Category: corn

Comforting Cobbler

When it comes to summertime desserts, I tend to opt for all things simple and refreshing. Fruits are often the star, especially when they’re fresh and local. So, when I got my hands on a giant container of juicy blueberries last weekend, I knew that I had to make them into something special. In an act of perfect timing, I got the chance to sneak a peak at Canadian Living’s August cover recipe – a deliciously comforting blueberry cobbler.

If blueberry pie and cornbread got together and had a baby, this dessert would be their offspring! When a crispy, crumbly topping sits on top of a mountain of sweet blueberries, it’s a challenge not to devour it straight out of the oven. Not only does this comfort food taste as incredible as it smells, but it’s super satisfying to crack through the cobbler crust with your spoon for that very first bite!

You can whip yourself up one of these babies at home in no time flat, just follow the link below to take you to the original recipe on Canadian Living’s website.

Tip: top with a dollop of ice cream for an extra summery touch!

Dill-icious (Quick & Healthy Crispbreads)

Ahhh… the holidays. Between shopping, wrapping, cooking, planning, organising, cleaning, shovelling, discovering that you’ve got a big hole in the toe of your boot only after you step into a puddle of slush… sometimes it begins to feels like there aren’t enough hours in a day. Many people also tend to pack on the pounds at this time of year, going from one gathering to the next, stuffing their faces with greasy fried appetizers and pounding back the cocktails. If you’re nodding your head at these statements, beware: the combination of stress and bad eating is sure to leave you feeling bloated, nauseated, and all-around sluggish.
Stop! Breathe. Relax. Enter simplicity. Allow me to make your entertaining a little easier and a little healthier this year, with a few ideas for homemade, nutritious hors d’oeuvres that’ll wow your guests, and please everyone – from the foodies to the health-conscious.
Instructions: Start with a box of Kavli Crispy Thin, FinnCrisp Rye Crisps (or any other crispbread that you like), top with spread of choice, and finish with a sprinkle of spice & a chopped herb. Pictured above: Dill, greek yogourt & cumin crisps. Super easy, super healthy, super fast.
Why crispbread? 
Ordinary store-bought crackers are often loaded with fats, oils and contain sodium levels that are off the charts. Don’t even be fooled by the ‘multi-grain’ variety! Multi-grain often only means that they’ve taken your ordinary white-flour cracker and thrown in a few flax and sesame seeds – these additions do nothing to lower the high fat, salt or carb content, and the majority of the calories are coming from refined white flour. Now, I won’t deny how delicious a Ritz cracker is, but that’s the danger: at nearly 1g of fat EACH, a handful of these crackers contains the same amount of fat as an entire chocolate bar, and will fill you with over 200 calories – yet they will not leave you feeling full in the least.
And then there’s crispbread: these thin topable delights generally have just a few simple ingredients and contain nothing artificial. They’re often made from rye flour, which is much easier to digest than wheat and significantly more nutritious. 6 Kavli crispy thins offer up 4g of dietry fibre (to keep you feeling fuller longer), contain zero grams of fat, and have only 100 calories all together. Top them with a spoonful of non-fat greek yogourt (loaded with protein), a sprinkle of cumin and some chopped fresh dill, and you’ve got yourself a pretty, easy, and nutritious hors d’oeuvre. These also make an excellent light lunch or dinner, or a healthy midnight snack.
Other topping ideas
  • Start by spreading one tbsp of greek yogourt on your crackers, and top with any of the following combinations of veggies, fruit & herbs…
    • shredded beets & sea salt
    • black beans & cilantro
    • corn kernels, chopped tomato & cilantro
    • sliced olives & oregano
    • cucumber slices & dill
    • apple slices, cinnamon & nutmeg
    • lemon zest & honey
    • shredded carrot, ginger & cinnamon
    • slivered almonds & agave nectar

The WhatTheHellAreYouEating Sandwich (Avocado & Beans)


Sometimes, the best tasting foods are the messiest ugliest most aesthetically unappealing ones. Prime example: Sloppy Joes. Visually, Sloppy Joes resemble a bread bun that’s regurgitated a hamburger onto itself. And, living well up to their name, these babies will dribble down your chin, pour down your wrists, and splash all over your brand new cream coloured pants. But, there is a reason why these greasy, juicy open-face sandwiches continue to be a comfort food for North Americans – because they’re absolutely delicious!

