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July 14, 2018

Orzo with Roasted Vegetables

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
For the Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To Assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.


Homemade Ice Tea

Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.


Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.

Sweet Teas:

Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).

Orange Add 6 strips zest

Blackberries 1 cup

Cinnamon 2 sticks

Lavender 3 tablespoons dried

Vanilla 1 halved bean

Mint 3 sprigs

Ginger 1 cup sliced

Lemon 8 strips zest

Nectarine 1 cup chopped

Cucumber 2 cups chopped



JULY 07, 2018

Overnight Vegetable & Egg Breakfast



4 pounds potatoes, peeled and thinly sliced (about 8 cups)
1 medium green pepper, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
8 large eggs
1 cup water
1 cup 2% milk
1-1/4 teaspoons salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese



In a greased 6-qt. slow cooker, layer the first five ingredients. In a large bowl, whisk the next five ingredients; pour over top. Sprinkle with cheese. Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours.


Mississippi Mud Cake


Cake Ingredients

2 cups granulated sugar
2 large eggs room temperature
1 cup hot water
1/2 cup unsweetened cocoa
1 tsp. instant coffee
1 tsp. salt
2 1/2 cups all-purpose flour sifted
2 tsp. baking soda
1 tsp. baking powder
1 cup vegetable oil
1 cup buttermilk room temperature
1 tbsp. vanilla extract

Kahlua Whipped Cream

2 cups heavy cream cold
1/2 c confectioner's sugar
2 tbsp. Bailey Irish Cream liqueur
2 tbsp. Kahlua liqueur
1/2 tsp. cornstarch


6 oz (3/4 cup) dark chocolate chips
1/2 cup heavy cream room temperature
1 cup chopped chocolate sandwich cookies (Oreos)


Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.
With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.
Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in fridge until ready to assemble.

Kahlua Whipped Cream
Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.
Reduce mixer speed to low and slowly add in the confectioners' sugar, Irish Cream, Kahlua, and cornstarch.
Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.

In a medium microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high for 15 seconds at a time, whisking together with a fork after each interval. Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to the fridge to cool for 15 minutes.

To Assemble:

Place the cool layer of cake on serving platter. Spread the top with 1/3 of the whipped cream. (If you want to pipe out the rope pattern, place whipped cream in a large pastry bag fitted with a 2C tip. Pipe circles on that are slightly overlapping around the cake.)

Drizzle 1/3 of the cooled ganache over the whipped cream. Sprinkle 1/3 of the chopped cookies. Add next layer of cake and repeat. Store in fridge until ready to serve.



June 30, 2018

Vegan Pesto-Parmesan Spaghetti with Zucchini



1 cup extra-virgin olive oil, plus more as needed

1 cup pumpkin seeds

One 1-ounce bunch of basil

1 garlic clove, peeled

½ tablespoon each kosher salt and freshly ground black pepper


½ cup unsalted hazelnuts, toasted

½ cup almond flour

1 tablespoon kosher salt


7 ounces gluten-free pasta

½ zucchini, cut into ribbons with a vegetable peeler

Basil leaves, for serving

Arugula, for serving



1. MAKE THE PUMPKIN SEED PESTO: Add the olive oil, pumpkin seeds, basil and garlic to the bowl of a blender; season with salt and pepper. Pulse until the ingredients are combined. Store in an airtight container covered in a ½-inch layer of olive oil (which delays browning) for up to two weeks.

2. MAKE THE NUT PARMESAN: Add the hazelnuts to the bowl of a blender and pulse until you get a chunky consistency. Transfer to a bowl and mix in the almond flower and salt. Store in an airtight container for up to two weeks.

3. MAKE THE PASTA: Cook the pasta following the packet instructions. Drain, reserving a tiny bit of the cooking water, then return the pasta to the saucepan.

4. Add the zucchini and 4 tablespoons of the pumpkin seed pesto to the skillet and stir until the pasta is well coated. Serve the pasta topped with some of the nut Parmesan, basil and arugula.



