Alexes Papadopoli
3201 greenbank rd K2J4H9 Ottawa, ON, Canada

How do you remove pomegranate seeds?! We eat them so frequently in our house that this process has to be quick. This is my favourite way . oh but don’t wear white when you do this (as I did when I made this video )

PSA!For when you’re doing holiday baking this year . If your recipe calls for nutmeg, use the whole seed and grate it. Freshly grated nutmeg is a GAME. CHANGER. . .... I was never really a big fan of nutmeg until I started doing this and it really does make a difference. . . . Try it and tell me what you think! See more

I remember eating kaki (persimmons) as a child, with my grandparents. They would cut them in half so we could scoop out the inside with a spoon. Their shape always reminded me of an orange heart. These are known as Hachiya persimmons. They are astringent so they are best eaten when very ripe. . More recently I tried the Fuyu persimmon while visiting a friend of mine in San Francisco. We were on the hunt for some delicious ingredients to make a cheese board. She brought me ...to the Ferry Building Marketplace which is basically a paradise for food lovers . This tomato-shaped, sweet and crisp fruit is a perfect addition to a cheese board! This type of persimmon is non-astringent so it can be eaten when not fully ripe. . . My kids love persimmons! My daughter likes how crunchy they are while my son probably enjoys the sweetness. I steamed them until soft and removed the skin for my 7-month old. . . . They are in season from now until about January so it’s the perfect time to pick some up! See more

Anyone else taking advantage of the beautiful weather outside?! We spent the entire morning outside playing, going for a walk and roasting peppers on the BBQ. . Roasted peppers can be prepared in advance and frozen into portions for later use. My favourite way to eat these peppers is on a panini that is warmed on a panini press (in the oven works too!). Here’s how you make them:... Preheat your grill to medium and brush with oil Place whole peppers on the grill, close the lid and check on them periodically, turning them so they cook evenly cook to desired doneness I like to keep mine a little crunchy and slightly charred on the skin *OPTIONAL: place the peppers in a bowl and cover so that the steam loosens the skin. When cool enough to handle, peel the skin off and discard. I like to keep most of the skin on but I do remove any part that is burnt Slice the peppers and place them in a bowl with crushed garlic, olive oil, salt & pepper. Let them sit and marinate for a couple of hours or overnight Portion and freeze if desired or use right away! . . TIP: look for #noname Naturally Imperfect peppers. They may have imperfect shapes but they still taste great! They come in a bag of 8 peppers for a fraction of the price. Which means you can make LOTS and store them for winter See more

For the last couple of weeks, my house has smelled like fall. Pumpkin, cinnamon, apples and of course some crisp fresh air. As I’m typing this, I am sipping a chai latte and wearing a sweater so big, it’s basically a blanket. . I am in my happy place! .... . I have so many favorite apple recipes but this Dutch baby with apples, cinnamon, sharp cheddar and maple syrup is at the TOP. These pancakes were always a little intimidating to me because they look complicated to make but it’s actually super easy! All you need is flour, milk, eggs, sugar and a cast-iron pan. The pancake puffs up without leavening agents and instead rises with steam and a hot, hot pan. It will get impressively puffy in the oven and will fall a bit once you take it out. Once you have the basic pancake recipe, you can top it with whatever you like. You can also choose to make it sweet or savoury. . . . DUTCH BABY Pancake cups of AP flour cups of milk cup of sugar 4 eggs tsp vanilla 2 tbsp of butter Toppings apples, cheddar, cinnamon and maple syrup -Preheat oven to 425F and place a 10 cast-iron skillet inside so it gets hot. -Add all the pancake ingredients, except the butter, to a bowl and whisk together with an electric mixer until smooth and no large clumps remain. -Take the hot skillet out and add the butter, swirling it around so it’s well distributed. - Pour the batter in and place the skillet back in the oven. -Bake for about 15 mins until puffed and the sides are crispy. -While you’re waiting for the pancake to cook, you can get the toppings ready. -Cut the apples in chunks and add to a small pot. Add a pinch of cinnamon and a small amount of water (about 1 tbsp) and heat on medium until they reach desired doneness. I like my apples soft in this recipe. - To assemble the dutch baby, place the cooked apples then chunks of cheddar cheese and then drizzle with maple syrup. . . . . This sweet and savoury combination is LIFE. It’s perfect for a weekend brunch with your favourite people. Food has a way of bringing people together. On top of being delicious, it helps to create wonderful memories with your loved ones. See more

Today is kind of a big day in our house. Little baby is ready to start solid foods! I was excited to start with my first but this time I’m REALLY excited . I’ve done it once before with my own child, I’ve coached many people through it and I love seeing baby’s face when they touch and taste something new. It’s a whole new world for them (and us as parents). .... How do you know your baby is ready to start solids? Is 6 months (use adjusted age for premature babies) Can sit up with minimal help and lean forward Has good head and neck control Brings fingers and toys to mouth No longer has the tongue-thrust reflex (where their tongue immediately pushes everything out of their mouth) Is showing interest in food tip: you can have baby sit down in their high chair at the table with you while you enjoy your meal even before starting solids See more

I went a little overboard buying peaches this season They have been so good this year! I usually like to eat them as is but I decided to try and make a healthier version of a peach cobbler. Is it possible? Yep! It can all be cooked in a single skillet. I’m not a fan of dirtying more plates so we just eat it straight out of the skillet ... Peach Cobbler 6 peaches, sliced *tip: peaches that are in season are naturally sweet and juicy so less sugar is required in a recipe like this 3 tbsp unsalted butter cup of lightly packed brown sugar tsp cinnamon 1 tsp vanilla cup whole wheat flour 2 tbsp ground almonds 1 tsp baking powder cup milk Preheat oven to 375F. Heat 1 tbsp of butter in a 10 skillet that is safe for the oven. Add the peaches and coat them with the butter. Cook on medium-low heat for about 5 mins. Meanwhile, mix the sugar and cinnamon in a small bowl. Add the cinnamon sugar to the peaches and stir well. Add the vanilla. Cook for an additional 5 mins on low heat, stirring frequently (or until peaches are soft to your desired texture). Meanwhile, add flour, ground almonds, baking powder, milk and 2 tbsp of melted butter in a small bowl and mix just until combined. Add dollops of the mixture over the peaches and swirl the top with a spoon (as if flattening it) so that some of the caramel from the peaches mixes in with the flour mixture. Transfer to oven and bake for about 12 mins or until the crust is golden brown and the caramel is bubbling. Take it out and let it cool at least 5 mins before eating. Best eaten warm! . . . Guys this is seriously delicious I wish peach season lasted longer