Hummus was one of my first foods, given to me by my loving grandmother (or “Sittie” as my sister and I called her). My great-grandparents came to Canada from a small village in Lebanon in the early 1900’s bringing their cultural traditions with them. When my family arrived from “the old country”, they wanted to assimilate as much as possible (hence my very English last name, Michael). They were one of the first families from Lebanon to settle in Prince Edward Island and they simply wanted to belong. While I completely understand why assimilation was important to them at that time, I also feel saddened at this thought. I can’t imagine them having to leave behind so much of who they were, trying to fit into a foreign land.
I am eternally grateful that their cultural cuisine wasn’t lost to assimilation. My great-grandmother taught Sittie to cook traditional Lebanese recipes that had been passed down from generations before. The practice of learning your fami...
The idea for this recipe came to me while on my in-law’s fishing boat this summer. With a spicy Caesar in one hand and a steamed Island mussel in the other I thought, “Why dip in butter when you could dip in a deliciously spicy Caesar?” This concept immediately caught on with everyone on board and the Spicy Caesar Mussel was born!
The next day, my Dad dropped by with 10 lbs of mussels in tow (how lucky am I?) and we decided to take this concept to the next level – steam the mussels in a spicy Caesar broth. I added all the Caesar fixings to the bottom of the pot, added the mussels and patiently waited until we could try this delicious creation. When it finished cooking, we dove right in and were amazed at the flavour combination. The mussels were perfectly flavoured by the rich tomato broth and had a delicious spicy kick.
Impress your family and friends at your next summertime event with these deliciously simple PEI mussels!
This recipe doesn’t need much introduction (or direction). It has been my go-to smoothie recipe for the past year or so now, I simply can’t get enough!
How can you possibly go wrong with chocolate, peanut butter and bananas? Of course if you (or someone in your household) has a peanut allergy you can simply leave the peanut butter out or you can replace it with a splash of vanilla extract for a flavour boost.
I buy bananas in bulk knowing we can’t possibly eat them all before they turn brown. When I start to see those amazing little spots form, I peel and slice the bananas and freeze them for my smoothies. I used to toss my overripe bananas into the freezer with the peels on which was a huge mistake! Working with whole frozen bananas is awkward and messy; instead try peeling and slicing before you freeze.
Frozen bananas add an amazingly creamy texture when blended, similar to a soft serve ice cream. It honestly tastes more like a shake than a smoothie. Don’t take my word f...
I have a quick, cool-down treat for you today, and one that is both parent and kid approved - Homemade Smoothie Pops! We've featured smoothies on the blog before (Mint Chocolate Smoothie); I like them because they're easy, versatile and most of all because they taste so darn good! I'm not one to fuss with a smoothie recipe because as long as there is a solid amount of fruit in the mix, it will no doubt taste delicious.
I picked up a frozen pop mould for .98 cents at a local grocery store (summer sales are amazing for this) with the intention of making a more traditional frozen treat made with 100% juice, however with my smoothie blend all ready to go, and the frozen pop mould still sitting on the counter, it was a no-brainer...I poured out two servings for my daughter and myself to enjoy as a yummy drink right away, and the rest I poured into the mould for a frozen treat we could both enjoy later that day.
This recipe is easy-peasy. I used what we had in the fridge at the time; you'll li...