June 23, 2018


Incredibly easy to make, fresh pineapple is transformed by a few simple additions.


1 cup chopped fresh pineapple 150g (vol/weight without skin/core)
1 clove garlic (small)
2 tbsp cilantro coriander, chopped (culantro/chadon beni if you can get it)
1 1/2 tbsp lime juice (approx 1/2 lime)
1/8 tsp hot sauce or more to taste, plus a little salt & pepper


Chop the pineapple into small-ish chunks. Finely chop the garlic and cilantro and add them, along with the lime juice, to the pineapple.
Add a little hot sauce, salt and pepper, mix, then adjust seasoning to taste.
Serve either straight away or chill in the refrigerator for 30min or so to allow flavors to marinate/mingle a bit more.



June 16, 2018



7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tbsp olive oil
1 cup Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup parmesan cheese


Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
Combine the cauliflower and olive oil in a large zip close bag and shake to coat.
Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Enjoy!


I often end up in convetration with people describing what a chicken fried steak is and how to make it.

Hope this shaves some hours off of my story telling life.



June 09, 2018



4 cups (200 g) day-old bread, cut into cubes

3 tbsp (42 g) butter


½ cup (35 g) finely grated Parmigiano-Reggiano cheese

2 tbsp (30 ml) lemon juice

1 tbsp (15 ml) Dijon mustard

1 tbsp (15 ml) anchovy paste

2 cloves garlic, finely chopped

1 egg yolk

1 cup (250 ml) canola oil

1 iceberg lettuce, cut into quarters

8 slices bacon, cooked and cut into pieces

½ cup (35 g) shaved Parmigiano-Reggiano cheese



In a large non-stick skillet over medium-high heat, brown the bread cubes in the butter. Add more butter, if needed. Season with salt and pepper. Let cool.

In a bowl, whisk the Parmesan, lemon juice, mustard, anchovy paste, garlic and egg yolk. Drizzle in the oil while beating constantly, until the mixture emulsifies and reaches a mayonnaise-like consistency. Season with pepper.

On each plate, place one lettuce wedge. Drizzle with the dressing. Top with the croutons and bacon. Sprinkle with the shaved cheese.


The Wo5rld's Most Exotic and Expensive Fruits


June 02, 2018



1-2 pounds Sockeye Salmon, wild caught

sesame seeds for garnish (optional)

green onions, sliced, for garnish (optional)

For Sauce:

1/4 cup sweet chili sauce

2 Tablespoons Soy Sauce (I use low sodium, see note)

1 Tablespoon rice vinegar

4 gloves garlic, minced

1 tablespoon grated ginger root

1 tablespoon honey

1 teaspoon chili garlic sauce *



Preheat oven to 425 degrees, prepare a baking sheet by covering it with foil for easy cleanup.
Whisk together ingredients for sauce. Place the salmon on the baking sheet and pour 1/3 of the sauce over the fish. Use a brush to cover the surface with sauce, reserve the remaining sauce for later (don't contaminate it with anything that touches the fish). If using low sodium soy sauce, season fish lightly with salt.
Bake salmon for 10 minutes. Remove from oven and pour half of the remaining sauce over the filet and again brush it over the surface of the salmon. Save the remaining sauce for drizzling over finished salmon.
Return fish to the oven and bake for 2-5 more minutes, until fish is cooked through. Salmon is done when it flakes easily with a fork and has an internal temperature of 145 degrees.
Remove from oven. Pour remaining sauce over salmon. Garnish with sesame seeds and green onions if desired.



