Category Archives: Recipes

Fall Recipes: Vegetarian Chili

nov. 17

So many of us are turning to a healthier lifestyle. Some are fitting more exercise into their day. Some are clearing their homes of toxic cleaning products. Some are eating more vegetables and less meat. If any of that describes you, you’re going to love this Vegetarian Chili recipe. Packed with as much flavor as the meat-based version, but with fewer calories. Not a fan of tofu? No problem. You can customize the ingredients as you please. Remember to turn on the range hood fan at least 15 minutes before you start cooking, and to leave it running for at least 15 minutes after you’ve finished cooking.

Vegetarian Chili

  • 1 pkg extra firm tofu, crumbled
  • 1 clove garlic, minced
  • 1 Tbsp chili powder
  • 2 Tbsp Worcestershire sauce
  • 1 cup onion, chopped
  • 1 bell pepper, chopped
  • 1 carrot, diced
  • 2 Tbsp canola oil
  • 2-1/2 cups tomato sauce
  • 1/2 cup tomato paste
  • 1 (15oz) can kidney beans, drained and rinsed
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste
  1. Combine tofu, garlic, chili powder, and Worcestershire sauce in a small bowl. Set aside.
  2. Heat oil in a pot over medium heat. Sauté onion, bell pepper, and carrot until onions are translucent. Add tofu mixture.
  3. Stir in tomato sauce, tomato paste, beans, and spices. Cover and simmer for 1 hour. Season to taste.



Fall Recipes: Apple Berry Crumble

nov. 9

This Apple Berry Crumble makes use of all the wonderful fall fruit available at many farmers’ markets. At the very least, you’ll be able to find everything you need for this recipe at your local grocery store. This crumble makes a yummy addition to both a formal and informal dessert table. Remember to turn the range hood fan on about 15 minutes before baking and leaving it on for about 15 minutes after the crumble comes out of the oven.

Apple Berry Crumble


  • 1/2 cup flour
  • 1/3 cup walnuts, chopped
  • 1/4 cup brown sugar
  • 1/3 cup rolled oats
  • 1/3 cup + 1 Tbsp butter, cold, unsalted


  • 4 cups apples, peeled and sliced
  • 2 cups blueberries
  • 2 cups cranberries
  • 1/4 cup honey
  • 2 Tbsp flour
  • 1-1/4 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  1. Preheat oven to 375°F.
  2. Stir together all crumble ingredients, except for the butter, in a bowl. Add the butter. Work the butter into the crumble mixture with your fingers. Set aside.
  3. For the filling: Combine flour with cinnamon and nutmeg. Set aside.
  4. Toss apples, blueberries, and cranberries with cinnamon mixture. Pour honey over the fruit and combine. Transfer mixture to a 9×9 inch baking pan. Top evenly with crumble mixture.
  5. Bake for 45 to 50 minutes, until top is golden and apples are tender. Cool before cutting.

Enjoy! Try some of our other recipes, too!

Recipes: The Best Slow Cooker Ribs

oct. 20

Yes, you did read that correctly. These ribs are indeed called “The Best” slow cooker ribs. That’s quite the claim, right? Truth be told, all of you slow cooker experts probably have “the best” slow cooker ribs recipe. At the very least, it’s probably one that your family and friends rave about. That’s good enough for me.

I believe that that there’s room in this world for more than one “best” slow cooker ribs recipe. Go ahead and give this one a try, even if you have your own personal favorite. Maybe this recipe will become your go-to!

Don’t forget to keep the range hood fan on while the slow cooker is bubbling away. These ribs have an awesome aroma. But, you probably don’t want to smell it in your furniture, your clothes, the walls … you get the picture!

Slow Cooker Ribs

Serves 4 to 6

  • 2 racks (about 4 lbs) pork back ribs
  • 1 bottle (about 1-1/3 cups) beer (hint: the more flavorful the beer, the better the rib sauce!) You can also use the same quantity of beef or chicken broth, if you’d like.
  • 4 bay leaves
  • 4 tsp steak spice rub (use your favorite brand)
  1. Cut each rack into thirds. Place ribs in slow cooker.
  2. In a medium-sized bowl, combine beer, bay leaves, and steak spice rub. Pour the beer mixture over the ribs.
  3. Cover the slow cooker, and cook on Low for 6 hours or until meat is tender (but NOT falling off the bone!).
  4. Remove ribs. (Careful, they’re hot!) Discard liquid. Shred to use in sandwiches or enjoy as is.

Find more delicious slow cooker recipes here.

Recipe: Grilled Baby Bok Choy With Garlic Butter

oct. 6

Yes, you read that correctly. It does say “garlic”. Yum, right?

If you’re not familiar with bok choy, it’s also often called Chinese cabbage. It comes in a small bunch, usually no more than about 6 inches high. The beauty of bok choy is that it’s super healthful and cooks up quickly and easily.

