With the early darkness of winter nights, comfort foods are appreciated far more than in the light of summer. To brighten some of these meals, we look for ways to switch it up, while sticking with the tried and true basics. Here are three ways to enjoy red potatoes as sides. Super simple, but each one gives us a bit of a twist, to complement the main course. The third option is for pancakes, which are so easy to do from leftovers from an earlier meal. Just store the leftovers, covered, in the fridge for up to a week. Ready when you are. Continue reading
Sometimes a recipe is born simply from a suggestion. While being told about a chicken dish that was enjoyed on a recent trip to Vegas, my mind was clicking away, trying to think about how to prepare a similar dish, having never seen the original, with the description more about how good it was, not really about how it was made. Our conversation wandered along several paths, never returning to the chicken dish. Several nights later I played the “what if” game while cooking what turned out to be the first draft of this very fresh, spicy dish of chicken with a light topping of melted cheese, and topped with fresh tomatoes, avocados, tomatillos, & green onion. Theoretically it should feed four. So far, it has only ever fed two, with no leftovers. Continue reading
There are two things that I go to for energy revival when travelling, miso & beer. Lovely fermented liquids that give me a bit of a kick start. All I need is a bowl of miso, to sip and feel like my gut is revitalized. Beer does exactly the same thing, but I need to be aware of what I’m doing after drenching my innards with a long tall cool one. Usually it is my go to after a long travel.
Miso is an amazing food. Not only does it give you a boost, but it has so much umami that it easily transforms many a vegetarian dish into something so rich and fulfilling, that you won’t miss the meat.
A longtime family favourite for many, the simple Snickerdoodle still pleases. In this version I’ve used a cup-for-cup Gluten Free flour to accommodate the group I was baking for. The dough is slightly different from one made with wheat flour, but is absolutely acceptable. Perfect with a cup of tea on a day when summer seems to be changing to fall. Regular Wheat Flour option follows, as well as a Cappuccino version. Continue reading
Our family has always had a “thing” for burritos. At least once a week they find their way into a meal; fish, beef, chicken, or veg, we love them all. This is our go-to recipe for our vegetarian version. They are full of nutrients and have the “more” quality that we’re always striving for. The recipe for the filling makes a fair amount, but lasts for up to a week in the fridge, and is great alongside rice or scrambled eggs. Continue reading