Roast Pork Loin with Fennel and Thyme

Roast Pork Loin with Fennel and Thyme

Roast pork loin with fennel and thyme is my favourite way to cook pork loin. This economical cut of meat is delicious when roasted. According to the USDA, pork roasts should reach an internal temperature of 62 C / 145 F, and can still be pink in the middle. In Canada, Health Canada recommends cooking […]

Walnut Raisin Pumpkin Spice Muffins

Walnut Raisin Pumpkin Spice Muffins

These pumpkin spice muffins are flavoured with cinnamon, nutmeg, cloves, and ginger, and are studded with raisins and walnut pieces. The craggy tops hide a soft and flavourful crumb which tastes just like Thanksgiving. Serve these with a cup of cold milk or a mug of tea on a blustery fall day. Ryan made a […]

Za’atar Spice Mix

Za'atar Spice Mix

Za’atar is a tasty spice mix commonly used in Middle Eastern cooking. We used to eat it, mixed with some olive oil into a paste, and spread on dough to make a type of pizza, manakeesh. It’s also great sprinkled on eggs, various vegetables, and as a spice rub for meat. The term za’atar can […]

Happy Hour: Trinidadian Sorrel Drink

Trinidadian Sorrel

This Trinidadian sorrel drink is bright red and tastes just like Christmas. I learned how to make it from the master, Ryan’s dad, before making it for my own family over the Christmas holidays. It took me a while to find out that the drink sorrel is different than the vegetable sorrel. The vegetable sorrel is […]

Sri Lankan Beet Curry

Sri Lankan Beet Curry

My parents took us to Sri Lanka back in 2004, and we spent about 10 days visiting Hikkaduwa and Kandy. This was where my love for string hoppers was born. There are many Indian restaurants in Toronto, but we know of only one Sri Lankan restaurant. Rashnaa is handily located on a bike path and […]

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