Falling in Love

I remember the first time I fell in love with cardamom. It was during my summer vacation and I had just watched Charlie and the Chocolate Factory with my best friend downtown. It was hot and kind of dusty. We had seen an early show and were still restless. We wandered into Kensington market and inside this tiny ice cream shop (that sadly, does not exist anymore). A tall, sandy blond guy with an Australian accent served us. I remember asking him what was in the flavour labelled "Emotional Rescue." He told me that it was vanilla and cardamom. I savoured every lick. At the time, I had no idea that "Emotional Rescue" was actually the title of a song, and so in my mind, I thought that cardamom must have some sort of soothing, calming effect that would likely rescue someone from an emotionally eruptive state. The romance faded when I learned that it was a Rolling Stones song, but I never forgot the taste of cardamom -- floral, sweet, warm and cool at the same time. But summer came and went, and as fall rolled around, that cardamom taste faded on my tongue and became a memory.



Fast forward to last December when I was having brunch at Lady Marmalade, a newly opened spot in my brand new neighbourhood. I couldn't resist ordering the multigrain porridge that came topped with cardamom apples. One bite and my ice cream memory came flooding back to me, that hazy summer wind floating past me in the thick of winter. This time, I acted quickly. I bought cardamom pods and ground cardamom and I started adding it to my curries, my oatmeal breakfasts and even to my cookies. But it wasn't until this week that I perfected a cookie recipe worth naming the Cardamom Cookie. During my experiments, I was always careful when using it. Just a teaspoon or half a teaspoon. I didn't want to overpower whatever I was making. Not this time. This cookie is cardamom all the way, and it's pretty delicious.

The texture reminds me of a package of cookies I once bought from the Indo Canada Bakery on the Danforth. Crumbly, and light, but unlike the packaged cookies that were crispy and fell apart as soon as you took a bite, these home made ones are tender and almost chewy when you bite into them and crumble as you chew. It's got whole wheat flour, and semolina flour, giving it a unique crumb and toasty flavour. And oh, the cardamom. Smelling them in the oven is enough to soothe you, but for total relaxation, enjoy a couple with a cup of afternoon tea or coffee.

Cardamom, you are my emotional rescue.

Vegan Cardamom Cookies
makes about 2 dozen

1/4 cup of canola oil
1/4 cup of orange juice
1/2 cup of brown sugar
1 tablespoon of tapioca flour
1/2 teaspoon of baking soda
2/3 cup of whole wheat flour
1 1/4 cups of semolina flour
2 rounded teaspoons of ground cardamom

1. In a large bowl, whisk together oil, orange juice, brown sugar and tapioca flour until well blended.

2. Sift in the tapioca flour, flour, cardamom and baking soda and give it a good mix. Add the semolina flour and give it another good mix.

3. Drop teaspoon fulls (you might have to give them an extra squeeze to hold them together) of cookie dough onto a cookie sheet and bake in a 350 degree oven for about 15 minutes or until the tops of cracked and the edges are slightly golden.

4. Serve warms with coffee, tea and your favourite relaxing music.

Cool Noodle Salad for those Hazy Days

I think summer is here. Shhhhhhhhhhhhhh... don't scare her away. The thunderstorms and steamy afternoons (and migraine headaches!) definitely mark the beginning of summer. So do strawberries and rhubarb in the market and an increasing urge to stay outside.


While a couple weeks ago I could get away with making soup and enjoying it despite the hot weather, I can't say that I could have done that for the past few days. Instead, a few days ago, I made a yummy, simple noodle salad that sat in the fridge and was enjoyed all week long. I used extra thin vermicelli, (but I think next time I might try cellophane noodles), sliced carrots, blanched broccoli and asparagus and dressed it with a lime, ginger and soy mixture. The final ingredient threw it over the top: Thai basil. Ever had it? It's definitely similar to Italian basil but with a sweeter and more licorice-y taste. When I smell it, I think of pho, that classic Vietnamese noodle soup that comes served with raw bean sprouts and tons of Thai basil that you just throw into the soup to cook. I used tons of it in this salad and it totally made the different between a great salad and a super-fantastic salad.



