This post might at first glance appear a tad, well, boring. There’s no story nor any songs to sing as you cook. All there is, is one simple but tasty and traditional recipe, done up in bows and boasting less sugar and more pizzazz than you get in the canned kinds from the store. This could be a recipe staple for your family’s celebrations. More
24 Nov 2015 2 Comments
17 Nov 2015 5 Comments
This is an easy and impressive dish if you prepare all your ingredients ahead and save making the eggs till the end.
I saw these clouds while surfing for egg dishes and meringues last week. Then I discovered that Rachael Ray herself had copied my take on this idea (haha).
Although most people might like to serve egg clouds for breakfast, my spin involves crowning a lunch-time salad with them. More
10 Nov 2015 Leave a comment
To honor the people who gave their all in the Great Wars, I’m reposting some recipes I first brought to you in 2012. These traditional recipes were in vogue during the scarce years of the Second World War… but many probably go back much farther than that, handed down by mothers and mother’s mothers in Britain ever since they began to grow potatoes and cabbages… and gooseberries! More
03 Nov 2015 4 Comments
The WHO’s stand on meat
The World Health Organization (WHO) has just sent shock waves through the earth’s stratosphere. What they said was something that anybody who has been following nutrition news in the past few years already knew.
WHO news: Processed meats cause cancer. And red meats probably cause cancer.
But unless you are genetically predisposed to the disease, the increased risk according to most experts is relatively low. Nevertheless, it’s real. More
27 Oct 2015 2 Comments
Here’s another easy recipe for small fingers. Kids learn how to separate eggs. Then they can make up these cute, tasty little Halloween ghosts and marvel at the mysteries of food chemistry.
Use eggs at room temperature for frothiest results. Or put eggs from fridge into warm water for 5 minutes or so to warm them up. More
20 Oct 2015 3 Comments
Kids, get your aprons on. We’re going to whip up some brownies that are as good for the body as they are for the soul. Including time to wash up the dishes, these treats should take no more than a half hour away from your Minecraft play time. More
13 Oct 2015 4 Comments
“That’s scary!” Isla declared, her wide eyes shifting from the cooking pot to the finished product. I knew Halloween had been on her mind, now only a couple of weeks away.
“How so?” I asked. More
06 Oct 2015 2 Comments
This recipe, inspired by the Redwall Cookbook for kids, has nothing to do with pigs. For the life of me, I can’t come up with a reason that explains why they named it a hogbake. Perhaps it’s a typo, and they meant to call it a henbake.
Regardless, I loved its simple healthy ingredients. More
22 Sep 2015 10 Comments
Sugar’s role in our health
Sugar is Will’s favorite food group.
“Maybe you can cut back on the sugary things, once in a while,” Vinny suggests.
“Sugar is in everything!” Will proclaims. “It gives us energy!”
“That’s true,” Vinny agrees. “What I don’t like, though, is when we add sugar to our food, over and above what nature puts there. Have you heard about your pancreas?” More
15 Sep 2015 3 Comments
A blind orphan threads her way through the streets of Saint Malo at the end of the World War II, with a fresh-baked loaf under her arm. Her name is Marie-Laure and dry bread is all she will have to eat for several days… .
Hidden in the loaf are coordinates destined for the Allied Forces, pin-pointing where the Nazis are headquartered in the town, where their supplies are stored, where their ammunition is kept. Marie-Laure’s uncle radios this vital information across the airwaves on a powerful set hidden in their attic. More
25 Aug 2015 2 Comments
“I’m wilting,” said Vinny as he plopped down in a lounger under the Japanese lilac. “Ottawa broke a 123-year-old record today when we scored a temperature of 34C.”
Will flapped his shirt, trying in vain to make a breeze for himself. “Ya, I’m WILL-ting, too. It feels like a steam bath out here. Let’s cool off with the hose.”
“Except I’m hungry,” said Vinny. I’m going to whip up a warm salad first, with a little spice to heat it up even more.”