Turn on your range hood fan if you’re grilling indoors. The bok choy, itself, doesn’t give off any unpleasant aromas – quite the opposite, really! It’s just that any cooking or grilling can put smoke and fumes in the air that will affect the air quality in your home. It’s best to exhaust those to the outdoors.

Give this recipe a try and let us know what you think of it!

Grilled Baby Bok Choy With Garlic Butter

This recipe serves 4.

  • 5 baby bok choy
  • 3 Tbsp unsalted butter, melted
  • 1/4 tsp each salt and pepper
  • 2 garlic cloves, minced
  1. Cut each bok choy bundle in half lengthwise.
  2. Combine melted butter, garlic, salt, and pepper.
  3. Heat grill to medium heat. Grill bok choy for 5-8 minutes, brushing with garlic butter and turning occasionally. Remove from the grill when tender.

Try more of our recipes here.

The Kitchen Round-Up – The Labor Day Version

Photo: GigMasters

From our family to yours … Happy Labor Day!

Given that today is all about relaxing, having fun with family and friends, and eating fabulous food, we’ve put together a list of articles that will help you do just that … to the max!

Let us know what you have planned today.

5 Things To Do This Labor Day Weekend

5 Outdoor Summer Recipes

Monthly Pick – KIY Kitchen Cabinets

5 Great Kitchen Gifts For Students

The Best Music To Cook To


Host A Last Minute 4th Of July Kitchen Party

4th of july kitchen party

Happy 4th of July!

Maybe you’re heading off to a fun party with friends and family today. Or, maybe you’re not. Maybe you got a call early this morning asking you to be the host with the most this year. Fear not. You can most certainly host an amazing 4th of July party at your own home at the last minute.

Here’s how…

Fun & Games

Three-legged races and sack races are loads of fun for adults and children alike. Don’t have burlap backs? No worries. Pull a few pillow cases off your pillows and use those instead.

Pull out a few board games and pile them onto a table. Playing board games is a surprisingly fun activity, especially if you just need to sit for a bit after the three-legged and sack races!


Yes, food might definitely be a problem if you weren’t expecting to host a party. But, we can help you out. Check out our Picnic Recipes For The 4th of July and 4th of July Recipes.

Don’t be shy about asking your guests to bring along some food and drink to share, too!


If food might be scarce, 4th of July themed decorations might also be hard to find around your house. Maybe you’ve been accumulating decorations over the years. If not, and if you have some art supplies lying around, you can invite your guests to make some fantastic themed art. Give them paper, pencil crayons, glue, scissors, whatever you happen to have on hand. At the end of the night, they can take their creations home with them as a reminder of the fun they had at your spontaneous party.

How will you be celebrating?

Give Dad A Tasty Treat For Father’s Day

june 16

C’mon, nothing says I love you like a good meal, right?

This Father’s Day, treat dad to a very yummy meal. Switch on the range hood and play dad’s favorite music. This Pan Roasted Veal recipe is easy to pull together, and it will infuse your home with the most amazing aromas! Pair it with a side of your dad’s favorite vegetables and his favorite wine or beer.

Pan Roasted Veal

  • 4 lbs boned veal shoulder
  • 1 Tbsp fresh rosemary
  • 4 cloves garlic, crushed
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 Tbsp olive oil
  • 1 cup white wine
  • 1/2 cup chicken or veal stock
  • 1/2 cup water
  1. Rub rosemary, garlic, salt and pepper over the veal roast.
  2. Heat oil in a deep pan or pot. Brown the veal.
  3. Add wine, stock, and water. Cover and bring to a simmer.
  4. Cook on the stovetop for 1 1/2 hours, or until veal is cooked through. Turn veal periodically.
  5. Once cooked, remove veal from the pan, tent it with foil, and let stand for 30 minutes. Strain the liquid remaining in the pan into a clean pan. Bring to a simmer, uncovered, and reduce to 2/3 cup. Slice veal and serve with pan juices.

Try Pineapple Habanero Paletas for dessert.


Blueberry Crumble Pie

may 29

Raise your hand if you can’t wait to head out berry picking! All those fresh fruits that are available at local farms are just waiting to be poured into pies, right? So, go to it! Remember to fire up your range hood fan so the whole neighborhood can smell the yummy aromas wafting from this delectable dessert!