I used a combination of raw and cooked veggies, but if you were feeling lazy, you could stick with just raw ones. Cucumber would be very refreshing in this salad, as would sliced red peppers or even celery. For a bit more kick, you might want to add some chopped green onion, or use a fresh red chili in the dressing instead of the chili powder that I used. If you need a bit of protein in your salad, shredded cooked chicken would be perfect, as would some marinated tofu if you want to keep it veggie. Cilantro would have been a perfect herb to add as well, but try not to skip the Thai basil. If you don't grow it, you can usually find it wrapped in most Asian grocery stores. Personally, I'm ecstatic to have three little Thai basil patches growing on my balcony, because I plan to make this salad many more times this summer.

Now..what should I do with this big pot of spear mint that was given to me as a gift ......

Noodle Salad with Thai Basil
300g of dried, extra thin vermicelli (they come in little "cakes" -- I used three)
1 medium carrot, sliced into match sticks
1/2 head of broccoli, cut into bite sized pieces
1/2 bunch of asparagus, trimmed and cut in half
a big handful of Thai basil
a few sprigs of fresh thyme

juice and zest of 2 juicy limes
1 tablespoon of light soy
1 tablespoon of dark soy
1 teaspoon of grated ginger
1 teaspoon of dark brown sugar or honey
1 teaspoon of toasted sesame seed oil
1 teaspoon of canola oil
a pinch of cayenne pepper

1. Soak the noodles in cold water for a couple of hours. Drain, and dunk into boiling water for about 30 seconds. Remove (but keep the water to blanch your veggies) and run under cold water. Drain and put into a large bowl.

2. Blanch the asparagus and broccoli separately until tender. Drain and add to noodles. Add carrots and herbs and toss until everything is evenly distributed.

3. In a small bowl, whisk together the lime juice and zest, oils, soy sauces, ginger and sugar. Taste and add more oil or sugar to your liking. It will be quite zing-y, but the noodles will mellow it out.

4. Pour 2/3 of the dressing in the salad and toss. Taste and add more if you like.

5. Serve immediately or chilled.

Orange Strawberry Pizza

Do you know Joy the Baker? I don't mean do you know her, know her, but do you know of her blog? I'm pretty sure you do, because everyone does. She's awesome for so many reasons but I love her mostly because she does crazy things that you would never think of doing (like make hot chocolate popovers that taste just like hot chocolate and drink kale, pear and spinach smoothies!), but when you try it, the results are awesome.

She made a recent post featuring strawberry balsamic flat bread. How did she know that the first Ontario strawberries were in the market? I couldn't resist making a version of my own. Here's what I did:




I made half a batch of this easy pizza dough recipe, only I skipped the rosemary in favour of some fresh thyme, and added some orange zest. While it was resting, I marinated some sliced Ontario strawberries in a sprinkling of sugar, a generous splash of balsamic vinegar and more orange zest. While the berries and dough were hanging out, I washed and chopped some fresh spinach. I rolled out the dough, drizzled it with olive oil, sprinkled on the spinach, then the strawberries in their beautiful balsamic-y juices and added some mild Canadian goat cheese on top. It went in a 400 degree oven for about 20 minutes and came out fantastic. A last sprinkling of freshly chopped basil, right from the balcony garden and it was total perfection. A perfect summer supper.

Thanks, Joy! You rock my world!

So NOT Soup Weather

It's a been a steamy past few days here in Toronto, and I know the last thing you want is a bowl of hot soup to make you even hotter. But trust me; this is worth the pain. In the scorching feels-like-41-degree weather during the middle of this week, we made a soup so delicious that is was worth the minor discomfort of eating hot foods on a hot day.

Here's the story: I wanted to make this soup when I first saw the post. I love lentil, I love beans and I wanted an excuse to use my hot smoked paprika again. Then, I saw this lovely spring minestrone and I was intrigued by the addition of fresh pesto stirred into the soup at the very end to give it body and a kick of flavour. My idea to combine the two soups came when I was staring into the fridge at some leftover pesto I had made (which by the way, is so much better when you make it yourself!) and wanting to do something with a beautiful bunch of spinach that was sitting in the crisper. It worked out beautifully. It was a great way to use up a few purple potatoes I had hanging around for a couple of weeks, plus use some of Ontario's first batch of spring asparagus.





This soup is the perfect opportunity to experiment with different vegetables. I don't think you could mess it up, even if you wanted to! It's hearty with beautiful earthy lentils and chickpeas -- winter staples that you probably still have hanging around, but also fresh and spring-y from the veggies and fresh herbs. Whatever you do, don't skip the pesto. It's the secret that makes this soup a definite winner.

