Recipes Reimagined: Rethinking How We Cook in the Age of AI

It's been a minute ... on the heel of returning from Asia, I taught an online AI incorporated cooking class with families from a TDSB junior public school last week. It marked the first session of our two-part cooking workshop in Recipes Reimagined, and what a beautiful start it was 🥰.

Together, we explored how simple, everyday ingredients can come together in meaningful ways. We prepared a comforting one-pot lentil and rice soup paired with a vibrant pickled vegetable giardiniera- showing how one meal can be both nourishing and adaptable, and how a simple jar can extend flavour and reduce waste.

A large pot of lentils is inexpensive and stretchable.

It fosters the communal aspect that no one in the neighborhood should go hungry.

The giardiniera-style pickle is designed around using leftover vegetables, slightly soft produce, imperfect or discounted items. This reframes reduced-price food as resourceful and intentional, and as a practical way to salvage and extend the life of food at home.

I also introduced the thoughtful use of AI as a kitchen support tool. Families explored how it can help with menu planning, organizing recipes, and translating dishes across languages- all while keeping their own tastes, traditions, and judgment at the centre. 

Most of the stress isn’t cooking. It’s deciding. AI isn’t replacing your knowledge. It’s a planning helper. Think of AI as a highly organized kitchen helper who has read every cookbook in the world and remembers exactly what you have in your fridge. Just knowing a few simple AI tools can help us save recipes and food traditions.

Each participant was tasked to prepare a favourite recipe contribution from their family, including a story, food photo and artwork to culminate a cookbooklet for their school community 🔪📔

At the heart of it all was food sovereignty: having confidence and control over how we feed our families, using what we have, and honouring the foods that connect us to home.

AI isn’t here to replace what you know- it’s just there to make cooking a little easier and less stressful. Experience and judgment always come first, and like any tool, it’s not perfect. If we can teach our kids how to cook, think for themselves, and use tools wisely, we’re doing more than just making meals- we’re building stronger, more capable families for the future. And that’s what our project Recipes Reimagined is all about 👊💥

Grateful to everyone who joined, shared, and cooked along. This is just the beginning- looking forward to seeing these recipes and stories come to life in our upcoming cookbook and potluck celebration 🤗

If you would like to organize a cooking workshop, please contact me to arrange.

Remember the Times... 105 Rue Saint Pierre, Old Quebec 🔪🥄

 

To those who know 🥰... know #105ruesaintpierre  Remember the times 🎵🎼🎶

It's been 20 years, and coming back to this very spot is more than nostalgic. I knew it wouldn't be here anymore but I couldn't help but walk down memory lane while here in Old Quebec.

2025

2005

One of the highlights in my past food career was working on-set of Kraft's cooking show- qu'est-ce qui mijote? from pilot to #1 cooking show in Quebec (aired 2004 to 2008) by providing themed recipes, directing their on-camera talent with tips, and adhering to healthy living guidelines. L'Artistes de la Table owned by the formidable Madame Louise Martineau was a gorgeous kitchen, where the qqm hosts, film crew and amazing behind-the-scenes peeps like prop and food stylists made magic for 5 years with themes like "de nombreuses façons de préparer le sirop d'érable (many ways with maple syrup)", "c'est la saison du barbecue" et "desserts d'été sans cuisson". 

Host Martin Champoux and Susan on the set of Quebec's qu'est-ce qui mijote cooking show in 2004!

Pretty co-host Claude and Susan in Quebec City.

In my last corporate role at Kraft's Test Kitchens for six years, I created hundreds of recipes and food content for Kraft’s quarterly What's Cooking magazines, and Quebec's version- qu'est-ce qui mijote?, kraftcanada.com and brand marketing advertorials. Recipes from the French version were selected and brought to life as part of the cooking show themes.

My Roasted Pork Loin with Pear Salsa recipe makes

the cover page of Quebec's What's Cooking magazine

Set in the heart of Old Quebec, the in-between shoot romps, nightly gourmet French dinners and cultural discoveries preciously added to the wide eyed adventures of this budding young girl building her culinary repertoire 😍.

Psycho Four! 😜

After a long long day.. we look at those kitchen knives a lot differently.

Toast! For their sexy yellow beets truffle oil and balsamic vinegar app.

A must visit is Cochon Dingue, a bistro institution for their delicious breakfasts/brunches and fun atmosphere. It may be the most simplistic thing but when in Quebec, I hear creton calling and baked beans beckoning 🤤🍽 ... 

