully incorporated into the sauce. You want the sauce to be both creamy and look glossy.

  • Add the guanciale. Add the crispy guanciale into the pasta and toss to combine. 

  • Finish with cheese and serve. Garnish with the remaining Pecorino cheese and more freshly ground black pepper. Then serve hot and enjoy!


  1. Salt the water generously. Do not be afraid to salt your pasta water well. I’m talking like a full rounded tablespoon. Dry noodles don’t have much flavor and salting the water really well helps to season them as they cook.

  2. Reserve cooking water. Make sure to reserve the 2 cups of pasta cooking water. The starch in the pasta water works to thicken the sauce and also adds salty savory goodness too along with the guanciale and hard Italian cheese.

  3. Quality ingredients matter. It’s important to use higher quality products for the most developed flavor in simple Italian recipes with very few ingredients. So using a nice Pecorino and guanciale will make a difference in the outcome of the dish.

  4. Grated cheese works best. Freshly finely grated Romano cheese melts the best when tossed into the pasta sauce.

  5. Do not add salt to the sauce. You do not need to add any additional salt to this recipe. Between the salted pasta water, cured meat, and cheese your pasta alla gricia will be well seasoned.


Cheese & Bacon Pie



  • 2 sheets  puff pastry

  • 6 -8 slices cooked bacon (fried or grilled)

  • eggs (reserve one yolk for brushing pastry)

  • 4 teaspoons  milk or 4 teaspoons double cream

  • onion (not too big)

  • parsley



  • leave the pastry out for 20 minutes at least to stop it from tearing when using.

  • Cut the rinds of the bacon and chop bacon.

  • Whisk eggs putting one yolk to the side.

  • Whisk in the milk or cream.

  • Chop onion.

  • Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.

  • Prick the base with a fork.

  • Sprinkle the onion all over the base.

  • Chop the parsley (one whole packet).

  • Mix the parsley and bacon in with the egg mixture.

  • Pour into the dish.

  • Cover with other sheet of pastry and crimp together and cut of any excess pastry.

  • Decorate the top if you want.

  • Cook for 25 minutes and check its not burning.

  • If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.





August 06, 2022

Recipe of the Week



Preserved Lemon Dressing

  • 1/4 cup preserved lemons, finely chopped (or see notes)

  • 1/4 cup olive oil

  • 1/4 cup lemon juice

  • 2 garlic cloves, finely minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon sumac (optional)

Chickpea Quinoa Salad

  • 3/4 cup quinoa (dry, uncooked)

  • 1 1/2 cups water

  • 1 15-ounce can chickpeas, rinsed and drained ( 1 1/2 cups cooked chickpeas)

  • 1/2 cup red onion, finely chopped (see notes)

  • 1 English cucumber, diced (2 cups)

  • 1 bell pepper (yellow is nice) diced

  • 1 cup cherry or grape tomatoes, halved ( or chopped radish)

  • 1/4 cup kalamata olives, chopped or halved

  • 1/2 cup flat-leaf parsley, chopped

  • 1/4 cup dill, chopped (or sub mint, or use both!)

  • Other optional additions: avocado, feta, radishes


Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

Make the dressing, by mixing all in a bowl.

Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.

Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss.

Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little morw.



July 30, 2022


JAMIE OLIVER with three ways to fire up your potato salad recipes.


Ranch Chicken Burgers



Chicken Burger Patties

  • 1 pound ground chicken

  • 1 ounce ranch seasoning mix

  • 1 large egg

  • ½ cup breadcrumbs

  • 2 teaspoons Worcestershire sauce

  • ½ cup cheddar cheese shredded

  • 4 hamburger buns split

  • 1 tablespoon olive oil

Optional Toppings

  • lettuce leaves

  • tomatoes sliced

  • pickles sliced

  • ranch dressing

  • cheddar cheese slices

  • bacon

  • red onion


  • Preheat your grill. Oil the grates of your grill and then heat to medium-high to get it nice and hot.