Though I do often love a beautifully presented meal, lately I’ve had a tendency to just slop a bunch of stuff together and dig right in. My recent meal choices have often come hand in hand with my host family making funny faces at me and often uttering the phrase “what are you eating now?!” Today was no different. I decided that I wanted to eat some leftover beans for lunch, and I felt like they’d go well with some avocado.

Fajitas perhaps? No desire to clean a frying pan.
Burritos? No tortillas.
Makeshift-whatever’s-in-the-fridge-tex-mex sandwich? Done.

Super hearty. Super healthy. Super delicious.


Bean & Avocado Sandwich
original recipe by Allison Sklar

what you’ll need
note: quantities are for 1 sandwich. multiply to your liking.
two slices toasted bread (of your choice)
1 tbsp hummus
1 avocado
2 tbsp cup red kidney beans
1 tbsp chickpeas
2 tbsp corn kernels
1 tsp garlic powder
1 sprinkle salt
1 dash lime juice (optional)

how to do it
In a small bowl, mash avocado with garlic, salt and lime. Toss with beans, chickpeas and corn. Spread hot toast with hummus on both sides. Top each toast with avocado mixture. Garnish with sour cream and fresh sprouts. Eat open face.

Rockin’ the Roquette

Nothing says summer like a fresh, hot corn on the cob. Sitting around with friends at a cookout, rolling the cobs in butter, burning the tips of my fingers. Chomping down, sucking out each and every kernel until it’s filled up all of the gaps in my teeth. Sweet sweet corn, how I’ve missed thee.
Though tonight, there is no cookout, there is no sunshine, and there is no BBQ. No. Tonight, I find myself alone in the kitchen, eating cereal out of a box, staring at a package of baby arugula. I reluctantly open the finnicky plastic cover, pull out a leaf, and chew on it… within 5 seconds,  I’m reaching for a glass of water, and shoveling more Shreddies into my mouth to mask the peppery bitter taste.
Why did I buy arugula? 
I’ve never enjoyed “spring mix” salad, and now I know why. But I have a whole conatiner of it! And I hate for good food to go to waste. I see so many blogs with roquette salads, roquette garnishes on filet mignons, arugula topped sandwiches. If I want to be a real foodie, I think, I must find a way to eat this cute little leaf.
And then it dawns on me – warm it up! I think back to the time that I ate a handful of raw rapini and thought that I had been poisoned. “IT TASTES LIKE BURNING!” I screamed. “QUICK! LOOK UP IF IT’S EDIBLE!” Oh, Dr. Google, what would I do without you?
I eventually learned that the trick to quelling the bitterness of these veggies is to cook them. (Nevertheless, I dared not touch rapini again, for fear of re-living that awful afternoon.)
That’s it! I’ll cook the arugula! And I’ll do it in the microwave. Because, well, I’m alone, and nobody is watching. Go ahead, judge. Then try it for yourself, and apologize for judging.
Done and done.

Warm Roquette Salad with Fresh Corn & Goat Cheese
what you’ll need
•    1 ½ cups baby arugula (also known as roquette or rocket)
•    ½ cup cherry tomatoes, halved
•    1 tbsp goat cheese, crumbled
•    1 cob fresh corn
how to do it
Cook corn in microwave, wrapped in a paper towel, on high for about 2 minutes.  Meanwhile, toss roquette and cherry tomatoes into a microwavable bowl. Microwave for 45 seconds on high, or until tomatoes start to wilt. Carefully cut kernels off corncob and toss into bowl. Add cheese, tossing until coated. Note: This salad needs no dressing, as the cheese does the trick, but if you’re an oil fanatic, you could drizzle a tiny bit of light olive oil on top. Eat and enjoy!