Chocolate Chip Cookies

Mmm.... There isn't much in life that is quite as comforting as a homemade chocolate chip cookie. I know a lot of people have their different favorite recipes, but me, I'm pretty much happy with anything. And I also know there is a great debate over nuts and raisins in chocolate chip cookies. My thoughts on that, depends on the mood I'm in. Sometimes I love adding raisins to give the cookies an extra chewiness (and also, there's something that makes me feel like they're healthier with raisins!).

That being said, I don't know when the last time I bought a box of cookies was (other than Girl Guide cookies). It's so difficult to enjoy one of those hard crumbly store boxed cookies, after having homemade ones. And cookies are so easy to make, they rarely take more than 2 bowls, and you can clean up while they're in the oven!

Reebs' Chocolate Chip Cookies
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/4 tsp salt (optional, but I use it because I use unsalted butter)
- 2 cups chocolate chips
- raisins or nuts if you're feeling saucy


In large bowl with electric mixer, beat butter, sugars, eggs and vanilla together until light and fluffy. In smaller bowl, mix flour, baking soda, and salt (if using). Add to wet mixture, beating until well mixed.


Stir in chocolate chips by hand. Spoon dough onto ungreased cookie sheet about 2 inches apart.
Bake for 8-12 minutes. The baking time will depend on your oven. Tonight I had been roasting a chicken, so my oven was already well heated, so the cookies didn't need as long as usual.

Don't forget the glass of milk!!!

Pita Bread

I love pita bread, really who doesn't? I remember in Montreal a friend of mine mentioned she was making her own and I was in awe. How does someone make pita bread? And does it really come out with the pocket that is so great for stuffing? I didn't really think much of it, partially because at the time my cooking repertoire was pretty much scrambled eggs and muffins. Fast forward about 4 years and I decided to try my hand at it. I found a recipe online and it is one of the easiest things to make. You probably have most of the ingredients on hand.

Pita Bread
- 3 cups flour (part whole wheat, part all-purpose)
- 2 1/4 tsp Active Dry Yeast
- 1 1/2 tsps salt
- 1 1/3 cup warm water
- 1 tbsp vegetable oil

In a food processor fitted with blade, process the flour, yeast and salt on high for 10 seconds. With processor on high, add just enough combined water and oil until dough forms a ball. Process 60 seconds more.
Remove dough, cover and let rest 15 minutes. Heat oven to 500 F with rack on bottom. Dust cookie sheets with cornmeal. Divide dough into 12 buns roll into 6-inch circles 1/4 inch thick. Place 2 to 3 pitas on each sheet; let rest 10 - 15 minutes. Bake 4 to 5 minutes. DO NOT OPEN oven until time is up - heat will be lost and pitas may not puff. Pitas will not brown so be careful not to over bake.Pita bread is awesome served with hummus. A really quick recipe is to drain a can of chickpeas (reserving some of the liquid), add to food processor or blender, along with 1 tbsp tahini, a couple of tbsp's of lemon juice, 1-2 cloves of minced garlic, salt, pepper and cumin to taste. Blend on high until smooth, adding some of the reserved liquid if necessary.

Sunday Night Dinner - Beef Tenderloin

I love the summer, and making dinner almost entirely from the market. It is something that makes me so happy!

After picking up a bounty of fresh fruit and vegetables from the West End Farmers Market yesterday, I wanted to make something simple for dinner to go along with it. So today I biked over to Granville Island and bought a couple of beef tenderloin steaks. Yes, they are a bit of a treat, but these steaks were so good, and there was enough for us to have sandwiches for lunch tomorrow.

Making the steaks is very simple, all I do is bring them to room temperature and sprinkle with either steak spice, or simply salt and pepper.

In a cast iron pan, melt a tbsp of butter, add some olive oil and heat. Sear steaks on all sides ~ 2-4 minutes a side ~ and then place pan in 350 oven and cook for about 10 -15 minutes, depending on the thickness of the steak and how you like it. Remove from oven, place steaks on cutting board and tent with foil.


Meanwhile, put cast iron pan on element on medium, add sliced mushrooms and onions, cooking slowly. Add a splash of wine and continue to cook, about 5 minutes. Serve over steak.


I served dinner with fresh potatoes, corn on the cob, and salad with a quick pomegranate juice, honey, olive oil, dijon mustard and vinegar dressing.

A 'Diamond' in the rough

This past Saturday Brent and I caught an early flick at Tinseltown. After gorging on popcorn, we weren't really hungry for a full dinner, but it was 7:30, we were a little peckish, and wanted to go for a drink. We biked around Gastown trying to figure out what it was we felt like eating. I remembered having read something somewhere about a restaurant that had opened up across from the Chill Winston, in a second floor location. Thus it was that we stumbled upon Diamond.

The restaurant is upstairs at #6 Powell Street, on the corner of Powell and Carrall. The space itself is very simple, with exposed brick and huge windows. We were lucky and able to score a window seat, overlooking Carrall street. The staff was really friendly, and helped me to pick out a cocktail. I wish I could remember the name, I do know it had champagne and ginger and basil, and something else.

For food, the menu is a selection of Asian inspired plates that are easily shared. When you order your food, it comes out as it is ready, which is really the best way to eat. We ordered the Japanese Pickled Egg and Beets, Edamame, Pork Gyoza's and the Lemongrass Broth with Glass Noodles. All of the food was fantastic, and the entire menu looked enticing.

Overall, a definite great new find. Not too hard on the wallet either. I can't wait to get back and try some of the other cocktails!

The Diamond
#6 Powell Street
Wednesday - Sunday 5:30 - midnight