I have a new favourite winter salad, and it’s all about the cheese. Halloumi is one of my favourite cheeses — it’s a semi-hard brined cheese, super salty, and squeaky between your teeth (like cheese curds!). It has a fantastic quality for cooking: when you heat it, it doesn’t melt — so you can grill […]
Ever since I started eating gluten-free, there have been a few comfort foods that I have been craving, and haven’t yet found a substitute for: stuffed pasta, dumplings, calzones, spring rolls, gnocchi, tiramisu, malt vinegar, Maltesers, and beer. The other day, Mr. KitchenOperas and I went for an afternoon stroll in the neighbourhood. And we […]
I’m in the car, with my husband and a dear friend of ours, on a road trip to Lake Huron. It’s late summer, and the sun is streaming in through the windows, making my backseat-passenger-nest extra warm and perfect for a doze. My eyes are closing, and I’m just starting to relax into being on […]
Guess who’s back? Back again. Heather’s back. Tell a friend. Guess who’s back? Guess who’s back? Guess who’s back? Guess who’s back? Heather’s back! And we decided to have another experimenting sister-date in the kitchen. This time, we were playing around with socca — a chickpea pancake from Nice of gluten-free proteiny deliciousness. [Heather says: Mmmmmmmmmmmmmm.] […]
I love this idea of little lasagnas in muffin cups. If you’re looking for portion control, baking teeny lasagnas like this will do it for you. Or they’re just totally cute and insanely delicious. Mini lasagnas are also super easy to freeze for easy dinners later on. And with how busy we’ve been around here […]
Sundays to me are a perfect baking day. You get a baked treat for one of your meals or snacks, and you have leftovers for the rest of the week. There’s nothing like waking up on a dreary & rainy Monday morning and having homemade muffins waiting for you. These are savoury muffins, and a […]
This pie is based on my WWII Woolton Pie. As back during WWII, the British were eating under food rationing, they often made pies with a lid and no bottom crust. We’ve gotten used to it around here, and do most of our savoury pies with only a top crust. If you want a double […]
So there’s a restaurant by us that has an item on its brunch menu that always catches my eye: Egg Muffins. Which sounded so intriguing I had to ask about them. Essentially it’s Eggs Benedict without the hollandaise — and so I thought I’d make my own version of ‘Egg Muffins’ at home!
Remember the Tortilla Scoops with Spicy Nectarine Salsa we made as appetizers for my Pampered Chef party? Well these are a breakfast version, inspired by the great deliciousness of baking tortillas in a muffin tin, filled with stuff. I turned these into Tex-Mex breakfast nibbles, by stuffing them with spicy refried beans, sharp old cheddar, […]
So now that you know how to make your own Fresh Egg Pasta, you can get on with Operation Tortellini and start stuffing delicious vegetables into divine dough! As a very first hint, if you’re going to make stuffed pasta, make the filling first so it can rest while you make the pasta. And if […]
Kitchen Operas 