“That sounds crazy,” said Will. “Why would you want to make a warm salad when we’re boiling out here?” More
18 Aug 2015 Leave a comment
Get the kids together and make a “skinny” version of Spotted Dick, a traditional English steamed pudding. Cook up Harry Potter’s favorite dessert at Hogwarts just in time for the new school year and make some magic happen! More
11 Aug 2015 9 Comments
Last time, I introduced you to Dr. Joel Fuhrman and his list of 10 best foods for battling the effects of old age. Now I’m going to show you his list at the other end – Fuhrman’s 10 worst foods… foods that can lead you to an early grave. More
04 Aug 2015 3 Comments
Eating for a long life
28 Jul 2015 7 Comments
Relax with lavender and this pretty little song from England, dating back at least 300 years. Originally this ditty was not for kids. Early words made it more a bawdy or drinking song for the purposes of wooing a lady into bed. More
21 Jul 2015 Leave a comment
Berries, walnuts, garlic, tomatoes and tea. What do they have in common? They are all proven cancer fighters!
They work best as members of a team. For best health, join them up on your plate with other battle-scarred food heroes of the likes that are cited in this valuable article from the American Institute for Cancer Research.
15 Jul 2015 Leave a comment
As an ex-food scientist, I’m convinced of the safety of GMO foods. You will be too, if you can wade through this excellent, but very long article. More
03 Jul 2015 Leave a comment
For 23 years now, Ottawa has been serving up a chicken sandwich on the Hill to hungry Canadians who want a freshly barbecued healthy snack to get them through the day’s festivities. This year’s version features an herb-infused honey-Dijon sauce to take it to the next level. More
24 Jun 2015 4 Comments
Vitamin B12 is high in eggs, fish, shellfish and red meat, and low-fat dairy, among other good things. A varied diet is always a good thing :). I didn’t know about watching out for too much iron…
Originally posted on Cooking with Kathy Man:
“Alzheimer’s disease isn’t a natural part of aging,” notes lead author Neal Barnard, M.D., president of the nonprofit Physicians Committee and an adjunct professor of medicine at the George Washington University School of Medicine. “By staying active and moving plant-based foods to the center of our plates, we have a fair shot at rewriting our genetic code for this heart-wrenching , and costly, disease.”
Alzheimer’s Disease International predicts Alzheimer’s rates will triple worldwide by 2050. The Alzheimer’s Association predicts long-term care costs start at $41,000 per year.
The seven guidelines to reduce risk of Alzheimer’s disease are:
- Minimize your intake of saturated fats and trans fats. Saturated fat is found primarily in dairy products, meats, and certain oils (coconut and palm oils). Trans fats are found in many snack pastries and fried foods and are listed on labels as “partially hydrogenated oils.”
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22 Jun 2015 Leave a comment
Low-fat dairy makes good eating for most healthy people, no matter how old you are. Vinny thinks so, and so does this update from Kathy Man. More milk, please!
Originally posted on Cooking with Kathy Man:
Calcium is important even when you’re older, and milk can be a fine way to get it.
Have you sworn off dairy? Maybe you think it will ease your stomach woes. Or, now that you’re middle-aged, you assume your bones don’t need as much. Or maybe you’re just drawn to all the dairy-free options now on supermarket shelves, including dairy-free ice cream, yogurt, and coffee creamer. Should you join the crowd? Probably not. “Unless you have a medical reason to skip dairy, such as an allergy to milk protein, adults can benefit by eating some dairy every day,” says Consumer Reports chief medical adviser Marvin M. Lipman, M.D.
Here we take a look at some common myths about milk and other dairy products.
Myth 1: After age 30 you don’t need calcium for your bones
It’s true that you reach peak bone mass by age 30, so getting calcium before…
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21 Jun 2015 1 Comment
I’ve posted my own healthy version of home-made Nutella, which has a couple more ingredients than this recipe does. I also talk more about the health aspects of our favorite spread (what else is new?). It might be worth clicking over there for a look-see while you are researching Nutella alternatives :).
I’ve tried this recipe here with its minimal ingredients, and I confess. I like mine better (so.. what else is new?).
Let me know what version you prefer, and why? Happy snacking!
Originally posted on Natural Nomad:
As a child I used to love the popular commercial chocolate-hazelnut spread, probably because my dad was also a big fan of it and could eat it by the spoonful. With it being Father’s Day in the UK this weekend I thought that it might be fun to create a homemade alternative – it’s safe to say that the shop-bought jars are not too healthy and laden with sugar and dairy, but this recipe is free from refined sugars and additives, and is so delicious that it will still be loved by dads everywhere!
1 cup hazelnuts
¼ cup maple syrup
¼ cup water
2 tbsp cacao powder
2 drops vanilla essence
Makes 1 small jar
Preparation time: 15 minutes
- Bake the hazelnuts on a baking tray at a medium heat for around 5 minutes – keep checking them as nuts are notoriously easy to burn!
