I had been looking for an excuse to try this recipe all…
I had been looking for an excuse to try this recipe all winter. A “cup” version of Jamie Oliver’s Turkey and Leek Pie, I used chicken since I didn’t have any leftover turkey lying around and I omitted the creme freshe. I also added walnuts and thyme leaves into the crust.
I think that everyone has a hard time living with root vegetables.…
I think that everyone has a hard time living with root vegetables. Sure, everyone likes potatoes, and everyone likes SOMETHING, carrots, beets, turnips, but not everyone likes everything. Even worse, it’s hard to find hardly ANY local produce in the grocery stores, and the selections often isn’t that inspiring. This is a beautiful, colorful winter salad, that brightens up any plate and can be combined with any winter vegetables you happen to have around.
For the main meal we had pork. I chose pork because…
For the main meal we had pork. I chose pork because it’s economical (aka cheap) and seeing as I’m unemployed and all….. Also because I wanted to do a roast, and I figured right after holidays everyone would have been turkied-out. After asking around a lot of people here do turkey for their holiday meal, and chicken is too similar to turkey. Beef would have been amazing… But the economical thing again.
It feels like decades since I’ve made a post although it’s only…
It feels like decades since I’ve made a post although it’s only been a week. I have new roommates, and a new kitchen to work in. I have a bunch of new toys I’ve received over Christmas, including a pressure cooker so there will lots of exciting things to try in the new year.
Another brown dish. Well brown with flecks of green. This time I…
Another brown dish. Well brown with flecks of green. This time I will get over it because it is spatzel and I LOVE spatzel. The sauce is not as runny as I would like it to be but the flavour impact is intense. Only use fresh noodles. Don’t waste time on those dried things you get at the store. I’ve tried several times to make my own spatzel dough and have yet to perfect it. I bought these noodles pre-cooked from a Gudula’s Traditional German Bakery at the Seaport Farmer’s Market in Halifax. He doesn’t always have them, and I always get very excited when he does.
This is a great side dish that is bright and colorful when…
This is a great side dish that is bright and colorful when so many food this time of year are brown. All of the work is in preparing the vegetables so make sure that it’s all done before you start putting the slaw together. The bit of dressing is optional, but the mustard and Parmesan help balance the bitterness of the sprouts if that is what turns you off from them. This could also be served cold.
The best pasta carbonara I’ve ever had was last year in Barcelona.…
The best pasta carbonara I’ve ever had was last year in Barcelona. Yes Barcelona, not in Italy, at a build-your-own pasta bar, where everything was made right in front of you with fresh pasta. Ever since then I have been trying to replicate it, and although last night’s dinner was good – it wasn’t nearly as delicious as that pasta in Barcelona.
Last night’s dinner was also a “first” moment for me.
Inspired after eating a similar soup out a few weeks ago and…
Inspired after eating a similar soup out a few weeks ago and after a friend attempting to make it. I like my soups thick and hearty so that’s what this is, but it can easily be thinned out but pureeing it completely smooth and adding more water. To be indulgent, add feta right into the blender when you’re pureeing it to make it nice and creamy. This is a great way to get a great serving of greens once you’re tired of salads.