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
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.
This is very much one of our family’s “go-to” recipes. Slightly spicy, with a good mix of interesting flavours, it’s great on it’s own for lunch, or as a side dish for supper. Soba noodles have an earthiness that plain wheat noodles just don’t deliver. Combined with the soy based dressing, they create a dish that totally satisfies. Try serving it with some sliced, grilled chicken, and some steamed vegetables. This little noodle salad lasts well in the fridge for up to five days. Just think, five whole days of lunches prepared in one go! Our family usually doubles this recipe; consequently all the photos show the double portions. Continue reading
One of our family’s favourite soups is Hot & Sour Soup, slightly spicy, sweet & sour with just a few ingredients; this is perfect for a light meal. There are some additions that do make it more authentic, but even this very basic version makes for a very happy meal. I can remember many busy school nights when this was served, always leaving us satisfied! Continue reading
It used to be that if we wanted fish for dinner, we’d simply go out in our dory and catch some. We used to be happy with a couple of nice sized rockfish, thrilled if we got a snapper, and felt like we’d won the lottery if we brought in a good sized Lingcod. We would cast a herring jig and slowly bring it back up to the boat. If we didn’t get anything in half a dozen casts, we’d move to another place. We only kept decent sized fish, because there was no point in keeping the littler ones. Those days are long gone. For several years in a row in the mid-eighties, there was a fishboat that used to go up and down Stuart Channel, scraping up anything that was a bottom fish. Unfortunately, it scraped up anything and everything. Rockfish, Ling Cod, Snapper, and every other type of sea life. This was before we knew about the late reproductive age of rock fish and lingcod. Stocks are slowly returning, but most of our area is prime habitat for these fish, so it is usually closed to fishing, commercial or pleasure.
Now we buy our fish. Sometimes we are lucky and are told of some fresh caught halibut or salmon for sale, but more often than not, we buy our fish at a store. I try to keep some in the freezer, as I only go to town once a week or so, and if that isn’t the day for fresh fish, I’m better off with frozen.
Our usual is wild caught Pacific Cod. It is sustainable, and until we have North American farm-raised tilapia more readily available, I feel better with the cod.
We’re pretty happy eating fish grilled, baked, or pan-fried, but I’m a sucker for a good fish cake. When I saw this recipe in Canadian Living it sounded so fresh and flavourful, I had to try it. As usual, I couldn’t help but change a few things. Continue reading