- Once they are done…
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20 Jun 2015 2 Comments
One more great reason to make probiotics a part of your daily diet. Probiotics may stop sadness from morphing into depression.
You can get it as a supplement. But you can easily add probiotics to your diet. Eat some yogurt, sauerkraut, sour dough bread, kefir, dill pickles or other naturally fermented foods during the day as a side or a snack. Or add these foods raw to a dish you’re making.
Read this great post from Our Better Health for details.
Originally posted on Our Better Health:
How four weeks of supplementation can help stop a sad mood getting worse.
Probiotics may stop sadness turning into depression by helping people let go of the past, a new study finds.
Researchers at the Leiden Institute of Brain and Cognition found that probiotics stopped people ruminating so much.
Rumination is when people focus on bad experiences and feelings from the past.
Dr Laura Steenbergen, the study’s first author, said:
“Rumination is one of the most predictive vulnerability markers of depression.
Persistent ruminative thoughts often precede and predict episodes of depression.”
In the study 40 people were given a sachet to take with water or milk every day for four weeks.
Half of the people received sachets that contained a multispecies probiotic.
The other half received a placebo for the four weeks.
Before and afterwards people’s so-called ‘cognitive reactivity’ was measured.
‘Cognitive reactivity’ is the extent to which a sad…
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18 Jun 2015 Leave a comment
We eat with our eyes as well as our stomaches. Make an effort to show off healthy foods. Sea rch Vinny’s site for “presentation” for a few ideas.
Originally posted on Our Better Health:
June 8, 2015 By Cynthia Sass, MPH, RD
Convenient. Attractive. Normal. These three words (which are the basis for the even easier to remember acronym C.A.N.) may be the key to eating healthier without really trying, according to a new paper from Cornell University. The review of 112 studies concluded that eaters make good choices when healthy foods are visible and within reach; they’re displayed enticingly; and they’re set up as the most obvious choices compared to other food options. It just makes sense: When you place gorgeous pieces of fresh fruit in a pretty bowl on your counter, you’re more likely to take one than if they’re hidden away—especially if the chips or cookies are even easier to grab. Bottom line, make it handy to eat healthfully and you’ll follow through, no “diet” or willpower required.
In addition to remembering C.A.N., there are plenty of other research-backed strategies…
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16 Jun 2015 Leave a comment
Nuts make great snack when the afternoon hungries strike. And look at how good they are for you! See what Vinny has had to say about nuts by typing “nuts” jnto the search box at the top of this page. Have a fun and healthy summer!
Originally posted on Cooking with Kathy Man:
Nuts may reduce inflammation while also helping to prevent cell damage
“A handful of nuts can save your life, says new study,” The Daily Telegraph reports after a Dutch study found a link between daily nut consumption and a reduced chance of dying from a number of chronic diseases, including cancer and heart disease.
The study assessed the dietary and lifestyle habits of middle-aged to elderly adults from the Netherlands and followed them up over the next 10 years.
Overall, researchers found people who ate nuts had a decreased risk of death from any cause as well as various specific causes, such as cardiovascular diseases and cancer, compared with those who didn’t eat any nuts. The most reduced risk was found with the consumption of 5-10g of nuts a day.
However, not all risk reductions were significant and some of the researchers’ analyses were based on very small numbers, which…
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26 May 2015 4 Comments
Vinny is taking an extended break, now that summer is nearly upon us :). To celebrate, he’s sharing a drink with you from the World Heritage site Cinque Terre in Italy, which he hopes to visit some day soon.
19 May 2015 7 Comments
The 24th of May is the Queen’s birthday.
If we don’t get a holiday, we’ll all run away!
It turns out we do get a holiday, but which queen, exactly, would that be, here in Canada?
Why it’s Queen Victoria, of course, the reigning monarch in 1867 when Canada became a country. Victoria was also key in choosing Ottawa over Kingston, Toronto or Montreal as Canada’s capital. So we Ottawans think she deserves a little fireworks on her birthday.
The weather is always a bit iffy on the Victoria Day long weekend in Ottawa, though. So fireworks are not always a possibility. But we can always whip up something special for the birthday table to honor the old queen, regardless of the weather! More
12 May 2015 4 Comments
This risotto’s easy!
