You can barbecue pretty much anything


I love, love BBQ season. Grilling our meals is a favourite in our household. True that I could eat burgers every day, but there are many other foods you can grill; vegetables, pizza, and even bacon and eggs!

I love asparagus on the BBQ, all you need to do is toss the asparagus with some olive oil and balsamic vinegar & season with salt and pepper… and yes, it takes about 8 minutes to cook directly on the grill (move them around about half way in to the cooking process).

The key to a successful BBQ meal is the prep of the meat or vegetable you’re cooking. When it comes to meats you want to season well with; salt, pepper, herbs and/or rubs & olive oil). As for vegetables a little bit of olive oil (or duck fat) & some seasonings (like salt, pepper, fresh herbs) and you’re off to the races. A ziplock bag will become your new best friend; for the meat you want to put everything in the bag with your seasonings of choice and allow it to marinate for a few hours (taste best if done the day before). As for the vegetables you only want to use the bag to allow for an even covering of your vegetables. Cooking the vegetables works well in a cookie sheet or in a BBQ pan (the ones with holes at the bottom).

Here’s a simple BBQ sauce you can make to either marinate and/or cook your BBQ meats:

Tony’s super simple BBQ sauce

1/2 cup tomato sauce
2 tbs. brown sugar (or maple sugar)
2 tbs. Worcestershire sauce
1 tbs. cider vinegar (or red wine vinegar)
¼ tsp. hot pepper sauce or cayenne pepper (optional)
1 tsp. garlic powder
1/4 tsp. mustard powder
1/4 tsp. salt
1/4 tsp. pepper
Zest of 1 orange (medium sized)

Simply mix all of the above ingredients together and let sit in the fridge for a few hours (this will allow the spices to merge with the liquids), this sauce will keep for about 4 days in the fridge (in a sealed container). Feel free to experiment with this recipe, use what you have on hand… cooking is all about trying new things.

Love & BBQ


NEW! Organic Spices and Herbs


Introducing an exclusive line to Love Love Food: Organic Herbs and Spices.

Oragnic Spices from Love Love Food

These new products are all certified organic and are sold in glass jars. The first products in this line are:

Organic Cumin
Rich in aroma and flavour, cumin compliments a wide variety of savory foods arch as: cheese, vegetables, sausages and chili.

Organic Basil
Basil is a member of the mint family. Use in any Italian dish, especially combined with oregano, or to flavour meats, vegetables, fish or soups.

Organic Thyme
A delicious looking herb with a penetrating fragrance, thyme is a wonderful addition to beans, eggs and vegetable dishes.

Organic Saigon Cinnamon
A richer aroma and deeper flavour than standard cinnamon. An excellent choice for baking and special coffees.

Organic Rosemary
With a pine-like fragrance, a little bit of rosemary goes a long way to flavour chicken, lamb, pork, salmon and tuna dishes. Work well in many types of soups and sauces.

Organic Oregano
Oregano is delicious in sauces, salad-dressings
and in soup.

Organic Crushed Red Peppers
Crushed red peppers adds a hot and spicy taste that is wonderful accent to stir fry, pizza and pasta dishes.


Vanilla: creamy, smooth & floral


Vanilla has been adding flavour to baked goods and dishes for a very long time… but where does it come from you may ask?

Vanilla pod, Love Love Food

It all starts with the bean

Did you know: vanilla comes from a plant? More specifically, an orchid? The name “Vanilla” comes for the Spanish word: “vainilla” which literally means little pod. Vanilla beans are also known as pods or “black-flowers”: after the mature bean, which shrinks and turns black (shortly after it is picked from the plant).

Vanilla originally came from Mexico. A little history lesson: it all started with the Totonaco Indians of Mexico, who were the first keepers of the secrets of vanilla. According to Totonaco mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew. A little morbid, but great story.

Vanilla plants grow in five main areas of the world. Each region creates vanilla beans with unique characteristics. Madagascar, an island off the coast of Africa, is the largest producer of vanilla beans in the world and this vanilla is known as Madagascar Bourbon vanilla. It’s called this because the beans grow on the Bourbon Islands – Madagascar, Comoro, Seychelle and Reunion. Madagascar Bourbon vanilla beans are considered to be the highest quality pure vanilla available, described as having a creamy, sweet, smooth, mellow flavour. Indonesia is the second largest producer of vanilla beans, with a vanilla that is woody. Madagascar and Indonesia produce 90 percent of the world’s vanilla bean crop. Mexico, where the vanilla orchid originated, now produces only a small percentage of the harvest. Mexican vanilla beans are described as creamy, sweet, smooth and spicy. Tahitian vanilla beans, which are grown from a different genus of vanilla orchid, is flowery and fruity and smooth. Last but not least is vanilla from India, now cultivating nearly 24,000 hectors of vanilla plants: they are cultivated in the southern states of India, Karnataka, Kerala, Tamil Nadu, and Andhra Pradesh.

Vanilla is the second most expensive spice after saffron, this is mostly because growing the vanilla seed pods is very labour-intensive. Despite the expense, vanilla is highly valued for its flavour. As a result, vanilla is present in baking, perfumes and many forms of aromatherapy.

There are many different shapes and forms of vanilla.

Vanilla Bean: The fruit of the vanilla orchid. Look for a dark, almost black bean with good moisture level. If you can tie it in a knot, it’s fresh.

Vanilla Extract: A flavoring prepared from vanilla beans macerated in alcohol and water.

Vanilla Paste: Pure vanilla extracts and bean seeds in simple syrup with a natural thickener. It can be used interchangeably with vanilla extract in any product where the presence of the seeds is desirable without the problem of splitting and scraping the vanilla bean.

Vanilla Powder: Made from pure vanilla extract that has been dried, or from dried beans that have been pulverized.

Vanilla Sugar: Sugar flavored by vanilla beans and used as an ingredient or decoration. To make vanilla sugar, fill a large jar with sugar, break a vanilla bean into three pieces, press them into the sugar and leave for several weeks.


Saving Private Burnt Muffin


One of my pet peeves is burning a cake or cupcake. This happened with a batch of what was supposed to be some pumpkin spice cupcakes. Fast forward to 2 minutes of over baking and all I could think of it chucking them in the garbage. But then I said to myself; “only the bottoms are a little burnt”, “why not create Whoopie Pies?”

Here are the steps to create these easy Pumpkin Spice Whoopie Pies with a cinnamon cream cheese icing.

1. Remove the muffin papers from the cakes.


2. Prepare your desired icing (I added a teaspoon of cinnamon to mine).

3. Cut off the bottom (appox. 1/4”)


4. With an icing bag put as little or a much icing on one half of the cake.


5. Take a second part of cake and create a sandwich.


6. Place the assembled whoopie pie in a large muffin paper and put a small amount of icing on the top (I sprinkled some brown sugar to make is a little more fancy.


There’s always a way to salvage baked goods, my good friend told me she creates yummy bread pudding with the non-burnt parts of the cakes.

Love & being resourceful