Canadian on Bruce loves to cook

Mozza burger sauce

Mon, 12 Oct 2026 00:00:00 +0000

The classic Canadian A&W Mozza burger has a sweet sauce.

Mechanic

A mayo base with roughly half as much red relish, and a spoonful of Thousand Island to round it out. The relish brings the sweetness, sourness, and texture; the chili sauce in it gives the tomato tang that sets it apart from a plain relish mayo.

Lazy tomato soup

Sun, 27 Sep 2026 00:00:00 +0000

A warm bowl of soup on a fall day is a wondrous thing. This is a classic fridge magnet recipe that I use to clean up old veg.

Mechanic

This is a one-pot pasta: the pasta cooks directly in the soup, with starch as the only thickener. Reduce the cooking liquid down to just what the soup needs. The released starch turns it smooth and velvety without any flour or cream.

Carrot cake

Thu, 18 Jun 2026 00:00:00 +0000

This is my favourite cake. Cover it in a light cream cheese icing with a hint of lemon, and serve at room temperature. Also makes a great breakfast with tea.

(Grand) Mom’s black bean & corn salsa

Mon, 08 Jun 2026 00:00:00 +0000

Classic beany dip for nachos, which is also required for most family gatherings.

Ingredients

1 can (398 ml / 14 oz) black beans, rinsed
2 cups sweet corn
¼ cup cilantro, chopped
1 bunch green onions, diced
juice of ½ lime
1 tsp salt, or to taste
½ avocado, diced
1 clove garlic, pressed (optional)
1 tbsp olive oil (optional)
zest of ½ lime (optional)

Method

Toss everything except the avocado together in a bowl or container. Let it sit for at least 30 minutes. Stir in the avocado just before serving, so it doesn’t brown.

Apple, berry & almond scones

Mon, 08 Jun 2026 00:00:00 +0000

We first made this on Mother’s Day 💜, many years ago.

Ingredients

650 g flour
100 g caster (baker’s) sugar
- or grind granulated sugar briefly in a mortar and pestle
20 g baking powder
1 tsp cinnamon
Pinch of salt
125 g butter, cold and diced
1 large apple (or 2 medium), peeled and diced
2 eggs
200 ml buttermilk
2 tsp vanilla
1 egg, beaten, for egg wash
A handful of fresh berries (raspberries, blueberries, or blackberries)
A handful of flaked almonds
Icing sugar, to dust

Method

Heat the oven to 200°C (400°F), or 180°C (350°F) with the fan on. Line a baking tray with parchment.

Beef base

Mon, 08 Jun 2026 00:00:00 +0000

This is a savoury ground beef base for tacos, salads, soups, casseroles, and sauces.

Mechanic

The cooking method sets the texture. A hot pan reduces the stock quickly and leaves a crumbly mince for tacos and salads; a long braise or the pressure cooker makes it much softer. The pressure cooker is my favourite: under an hour for a texture that otherwise takes most of an afternoon. Mushrooms cooked from wet to dry to browned add a savoury backbone either way.

Bruce’s cold-brewed iced tea

Mon, 08 Jun 2026 00:00:00 +0000

This is my lazier iced tea recipe. The cold brew process gets a smoother overall flavour, though it takes an extra day or so to get there.

Ingredients

2 L cold tap water
6 bags Ceylon black tea
1 bag flavoured tea, peach or raspberry (optional)
100 g (½ cup) white sugar
80 ml (⅓ cup) lime juice, lemon juice, or a mix

Method

Put the tea and water in a 2 L glass or plastic jug. Steep in the fridge for 24–48 hours.

Bruce’s iced tea

Mon, 08 Jun 2026 00:00:00 +0000

My working-day tea: sweet, tart, and calming.

Ingredients

6 bags high-quality black tea
1 L boiled water
½ cup granulated white sugar
1 lime, juiced
1 pinch of kosher salt

Method

Pour the boiled water over the tea bags in a large heat-safe container (I use a 2.5 L Pyrex). Steep 4–5 minutes, but no longer, then lift out the bags with a spider or slotted spoon.