  • Make the patties. In a large bowl, combine the ground chicken, ranch seasoning mix, egg, breadcrumbs, Worcestershire sauce, and the shredded cheddar cheese until well incorporated. Then divide the mixture into 4 and shape into patties that are about ½-inch thick.

  • Oil the patties. Brush each chicken patty with olive oil. This will help to keep the burgers from sticking to the grates of the grill.

  • Grill the chicken burgers. Place the patties on the hot grill and cook for 5 minutes making sure not to press down on the burgers as they cook. Then flip the burgers over and cook for another 5 minutes. 

  • Grill the hamburger buns. About 2 minutes before the patties are done cooking, place the buns on the grill sliced side down to warm them for about 30 seconds.

  • Check the internal temperature. You want to make sure the patties are fully cooked before assembling the burgers. To do this, you can use an instant-read digital meat thermometer to check the temperature of the chicken patties, which needs to be at least 165℉ when inserted into the burger. If your burgers haven’t yet reached 165℉ allow them to cook for another minute and check the temperature again.

  • Assemble the chicken ranch burgers. Add a few lettuce leaves to the bottom of the bun, then top with the chicken burger and a slice of cheddar followed by some bacon, a couple of tablespoons of ranch dressing, sliced tomato, red onion, and pickles.


  1. Don’t press down. When grilling the chicken burgers never press down on them. If you do, you just might push them through the grates. So instead, just wait until the cooking time is up and flip. 

  2. Temp the patties. To ensure the chicken burgers are fully cooked, it’s important to use an instant-read digital meat thermometer to make sure that the burgers have reached 165℉.

  3. Oil the patties. It may seem like you’re just brushing fat onto the patties for no reason, but I promise it’s a lifesaver when it comes to keeping the chicken patties from sticking to the grill. So do yourself a favor and don’t skip this step.

  4. Extra ranch dressing. For the ultimate chicken ranch burgers top them with the additional ranch dressing at the end.



July 23, 2022


Limoncello Bundt Cake


For Cake

  • 1 cup sour cream

  • 2 eggs

  • ¾ cup sugar

  • ¼ cup vegetable oil

  • 1 teaspoon vanilla extract

  • 3 tablespoon Limoncello

  •  zest from 1 lemon

  • 2 cups all-purpose flour

  • 2 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

For Glaze

  • 1 cup powdered sugar

  • 4 tablespoon Limoncello

  •  lemon zest for garnish, optional


  • Preheat oven to 350 F degrees. Spray a bundt pan with cooking or baking spray.

  • To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello and lemon zest. Mix on medium until well incorporated.

  • In another bowl mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix for about a minute until all the flour is incorporated, do not overmix.

  • Pour the cake batter in the prepared bundt pan and smooth out the top with a spatula.

  • Bake for about 40 minutes or until golden brown. To test for doneness insert a toothpick in the center of the cake and if it comes out clean it's done.

  • Let it cool in the pan for 10 minutes then transfer to a rack and let it cool completely.

  • Add the ingredients for the glaze to a small bowl and whisk. Add more powdered sugar or Limoncello until smooth. Drizzle Limoncello icing over cake and garnish with lemon zest.


  1. What is a good limoncello substitute: Unfortunately there really isn't a great substitute. You could try using a little lemon extract or lemon juice but you will not get the sweetness like you would from limoncello.

  2. Nutrition: Nutritional information is per slice, assuming 16 slices per cake. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.






Saturday July 16, 2022

Mango Chutney by Emillie Parrish

From CBC Weekend Morning Show NXNW

Mix together 1 1/2 cups of mango (peeled and chopped) in a 2-cup glass jar.

Add 1 cinnamon stick, 1 hot pepper (finely diced), 1 clove of garlic (finely diced), 1 tsp of freshly grated ginger and a pinch of salt

Stir everything together. Pour over 1/2 cup of sugar and 1/2 cup of raw cider vinegar. Give it another good stir. 

Cap it with a loose-fitting lid. Stash the jar in a kitchen cupboard to ferment for 3-5 days.