Spring-Winter Minestrone
inspired by kickpleat on poppytalk and Simple Recipes

1 medium carrot, diced
1 stalk of celery, diced
1 medium onion, diced
3 cloves of garlic, diced
a handful of button mushrooms, sliced
a handful of baby potatoes, quartered
1 teaspoon of hot smoked paprika
1 teaspoon of dried oregano
1 sprig of fresh thyme
2 large tomatoes, roughly chopped
1/2 cup of green lentils, rinsed
1/2 can of chickpeas, drained and rinsed
4 cups of water or vegetable stalk, plus more if needed
a small bunch of spinach, roughly chopped
a small bunch of asparagus, trimmed and halved
salt and pepper to taste
2 tablespoons of fresh pesto

1. In a large pot, sweat the onions, garlic, carrots and celery with some olive oil for about 5 minutes until they start to get soft and fragrant. Season and add dried oregano and smoked paprika.

2. Add the mushrooms, potatoes, tomatoes, lentils and chickpeas and give it a good stir. Add the stalk and bring up to a boil. Cover and let simmer for about 20-25 minutes, or until the potatoes are almost tender.

3. Add the asparagus and put the lid on for about 5 minutes. Remove the lid and stir in the chopped spinach. Simmer, uncovered for 10 more minutes, or until the asparagus and potatoes and fully tender and the liquid has reduced.

4. Turn off the heat and stir in the pesto. Serve with something over ice!

Apology Treats

Ok, so I lied; I didn't come back on Monday. It didn't rain that much .. and I was distracted with frequent bike rides and baking these cookies for my school bake sale and soccer team, not to mention reports. Not good excuses, I know, but until I can get my cooking act together (maybe when these darn reports are finished.. or maybe when the berries and asparagus start coming out ..) let me leave you with a couple of recipes that I've had on the back burner for awhile.

First, there's this beautiful, frosty blended coffee drink that I made way back during the Easter long weekend to serve alongside hot cross buns and curry lentil dip. Strange combination, I know, but it totally worked. It looks and tastes fancy, but it's as easy as making coffee, making ice and using a blender. The cocoa powder did make the drink a little bit gritty, but it tasted wonderful nonetheless. If you wanted to get super fancy, you could use some melted chocolate instead, or use chocolate milk to get that rich mocha flavour.


Next, this is a great little cake that I made during March break, featuring one of my favourite dried fruits: dates. I love date squares, but sometimes those huge, buttery sweet ones that you get at coffee shops taste great as first, but leaves you feeling heavy and loaded down. This cake is a perfect compromise. It's got a lovely, rich flavour, but a really light, spongey crumb and has even got some rolled oats to bump up the nutrition factor. Sounding better already? The original recipe called for the delicious Medjool date (that I love to snack on!). I actually used a honey date that I bought at the grocery store for snacking purposes, but after tasting it, felt like couldn't stand on its own. It worked great in this recipe, but I'm sure Medjool dates would be even better. The original recipe also called for a sweet citrus glaze made from icing sugar, orange and lemon juice to be poured over top. I skipped that part out of pure laziness, but if you were making this cake to serve to guests, definitely try it out.

Am I doing any real cooking? Not really. I've been living on granola and pureed vegetable soups (likes squash, carrot, parsnip..) made by my love. Oh, there's been some macaroni and cheese, but you've seen that before. And fiddleheads! Blanched quickly and quickly tossed in a hot pan with olive oil and garlic. Very yummy! I just received a bottle of red wine as a parting gift from a student-teacher, and seeing as I'm not a big drinker, I'm already procrastinating on reports by looking up some interesting red wine recipes. More later. This time I promise .. for real.

