Ginger lime streusel bars

A little ginger, a lot of lime, and a dash of almond– what a combination of flavors!  The almond- shortbread base is topped with lime curd and crystallized ginger, and a good amount of almond streusel topping covers it all.  These bars come together quickly, freeze well and look pretty on a cookie platter.   Read More

Advertisements


Cheesy cauliflower soup

When the MVP award is handed out to vegetables, look for Cauliflower to be a serious contender.  It’s a bit of a dark horse,  as it is pale, smells funny and is lumpy and misshapen, but once a cook learns how to use it, it will definitely get called up to the show more and more frequently.  It is fantastic when blended into a soup, adding a satisfying creaminess that is amazingly low carb and low fat. Its mild flavor pairs well with just about any flavor or cuisine, but especially tasty is the addition of cheese and bacon.   Keep in mind that a little bacon goes a long way, and if you use strongly flavored cheese, you don’t need to add too much, so this soup can still be relatively healthful. Read More


Butternut brie soup

Here is a fantastic soup recipe for a day when you are throwing health cautions to the wind– it is very, very rich and calorie laden, and so yummy that it is hard to eat it in moderation. Read More


Layered chocolate espresso bars

Here’s a two-for-one to start your coffee break:  these cookie bars will not only give you a tasty chocolate and cream flavor combo in each bite,  but will also provide a satisfying caffeine buzz.  A subtly cinnamon flavored cream filling is layered between a rich chocolate glaze and a brownie base for a sophisticated and delicious cookie bar.  Decorate it with some espresso beans or chocolate shavings and it will be ready to climb into the bakery case. Read More


Tourtiere– Quebecois meat pie

Tourtiere is the most delectable meat pie, which folks in Quebec traditionally enjoyed after midnight mass on Christmas Eve.    They say there are as many good recipes for tourtiere as there are cooks in Quebec!  Here is just one, and a very delicious one it is.  The recipe comes from the kitchen of a dear childhood friend with Montreal roots and for many years a real pie would make its way across the cul-de-sac where it would be devoured for Christmas lunch. Read More