Butter tarts

Mon, 08 Jun 2026 00:00:00 +0000

This is a sweet and tasty treat, a cherished family recipe from the 1950s.

Grandma Rempel (Ann’s Mom) always used to make butter tarts and coconut jam tarts and this was her recipe. Back in the day, the tart shells were homemade, but as convenience became more convenient, the tarts went to the store-bought type.

Canadian chili

Mon, 08 Jun 2026 00:00:00 +0000

The chili I grew up with is not the chili of the American South. It’s a beany, tomato vegetable stew with a hint of beef.

Mechanic

Layers of browned mushrooms stand in for most of the beef. Cook them until they give up their water, then keep going until they brown and start to stick; that fond, deglazed with stock, is the savoury base. Add ground meat or TVP to the same stage if you want it meatier.

Coconut jam tarts

Mon, 08 Jun 2026 00:00:00 +0000

This is a family recipe from the 1950s.

Grandma Rempel (Ann’s Mom) always used to make butter tarts and coconut jam tarts and this was her recipe. Back in the day, the tart shells were homemade, but as convenience became more convenient, the tarts went to the store-bought type.

Farmer soup

Mon, 08 Jun 2026 00:00:00 +0000

This is a work-in-progress recipe to replicate Farmer Soup (from the ABC Country Restaurants). This needs to use farmer sausage from Rempel Meats in Abbotsford, or a large hand-made, smoked farmer sausage.

Grandma Ferguson’s buns

Mon, 08 Jun 2026 00:00:00 +0000

The buns are soft and perfect for turkey sandwiches.

Ingredients

Starter

2 packages (about 15 g) instant yeast
1 scant cup warm water
3 tsp white sugar

Dough

3 cups white flour
2 cups whole wheat flour
½ cup unsalted butter, softened
1 tsp salt
1 scant cup sugar
1 scant cup boiling water

Method

Stir the yeast, warm water, and 3 tsp sugar together. Let stand until frothy, about 10 minutes.

Grandma’s potato salad

Mon, 08 Jun 2026 00:00:00 +0000

Our family tater salad recipe. I mean, it’s not a salad per se, but it’s a classic. Add fried chicken and it’s a picnic!

Ingredients

9 cups red potatoes (1 small bag)
½ onion, diced
½ cup celery, diced
¼ cup green relish
3 hard-boiled eggs (but not too hard, that’s cruel), chopped
1 clove garlic, minced
¾ cup sour cream
⅓ cup mayonnaise (Hellmann’s, please)
2 tbsp parsley
1 tsp dry mustard
¾ tbsp salt, or to taste
¼ tsp black pepper, or to taste

Method

Cut the potatoes into bite-size pieces. Boil them in well-salted water until a knife slides in and out easily, about 8 minutes. Drain and let them cool.

Grandma’s yukkie salad

Mon, 08 Jun 2026 00:00:00 +0000

A classic ambrosia-style salad from the Rempel family.

Ingredients

1 package (85 g) lemon Jell-O
2 packages (85 g each) strawberry Jell-O
2 packages (85 g each) cherry Jell-O (optional, for larger bowls)
1 cup miniature marshmallows
1 package (250 g) cream cheese, softened
1 container Cool Whip
1 can (398 ml / 14 oz) crushed pineapple, drained
7 cups boiling water
½ cup walnuts, chopped (optional)

Method

Dissolve the lemon Jell-O in 1 cup of the boiling water and let it cool slightly. Add the marshmallows and cream cheese and beat with a mixer on low until smooth. Chill until slightly thickened.

Marshmallow squares

Mon, 08 Jun 2026 00:00:00 +0000

A classic no-bake holiday square: peanut butter and butterscotch (or chocolate) fudge set around mini marshmallows.

Ann never had these growing up, but a friend posted a few pictures of making these during the 2020 holiday season. I asked for the recipe she used (from Food.com) and it turns out Bruce used to have these as a childhood treat. They turned out well, brought back nostalgic memories, and will continue to be a holiday treat.