Drain and reserve the excess liquid before serving the chutney. The excess liquid is as delicious as the chutney. I mix it in equal proportions olive oil to make a salad dressing or marinade (1/4 cup liquid with 1/4 cup of olive oil).



Breakfast Banana Split



  • bananas cut in half

  • 1/2 cup Greek yogurt to each

  • Almond slices

  • Granola

  • Dried coconut

  • Blueberries

  • Raspberries

  • Blackberries

  • Lily’s chocolate chips


Split bananas in half carefully with a knife.

Added 1/2 cup Greek yogurt to each

Sprinkle on toppings



Saturday July 09, 2022


Creamy Cucumber Salad

This easy Creamy Cucumber Salad recipe with onion is quick, refreshing, and bursting with fresh dill. With just a couple minutes of prep and minimal cleanup, you just might want to enjoy this delicious side dish as a whole meal.


Servings: 6 servings


Creamy Dressing

  • ½ cup Greek yogurt

  • ¼ cup mayonnaise

  • 2 tablespoon white vinegar

  • 1 teaspoon sugar granulated

  • ¼ teaspoon salt or to taste

  • ½ teaspoon pepper or to taste

Cucumber Salad

  • 2 English cucumber seeds removed, sliced

  • 1 small red onion sliced thin

  • ¼ cup dill fresh, chopped

  • ½ cup feta cheese


  • Mix the yogurt, mayonnaise, vinegar, sugar, salt, and pepper in a bowl and set aside.

  • Add the cucumber, onion, dill, feta, and dressing to a large bowl and toss until well combined. Garnish with more dill or feta and serve.


  1. Seed your cucumbers! Don't skip this step. We want to keep the dressing nice, thick, and cling to every bite. There's a lot of moisture in the seeds that can make the salad watery.

  2. If you make this salad ahead, leave the dressing off until you're ready to serve.

  3. Under-salt the dressing. The crumbled feta will make up for it


    Spaghetti with Lemon/Garlic/Breadcrumbs


    Serves: 2

    • 7 ounces spaghetti or spaghettini

    • salt for pasta water plus 1 teaspoon sea salt flakes

    • 1 tablespoon regular olive oil

    • zest and juice of 1 unwaxed lemon

    • ½ cup - approx. 50 grams - breadcrumbs

    • 2 tablespoons extra virgin olive oil

    • ¼ teaspoon red pepper flakes

    • 1 clove garlic (peeled)

    • black pepper (to taste)

    • 1 small bunch fresh italian parsley (chopped)


    1. Bring water to the boil for your pasta, salting generously when it starts bubbling. Add the pasta, stir with a pasta fork or your equivalent and let the pasta cook according to packet instructions, tasting a couple of minutes before it's meant to be ready.

    2. Warm the 1 tablespoon regular olive oil in a non-stick frying pan and add the lemon zest; it will sizzle fragrantly. Now add the breadcrumbs and toast by stirring them in the warm pan until they turn a deep gold. Remove immediately to a cold dish.

    3. Important step: before draining the pasta, remove a cupful of the starchy water. I often mention it, nearly always in fact, but here it is crucial.

    4. Tip the drained pasta back into its own cooking pan, then add the extra-virgin olive oil and half the lemon juice and toss to combine in the hot pan until a lot of the liquid is absorbed. Add the red pepper flakes and salt (to taste) and grate in (or mince and add) the garlic, and toss again, adding some pasta-cooking liquid to help it amalgamate into a sparse but gleaming sauce. Season to taste and to check whether you want to add the remaining lemon juice.

    5. Mix the chopped parsley into the toasted breadcrumbs and add most of the breadcrumb-parsley mix to the pasta, tossing well.

    6. Divide between 2 warmed bowls and sprinkle the remaining lemony, parsley-flecked breadcrumbs over each.


New Orleans Coleslaw


Serves: 6

  • 1 white cabbage (about 1kg / 2lbs before trimming)

  • 2 carrots

  • 2 sticks celery

  • 4 scallions

  • 1 cup mayonnaise (preferably organic)

  • 4 tablespoons buttermilk

  • 2 tablespoons maple syrup

  • 2 teaspoons apple cider vinegar

  • ⅔ cup pecan nuts (fairly finely chopped)

  • salt (to taste)

  • pepper (to taste)


    1. Trim and shred the cabbage, either by hand or with a food processor.

    2. Peel and grate the carrots, and finely slice the celery and scallions.

    3. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.