Or is it? What’s easy for me may be hard for you. You might not have the equipment to make quick work of the tasks. Your kitchen may require too much walking, lifting, and reaching. Or you may not have had enough practice… the first time around is always hard. Finally, you may not realize that dirt and food are never best friends. In fact, the combo is darn-right dangerous. So you can’t ignore the sink and shun the dish cloth. Accept cleaning up as a basic part of the art, or you’ll never enjoy cooking. And there’s more… More
05 May 2015 8 Comments
“That Mr. Crank is such a witch,” complained Vinny, about his neighbor. “He spends his days dreaming up ways to make my life miserable.” More
28 Apr 2015 11 Comments
“I love mangoes,” Isla said one day. “Can we grow some?”
Vinny sighed. “Not here in Canada, kiddo. Mango trees thrive in India, where people call mangoes the Food of the Gods. Mango trees live long and prosper there. Some specimens are over 300 years old and still going strong.”
Isla put on her sad face. More
21 Apr 2015 12 Comments
Sweet Patooty’s back! I raved about the fab qualities of sweet potatoes in an earlier post. But I’ve never posted a recipe for my favorite of all ways of having them… oven-baked fries. That’s because I never felt I’d gotten it quite right. But now, I think I can confidently tell you how to make these beauties come out delicious every time… crispy, not soggy, and definitely not burnt! More
14 Apr 2015 14 Comments
Just two ingredients…
Awesome! This idea came my way courtesy of the Paddington Foodie, chef extraordinaire. It’s ridiculously easy. Combining just two super-foods, this simple syrup zaps any dessert you like with goodness that is sure to grant you the superpowers of your dreams. More
11 Apr 2015 3 Comments
If you have ever been tempted to buy a copy of Sharon Rudnitski’s book Cook Up A Story: Good Food Sets the Mood… now is the time.
For the next 3 days (until April 13), you can get it on-line for 35% off… the largest discount I’ve ever seen. Use the promo code APRILFLASH35 at checkout.
07 Apr 2015 13 Comments
Why goat cheese?
Goat cheese is my go-to cheese on a daily basis. I love it because of its creamy texture and crisp, tart taste. It’s perfect in my omelets and on top of my leafy greens at lunch.
31 Mar 2015 1 Comment
The side dishes
Pierogis and cipollini onions won the draw to complement the main course of our Frozen in Ottawa dinner theme. But why this pair? More
24 Mar 2015 11 Comments
My regular readers will know that our Frozen in Ottawa dinner is well in hand. This, my fourth post on the subject, answers the question, “What should we serve for the main course?”
The man of the house wanted to feature his winter stew-making skills, well-honed in our climate. He suggested “Hasenpfeffer,” a dish he had recently cooked for the family with success. In fact, I thought it was the best stew he had ever made for us. But… what kind of meat is that, you might wonder. More
17 Mar 2015 4 Comments
Kohlrabi – Huh? My picky eater surprised me the other day. Will’s vegetarian school buddy had given him a taste of this odd veggie and it turned out to be a hit! I had to look it up. More
16 Mar 2015 Leave a comment
Once in a while, I thought I’d throw in a repeat, for those readers who are new to Vinny’s blog or who may have missed something he thought was worth reading again. Madcap Irish Tea Party is one of those. It’s full of great ideas for celebrating Saint Paddy’s day tomorrow. Links take you to recipe ideas, songs, stories and crafts celebrating everything Ireland. So whip something up in the kitchen or just sing along and enjoy all that’s green. The luck ‘o the Irish to you! More
10 Mar 2015 Leave a comment
Anyone who’s skated Ottawa’s Rideau Canal knows all about our iconic BeaverTails. Nobody ever leaves the ice without a bite of these sugary deep-fried pastries decorated with cinnamon, chocolate, or lemon, or some other delightful combination of sweet and sour.
As I was focusing on Ottawa’s winter wonderland for my gourmet dinner party, Frozen in Ottawa, I thought tiny BeaverTails would make a perfect hors d’oeuvre. They would go well with the sweetly tart cocktail we served, Frozen Blues.
BeaverTails are served hot on the Canal. But as my theme was “frozen,” I served mine cold. More
03 Mar 2015 2 Comments
We just got back from a heavenly warm trip to the Caribbean, to find ourselves in the depths of our cold Canadian winter… and just in time to host our annual gourmet dinner. So we built a meal around the theme, ” Frozen in Ottawa.” More
17 Feb 2015 Leave a comment
Once upon a time some friends formed a neighborhood reading salon. One night they slogged through the snow to sit by a fire together and discuss a book Michael Pollan wrote nearly 10 years ago — The Omnivore’s Dilemma.
