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http://www.cookincanuck.com
Cookin’ Canuck is an inspiring food blog for beginner or seasoned chefs. The recipes are easy enough for a weeknight meal, but impressive enough for entertaining. Acknowledging that many of us our visual learners, I provide clear step-by-step photos of each recipe. The tantalizing recipes use flavors and ingredients from all over the world, as well as those from your own backyard.
Steer clear of the cole slaw! That has always been my motto at summer barbecues. There is something about limp cabbage salads drenched in sun-warmed mayonnaise and permeated with the harsh taste of raw onions that makes me lose my appetite. Howeve (read full article)
It was many years ago when my mum first set a bowl of quinoa (pronounced keen-wah) in front of me. It didn't look like rice; in fact, to my teenaged self, it resembled something straight out of a hippie-infested Woodstock-ian field. Quinoa is, in f (read full article)
It's a good thing that spaghetti squash is forgiving. It's a common occurrence for me to wander into our cellar (or the "pickle room" as we call it, though I have yet to actually pickle anything) and find a forlorn, yet resilient, yellow vegetable t (read full article)
If I'm going to mindlessly consume golden brown, garlicky, crispy French Fries, it seems prudent to cook them in a way that won't send my cholesterol sky-rocketing and double my fat cell count in one fell swoop. I have somewhat romantic notions abou (read full article)
Years ago, if you had asked my mum whether her daughter would one day make a large baking dish full of butternut squash, and tuck in without a single complaint, she would have snickered loudly. As a kid, I was a pretty adventurous eater. However, m (read full article)
It's not often that I try to trick my husband into eating something that he doesn't like. I learned long ago that mushrooms, no matter how small, will be detected immediately by my fungi-phobic mate. This then leads to glances of mistrust and the pi (read full article)
By the time that dinnertime rolled around last night, my family had heard enough out of me. That morning, I had sautéd some onions with a mixture of fresh ginger, garlic, and spices, added some tomatoes and combined this mixture with some chickpeas (read full article)
By the time that dinnertime rolled around last night, my family had heard enough out of me. That morning, I had sautéd some onions with a mixture of fresh ginger, garlic, and spices, added some tomatoes and combined this mixture with some chickpeas (read full article)
On one of our first dates, my husband and I went to a charming little restaurant in New York City's Greenwich Village. Mushrooms are, hands down, my favorite vegetable so, naturally, I ordered a grilled Portabello mushroom appetizer. I offered my (read full article)
On one of our first dates, my husband and I went to a charming little restaurant in New York City's Greenwich Village. Mushrooms are, hands down, my favorite vegetable so, naturally, I ordered a grilled Portabello mushroom appetizer. I offered my (read full article)
With crisp Autumn nights upon us, I am starting to pine for warm, comforting dishes. I climbed into my cozy sweatpants and slippers because I simply can't cook a comforting meal while wearing shorts and sandals. That's like slipping into a pair o (read full article)
With crisp Autumn nights upon us, I am starting to pine for warm, comforting dishes. I climbed into my cozy sweatpants and slippers because I simply can't cook a comforting meal while wearing shorts and sandals. That's like slipping into a pair o (read full article)
Yesterday, I opened the front door to find a bag of zucchini sitting on my doorstep. Have I mentioned that I have my own over-productive vegetable patch which is, by the way, clearly seen through my back fence? So, leaving more zucchini on my doo (read full article)
Yesterday, I opened the front door to find a bag of zucchini sitting on my doorstep. Have I mentioned that I have my own over-productive vegetable patch which is, by the way, clearly seen through my back fence? So, leaving more zucchini on my doo (read full article)
As I mentioned in my previous post, I am in Vancouver for my 20th high school reunion. We are staying with my dear friend, J., and her family. J. and I have been friends since we were nine, which means there aren't a lot of things that we don't k (read full article)
Sweet potatoes were not my thing as I was growing up. In fact, they were not my thing until, about 12 years ago, I tasted the sweet potato fries at Docks Oyster Bar on the Upper West Side of Manhattan. Docks, at that time, was located on Broadway (read full article)
When it comes to corn, I am a purist. Butter, salt, eat. That's my modus operandi. However, purists are meant to be corrupted. When I spotted this recipe in Gourmet Magazine, I opened my arms to the heavens (That's where the food gods live, d (read full article)
My crookneck squash was begging to have its pictures taken. Who am I to deny a squash its 15 minutes of fame?It's a miracle that we even have vegetables to harvest this year. We were feeling rather pleased with ourselves when we planted all of ou (read full article)
My husband almost had to bring out the straight-jacket. He pretends he doesn't know me when I start to do my happy-dance in the middle of a grocery store aisle. We were in California for a holiday and, as one must do when in California, we made a s (read full article)
Lock your doors! That's right, it's zucchini season. Bountiful zucchini crops are a thing of legend in these parts, and many people have told me stories of climbing into their cars, only to find a large bag full of zucchini on their seat. T (read full article)
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