This is so simple, and so yummy. Great on broccoli, rice, chicken, pork, and I’m guessing would be fabulous with a rice bowl. Continue reading
I can’t believe it’s been a year since I’ve posted a new recipe. My apologies to all, but life is what it is, and this year has been busy with taking the lead on the planning for the expansion of our community hall. Although my focus was originally to make sure that the kitchen would be of a size and plan that would see us through many years into the future, somehow I took on far more than that. We are just about to move into the tendering phase, and I can’t wait for it to get built!
A big part of my involvement has been fundraising, and usually for me that includes creating dining experiences, or supporting another event by offering food. My favourite event was creating a dinner for seventeen people, served in the meadows below our home. Long tables were set end to end, linens & china were laid, and a nine-course dinner was served. No price was set, hoping that those who would attend would pay what they felt the experience was worth. At the end of the fabulous & fun evening, we received $3500 in donations. My crew was ecstatic! Go to the Island Events page to read more….
This summer held its usual amount of dinners on our deck and lawn, and visits to others’ special summer dining places. This cheese bread has become one of my favourites to take along to contribute to the spread. I developed it over the past couple of years, to create a really good bread that is gluten-free, simply by the tradition of its roots. This simple, delicious bread will satisfy as an accompaniment to a hearty braised dinner, or even just a bowl of soup. We’ve eaten it with Salad Niçoise, bountiful garden salads, and steaks off the grill. The typical Brazilian Pão de Quiejo is served in bun form. I’ve simply moved that idea into a round form to be sliced and served. It’s a good recipe to have on hand for serving those who are eating gluten-free, while still being a great bread for everyone. Continue reading
It’s October, while we still haven’t turned on the furnace, there’s definitely a chill in the air, and it feels great to wear a sweater. My sister came over to play cards last night, actually we needed to practice as we’re having a card night with friends later this week, and we haven’t played since the spring. We played Kings Corners, which is fun, strategic, and frustrating, which for me is the perfect card game. For supper I decided to make soup in celebration of autumn, along with a simple cheese & veggie flatbread.
I wanted to make Posole, because of a dream I’d had recently. After explaining to anyone who wanted to hear (in my dream) that a bowl of heated dirt was not, in fact, true Posole, I awoke wanting to make the real thing. But living on an island, we can’t always go out and buy things like Hominy & the right Chilies. Staring into my pantry, I spotted jars of Za’atar and Sumac, and my brain clicked into place, so I grabbed them as well as smoked paprika and a tin of chickpeas. With a great chicken stock ready, and a chicken breast in the freezer, I knew that they would come together to make a hearty soup.
The meal started with a small dish of Baba Ghanoush and some sweet potato crackers, along with a yummy Sangiovese. Next up was the soup with the flatbread. The soup had so much flavour, with a deep broth, full of chickpeas, carrots, and pulled chicken. Not a huge meal, but an absolutely perfect Card Night supper.
Enjoy making this soup, as it is fragrant and warming, and follows all the methods for a delicious braised meal. Note that the mix I use for Za’atar follows. Continue reading
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