Blueberry Crumble Pie


  • 2 cups flour
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • 3/4 cup vegetable oil
  • 1 Tbsp vanilla
  • 2 Tbsp milk


  • 5 cups blueberries
  • lemon juice squeezed from 1/2 lemon
  • 1/4 cup sugar
  • 1 Tbsp flour


  • 1/2 cup flour
  • 2 Tbsp sugar
  • 3 Tbsp brown sugar
  • 1/2 tsp salt
  • 2 Tbsp cold butter
  1. Preheat oven to 350°F.
  2. For the crust, combine flour, salt, and sugar in a 9-inch pie plate. Stir in oil, vanilla, and milk. Use your fingers or a fork to press the mixture together until it forms a moist dough. Remove 1/4 cup of the dough and set aside.
  3. Press remaining dough evenly into the pie plate. Prick the bottom of the crust all over with a fork. Bake crust until lightly golden, about 12 minutes. Remove from the oven; set aside.
  4. For the filling, combine all ingredients in a large bowl. Stir well and set aside.
  5. Increase oven temperature to 425°F.
  6. For the crumble, stir together flour, both sugars, and salt in a bowl. Use your fingers or a fork to blend the butter into the flour mixture until crumbly. Add vanilla and the reserved pie crust dough. Blend together well with your fingers.
  7. Pour blueberries mixture into pie crust. Crumble topping overtop blueberries. Place pie on a baking sheet.
  8. Bake for about 15 minutes. Then lower the heat to 375°F for about 25 minutes more, until pie is golden. Cool completely.

Enjoy a slice of this blueberry crumble pie with a fun cocktail: Cocktail Recipes from Movies and TV Shows.

Refreshing Pavlova with Lemon Curd

may 25

Did you know that pavlova is the national dessert of New Zealand? It is reputed to have been created when Russian ballet dancer Anna Pavlova was touring New Zealand. Whether or not you believe that story is entirely up to you. Regardless of its origins, there is one that we can say about pavlova (the food). It is light, refreshing, and absolutely scrumptious! Even better, this recipe won’t heat up your kitchen!

Pavlova with Lemon Curd

  • 4 large egg whites
  • 1 cup sugar
  • 2 tsp cornstarch
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp white vinegar
  • 3/4 cup whipping cream (35%)
  • 3/4 cup mascarpone cheese*
  • 1 cup lemon curd**
  • berries, as garnish
  1. Preheat oven to 250F.
  2. Line a baking sheet with parchment paper. Draw one large (9-inch) circle on the paper. Or, if you’d like individual servings, draw 4 to 6 circles.
  3. Beat egg whites until foamy. Add sugar 1 Tbsp at a time, beating constantly until glossy peaks form. Scrape the sides of the bowl. Fold in cornstarch, vanilla, and vinegar.
  4. Scrape mixture carefully into the circle forms on the parchment paper. Form a slight hollow in the center.
  5. Bake the meringue for 75 minutes or until crisp on the outside. Turn the oven off. Leave the oven door slightly open and leave it to cool to room temperature, about 1 hour.
  6. Whip cream until soft peaks form. Fold the mascarpone into the whipped cream. Whisk until well incorporated.
  7. Spoon the lemon curd into the meringue nest. Top with cream-mascarpone mixture. Garnish with berries.


Pair a slice of pavlova with one of these Summer Smoothie Recipes.

*Mascarpone cheese is a high fat, super creamy, and subtly sweet Italian cream cheese. You can find it at Italian or specialty grocery stores. Feel free to use your favorite plain cream cheese (at room temperature) in place of mascarpone.

**Lemon curd can be found already prepared alongside jams and jellies. You can also find it as a powder alongside Jello and other gelatine products.

Gourmet Grilled Fish!

grilled fish - may19

Now that the weekend has finally arrived, it’s time to break out the BBQ and grill up some healthy and delicious fare. Are you one of the lucky ones who has an outdoor kitchen all decked out with a full stove and range hood? If not, but you’re thinking of building one, check out these tips: Design Your Own Outdoor Kitchen.

Whether you’re prepared to grill indoors or outdoors, you’re going to love this simple and flavorful fish dish!

Gourmet Grilled Fish


  • 1 1/2 lbs plums, pitted and chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 1 tsp garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 Tbsp Thai fish sauce


  • 4 fish fillets (salmon, pickerel, cod, etc)
  • 2 Tbsp grainy mustard
  • 2 Tbsp Thai fish sauce
  • 1/2 tsp honey
  • 2 tsp parsley, chopped
  • 2 Tbsp chives, chopped
  • 2 Tbsp extra virgin olive oil
  1. Add all the sauce ingredients to a pot. Simmer until plums are soft, about 30 minutes. Cool slightly. Pour plum mixture into blender and process until the mixture is slightly chunky.
  2. Preheat grill to medium-high.
  3. Score skin side of fish.
  4. Combine mustard, fish sauce, honey, parsley, and chives. Stir in oil. Brush mixture over the fish.
  5. Grill fish skin side down for about 5 minutes with lid closed. Skin should crisp up. Carefully flip fish over. Grill for another 5 minutes, or until fish is opaque and flaky. Serve with sauce.