Neapolitan strips

Mon, 08 Jun 2026 00:00:00 +0000

This is a recipe from our childhood: a three-layer icebox cookie, chocolate, vanilla, and cherry, chilled in a log and sliced.

Ann made this recipe with an elementary school friend, Shannon Donselaar. This was our favourite treat.

Nine bean soup mix

Mon, 08 Jun 2026 00:00:00 +0000

A ham-hock bean soup built on a mix of nine dried beans.

I found this recipe in our old recipe book with the following: All proceeds to charitable projects CHAPTER BF, PEO SISTERHOOD, ABBOTSFORD, BC.

Our favourite chocolate chip cookies

Mon, 08 Jun 2026 00:00:00 +0000

What else is there to say! Once we found this recipe, it became our family favourite. You can use vanilla, chocolate, or butterscotch pudding depending on the type of cookie you’re craving, and mix up the chips for even more variety.

Panago-style jalapeño cheese dip

Mon, 08 Jun 2026 00:00:00 +0000

There’s this Canadian franchise that makes a very classic style of pizza: thick crust, tonnes of sauce and toppings, everything that isn’t a New York-style pizza. They make a jalapeño dip that I miss when we order from somewhere else. This is my attempt at recreating it.

Peach (or any fruit) crisp

Mon, 08 Jun 2026 00:00:00 +0000

This is a classic summer treat, with peaches from the Okanagan.

Fruit filling

2 cans peaches in juice (398 ml / 14 oz each), drained with the juice reserved
100 g white sugar (½ cup), or to taste
1 tablespoon cornstarch
1 tablespoon peach schnapps (optional)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon lemon juice
¼ teaspoon salt

Whisk the reserved juice, sugar, cornstarch, schnapps, cinnamon, nutmeg, lemon juice, and salt together in a cold saucepan until no lumps of cornstarch remain. Bring to a simmer over medium-low, stirring, until the sauce turns glossy and thick enough to coat a spoon. Stir in the peaches and set aside to cool.

Peanut butter Nanaimo bars

Mon, 08 Jun 2026 00:00:00 +0000

A Nanaimo bar with a peanut butter middle layer in place of the custard. A family recipe, checked against a Food Network version.

Cookie base

½ cup unsalted butter
¼ cup sugar
⅓ cup cocoa
1 large egg, beaten
1¾ cups graham cracker crumbs
1 cup sweetened shredded coconut
½ cup blanched almonds, finely chopped

Line a 20 cm (8 in) square pan with aluminum foil, leaving long flaps hanging over each edge.

T’s broccoli salad

Mon, 08 Jun 2026 00:00:00 +0000

What’s to say? This is a broccoli salad that has bacon. It’s a sweet and savoury salad that is more filling than most.

Dressing

1 cup mayonnaise (Hellmann’s or fresh)
½ cup white sugar or maple syrup
1 tsp white vinegar (or apple cider vinegar)

Whisk the dressing ingredients together. You’re way cooler if you use one of those tiny whisks.

The anything casserole

Mon, 08 Jun 2026 00:00:00 +0000

You can make pretty much any leftovers into a casserole. This works especially well with large holiday dinner leftovers, or family-style takeout for American/Chinese, Indian, Thai, and similar cuisines.

Ingredients

2–3 cups cooked, seasoned protein, such as:
- turkey or chicken
- minced beef (cottage pie)
- lentils or chili (vegetarian cottage pie)
- breakfast eggs (can be made vegetarian)
- stir-fried pork, curry, and so on
1–2 cups gravy, matched to the protein
2–3 cups mashed potatoes
2–3 cups vegetables, from dinner or a frozen mix
½ cup grated cheese (optional)

Method

Layer the protein and gravy in a baking dish. Cover with the vegetables, spread the potatoes over top, and sprinkle with cheese.

Toblerone shortbread

Mon, 08 Jun 2026 00:00:00 +0000

One of our favourite family Christmas traditions! Shortbread balls, each hiding a piece of Toblerone.

