The new favorite

I had a great time this weekend cooking at the Winnipeg Supper Club (@wpgsupperclub on the socials – check it out). Leane asked me to prepare a five course meal. I made this roast cauliflower dish for my starter. It was damn good. Try it up as a main course with some fish or chicken, or as your new favorite thing take along to every potluck this summer. As Ben keeps saying “Cauliflower is the new kale” ….. or was it “Cauliflower is the new quinoa”…. Pretty sure he just really like cauliflower. Cheers! – K

Roast cauliflower with green olives and Israeli cous cous

Prepare the cous cous:

1 cup dry Israeli cous cous

1.25 cups water with 1 tsp of salt

2 Tbsp olive oil

Salt and pepper to taste

Bring water and salt to a boil (in a pot, with a lid). Add cous cous and stir to break up any clumps. Let it come up to a boil and then turn heat to low. Let cook, covered, for 10 minutes. Remove the pot from the heat and let sit, covered, for another 10 minutes. Drizzle with olive oil. Fluff with a fork and season with salt and pepper. Set it aside to cool.

Prepare the cauliflower:

1 head cauliflower cut into florets

1 cup marinated pitted green olives, cut in half

1 lemon, zest taken off in wide strips with a peeler

1 Tsp chili flakes

1 Tsp Cracked black pepper

1/4 cup olive oil (or enough to coat cauliflower)

Marinate overnight, or at least a few hours to make it extra sexy. Tray up the cauliflower mixture on a parchment lined baking sheet and roast it in the oven at 350*F for 30 minutes or until edges of cauliflower start to brown.

When it comes out of the oven toss all that goodness with the prepared Israeli cous cous.

Serve the cauliflower warm, garnished with flatleaf parsley and dallops of sour cream. It is pretty great cold as well. If you are taking it to a party let the cauliflower cool before tossing it with the cous cous and garnishing it with parsley.

Happy eating!





As per my previous post I am trying to roll a wider variety of food choices into my diet. My challenge for the month was Sauerkraut. In all fairness, I  began thinking about it when my mom asked if I could or would eat Sauerkraut. Mom’s know. I figured the funky fermented cabbage would likely make my tummy and intestines pretty happy and I was right. So far, so good. Thanks Mom!

Here’s a recipe that is very approachable and works well for those of you that might not want to eat a face full of kraut on a sandwich. Alternately, it is a great use for that bit of sauerkraut that has been in your fridge since you last DID crave a face full of kraut on a sandwich.

I had braised some ribs and used all that sweet sexy braising liquid for the pork stock called for in this recipe. If you don’t have pork stock on hand feel free to substitute with chicken or beef broth.

(Because Kraut has so much tang and flavor I am guessing that subbing beans for the meat, adding some garlic, veg broth instead of pork stock and an extra tsp of paprika would make this a damn fine vegan recipe. Jody – looking at you.)

Make it up. Peace yo.

Sauerkraut Soup

1 tbsp pork fat, or oil

2 onions, peeled and diced

2 carrots, peeled and diced

2 celery stalks, diced **leaves and all dammit. go there.**

2 pork sausages (I used bratwurst again)

1 L pork stock

1 cup sauerkraut, rinsed and chopped

1 tsp paprika

1 sprig fresh thyme, leaves picked and lightly chopped

2 L water

Salt and Pepper to taste

In a large, heavy bottomed pot, add the pork fat or oil and sweat the onions, carrots, and celery over medium heat, stirring often. Meanwhile throw the sausages on a plate. Cut down the center of them and squeeze the raw meat out of the casing. Pinch little fingernail sized chunks off and put them in the pot with your veggies. Stir all that up until the meat begins to brown and it smells amazing. Add the sauerkraut. Add the stock and water. Add the paprika and thyme. Let it come to a boil then turn the heat to medium low and let it simmer for at least 40 minutes (or all day because it is Sunday, so why not).

Taste and adjust seasoning.

Eat with all the crusty bread your body can handle.


–  k.



As promised! The recipe for papusa that I made a few weeks ago. I had made quite a few but enjoyed them MUCH more when they were fresh. The best way to re-heat them (if you must) is in a frying pan over medium heat with a lid on it. They get a little crisper than if you just tossed them in the ol’ micro-onde. The flavors of the corn and the fillings definitely did suffer after being refrigerated and/or frozen. I suppose what I’m really trying to say is: if you decide to make papusa’s you should probably have a party and eat them very fresh (please invite me).


1 L hot water

1 lb of masa mix

Combine. Knead until soft and dough-like. Set aside, covered, while you prepare the fillings.


1/2 cup shredded mozza cheese mixed together with

1/2 cup crumbled feta cheese

1/2 can refried beans (opt. add extra garlic and minced onion)

pulled pork, beef, or chicken (I used some chipotle pulled beef that I had leftover from dinner the previous night)

to serve:


curtido (a cabbage slaw with carrots, green onion, jalapeno and a little salt and vinegar to flavor)


Once everything is assembled you are ready to get rolling. Use a little of the masa mix to roll out the dough onto to prevent sticking. Roll the dough approximately 4 mm thick. Cut 3″ circles of dough. Spoon a little of each of the fillings into the center of one piece of dough and cover it with another circle. Press the edges together to seal the papusa and then flatten it a little with your hand. Fry the papusa in a large non-stick pan set over medium heat with a little canola oil until very golden on each side. An El Salvadoran friend also suggested you can cook papusa on a piece of tin foil set over a barbeque, but I haven’t tried it this way (yet!). Once all the dough is rolled, stuffed and fried you should EAT THEM ALL! no, sorry. Share them with friends! Serve each topped with a little salsa and a little curtido. Delicious!

*** note: I was a little surprised to find masa mix at Superstore. I hadn’t used it before nor was I totally sure what it was. Basically it is a type of corn flour, but the corn is treated with lye prior to being ground into flour. The dried kernels are soaking in an alkaline solution to remove the outer hull, they are then dried and ground into flour. The texture of the dough took a little getting used to, but it was definitely a great experience. I will probably also try my hand at making tamales and tortillas with the mix. I will certainly be making papusa again. It was a lot of fun, not very difficult and a great way to spend a few lazy hours in the kitchen.