Polenta & Veggie Slice

A warm breakfast without eggs or gluten is easy to do ahead of time by making this savory polenta slice.  It makes enough for 4 good-sized servings, and has enough of a nutritional punch to keep you going for several hours.  Simply reheat it either by using the microwave or gently frying in a bit…

Risotto with Shrimp & Peas

Risotto is not a finicky dish to make.  Picture yourself in a large Italian farmhouse kitchen, with a big apron tied firmly around your middle.  Put a couple of pins in your hair to keep things neat.  The stove has been on most of the day while you’re making bread.  You have a large pot…

Toasted Barley “Risotto” with Roasted Cauliflower

One evening, in the mid-seventies, our family had neighbours over for dinner.  Their recent high-school graduate daughter had just returned home from a Katimavik type course.  We were told that she was now a “vegetarian” which sounded a lot like “alien” coming out of my mom’s mouth.  What to serve?  Mom had recently adapted to…

Farmhouse Granola

In 1970, my parents were in their early 40’s and were actually cool.  Dad was finding his woodcraft roots in building a boat, and Mom was in a midi vest with her hair in a French roll, making healthy foods.  I can remember so well shopping at Galloway’s on Robson, and at International Foods.  Not…

Basic Creamy Polenta

A mound of golden polenta on a plate is a perfect foil for some roasted veggies, a poached egg, or some sliced, grilled meat.  Its final creaminess is up to you.  Add a bit more milk or water as it cooks, so it turns out just as you prefer.  I used some hardy basil in…