It’s chili season!!! Oh cozy comfort food, how I’ve missed you.
So I’m not even going to go on and on about this recipe and just get right to it because I’m sure it’ll speak for itself.
SPOILER ALERT : It’s delicious and involves a slow cooker. Continue reading Perfecting Chili One Bowl At A Time
I don’t rave enough about how much I love cooking. How could I not? The sizzle of meat over a hot oven is practically carnal in itself. There’s this easy joy in the monotony of prepping; in chopping, trimming, peeling and slicing. Thinking is the steady rapping of the knife against the cutting board. Continue reading Thighs to Make You Swoon
I’m on a veggie kick lately. Maybe it’s the new urge to eat healthier or maybe it’s just a passing trend, but whatever it is, I’ve stumbled onto some gold! Potatoes are a tricky veggie because they’re starchy and filling and hugely delicious, which must only mean that it’s a trap. And sure, they’re loaded with carbs and some research has suggested that white potatoes (no matter the serving style) can be attributed to weight gain, but they’ve also proven to be a solid source of potassium, vitamin C and B and fibre. I’m a big fan of the potato, but above the normal, everyday russet potatoes, I have an even softer spot for sweet potatoes/yams. So allow me to amend myself a bit: when I say I’m on a veggie kick, it’s mostly a root veggie kick.
While craving fish and burgers like no one’s business Continue reading Salmon, Sweet Potato Sliders
Being Canadian, I got to celebrate Thanksgiving this past weekend. Thanksgiving, in my family, is an occasion to feast with the people who mean the most to you, enjoy great food and, consequently, slip into a turkey induced nap while still comfortably in the presence of those same people. We lack formality in other words.
This was my second year tackling the turkey on my own and it may be my bias taste buds taking creative liberty in saying this, but I nailed it. Last year, it was ok, but I definitely aspired to upping my turkey game on the next round. I’m loose and carefree when it comes to cooking, and recipes/directions have always been more guidelines than rules to me. So, with some swinging by the seam of my pants on this, I winged the prep and cooking of this 6.8kg bird, and was pleasantly surprised. Continue reading Turkey!! Turkey turkey turkey turkey
Heh, get it?? Mussel?
I’ve got a new recipe for you guys! I threw this together last night and it was a huge hit. No leftovers sort of success. And it was simple. Because, this is me. And I tend to love simplicity in my kitchen mid week. I have a confession: I’m not much of a pasta person. Generally speaking, pasta more than once every other week or so is considered too much for me, but when I do pasta, I don’t mess around. Maybe because of my general aversion to the carby overload, I feel the need to up the dish on the nights I give in. Last night was no exception.
Mussels cooked in white wine and transferred to Continue reading Put Some Mussel Into It
I love eggs. Vegans, you guys both impress and worry me. Oh and cheese. Cheese is great also…it doesn’t worry me. But does further question the sanity of the vegans. Anyways, moving on. I’ve been quite lazy in the kitchen this past week or so. My sole accomplishment, (aside from finally figuring out poached eggs over an induction oven), was a delicious quiche Continue reading Quiche It Up
Last night I went a little crazy and relived my veggie heavy days. (Aka, when I was a vegetarian). I had this beautiful zucchini sitting in the fridge and had been wondering what to make with it for the past couple days. Fresh from my parent’s garden and accompanied by ripe cherry tomatoes and fresh parsley, I was feeling the summer garden love a whole lot.
Bonus today! I actually have two recipes that I felt ended up going together beautifully last night. There was my stuffed zucchini, which played the part of appetizer/side dish (in lieu of crispy bruschetta or garlic bread), and my main dish was a simple yet fresh and tasty pasta.
I’ll skip the part where I talk and rumble a whole bunch and jump right into my recipes here.
Continue reading Stuffed Zucchini And More
It’s officially summer! I’m only a few skeptical weeks late in announcing it, but my birthday is what I personally use as a marker of the brilliant occasion that is warmth in the land of supposed igloos and dog mushers. (That was a just quick quip at the poor expectations the good old land of the brave have of the Canadian nation. – come on guys, obbbviiousslly we live in yurts).