The heart of Old Quebec

The classic of all classics for breakfast!

How will this look 20 years later...?

Savour Pakistan with Highway Chicken Karahi...

 

In February, Newcomer Kitchen and guests stepped into the world of Pakistani cooking with  our food business incubator student and host Nadia Mumtaz from Eastern Taste where bold spices and timeless traditions came together to create unforgettable dishes. I was so intrigued with the delicious flavours from that lovely evening, I got hands-on to recreate her showstopper main Highway Chicken Karahi and some other sides at home for my family. 

But first where my inspiration came from...

Located at our century loft office/demo kitchen at Centre for Social Innovation Spadina hosted on a chilly Tuesday evening, we started with her vegetarian Aloo Tikki Samosa as a greeter appetizer, then joined at our demo station to create Highway Chicken Karahi (meaning "wok")- a flavourful spiced curry from Nadia's childhood, and got hands-on to make parathas and a fresh cucumber tomato salad. 

"I first learned about Highway Chicken Karahi from my family, who often spoke about it during road trips or long drives in Pakistan. The dish is famously sold at roadside dhabas (restaurants) along highways, where travelers and truck drivers stop to enjoy a flavourful, spicy chicken karahi cooked in a wok. My family had often shared stories of stopping at these dhabas during trips, where the chicken karahi was always the highlight of the meal. The first time I tried it was during one of these trips, and I was amazed by how tender the chicken was and how the flavours blended so perfectly with the spices, creating a truly unforgettable experience."-- Nadia

Nadia taking guest through the steps of preparing parathas with ghee (clarified butter).

"Traditionally, Highway Chicken Karahi is served with naan or paratha, both of which are perfect for scooping up the flavourful gravy. The rich, spicy curry pairs beautifully with the soft, fluffy texture of naan or the crispy, buttery paratha. It can also be served with steamed basmati rice, although bread is the more common accompaniment. In some cases, a side of raita (yogurt-based side dish) may also be served to cool the palate from the heat of the spices. Fresh coriander leaves and green chilies are often used as garnishes, adding both flavour and a bit of color to the dish."-- Nadia

That's a typical truck stopping at dhabas as a table ornament

The hearty meal was served with a refreshing soda blend called Tha, and finished with Thuthi Kheer- a delectable cardamom infused rice pudding served in traditional clay pots topped with edible silver, dried rose petals and pistachios! Yum 🤤

So pretty and a perfect creamy sweet finish!

And now, my foray into home cooking Chicken Karahi in my kitchen!

"This is a quintessential example of Pakistani roadside cuisine, where the use of simple yet bold spices creates a dish that is both flavourful and comforting. The method of cooking in a wok or karahi is unique—it allows the chicken to be cooked quickly while retaining its juiciness, absorbing the intense flavours of the spices."-- Nadia

Kalonji seeds are commonly known as nigella seeds, onion seeds, black cumin seeds, or black caraway seeds. A little goes a long way to add depth and onion flavour to the dish.

Mise en place- chicken and vegetable prep!

Heat a wok and add the onion, ginger, and garlic. Pour in 1/2 cup of water and bring it to a boil. Once boiling, add the chicken pieces and cook for 5-7 minutes until they begin to turn white. Stir in the chopped tomatoes, red chili powder, salt, turmeric, coriander powder, kalonji and cumin seeds. Mix well, ensuring the chicken is evenly coated with the spices.

Cover the wok and cook for 10-12 minutes, until the tomatoes soften and the oil starts to separate. Reduce the heat and add the whisked yogurt. Stir thoroughly to combine it with the chicken and spices. Add oil and cook for another 10-15 minutes, until the chicken is tender.

Once the chicken is fully cooked, add black pepper powder and garam masala. Stir to incorporate and let it cook for an additional 2-3 minutes.

It's a great way to use leftover spinach and other veggies!

To finish, add sliced green chilies and chopped coriander leaves. Mix well and let it simmer for a couple of minutes, add lemon juice and serve. I served with steamed basmati rice, chopped cucumber and tomato salad and a green chili and cilantro garlic yogurt chutney😋

The chicken morsels are tender and flavourful- savoury, tangy, sweet and spicy! All the layers of flavour that stirs up and satisfies the appetite! A must repeat for any weeknight dinner!

Newcomer Kitchen International Cooking Workshops...

