Monthly Archives

November 2011

community, markets, recipes

Savoury Apple Dijon & Kale Cornbread

As we are currently enjoying in the last days of autumn here in Southern Ontario the farmers markets have been packed to the brim with harvest vegetables. As a result I have been subsisting on almost entirely on skillets full of leafy greens, beets, winter squash, sweet potatoes and apple…probably with some kind of poached egg on top.

So today I figured why not harness some of these autumn flavours and make the transition from skillet-full-of-delicious to baked-good-full-of-delicious? Which brings me to this slightly unconventional cornbread….

Apple Dijon & Kale Cornbread (Gluten-Free)

A play on this recipe from the Edible Perspective

Do not be afraid of the different flours in this mix. Masa harina is inexpensive and readily available at Latin American grocery stores or in the international foods section of  major chains (I found my bag at Wal-Mart…wait…forget I told you that). And you can swap the buckwheat flour for whole wheat if you like.

  • 1/2 cup raw buckwheat flour, ground in a coffee grinder from raw buckwheat groats (can sub for whole wheat flour)
  • 1/2 cup cornmeal
  • 1 cup masa harina or corn flour
  • 1 1/4 cup applesauce
  • 1 1/2 cups unsweetened nut milk
  • 2 eggs
  • 1 tbsp coconut oil or butter, melted
  • 2 tbsp dijon mustard
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp  fine grain sea salt (I used seasoned herbamare)
  • 1 tbsp mixed herb salt-free spice (like spike, mrs. dash, etc., or use your own combination of savoury herbs)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • freshly ground pepper
  • 1-1.5 cups finely shredded kale leaves (cut from stems)
  1. Preheat your oven to 375
  2. In a large mixing bowl, combine all dry ingredients and stir until mixed thoroughly.
  3. In a medium mixing bowl, whisk together all of the wet ingredients.
  4. Pour the wet ingredients into the dry bowl and mix with a large spoon until just combined.  The dough will be thick.
  5. Scrape the dough out into a well greased 9  inch pan or cast iron skillet. Push dough to the edges with spatula.
  6. Bake for 30-35min, and test with a toothpick. The top should be golden brown + cracked, which the edges being slightly darker.
  7. Remove from pan and allow to cool completely (30 mins or so) before cutting.  The cornbread will have the best texture once fully cooled.
Enjoy it with a piping hot bowl of chili, squash soup or (my personal fave) toasted up under two perfectly poached eggs.
90s, cities, restaurants

Halloween Roundup

Hope y’all got yer tricks n’ treats on this Halloween, I know I did.

First thing: a quick apology for my intermittent posting lately, but my attentions have been geared towards teaching, writing and (most of all) serious life strategizing. This is gonna sound so quarter life crisis of me but I swear, the day after I celebrated my 25th birthday it was like I looked up in the sky and there was a gigantic ACME ANVIL of self-imposed life-pressure  plummeting towards me and I’ve spent the last two weeks trying to figure out creative ways to dodge it.

Anyways I’ll go into more detail on some of my Pre-Holiday/Quarter-Life-Crisis-Avoidance November goals at some later point. For now, let us take November 1st to celebrate our collective HALLOWEEN HANGOVER.


While I didn’t cook up anything too exciting this Halloween, these two recipes will definitely be finding their way into my chocolate-crazy kitchen this week:

These dark chocolate sunbutter cups from Healthy Green Kitchen

These Mexican pumpkin spice brownies from Making Love in the Kitchen (totally appropriate considering today is el dia de los muertos)


Since I’m sure you were dying to know my Halloween costume this year was inspired by the 90s (obvs), more specifically I was a member of a Wiccan Girl Gang inspired by the 1996 teen horror flick The Craft.

Now I’m not one to boast about my Halloween costume (ahem…) but I think I’d fit right in

As for the trouble I got into? Where else could I spend the evening but at one of my favourite queer-positive west end party spots: The Beaver  for HALLOQUEEN. The costumes were BEYOND. Futuristic Sci-Fi Drag Queen Explosion. There are no words…Photo evidence, you ask? All I got is this blurry bad boy…though I think it may encapsulate the debauchery of the evening rather well come to think about it.


Nothing wrong with a little debauchery now and again, but don’t forget to REFUEL the next day with loads of water and of course a big ol’ healthy breakfast. Thanks to Clinton’s on Bloor St. for the Halloween brunch (notice the festive mug??)

Soy bacon, poached eggs, multigrain toast, mixed greens with balsamic dressing on the side n’ a pile-o-fruit. 

And that about sums it up right there, now doesn’t it?

How did you trick, treat n’ recover this Halloween?