Pollan’s story lifts the blinders to show where our food comes from, just as deftly as if he wrote it, well, yesterday.
10 Feb 2015 5 Comments
I always make braided bread at Christmas… because what would a Ukrainian Xmas Eve be, without a steaming warm loaf decorated with ancient baubles handed down from our great grandmother?
But if you’re looking for directions on making bread from scratch, read no further. For this project, I have always bought frozen bread dough at our local grocery store. I usually have to ask at the cake counter, and someone disappears behind humungous stainless steel doors and emerges with the five stone-hard loaves I need. Easy!
This post is all about the presentation. Your results will look as mouth-wateringly delicious as the warm, fresh bread tastes. More
03 Feb 2015 2 Comments
In my previous post, I talked about making eggnog from scratch using fresh clean unbroken eggs, cracking them carefully, and allowing them to cure in sugar and alcohol. Raw eggs are generally safe for healthy people.
If you are cooking for young children, pregnant mamas, the elderly, or people with weak immune systems, though, you won’t want to risk serving them raw eggs. But hey, you don’t have to ditch your favorite recipes. More
27 Jan 2015 3 Comments
I’ve just read Mike Pollan’s Omnivore’s Dilemma. Eye-roll. Will I ever eat again?
Eggs and chicken are mainstays of my diet. But Pollan has lifted the curtain for me on the often shocking truths behind industrially raised chickens. They’re jammed into spaces so small, the poor animals try to peck each other to death. The answer, according to chicken producers? Off with their beaks. More
20 Jan 2015 2 Comments
Vinny’s Grandma Adela loved a dramatic presentation. She had inherited her own dad’s artistic temperament. Great granddad William Enge was a master woodworker, making violins as well as decorative furniture. He played the violin so beautifully, his music made a woman 20 years his junior fall in love with him.
Adela too had musical ability, singing in the choir at church, as well as for the Ottawa Opera Company. Like him, she had an eye for color and fashion, designing and sewing her own clothes and much of the clothing for her family. She also built or refinished many pieces of furniture for her home, following in her dad’s footsteps. Knitting, sewing, carpentry, painting—nothing was too difficult for her to try her hand at.
But Adela was at her best in the kitchen. She kept an extensive recipe collection. And, like an early Martha Stewart, Adela was known to set an elegant table. More
13 Jan 2015 3 Comments
I’ve posted many times about my favorite veggie. “Do you know what it is, Zoë?” I asked.
It’s usually red but sometimes yellow, and some people swear it tastes like DIRT. Ha! To me it tastes like the salt of the earth. Our favorite time of year to cook with this veggie is Christmas… partly because it’s red, and partly because at Christmas time, like all root veggies, it is available locally.
If you haven’t guessed by now, I’m talking about that fabulous storehouse of antioxidants, minerals, and vitaminz (no, Zoë, you can’t help me type)… BEETS. Yay!
06 Jan 2015 Leave a comment
A Tale of Three Goats
Once upon a time, three little Billy goats were feeling a bit gruff. They hadn’t eaten since they left the barn in the morning, because during the night, their meadow had been grazed to the ground by a herd of reindeer, one of whom had a red nose!
The goats trotted and trotted, looking for fresh grass under the snow. But they had no luck. At last, they came upon a raging river. On the opposite bank, rows of cranberry bushes poked their heads up through the drifts. Lunch called!
The water looked deep and cold. But they soon spotted a stone bridge. The littlest and liveliest goat boy danced ahead. When he jumped onto the bridge, a troll leaped at him, all smelly and ugly.
“I eats goats for lunch,” the troll roared, “and you looks mighty tasty!” More
29 Dec 2014 5 Comments
Last week I posted some tips for up-dating your techniques when making pierogis from scratch. I also posted many reasons for undertaking this task, in spite of the effort involved. But isn’t that true of most Christmas preparations? Good things take time to develop.
Without further ado, here is the recipe, which I share mainly so my family can carry on this tradition without further meddling on my part. I’m sure over the years they will institute improvements of their own. The world turns.
If there are readers out there who also are inspired to try these little tasties, please let me know. It will make my Christmas to hear of your success! FYI, Ukrainian Christmas is still to come. Celebrate with us on January 6 :). More
16 Dec 2014 4 Comments
How perfect is this for Christmas! I make green and red pierogis every year, but my natural food colors have been disappointingly dull. I’m trying a new technique this year, inspired by Stefan’s Gourmet Blog, to see if I can make some improvements. More