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The Canadian

16 Jun


This is Steinhart Distillery‘s recipe.

  • 2 to 4 ice cubes
  • 250mL of milk
  • 30mL of Maple Vodka

In a 300mL or larger glass, mix all three ingredients. Enjoy!


A Sunset Tonic

10 Jun


  • two to four ice cubes
  • 250mL of orange juice
  • 30mL haskap cassis*

In a 300mL or larger glass, mix all three ingredients. Enjoy!

*The cassis that I used was from Steinhart distillery.

Tomato and Bocconcini Salad

9 Jun


  • 1 clove of garlic, finely chopped
  • 2tbsps of finely chopped onions
  • about 30 cherry tomatoes, cut in half
  • 200g of bocconcini, cut into the same size as the tomatoes
  • half a lemon, roll lemon to get more juice out of it.
  • sea salt
  • extra virgin olive oil
  1. In a bowl, add onions and garlic and lemon juice. Mix and let this sit for about 5 minutes so the acid from the lemon juice can reduce the rawness of the garlic and onion.
  2. Add tomatoes, a sprinkle of salt and a light drizzle of olive oil. Mix well.
  3. Add bocconcini. Mix well and enjoy.

Steinhart Distillery

5 Jun

The award winning Steinhart Distillery is located in scenic Arisaig, Nova Scotia. They are known for their high quality richly flavoured gins and vodkas made from local ingredients and traditional European distilling processes.  If you are in the neighbourhood, Steinhart offers tours, samplings and tasty German fare such as schnitzel and potato salad. If you are not in the neighbourhood, their vodkas and gins can be purchased online.


Inside Steinhart Distillery.


Some of Steinhart’s unique flavours include Haskap Cassis, Blueberry Gin and Maple Vodka. These can also be used as sweet liqueurs to garnish vanilla ice cream. 🙂


Stuffed Peppers

14 Apr

Homemade stuffed peppers! So tasty!

The following recipes makes about 10 to 12 stuff peppers. Thank you to Lillian for the recipe, and Andrew for making the stuffed peppers shown in the pictures.

  • 1 med sized onion
  • 2-3 cloves of garlic, chopped
  • 1/2 bunch of chopped Italian parsley
  • 2 medium or 3 small zucchinis, peeled and chopped to bite size pieces
  • 3 fresh medium sized tomatoes, diced
  • 10-12 large bell peppers, hollowed but save tops of peppers
  • 1 kg extra lean ground beef
  • 1 can tomato sauce (400mL)
  • salt, pepper, paprika as needed
  • 1 cup milk
  • 2 tablespoons +1 tablespoon olive oil
  • 2 cups of water
  • 1/2 cup rice (uncooked)
  • 1/4 cup quinoa (optional)
  • 1 egg, beaten
1. In a frying pan, add 2 tablespoons of the oil and chopped onions. On medium heat, sauté until onions are soft.
2. Add garlic and ground beef.  Put a dash of water so that the beef does not burn. This may need to be repeated to prevent mixture from drying out. Cook on medium heat.
3. Add the salt, pepper, paprika and chopped up parsley. Mix well.
4. Add zucchini and tomatoes. Keep adding water, if needed.
5. Add half a can of tomato sauce.
6. Cook beef and vegetable mixture for about 45 minutes on medium so that the vegetables are soft.
7. Turn off the stove and remove from heat. Add rice and egg. Mix well. The egg should be warm but not scrambled.
8. Stuff the peppers with the beef and vegetable mixture. Cover peppers with their tops. Place stuffed peppers in a deep-sided baking dish.
9. In a bowl, mix milk, water and remaining tomato sauce. Add 1 tablespoon oil, salt, pepper and paprika.  Pour over peppers. The liquid should be half way submerging the peppers.
10. Bake covered at 375°C for approximately 1 hour. This may be longer depending on your oven and size of the peppers.  During this time, check the stuffed peppers every 20 minutes and add water if needed.  Shake the dish so the liquid is uniform around the dish and cover it again. The stuffed peppers are ready when a fork goes easily into the peppers and the rice is cooked.
11. Optional — for a crisp browned look, uncover the dish for 7-10 minutes at the end. Increase heat to 400 degrees but supervise carefully not to dry the peppers up.

Peppers hollowed out with tops of the peppers saved.


Peppers in the processs of being stuffed with beef-vegetable-rice mixture.

Tomato and Egg Stew

4 Apr


  • 2 eggs, beaten
  • 7 to 8 ripe (medium sized) tomatoes, roughly chopped
  • 1 large onion, roughly sized
  • 1 tsp sugar
  • 5 garlic cloves, sliced
  • 1 tbsp minced ginger
  • 2 tbsps soy sauce
  • 3 tbsps canola oil
  • 3 sprigs of green onion, chopped
  • salt and pepper to taste
  1. In a deep frying pan, add oil and onions. Sautee on medium heat until onions are soft (about 5 minutes).
  2. Add garlic, ginger, sugar, soy sauce and tomatoes to the onions. Cook on medium heat for about 3 minutes or until tomatoes are heated through.
  3. Add salt and pepper to taste.
  4. Turn onto high heat. Once bubbling add egg and green onions.
  5. Cook for another minute so the eggs are slightly scrambled.
  6. Serve while still hot, with rice or noodles or some other type of grain.

Tuscan Toast Salad

31 Mar


  • 500g cherry tomatoes, halved
  • 200g mini bocconcini, cut into the same size as the tomatoes
  • 1 green pepper, chopped
  • half of a small onion, chopped
  • juice of one lemon
  • salt to taste
  • extra virgin olive oil for drizzling
  • 3 to 4 cloves of garlic, sliced
  • 2 pieces of rye bread, cut into the same size as the tomatoes

In a pan, toast the cut up pieces of rye bread and garlic on medium heat. When finished, in a large bowl combine all the ingredients together. Enjoy immediately, otherwise the bread gets soggy.