Hello! Welcome to my kitchen

joanne food.jpg
Photo: Joanne Kyvetos

Roasted vegetables with two-way salad dressing are a delicious year-round treat.

I love to cook … and eat.

My passion for food started more than 30 years ago. I was there for the 35 per cent cream sauce, I slathered my bread with butter and spooned on the sugar, but at some point in life I became reasonable and more health conscious.

Over the past 10 years I have adopted a healthier way of cooking and eating. Now, 90 per cent of what I eat is non-processed. Preparing meals from scratch as much as possible is what I would like to share with you through recipes and kitchen tips.

Don’t worry, eating well does not mean giving up your favorite meals. I will propose different types of recipes, some with meat, while others will be vegetarian or vegan.

I have no culinary speciality but aim at all types of foods from different cultural backgrounds. My goal is not to tell you what to eat or how to change your eating habits; my humble input would only be for entertainment.

I have no formal writing or culinary background, but I would like these articles to resemble a conversation between two people. It would be sans cérémonie between us, like welcoming you into my kitchen for a cup of coffee and a laugh.

With these articles I am embarking on a new adventure with the Quebec Chronicle-Telegraph team who have been nice enough to accept my idea. I look forward to contributing tried-and-tested recipes, food tips or my personal thoughts on different food-related subjects.

Hoping that you will join me in this adventure… My table is set. Are you hungry?

Joanne’s two-way salad dressing
What a beautiful fall we are having. The colours all around are gorgeous, the wind is (or was…) still warm on our faces and the sound of rustling leaves under our feet brings us back to our childhood. Why not take advantage of this weather to have one more barbecue before putting it away for the winter? Here’s my recipe for a salad dressing that is great on barbecued or oven-roasted veggies. It can also be used as a cold vegetable salad dressing. Enjoy!

2 tbsp of Dijon or whole-grain mustard
2 tbsp corn syrup (or maple syrup)
1 tsp thyme
1 tsp smoked paprika
1 garlic clove, crushed
1/2 cup of vegetable (not olive) oil
salt & pepper to taste
Mix all ingredients in a bowl with a whisk or hand-held mixer.

Roasted vegetables: Heat the oven or barbecue to 400F. Cut up two red and two green peppers, and one medium onion into good-sized chunks. Baste the vegetables on all sides with the dressing. Place on a parchment-lined cookie sheet and roast in the oven for 15 to 20 minutes, turning once or twice. For the barbecue, you do not need the parchment paper, just the cookie sheet. Keep an eye on the veggies, keep them crunchy.

This dressing can also be used on a vegetable salad, a mixture of carrots, onions, cauliflower, etc., whatever you like! Mix dressing with the veggies the night before. Store in fridge until lunch the next day. This is really nice and colourful on a picnic table.

Kitchen Tip: Have all the ingredients measured, cut and ready before you start cooking.

Note from the editor: Joanne is part of a cooking group called Cooks from Home / Cuisine Voisine. Here is their website: www.cooksfromhome.com