Ann & Bruce first had these cookies made by Linda, a coworker at Discover Software. We loved them and have been making them every holiday season since.

Tofu pepperoni

Mon, 08 Jun 2026 00:00:00 +0000

This vegetarian pepperoni substitute is great for pizzas, calzones, and rice dishes. It’s firm and sliceable like a hard cheese, with a nice, peppery flavour. It browns nicely, so put it on top of the cheese when using it on pizza!

Triple-layered double pumpkin cheesecake

Mon, 08 Jun 2026 00:00:00 +0000

Three layers over a graham crust: a baked pumpkin cheesecake, a set cream cheese mousse, and whipped cream on top.

Crust

Graham crumbs, enough to cover the bottom of your pan (or half graham and half chocolate or Oreo crumbs)
¼ cup butter, melted
A sprinkle of cinnamon

Heat the oven to 150°C (300°F).

Ultimate every-bun recipe

Mon, 08 Jun 2026 00:00:00 +0000

This is a pretty-much-any bun recipe based on Joshua Weissman’s famous multipurpose dough. It’s soft, and works for burger, dinner, hot dog buns, and likely other softish buns.

Mechanic

A tangzhong, a paste of flour cooked with water and cream, pre-gelatinizes the starch before it ever meets the yeast. That lets the dough hold more liquid than a straight-kneaded one without turning slack, which is what keeps these buns soft for days instead of just on the day they’re baked.

Unbaked cookies

Mon, 08 Jun 2026 00:00:00 +0000

These are a classic no-bake chocolate oat cookie from our childhood.

These cookies Grandma Rempel (Ann’s Mom) used to make all the time! These were such a treat for me and Teresa. So easy to make and so nostalgic.

Uncle Bruce's ranch dip

Mon, 08 Jun 2026 00:00:00 +0000

Growing up we ate a lot of post-war-style food, including the famous Uncle Dan’s powdered ranch dip. I’m far too principled and lazy to buy powdered mix, so I came up with my own approximation. Two things make this dip stand out: MSG and an overnight stint in the fridge. Don’t skimp on either.

White Rock cheesecake

Mon, 08 Jun 2026 00:00:00 +0000

An unbaked, whipped cheesecake on a graham crust, set overnight in the fridge.

Originally from Afterthoughts Dessert Restaurant back from Ann’s working days.

Crust

graham crumbs, enough to cover the bottom of the pan (or half graham and half Oreo crumbs)
¼ cup butter, melted
a sprinkle of cinnamon

Heat the oven to 150°C (300°F).

White Spot burger

Mon, 08 Jun 2026 00:00:00 +0000

This is Bruce’s take on the classic White Spot Triple “O” deluxe burger (lettuce and tomatoes make it deluxe; cheddar and bacon make it a “BC” burger).

The White Spot burgers are something like a 70:30 beef blend on a soft bun. I believe they use preformed patties these days, but I’ve found that at home a smashed 115–140 g (4–5 oz) patty works better, as you can get a nice crust on it.

Never-fail chocolate cake

Sat, 09 May 2026 00:00:00 +0000

This is the chocolate cake of my childhood, but using a more nuanced technique.

Mechanic

About 1:3.6 cocoa to flour by weight (75 g to 270 g). The fat combination (butter for flavour, oil for lasting moisture) outperforms either alone. One-bowl method: wet into dry. The batter is intentionally thin. Bake to touch, not skewer.

Bruce's poultry and pork spice rub

Fri, 08 May 2026 00:00:00 +0000

I use this spice blend a few times a week. It’s perfect for grilled chicken or pork.

Mechanic

The flavour comes from the salt-to-sugar ratio of roughly 1:1.6 by weight (270 g salt to 460 g combined sugar). Brown sugar adds depth and caramelization; white keeps it clean. MSG rounds out the savoury end without adding any single identifiable flavour. The lemon notes come from the coriander and poultry seasoning; the smoky notes come from the Tellicherry pepper (the brand I buy is smoky).