8 ounces crab meat drained, shells removed and patted dry
1/4 cup diced red bell pepper
2 teaspoons tarragon
1 cup Panko bread crumbs divided in half
1 egg
1/4 teaspoon Old Bay seasoning scant
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise heaping
1/4 teaspoon dried mustard heaping
1 teaspoon prepared horseradish optional
Olive oil to fry crab cakes
Some sauce to dribble on like horseradish aioli


Drain crabmeat, pick out shells and pat dry with paper towels
Add crabmeat, bell pepper, tarragon, 1/2 cup Panko bread crumbs, egg, salt, pepper, mayo, dried mustard, old bay seasoning and optional horseradish to a medium mixing bowl
Mix with rubber spatula
Make as many cakes as you like. I made 5 good sized cakes
Add 1/2 cup Panko bread crumbs to a shallow dish
Place each cake in the bread crumbs and coat the sides until all the cakes are covered
Heat heavy sauté pan and add oil to cover the bottom
Place as many crab cakes as you can in the sauté pan and cook 4 minutes each side or until they are evenly browned
Remove cakes and place on a decorative platter. Drizzle a sauce over the cakes and serve with some tartar sauce or/and cocktail sauce.
Grab one and put it on your plate


MAY 26, 2019

Sriracha Honey Pulled Pork Tacos



3 tsp chili powder
2 tsp cumin
2 tsp paprika
1 tsp sea salt
1 tsp black pepper
2 lbs pork tenderloin
8 oz can tomato sauce
¼ cup Sriracha
¼ cup honey
¼ cup apple cider vinegar
4 cloves garlic (crushed)


Combine the chili powder, cumin, paprika, sea salt and black pepper in a small bowl.
Rub this mixture on the pork tenderloin in a slow cooker.
In another bowl, whisk the tomato sauce, Sriracha, honey, apple cider vinegar and crushed garlic together.
Pour this mixture over the pork in the slow cooker.
Cook on low for 6-8 hours, or on high for 3-4 hours.
Once the pork is finished slow cooking, it will easily fall apart with a couple of forks in the slow cooker.
Serve in tortillas with your choice of toppings.
I added fresh avocado, cilantro and pickled jalapenos.


Jalapeno Cucumber Magarita

For the jalapeño-infused tequila:
1 750ml bottle of tequila or agave wine (see note)
2 green jalapeños, sliced

For the jalapeño-cucumber purée:
2 large cucumbers
1 green jalapeño

For each margarita:
1 1/2 oz jalapeño-infused tequila
1 1/2 oz freshly-squeezed lime juice
1 oz agave syrup
2 oz jalapeño-cucumber purée
Tajin to rim the glass
jalapeño and cucumber slices for garnish

To make the jalapeño-infused tequila:
Pour the tequila into a jar or pitcher, and add the jalapeño slices. Stir or shake to combine, and let sit overnight.

To make the jalapeño-cucumber purée:
Combine the cucumbers and jalapeños in a blender and process until smooth.

To assemble the margaritas:
Pour about a tablespoon of Tajin spice on a small plate. Rub the rim of a tumbler or margarita glass with a cut lime wedge, then dip the rim in the Tajin to coat the rim evenly. In a cocktail shaker, stir together the infused tequila, lime juice, agave syrup, and jalapeño-cucumber puree, then pour into the prepared glass over ice. Garnish the rim of the glass with slices of jalapeño and cucumber if desired. Cheers!




May 19, 2018



6-8 slices of colby jack cheese, or preferred cheese

2 roma tomatoes, diced
3 tbsp diced red onion
1/2 fresh jalapeno, diced finely
Juice from 1 lime
3 tbsp cilantro
other, optional

Sour cream, taco meat of choice, avocado,etc




Preheat oven to 375
Place slices of cheese on parchment lined baking sheet with few inches in between slices
Bake for about 5 minutes or until bubbly and just starting to brown at edges
Remove baking sheet and let cool a couple minutes
Carefully pick up slices and place in muffin tin to form a cup shape, let cool additional 10 minutes
Place roma tomatoes, onions, jalapeno, lime juice and cilantro in medium covered bowl in fridge for at least 30 minutes, or serve immediately -it gets more flavorful the longer it is in the fridge



Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!

1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups corn flakes


In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
Use an ice cream scoop to drop cookies onto wax paper as quickly as possible before mixture starts to cool and harden.
Let cool on wax paper for 20 to 30 minutes before enjoying.



May 12, 2018


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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