    4. Season, and toss through the chopped nuts.



July 02, 2022

Canadian Butter Tarts

(There is a difference)



  • 1½ cups pastry flour or all purpose flour

  • 1 tbsp brown sugar packed

  • ½ teaspoon salt

  • ½ cup shortening cold and cut in cubes

  • ¼ cup butter unsalted, cold and cut in cubes

  • 4-6 tablespoons ice water


  • ⅓ cup butter melted

  • 1 large egg beaten

  • ½ cup brown sugar packed (light or dark)

  • ½ cup corn syrup light or dark

  • 2 tablespoons heavy cream

  • 1 teaspoon vanilla


  • ½ cup raisins

  • ½ cup pecans chopped


  • Combine ingredients in a food processor. To a food processor add the flour, brown sugar, salt, shortening and butter. Pulse until the pieces of butter are pea size.

  • Finish the pastry with ice water. Adding 1 tablespoon of ice water at a time continue pulsing until the dough stays together. I usually use about 4 tablespoons of ice water.

  • Form the dough into a disc and chill. Turn the dough onto a lightly floured surface and gently bring it together until you can form it into a ball. Wrap the ball into plastic wrap and refrigerate for about an hour.

  • Roll the dough and cut into circles. Roll out the dough on a floured surface so that it's about ⅛-inch in thickness. Using a 4-inch cutter cut into circles. Re-roll leftover dough and cut into 4-inch circles. You should end up with 12 circles.

  • Fit circles into muffins cups. Fit the pastry circles into muffin cups. Place the muffin pan in the refrigerator while making the filling.

  • Prep the oven. Preheat the oven to 450°F.

  • Make the filling. In a medium size bowl whisk together the butter and sugar until well combined. Whisk in the corn syrup, egg, cream and vanilla extract.

  • Fill tarts. If adding raisins or pecans, place some at the bottom of each pastry shell, about a teaspoon. Pour in the filling about halfway to ⅔ of the way through each cup. You should have just enough filling to fill all 12 cups.

  • Bake the tarts. Transfer the muffin pan to the oven and bake for 8 minutes. Reduce the heat to 350°F and continue to bake for another 15 to 20 minutes or until the pastry turns golden brown. Remove from the oven and let the tarts cool for a few minutes in the pan before transferring them to a cooling rack to finish cooling.



Layered Burrito


  • 1 lb extra-lean ground beef

  • 1 each red pepper, large carrot and large onion, chopped

  • 2 clove garlic, minced

  • 2 cans (14.5 oz. each) diced tomatoes, undrained

  • 1 cup of your favourite salsa

  • 1/4 cup of Simple Mexican Molé Hot Sauce

  • 1 tsp ground cumin

  • 1 cup frozen corn

  • 6 flour tortillas (8 inch), cut in half

  • 1 can refried beans

  • 2 cup grated Monterey Jack + Cheddar cheese

  • Toppings: sour cream, hot sauce and cilantro


  1. Heat oven to 400ºF

  2. Brown meat with peppers, carrots, onions and garlic in large nonstick skillet. Add tomatoes, salsa, Mexican Mole hot sauce and cumin; mix well. Cover; simmer 5 min, Remove from heat. Stir in corn.

  3. Spread 2 cups tomato mixture onto bottom of 13x9-inch baking dish; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with layers of half the beans, 2-1/2 cups of the remaining tomato mixture and ½ cup cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray.

