The Secret to a Pretty Crust

Have you ever wondered how to get a beautiful shiny, golden brown crust on your pies, bread and other baked goods? Compare the buns on the left and the right. Which ones looks prettier and way more appetizing?


The secret is to glaze or wash the dough with beaten egg just before you pop your goodies it into the oven. Continue reading

A Simple Guide to Eating

A Sensible Guide To Eating

What if there was a simple, sensible guide to eating a healthy diet? I tried to explain the food guide and our dietary requirements to a friend once. It didn’t make sense to her, it seemed too complicated and I’d hazard a guess she isn’t alone.  We can learn a lot from other Countries and their dietary habits.

I came across the guidelines for Brazil and thought it was worth sharing with you.

Continue reading

How To Stock Your Pantry For Winter

While the weather may still be balmy and summer-like, winter is really just around the corner. Now is the time to make sure your pantry is ready for cold weather, comfort food, and easy meals when you don’t want to step outside. The following tips and ideas will help you get your pantry ready for the winter.

Start with a List

Without opening your pantry doors, grab a pen and paper and sit down at the kitchen table. Make a list of the common ingredients you need for winter recipes. Remember to include things like dried beans for soups and stews, canned vegetables, and baking supplies. Also remember to consider your spice rack. What spices do you use often?

Continue reading

Homemade Pumpkin Spice Latte

Are you a pumpkin spice latte fan? It’s easy to make this popular fall coffee beverage at home! It’s more economical to make it at home and you get to control the ingredients too. You can make your pumpkin spice latte with regular coffee brewed stronger than usual or if you have a machine, espresso and frothy steamed milk.


Continue reading

Spicy Roasted Pumpkin Seeds

It’s pumpkin season, gardeners and farmers are harvesting their crops now so fresh pumpkins are available at farmer’s markets and grocery stores. If you are using fresh pumpkin to bake something or carving a jack-o-lanterns you’ll have nutritious seeds to roast. Roasted pumpkin seeds make a delicious, healthy snack. Add some spices like crushed red peppers, garlic and black pepper and you’ll take them to a whole new level!

When you scoop out the pumpkin seeds, separate them from the goopy, stringy membrane and place them in a colander. I know it’s kind of messy but it’s worth it. Rinse the seeds well and leave them in the colander to drain.  You can also season them with a bit of sea salt and roast them or feel free to modify the following recipe to suit your own taste. Enjoy!

Continue reading

How To Make a Delicious Apple and Rutabaga Casserole

I picked up some rutabagas at our local farmer’s market recently. The rutabaga is something like a turnip, but it tends to be larger, it has yellow flesh and a sweet flavor without the “bite” that turnips impart. I remember I hated turnips when I was a kid but our tastes change when we grow up so we decided to try them! This nutritious, unusual root vegetable pairs well with apples so here’s how to make a delicious apple and rutabaga casserole with cinnamon and a sweet crumble topping.

Tips ideas and recipes made with apples

Continue reading

Pear Green Salad

This lovely salad is sure to delight, with a combination of cool weather fall greens, crisp, sweet pears tossed in with a maple balsamic dressing and garnished with crunchy candied pecans.

We tend to eat less salad in the fall even though many greens grow better in the cooler weather. Feel free to substitute any salad greens you prefer, endive and radicchio seem to be an acquired taste as we are used to the more bland, watery lettuces that have less nutritional value.

Fall Salad


  • 2 tablespoons of unsalted butter
  • 2 tablespoons of packed light brown sugar
  • 1/2 cup of raw pecans
  • 1 small shallot, finely diced
  • 1 teaspoon of Dijon mustard
  • 2 teaspoons of balsamic vinegar
  • 1/4 cup of extra-virgin olive oil
  • 2 teaspoons of maple syrup
  • Sea salt and freshly ground black pepper
  • 1 head endive, leaves separated
  • 2 hearts frisee lettuce, hand torn
  • 1 large radicchio, leaves torn
  • 1 red pear, sliced
  • 1/4 cup shaved Parmesan


  1. First make the candied pecans. Place a nonstick pan over medium heat. Add the butter and sugar to the pan. Once it has melted, toss in the pecans and continue to toss them to ensure they coat and cook evenly, about 1 minute. Transfer the candied pecans to a sheet tray lined with waxed or parchment paper to cool while you prepare the salad dressing and greens. Tip, use two forks to separate the pecans.
  2. Next prepare the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk the ingredients together to emulsify. Add the maple syrup and season, to taste, with salt and pepper. Set the dressing aside.
  3. Assemble salad by tossing the various greens and pear slices in a large mixing bowl with the maple-balsamic dressing. Garnish with shaved Parmesan cheese and candied pecans.


Apricot Chicken Breasts

Looking for a new chicken dish? Apricots pair well with and really enhance the flavor of chicken. This is wonderful served with brown rice and your choice of vegetables. If you are looking for a recipe that has no added salt, and is low in calories and fat, this one fits the bill.


You can also cook the chicken breasts on a counter top grill, reduce cooking time as the heat comes from both the top and bottom. I love my grill and use it to cook as many things as possible. If you are barbecue lover you can cook these over low heat.

Continue reading