Perfect Roast Turkey

I love roast turkey and I make it often, not just for Christmas and Thanksgiving. I think that people struggle with making a delicious whole roasted turkey. Because it is big, they are afraid of under cooking, and what to do with leftovers. Most turkeys that I have had are usually overcooked and under seasoned….

Spaghetti Squash Gratin

While squash is in season, I highly recommend you give this recipe for spaghetti squash gratin a try! Have you heard of Spaghetti Squash? Spaghetti Squash is a unique type of squash that when cooked looks like strands of spaghetti. In fact, some people prepare this type of squash exactly the same way they would…

Stuffed Peppers

The season is now fall and we are looking forward to the seasonal fall colours that will soon surround us. While peppers can be enjoyed year round as Stuffed Peppers or simply raw in a salad, right now they are in season in Ontario and they are abundant and flavourful! One of the greatest things…

Turkish Eggplant and Beef

Last summer I traveled to Europe and was inspired to make Turkish Eggplant and Beef. I saw this dish prepared on a Turkish cooking show.  The show was all spoken in Turkish, which I do not understand, but the chef was using some of my favourite ingredients.  This dish is very inexpensive and always a…

Classic Beef Tomato Sauce

Everyone loves a great tomato sauce, that can be used for so many dishes. I use my sauce for lasagna, on top of pasta, polenta and in dishes like Baked Zucchini Cheese Parcels. I also use beef tomato sauce in casseroles and rice pilafs. Ingredients: 2 750 ml of crushed tomatoes or passata 750 grams…

How To Make a Basic Tomato Sauce

In August and September, tomatoes are in their prime. The price of tomatoes are also at their lowest, so buy many, stock up, and make some Basic Tomato Sauce! Tomatoes are naturally ripened on the vine, which produces a sweet flavourful tomato. Instead of using jars of tomato puree or canned tomatoes to make your…

Tomato and Peppers Confit

In August tomatoes and peppers are ripening and in their prime. This is why you want to make this Tomato and Peppers Confit. Confit comes from the French word confire which means literally means “to preserve”; a confit being any type of food that is cooked slowly over a long period of time as a…

Baked Zucchini and Cheese Parcels

I always talk about cooking seasonally. Why is this? When vegetables are in season and in their prime they taste better as they are grown locally, picked at their prime and in local farmer markets and grocery stores within hours of being picked, and they are at their lowest cost. Here is an easy reipe…

Traditional French Cassoulet with a Serbian Twist

Cassoulet is a traditional french dish made with dried beans, smoked meats, sausages and is a very hearty meal. Every country has a version of a bean casserole or stew like Cassoulet.   This recipe is my version of French Cassoulet, Serbian style.   Ingredients: 2 cups dried romano beans, boiled for 5 mins and…

How To Roast Crispy & Crunchy Potatoes

What you’ll need 5 lbs of Potatoes 1 tsp Salt 1 tsp black Pepper 1 tsp dried Rosemary 1/2 cup Canola oil Instructions  1. Cut the potatoes into wedges, sprinkle with seasonings, add oil and toss until combined. 2. Bake the potatoes at 400 degrees in a metal baking pan for 45 mins. 3. You can…