  4. Bake 35 to 40 min. or until heated through, uncovering for the last 5 min. Let stand 5 minutes before cutting.

  5. Serve topped with sour cream, hot sauce and cilantro, enjoy!



Saturday June 25, 2022

Asian-style sticky ribs

• 2 racks St. Louis style pork ribs, cut into single pieces

• 4 tbsp minced ginger

• 3 tbsp minced garlic

• 1 onion, finely diced

• 3/4 cup tamarind paste

• 1 cup cooking wine

• 1/2 cup olive oil

Sweet Chili Hoisin Sauce

• 4 cups sweet chili sauce

• 2 cups hoisin sauce

• 2/3 cup rice wine vinegar

• 1/2 cup brown sugar

• 1/3 cup fish sauce

• 1/3 cup light soy sauce

For air-frying

• 3 cups cornstarch

• cooking spray

• cilantro for garnish

Divide the single cut ribs equally into 2 large freezer bags. Set aside.


In a large mixing bowl, add the ginger, garlic, onion, and tamarind paste. Using a wooden spoon, mash to combine. Add the cooking wine and olive oil. Stir well. Divide sauce and add half to each of the bags of ribs. Remove air and seal freezer bags well. Turn and massage bags until the ribs are well coated with the marinade. Place in the refrigerator to chill for 8 hours, preferably overnight.

Remove ribs from the refrigerator 30 minutes before cooking. Preheat oven to 300F.

Line an extra-large baking pan with foil. Place ribs in a single layer on the pan and add the marinade. Cover the pan with foil and seal the edges well. Braise ribs for 4 to 4.5 hours until fork tender. Note that texture of ribs will be tender but chewy.

Once ribs are fork tender, remove them from the oven and leave them to cool at room temperature until they are easy to handle.

Remove ribs and pat dry with paper towels. Set aside.

In a large freezer bag, add the cornstarch. Working with 3-4 ribs at a time, toss the ribs in cornstarch until lightly coated. Place a dozen ribs into the air-fryer. Spray lightly with cooking spray and air-fry at 400 degrees Fahrenheit for 3-4 minutes until the exterior is lightly blistered. Transfer ribs onto a lined baking rack. Place ribs in the oven, at the warm-setting, while air-frying the balance of the ribs.

For the sauce, add all ingredients to a 3-quart saucepan. Heat sauce on low until warm. Toss ribs in sauce, plate and garnish with sprigs of fresh cilantro. Serve immediately with Asian potato salad, cold beer and lots of paper napkins.





Saturday June 18, 2022

Taco Stuffed Shells


  • 2024 jumbo pasta shells

  • 1 lb. ground beef

  • 1 medium onion diced

  • 3 tablespoons taco seasoning

  • ¾ cup water

  • 1 cup salsa or salsa style tomatoes

  • 1 cup shredded cheddar cheese

  • 1 cup shredded monterey jack cheese

  • 1 (10 ounce) can Rotel tomatoes drained (or diced tomatoes)

  • 1 jalapeno or serrano pepper finely minced

  • green onion (optional garnish)



  1. Preheat oven to 350 degrees.  Spray 9×13 inch baking dish with nonstick cooking spray. 

  2. Bring a large pot of water to boil. Cook the shells according to package directions and drain well.

  3. Meanwhile brown the ground beef over medium-high heat in a large skillet. When it is about halfway through the browning process add the onion and continue cooking until the beef is browned and onions are soft. If needed drain any excess grease from the skillet. 

  4. Add the taco seasoning and water to the ground beef mixture.  Simmer for 10 minutes. Add the salsa and stir to combine. Remove from the heat and let it cool for a few minutes. Once cooled stir in half of each cheese. 

  5. Spoon the seasoned ground beef mixture into the shells and lay them in a single layer in the prepared dish. Top with the remaining cheese, Rotel tomatoes, and minced jalapeno. Bake covered for 20 minutes. Uncover and bake for an additional 5 minutes. Sprinkle with minced jalapeno or green onion.  For best results serve promptly.  


  • For a little more kick substitute minced serrano pepper for the jalapeno. Serrano peppers have a Scoville heat ranking between 5000 to 15000 while jalapenos have a Scoville heat ranking between 2000 to 5000.

  • Any kind of tomato is great on top of these shells. I have used fire roasted tomatoes, sliced grape tomatoes, and quartered cherry tomatoes with good success.