Anyways, back to the summer celebration. Let me first introduce you to my food season reasoning. I am a huge supporter of sweet potato soup spiked with cinnamon and nutmeg in the fall, of hot chocolates topped with mini marshmallows on winter nights, corn and chickpea salads with a twist of lime and garnished with parsley in the spring and all the barbecued glories of the summer. Not that we can’t revisit some Continue reading Summer Salad For Protein Peeps
I’m not much of a baker. Elaborate minion shaped cakes dressed in colourful fondant is very much out of my reach. Dreams of one day being a celebrated boulanger have long ago ended and I’ve come to enjoy my small baking accomplishments.
One such accomplishment comes in the success of memorizing and mastering my own take on buttermilk tea biscuits. On days when fresh baked goods are only a few dry ingredients away, it’s best to give in and preheat the oven. This is my simplest recipe for days like those.
- 2 cups all-purpose flour
- 1/4 teaspoon of baking soda
- 1 tablespoon baking powder
- 5 tablespoons cold unsalted butter
- 1 teaspoon of salt
- 1 cup buttermilk
Preheat oven to 450 degrees. Combine flour, baking soda, baking powder and salt into a medium sized bowl. Slice the butter into chunks and add to the flour mixture. (I used my hands to coarsely blend the butter and dry ingredients). Pour buttermilk into bowl. If the dough mixture is still very dry, add a touch more buttermilk. Sprinkle your prep surface with flour and turn the dough out of the bowl. Using your hands, gently pat the dough to about 1/2″ thickness and knead it, folding the dough onto itself a few times. A round cutter or the lip of a glass cup will act as a stencil to cut the round biscuits from the dough. Bake on a cookie sheet for 10-15 minutes, until biscuits are a golden brown. If you like softer edges to your biscuits, pack them closely together on the sheet, otherwise an inch or so apart will let them get a little crispier. And last but not least, cool them off a tad, maybe split one open for some melted butter tastiness, and enjoy!
Sam and I woke up Sunday morning feel groggy after a full weekend of socializing and a few too many beers. I rolled around in his arms, cuddling in until our stomach grumblings got the better of us, and I peeled myself out of the cocoon of comfort.
Looking into the fridge and realizing we were down to two eggs is almost heart-wrenching in moments like those. But then I saw the drumsticks.
Now, I know the classic is meant to be waffles, but I was lacking the necessary waffle making apparatus, and I’m a fan of working with what you got. Also, don’t knock it till you try it!
- 4-8 bone-in chicken legs (Wings are always an option too. And if you’re feeling a mix of the 2? Go for it! All the merrier!)
- 1 cup buttermilk
- 1 tablespoon Worcestershire (optional)
- 3/4 cup vegetable oil
- 1 tablespoon of paprika
- 1/2 tablespoon garlic powder
- salt + pepper
- 1 cup all-purpose flour
- pancake mix (if you happen to have some lying around, otherwise:)
-1 1/2 cup all-purpose flour
-1 1/4 cup milk
-pinch of salt
-3 tablespoons melted butter
-3 tablespoons baking powder
-1 tablespoon white granulated sugar (optional)
- maple syrup
I used a zip-lock bag to marinate my chicken in the buttermilk and Worcestershire. Giving a gentle toss around to thoroughly cover my chicken. While that sat in the fridge, I got my non-stick pan onto the stove to warm over medium heat and a bit of butter melting away and prepped my pancakes. (I had a box of Aunt Jemima’s mix in the cupboard – super convenient). Once the butter had melted I poured thin layers of pancake mix into my pan. I prefer a thinner, almost crepe like pancake when I’m pairing them with savoury foods. As my pancakes cooked, I took my chicken out and added salt, pepper, flour, paprika and garlic powder to the bag and gave it a good shake to get my chicken evenly coated. Don’t forget to flip those pancakes and remove from the non-stick pan once done. In my cast-iron skillet I poured my oil and allowed to warm over medium heat. A trick I’ve picked up for checking the readiness of the oil is by dropping a tiny bit of flour into the oil and seeing if it begins to fry and sizzle – as it should if it’s good to go. Gently add in chicken once oil is ready. Keeping a lid over the skillet allows the chicken to steam as it fries ensuring that is cooked all the way through. Turn over the chicken once the bottom side has browned and crisp and brown the remaining side, removing the lid. Once chicken is that pretty, crispy brown, remove and let drain on a wire rack or bed of paper towels. Now that it’s all ready, you can plate up and serve with butter and maple syrup and enjoy!