 

Happy International Women's Day sisters 👭💛👭!  

We can all learn from each other and cultures through our stories of resilience and courage to empower ourselves and our communities to be stronger, happier and better in every way! 

Women in Newcomer Kitchen's Food Business Program

May you always find the inspiration and strength to chase your dreams 

and the determination to make them come true. Happy Women's Day! 

Photo captions:

Top- with my past group of students in the Newcomer Kitchen food business program with women from Taiwan, Bahamas, China, Afghanistan and Syria. I am proud to share Newcomer Kitchen has learned from and worked with women from 33 countries since inception over 8 years ago 💗

Bottom- with newcomer women who took part in The Arab Community Centre of Toronto ACCT's Amal Project (Amal = Hope) came to cook and eat together in the past for a happy occasion after Ramadan- graduation lunch. What a Mosaic of cultures - women from Iran, Jordan, Iraq, Egypt, Syria, Lebanon and Venezuela.

🌍 The power of women knows no borders! 

January and February have been busy months at Newcomer Kitchen with several globe trotting small group cooking workshops hosted by women who are in our next level XP food business incubator program.

In this training, we teach newcomer women who are serious about venturing into conducting cooking workshops how to menu ideate, plan their schedule- in advance and on-site as well as storytelling and engaging with their guests. The key is commanding the room and have a mix of demos, hands-on activities and customizing to one's tastes. A recipe for success! Here are some highlights of workshops that I co-hosted with our students in our beautiful century old loft kitchen and office space at CSI- Centre of Social Innovation at 192 Spadina Avenue.

We ushered the new year with La Kasbah del Sol, chef Hajar Ouzid in Savour Morocco for a hands-on workshop exploring Moroccan tagine with all the trimmings!

Moroccan Chicken Tagine

Moroccan Vegetarian Tagine

We gathered around our open kitchen to prepare and cook two tagines. Her chicken tagine was simmered with aromatic spices, tangy preserved lemons, and briny olives. The vegetarian tagine displays a beautiful variety of seasonal vegetables cooked in a fragrant broth served with batbout bread and a beetroot salad.

Her dessert was a showstopper and perfect finish- flaky layered phyllo pastry filled with homemade creme Anglais and a douse of icing sugar. Served with a mint tea ceremony, it's a delicious end to a hearty Moroccan meal! Everyone left satiated having learned new delicious things and meeting great new people 🤗

The week after, I co-hosted with Nigerian host Opeyemi Osadare, founder of @ibilemeals an eclectic evening, discovering and cooking West African cuisine 🇳🇬- Savour Nigeria. This is her first foray into delivering a cooking workshop as one of the few small food business avenues we teach in our food entrepreneurship program.

We started the evening snacking on baked flaky veggie pies, then moved over to our demo kitchen to learn to make Moi Moi, bean pudding made with special African brown eyed beans and spices, steamed in fragrant banana leaves and served with oven-baked chicken thighs. 

A side of Efo-riro (collard greens) was deliciously seasoned rounding out the meal. To finish off, a delightful sweet treat of Puffs Puffs, fried chewy mini dough balls sprinkled with icing sugar and served with a refreshing Zobo beverage also known as Sorrel or hibiscus drink.

Puff Puffs- Nigeria's answer to Tim Bits :D

It was a lovely and lively evening filled with laughter and learning! Simply Magical 💫

In our latest and last workshop in February, host Nada Abd from Anber celebrated the rich flavours, timeless recipes and warm traditions of Iraqi cuisine. She is passionate about crafting authentic dishes that tell a story of culture and community, and eating with your eyes first 👀🤤

Our appetites were whet with rice Kubbeh stuffed with spinach, pomegranate seeds and walnuts, then we joined her at the demo station to prepare Iraqi Chicken Biryani, a fragrant yellow rice with vermicelli and spiced chicken thighs, topped with onions, raisins and almonds. Together, we made a showstopper layered salad with vibrant vegetables, greens, fried pita drizzled with a creamy yogurt dressing. Then finished the hearty meal with a refreshing silky milk pudding topped with crunchy shredded phyllo and pistachios served alongside warm spiced chai tea. 

What a lovely evening with such an amazing gracious host and the warmest guests- loyal repeat customers and partners 🥰. We have been so lucky!

Stay tuned for my next post on Savour Pakistan where I take one of the dishes I absolutely enjoyed from the workshop and make it at home for the family!