  • Where gloves when mincing jalapenos or other hot peppers or at the very least do not touch your face and thoroughly wash your hands after handling the peppers. To tame the heat remove the veins and seeds with a spoon.

  • Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.

  • Add a few extra shells when boiling the pasta as inevitably some of them will tear.

  • Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power.

  • Freeze for up to 3 months in a sturdy container.


Carrot Cake Energy Bars



  • Combine dates, oats, pecans, and chia seeds in a food processor; pulse until well combined and chopped.

  • Add carrots, vanilla, cinnamon, ginger, turmeric, salt, and pepper; process until all ingredients are well chopped and a paste begins to form.

  • Roll the mixture into balls using a scant 1 Tbsp. each.


To make ahead: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.



Saturday June 11, 2022


Clear room on the grill for these stuffed peppers. They pack a lot more flavor and nutrition than some lazy, played-out veggie kebabs. They are l loaded: Beta-Carotene, Vitamin C, Fiber and B Vitamins. And that's just  peppers.


1 1/2 cups brown basmati or other long grain rice

1 large tomato

1 large carrot

1 zucchini

1 large onion, yellow or white

1 tablespoon of olive oil

2 ¼ teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika*

4 cloves of garlic

2 1/4 cups veggie broth or water

1 tablespoon sherry vinegar or red wine vinegar

juice of 1/2 lemon

Salt and pepper to taste

1 ½ cups white beans or 1- 15 ounce can**

2 tablespoons of chopped onion or 1 shallot

2 tablespoons sherry vinegar (or whatever vinegar you’ve already used)

2 tablespoon olive oil

¼ teaspoon oregano dried

4 large bell peppers

fresh basil to top


Put the rice in a strainer and rinse it. Always do this. Throw the tomato in a food processor and puree it until it is just chunky juice. You should get about a cup. Chop up the onion, carrot, and zucchini into pieces about the size of a dime. Take 2 tablespoons of the chopped onion and put it aside. You will use that shit in a minute.

In a big pot with a lid, heat the olive oil up over a medium heat. Add the big portion of onion and let it cook until it starts soften and get golden in some spots, like 5-7 minutes. Add the carrot, zucchini, oregano, thyme, and paprika. Cook for about 1 minute. Add the rice, pureed tomato, garlic, and broth. Throw in a pinch of salt and bring it all to a boil. Once it is boiling, cover the pot, and reduce the heat to low so it cook at a gentle simmer. Let it go for like 30-40 minutes or until the broth is absorbed and the rice is tender.

While the rice cooks throw the beans, 2 tablespoons of onion from earlier, olive oil, vinegar, and oregano in the dirty food processor and run it until everything looks smooth. It’s cool if there still are some tomato bits in there. Add a little pepper and stir that shit in. Taste and then leave it alone for a bit.

When the rice is done, sherry vinegar, and lemon juice to it. Cover and let that sit for a minute. Taste the rice and add salt, pepper, or more seasoning until it tastes good enough to meet your standards.

Chop the bell peppers in half lengthwise and scrape out all the seeds. They aren’t hot and taste bitter so throw them away. Add a spoonful of the bean mixture inside each pepper and spread that around. Toss any remaining bean spread into the rice pot and stir it around so the rice is extra creamy. Add spoonfuls of the rice to each prepared pepper until it is all nice and packed in. This can absolutely be done the night or morning before. Just stop here and store them in the fridge.

 When you're getting hungry, heat up your grill to a medium-low heat. Spray it down with a little oil so that the peppers don’t stick. Spray the tops of each pepper lightly with oil too so they don’t dry out. Grill the stuffed peppers for about 10-12 minutes. You want the peppers to start to soften and get some good looking grill marks on them. Top with fresh basil, black pepper, and paprika, and serve warm.

* If you don’t have it or the store doesn’t, just leave it out. Not a deal breaker.

