A love for creating recipes, cooking, and sharing tasty food
As the temperatures dip a bit and fall slowly comes to an end (before heading full tilt into winter rains), I start craving big pots of something warm and hearty. Beef stew is right at the top of the list.
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Another “pull whats out of the pantry and put it into a pan” dishes. When I was in Jamaica many many years ago, I was lucky enough to partake of some fantastic home cooking. Jerk chicken, morning porridge, ackee and
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I’m getting back into the swing of things and have a few items in the fridge that will hopefully turn into yummy dishes. This BLT stuffed basa turned out great and I could even taste it as the cold begins
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I’ve been recovering from a nasty flu and after a week of couch time, finally have enough in the energy tank, and inclination, to make something for supper. On one of the cooking shows I watched this week, someone made
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So eating low-carb has its challenges of course. One of which is trying to come up with yummy ways to eat veggies. Tonight’s dinner was a success in that department. Its not rice, but risotto style cauliflower has a nice
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This summer we went to a Filipino restaurant and had binagoongan (deep fried pork belly) for the first time. I was immediately in love. So much flavour, crunchy texture, and addicting like a bowl of salty popcorn. Its fairly easy to make,
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I’m not sure what to call this dish. Its not quite a French meat pie with pastry, its not quite shepherds pie as it lacks potatoes. I guess its more of a low carb shepherds pie with a crust instead
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Tourtière is a French meat pie and is hearty and savoury, making more than enough for a family meal. Tourtière can be looked at as a variation of Shepherd’s Pie, but surrounded with flakey crust instead of topped with whipped
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So we went for lunch with a couple friends last week and ordered an appetizer of deep fried cauliflower, tossed in a chili sauce. Unfortunately, they were breaded, which means carbs. So tonights experiment was to make a low carb
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One thing about being unemployed is that it gives me an opportunity to put my imagination to use creating meals with whatever is in the kitchen. Our meat of choice for tonight was chicken. Again. So I wanted to do
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