↓ Skip to main content

Recipes

225 recipes · page 5 of 15

The recipes we actually cook.

Mexican condiments

Corn salsa

We were at the Rempels’ for dinner and Grandma made this corn salsa. We could not get enough of it.

Cook5m
mainssoups

Creamy roasted red pepper soup

We had half a kilo of baby red peppers left over after a social event, so I tried a simple roasted red pepper soup. This is roughly based on Chef John’s take, but with the ingredients that I tend to have on hand.

Prep45m
Cook30m
French desserts

Crème brûlée

We had a craving for crème brûlée one day, and not having anywhere to go to have it, we decided to make it at home.

Prep20m
Cook40m
mainssoups +1

Dairy-free tomato soup

White beans are an Old World secret for making thick, hearty soups. Blended, they add a creamy texture and some protein without muddying the flavour.

Cook30–60m
desserts

Double chocolate banana bread

We found this one when a craving for banana bread hit. Of all the recipes we looked at, the Smitten Kitchen version stood out. It has been reliable, is pretty easy, and always fills the craving.

Cook55–65m
British breads

English muffins

Simple English muffins that I very occasionally make to feed my McMuffin cravings.

Cook12m
Servesabout 14 muffins
Canadian mains +1

Farmer soup

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.

Prep10m
Cook20m
French mains +1

French onion soup

This is a simplified version of the classic French-cut, slowly caramelized onion soup. It blends methods from Serious Eats, Chef John, Andrew Rea, Joshua Weissman, and others.

Cook2h
world sauces +2

Fruit compote

This is a generic fruit compote, which I typically make with frozen or canned fruit.

Prep5m
Cook15m
Serves4–6
Mennonite desserts

German platz

A neighbour used to make this fruity coffee cake weekly. They had a huge boxy house with two kitchens, where the second kitchen was for making desserts and canning. I always thought having a kitchen for large batch cooking was a fantastic …

Cook25–35m
Mexican condiments

Gina’s tomato salsa

Something similar to the fresh salsa at Gina’s Mexican Café, our favourite Nanaimo spot. This is a fairly liquidy salsa, great as a starter for a dinner party (or snack).

Prep10m
Indian bases

Ginger/garlic paste

This paste is a common base for many South Asian dishes, including Indian takeaway-style cooking. Use a spoonful in soups, gravies, and on meats.

Prep10m
Canadian salads

Grandma’s potato salad

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!

Cook8m