Frosty Blended Coffee Treat
adapted from Eating Well, April 2011

1 cup of double strength brewed coffee, cooled
1 cup of skim soy or milk
2 tablespoons of natural cocoa powder
2 tablespoons of maple syrup
a tiny splash of vanilla extract

1. Pour the coffee into and ice cube tray and let them freeze overnight.

2. Combine the coffee cubes, milk, cocoa powder, maple syrup and vanilla in a blender.

3. Pulse until smooth and frothy. Add more milk if it's too thick.

4. Pour into glasses and enjoy!


Sticky Date Cake
adapted from Vegetarian Times, March 2011

1/2 cup of water
1/2 cup of chopped dates
2 tablespoons of margarine or butter (I used Becel)
1/2 teaspoon of baking soda
1/4 cup of rolled oats
1/2 cup of whole wheat pastry flour
1/4 cup of brown sugar
1/2 teaspoon of baking powder
a small pinch of salt
1 egg
a splash of vanilla extract

1. Bring the water up to a rolling boil. Quickly add the dates, margarine and baking soda and cover. Let stand for about 15 minutes. Pour the mixture into a blender or mini-chopper and blend until smooth.

2. In a large bowl, beat the egg with the vanilla. Add the date mixture and brown sugar and mix to combine. Add the oats and sift in the flour, baking powder and salt. Stir until just combined.

3. Pour into a greased cake pan and bake in a 350 oven for about 25 minutes or until a cake tester inserted comes out clean.

4. Enjoy with your coffee!

Sunshine Sandwich

I'm writing reports .. writing reports and gardening .. and being distracted again by the sun. I'll be back tomorrow .. or Monday, when the rain clouds roll in, but for now, have this sandwich.

It's great. Tomato, fresh pesto and mild a Canadian goat cheese. It's the perfect gardening snack.



Oh, and you should have a coffee too .. in fact, have a couple of coffees. See you Monday!

Cake Town Cafe: americano, mocha and cappuccino .. good coffee, but stroller-saturated
Hula Girl: latte, cappuccino and americano .. nice west-end adventure
Sense Appeal: Ethiopian Sidomo americano (you can choose three kinds!), Fresh press of the day and cappuccino .. good coffee but scary environment ..

Spring Spring..

Spring = busy. Spring = almost insanely busy. Spring = distracting sunshine that prevents me from working on the weekends. Today, though, is foggy and rain is threatening to fall .. Spring = rain as well.

Spring also means Mother's day and I guess I should have posted some Mother's Day treats last weekend, but I just didn't get around to it. My own mommy is off gallivanting in east Asia, and my Grandma was more than happy with her noodle-y brunch and piece of apple cake. Instead of working or blogging, I went bike-riding instead. Bad me.

This weekend, however, I'm stuck at home procrastinating on an inevitable teacher's year end task: reports. Yes, again. I'm currently taking a break and thinking about thing many things I can make for my Mom when she returns, and I'm reminded fondly of this healthy, tasty, fruity, coconut-topped loaf that I served to my parents on Family Day way back in February. It's not just any old loaf -- it's totally special and worth serving the most important of guests, like your mommy. I'm not a stranger to making loaf cakes, but I wanted this one to be more special. I got the idea for the coconut topping from Heidi over at 101 Cookbooks, who made a cherry tart with a macaroon topping. My mom loves coconut, so this was perfect for her.




This loaf is as simple as it gets. Whole wheat flour, a little rolled oats, frozen berries (although the fresh ones are coming soon! They would be fabulous in this recipes) and a splash of real fruit juice topped with a simple mixture of coconut, chopped hazelnuts and maple syrup. It was the perfect tea time treat and my Mom loved it. If you're like me and didn't get to spend Mother's Day with your mom, bake her up this beautiful loaf, just because. It'll be even more special.

Whole Wheat Raspberry Loaf with Macaroon Topping
inspired by 101 Cookbooks

1/4 up of rolled oats
6 tablespoons of skim milk yogurt
splash of vanilla
2 tablespoons of brown sugar
1 tablespoon of honey
1 egg
2 tablespoons of canola oil
2 tablespoons of fruit juice
1/2 cup of all purpose flour
1/2 cup of whole wheat flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of raspberries (fresh or frozen)

1/4 cup of unsweetened coconut
1/4 cup of chopped hazelnuts
3 tablespoons of maple syrup

1. In a large bowl, combine the oats, yogurt and vanilla and let stand for about 15 minutes.

2. Whisk in brown sugar, honey, oil and fruit juice.

3. Sift in the flours, baking powder and baking soda and mix until just combined.

4. Fold in the berries. Pour the batter in a loaf tin.

5. Make the topping my combining the coconut, hazelnuts and maple syrup. Sprinkle over the loaf.

6. Bake in a 350 degree oven for 30-35 minutes, or until the topping gets dark and crunchy and a cake tester inserted comes out clean.