Family favourites (old and new)
This past week my Organivores box contained some lovely carrots and a couple of rutabagas. Rutabaga (also know as swede) is not to be confused with turnips that are much stronger in taste. Although, there is no reason you couldn’t use turnip in this recipe …
This one bowl banana bread is delicious and can be made with or without the cranberry sauce (I just happened to have some). If you like walnuts or blueberries in your banana bread go ahead and add 1/2 C. If you want to replace the …
Basmati rice has a lovely nutty flavour and it goes well with just about everything (not just curries). This is a cheat from Jamie Oliver’s video “How to Cook Perfect Fluffy Rice Three Ways.” If you don’t have a rice cooker (poor you) then watch the video. If you do, here’s what I did to make really yummy basmati in the rice cooker.
1 C basmati rice washed and soaked while you hunt down the spices you are going to use, then drained
2 C water
1 tsp sea salt
small cinnamon stick
2 cardamom pods cracked
8-10 whole cloves
1 tsp turmeric
1 bay leaf
Put all the ingredients, in the order given, into your rice cooker. Hit “Quick Cook” and walk away and let the rice cooker do its thing and, voila…lovely golden, fragrant rice. When it’s done fluff with fork and serve. Easy and delicious.
Serves: 4 people
Note: Easy to double the recipe…double everything except the salt.
My dear friend Paula, gifted me her brand spanking new fancy, schmancy Cuisinart (think the Binford 3000 of Cuisinarts) because she felt guilty about not using it enough. I have promised to use it enough for the both of us…starting now. I had a massive …
Ok, they’re not chicken wings BUT, Cauliflower Wings with Bang Bang Sauce are pretty damn close on the yum scale. I love cauliflower, especially roasted cauliflower. I got this recipe from the delightful Cherise Danae of Midnight Munchies and More. You can get Cherise’s recipe …
What you make when you have fresh pineapple and broccoli to use up and some chicken tenders. Pineapple and broccoli chicken bake is not super sweet (not like sweet and sour) and with the Bang Bang sauce it hits just the right note of sweet and spicy. Serve it over rice and you hit all the food groups.
1/2 C mayo
1/2 C yogurt
1/4 C Thai sweet chili sauce
1 tsp sriracha sauce
Whisk the ingredients together and Bang…Bang…sauce.
In the meantime, make some rice and Bang Bang Sauce. Serve over rice with a dollop of Bang Bang Sauce.
Serves 4-6.
Pork empanadas are spicy and filling. They make a great appetizer or side dish. While they are a bit of work, this recipe makes lots so you can freeze them for later. The filling is a variation of the Pork Enchilada recipe from Canadian Living …
Chocolate Quinoa Cake is moist, chocolatey, gluten free and dairy free (if you want it to be). It’s a combination of Best Ever Quinoa Chocolate Cupcakes from Epicurious and Chocolate Quinoa Cake from Lorraine Elliott’s blog, Not Quite Nigella, with a bit less sugar and …
Baked wings round two. I got the initial idea from Meal Prep On Fleek (I love that blog name) which directed me to this Korean chicken and vegetables sheet pan recipe from Dinner and Dessert. Than I saw this recipe from Honest Cooking and decided to combine the two for baked Korean Style Chicken Wings and veg.
NOTE: If you are using bone in, skin on chicken thighs, then bake at 400°F for 35-40 minutes without turning or until the skin is nice and browned.
And voila…dinner is done. The cabbage in particular is pretty nom, nom because the Sriracha makes it taste a bit like Kimchi.
I do love chicken wings. Especially those to die for wings at Phnom Penh here in Vancouver. These Cambodian style wings are crispy and light but that crispiness is achieve via a deep fryer. I don’t have a deep fryer and have no plans to …