** You can use navy, cannellini, whatever kind of creamy bean you got.





6 ears of corn, silk removed and husks pulled down

2 bulbs roasted garlic*

¼ cup olive oil

pinch of salt



1 tablespoon olive oil

1 cup panko bread crumbs

zest of 1 lime

¼ teaspoon salt

¼ cup of cilantro

paprika for sprinkling


Warm up your grill to a medium high heat. Throw the garlic cloves from the bulbs, papery skin removed, along with the olive oil and pinch of salt into a food processor and run that shit until it forms a paste. Or use a jar and do it with a fork, up to you. Either way, put the mixture in a jar and set it aside.

In a medium sauté pan warm up the tablespoon of olive oil over a medium heat. Add the panko, stir it around until everything is coated in oil, and keep stirring until it starts to look all toasty and golden brown in there, about 3 minutes. Turn off the heat and add the lime and salt, stirring until all that’s combined.

Throw the corn on the grill and brush over the garlic oil mixture. Close the lid and let that roast for 5 minutes on each side, rotating and brushings on more of the oil as you go. When every side has some good-looking char marks, take them off the grill. Sprinkle the toasted bread crumbs over each cob, toss on the cilantro, then shake on a little paprika to make those look legit. Serve right away.



June 04, 2022

Indian Style Creamed Spinach


  • 1 13.5oz. can full-fat coconut milk 

  • 8 oz. fresh spinach 

  • 1 yellow onion 

  • 2 cloves garlic 

  • 1 Tbsp grated fresh ginger 

  • 2 Tbsp olive oil 

  • 2 tsp ground cumin 

  • 1 tsp garam masala 

  • 1/2 tsp turmeric 

  • 1/4¼ tsp cayenne pepper 

  • 1 large tomato 

  • 1/4 cup water

  • 3/4 tsp salt (or to taste) 


  • Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.

  • Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces (you can choose to blend until smooth, if you prefer). Set this mixture aside.

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).

  • Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.

  • Dice the tomato and add it to the skillet along with about 1/4 cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomato has broken down (5-8 minutes).

  • Finally, add the coconut and spinach mixture to the skillet and stir to combine. Allow the mixture to heat through, stirring occasionally.

  • Taste the creamed spinach and add salt to taste. Start with 1/4 tsp, adding more as needed until the flavors pop (I added 3/4 tsp). 


Hy's Restaurant Famous Cheese Toast


  • You will need a mixer with paddle and mixing bowl.

  • 4 slices white bread 

  • ¾ cup soft butter 

  • ¼ cup Grana Padano cheese 

  • ¼ cup Swiss cheese 

  • 1 cup yellow Cheddar cheese 

  • ¼ teaspoon fine ground white pepper 

  • 1 tsp (5 mL) Worcestershire sauce 


  1. Set your broiler to high 

  2. Whip butter in mixer. 

  3. Add Grana Padano, Swiss, and Cheddar cheeses, white pepper and Worcestershire sauce into butter mix. 

  4. Mix until all well blended and you reach a spreadable texture. 

  5. With broiler on high, lightly toast one side of bread. 

  6. Remove bread and allow to cool to room temperature. 

  7. Evenly spread the cheese mix on the four slices of bread on untoasted side. 

  8. Place under broiler until golden brown. 

  9. Remove, slice, and eat immediately. 


  • Past Hall of Fame Recipes

    UBC Cinnamon Bun Recipe

    YIELD: 18 Large Cinnamon Buns


    3 cups (750mL) milk
    6 tbsp (90mL) butter
    6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
    1 tbsp (15mL) salt
    ½ cup (125mL) warm water
    2 envelopes active dry yeast
    2 large eggs
    9 cups (2.25L) all-purpose flour
    ¾ cup (175mL) melted butter
    1¼ cups (300mL) granulated sugar
    2 tbsp (30mL) cinnamon


    Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
    Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
    In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
    Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
    Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
    Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
    Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
    To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
    Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
    Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
    Let rise in pan until doubled in size, about 45-60 minutes.
    Preheat oven to 350°F (180°C).
    Bake for 35-40 minutes.
    Remove from oven and immediately invert onto a serving tray.

    Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
    The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
    Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
    A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
    Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!





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