Crisp topping

Fri, 01 May 2026 00:00:00 +0000

This is a tasty topping for fruit, crisp casseroles, and other desserts.

Mechanic

The topping works as a top crust, a bottom crust, or both. Cold fat is what creates the crumbly, sandy texture; cut it in until the mixture clumps when pressed but stays loose otherwise. This v2 uses 60 g butter + 20 g neutral oil instead of all butter, which slightly reduces richness and keeps the oats crisping evenly. Sugar is high (130 g, more than the oats and flour combined), which is what caramelizes and crisps the top; use less when the fruit is already sweet.

Fruit crisp (individual)

Fri, 17 Apr 2026 00:00:00 +0000

Sometimes you just want a small portion of crisp. For science, of course.

Ingredients

Filling

500 g (3 cups) fresh or frozen berries or stone fruit
50 g granulated sugar (¼ cup)
2 teaspoons cornstarch (use 1½ tablespoons for a thicker filling)
10 ml lemon juice (2 teaspoons)
pinch of salt
½ teaspoon vanilla extract (for stone fruit and berry combinations)

Topping

45 g old-fashioned rolled oats (½ cup)
60 g salted butter, melted (¼ cup)
50 g brown sugar (¼ cup)
30 g all-purpose flour (¼ cup)
1 teaspoon vanilla extract
½ teaspoon cinnamon

Method

Heat the oven to 180°C (350°F). Grease 4 ramekins.

Avocado salad dressing

Tue, 24 Mar 2026 00:00:00 +0000

This is a fresh, quick, and tasty salad dressing. I make this a few times a month.

Ingredients

50 g ripe avocado (about half)
50 g fresh lemon or lime juice
50 g extra virgin olive oil
30 ml maple syrup
15 g fresh ginger, grated
2 g (½ teaspoon) garlic powder
2 g salt
Black pepper, to taste
1 g MSG
A big pinch of dried thyme
15 ml chicken stock, drippings, or water (optional)

Method

Blend or whisk all the ingredients until just smooth; don’t overblend. Taste and adjust salt and acid.

Granola bars

Mon, 02 Feb 2026 00:00:00 +0000

I was looking for the perfect granola bar recipe, minimizing refined carbs (flour, sugar, and binders) and costs.

Mechanic

The binding ratio is dates : oats : nuts at 1:2.5:1 by weight, held together with nut butter and maple syrup. Mashed banana adds adhesion. The mixture sets in the fridge without baking; a short bake firms the bars further if you prefer less chew.

Strawberry-rhubarb compote

Thu, 25 Dec 2025 00:00:00 +0000

A great topping for waffles or as a base for a crisp.

Ingredients

300g fresh strawberries (2 cups), chopped
300g fresh rhubarb (2 cups), chopped
65g brown sugar (⅓ cup)
⅛ teaspoon salt
15ml lemon juice (1 tablespoon), from 1 medium lemon

Method

Combine all ingredients in a medium saucepan over medium heat. Stir to coat the fruit.

Bruce's burger sauce

Sat, 31 May 2025 00:00:00 +0000

This is a simple, classic burger sauce.

Mechanic

A 1:1:1 ratio by volume: mayo, diced burger pickles, mustard. Kewpie in place of or alongside regular mayo adds sweetness and acidity.

Crispy chicken rub

Tue, 01 Oct 2024 00:00:00 +0000

When we crave shake-and-bake, this is what we make. It hits the same notes with fewer calories.

Mechanic

Baking powder in a dry rub raises the surface pH of the skin, which helps it brown and crisp faster. Use it sparingly; too much leaves a chalky flavour. Mushroom powder, if you have it, adds quiet umami that amplifies any pan sauce or gravy.

Nut-crusted salmon

Thu, 01 Jul 2021 00:00:00 +0000

The nuts add a nice crunch to this savoury salmon main.

Mechanic

The mayo-mustard glue does two things: it binds the crust to the fish and keeps the surface moist during baking. Toast the nuts first: this is what makes the crust taste like a crust rather than raw nut meal.