A Canadian Hummus by Sabra

Announcing my debut article about a Canadian only hummus flavor on Citynet Magazine, a fabulous online Montreal lifestyle Magazine!

So excited to share this news with you, I have been asked to become a contributor on a local lifestyle online publication in Montreal called Citynet Magazine. I just published my first post yesterday!


I was invited to a flavor launch party for Sabra Canada’s latest hummus. It was designed and tested exclusively for the Canadian taste palate. The flavor is …. sweet-roasted caramelized onions and accented with aromatic smoked paprika.

Want to know what I though of the new hummus? Check out my post over at Citynet Magazine let me know what you think!


And speaking of all things Canadian, we are so proud here in Canada to be hosting the upcoming Pan Am and Parapan Games 2015. This event will bring 7,500 athletes to Toronto for a wonderful series of breathtaking competitions.

Maytag, the Pan Am’s Official Appliance and Athlete Laundry Services Supplier, if furnishing all athlete residences in the Athletes’ Village with over 400 washers and dryers. Because nothing stinks like the clothes an athlete has been wearing all day! I can vouch for that personally!

Check out this video with athlete Vanessa Riopel, and visit Maytag Canada’s Facebook page and Twitter page. hashtag #PERFORMANCECOUNTS

2014 The Best Cheap Ethnic Eatz

It is almost time to ring in the New Year! 2015 is just around the corner and it is filled with wonderful opportunities and changes compared to 2014. Do you have a resolution this year?

The beginning of a new year is also a great time to reflect on what you have accomplished in the year that just passed. My personal list is filled with lots of good new things overall. This positive list includes the many recipes I have had the privilege to share with you. Here are the top 10 most viewed recipes of 2014:

Bahraini Chicken Machboos 2014

Bahraini Chicken Machboos

Tasty reading ahead, KEEP GOING… →

Pistachio Coconut cake

Pistachio Coconut cake
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  • 1 cup desiccated coconut
  • 1 1/2 cup pistacio meal
  • 1 cup caster sugar
  • 3/4 cup milk
  • 1/4 cup Pistachio Syrup
  • 1 cup self-raising flour


  1. Preheat oven to 350 F. Grease and line an 8 x 8 inch pan with parchment paper.
  2. Combine all ingredients in a large bowl and stir until homogeneous.
  3. Pour into pan and bake for 40 minutes. Cool before serving.

Stuffed Baby Eggplants in a Dirty Rice Pilaf

Yields 4 servings

Stuffed Baby Eggplants in a Dirty Rice Pilaf
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  • 2 tbsp bacon fat
  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 1/2 green bell pepper, chopped
  • 2 cloves of garlic, crushed
  • 1/4 pound ground pork
  • 1/2 cup chicken livers and/or hearts, chopped fine
  • 7 oz can of diced tomatoes
  • salt and pepper to taste
  • 1/2 tbsp sumac
  • 1/2 tbsp cumin powder
  • 1/2 tsp hot chili powder
  • 1 cup basmati rice
  • 1 cup fresh parsley
  • 2 1/2 cups chicken broth
  • 4 baby stuffed eggplants (see below)


  1. Prepare the baby eggplant as described in the other recipe.
  2. Heat a heavy pan and melt the fat. Once hot add the onions, celery and bell pepper and cook until a little translucent. Add the garlic and pork and cook till pork is done. Add the liver and stir until cooked.
  3. Add the tomatoes and sprinkle the salt, pepper and spices, and stir well. Add the rice and stir it evenly in the pan. Add the parsley in a single layer.
  4. Nestle stuffed little eggplant into the pan add the broth. Bring to a boil, cover with a lid and lower to a gentle simmer for 15 minutes, or until the eggplants are tender and all the water is absorbed.
  5. Remove the pan from the heat. Take the lid off, cover with a tea towel and put the lid back on to allow it to steam for about 10 minutes.

Classic Chocolate Nut Brownies

Yields 36 brownies

Classic Chocolate Nut Brownies
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  • 4 squares (each 1 oz [28 g]) unsweetened chocolate 4
  • 3/4 cup butter or margarine 175 mL
  • 2 cups granulated sugar 500 mL
  • 3 eggs 3
  • 1 tsp vanilla extract 5 mL
  • 1 cup all-purpose flour 250 mL
  • 1 1/4 cups chopped nuts 300 mL
  • Frosting (optional)


  1. Preheat oven to 350° F (180° C) and grease a 13- by 9- inch (3.5 L) cake pan
  2. In a large saucepan over low heat, melt chocolate and butter stirring until smooth. Set aside to cool slightly.
  3. When chocolate mixture has cooled, stir in sugar. Add eggs and vanilla and beat until just combined. Blend in flour. Stir in nuts.
  4. Spread batter evenly in prepared pan. Bake in preheated oven for 30 to 35 minutes or until a tester inserted in the center comes out clean. Place pan on a rack to cool completely. If desired, frost, then cut into squares.


Instead of chopped nuts I went with sunflower seeds. It was a delicious revelation.


Law Bok Gow | Luóbo gāo | 蘿蔔糕 (Daikon Radish Cake)

Yields 8 pieces

Law Bok Gow | Luóbo gao |(Daikon Radish Cake)
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  • 1.5 cups grated daikon or mild radish
  • 3/4 cup water
  • 1 cup rice flour
  • 1 tbsp corn starch
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • a dash or two of white pepper
  • 2 tbsp chopped fresh cilantro


  1. Place grated daikon and water in a small saucepan. Bring to a boil and reduce heat to low. Simmer for about 15 minutes, stirring occasionally.
  2. Mix the remaining ingredients in a large bowl. Add the radish and cooking water when ready. Stir to form a dough.
  3. Transfer dough to an 8 inch bamboo steamer lined with parchment paper. Press down evenly until the dough is about ½ inch high.
  4. Bring water to a boil over high heat in a saucepan that is larger than the bamboo steamer. Lower to a rolling simmer. Place the bamboo steamer in the saucepan, cover with bamboo lid and steam for 40 minutes. Gently remove the dough from the pan into a heated large skillet over medium heat with 2 tsp vegetable oil in it. Saute for about 3-4 minutes per side, until they are lightly browned. Slice into triangles and serve.

Pickled Ginger (Gari)

Yields 1 cup

Pickled Ginger (Gari)
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  • 6 inches of ginger root, peeled
  • 1 teaspoon salt
  • 1 beet slice
  • 1 tablespoon sugar/honey/agave nectar
  • Rice wine vinegar
  • Vinegar, any kind


  1. Once the ginger is peeled, continue using the peeler to skim very thin pieces off of the root. Collect all of your pieces is a bowl and add the salt. Massage the ginger for a minute or two to work in the salt. Let it sit for an hour or so.
  2. Once the ginger has sat, bring a pot of water to boil. Pop the beet slice into the pot of water and add the ginger to the boiling water. Let it cook for 3-4 minutes. Once the time is up, drain the ginger and remove the beet slice.
  3. In a glass jar pour the sugar and about a tablespoon of each of the vinegars. Add the ginger and more vinegar until the ginger is just completely covered. Let the ginger sit overnight.