Can I write this recipe in one breath? Peel 3 or 4 potatoes and 3 or 4 carrots and roughly chop (optional Jerusalem artichokes for sweetness - though they take more time and much more than one breath to peel. Can leave all of the above unpeeled and just scrub) 5 to 8 boneless, … [Read more...] about Fast Slow-Cooker Chicken with Vegetables
Vegetables
A Winter-Summer Raw Green Salad with Avocado and Miso-Tahini Dressing
It's February. That means in Montreal it's cold. We collectively eschew things such as flipflops, sangria, and yes, green salads in favour of slow-cooked meats, roasted vegetables, and if salad has to be on the menu it had better be either pickled or warm. It's a matter of … [Read more...] about A Winter-Summer Raw Green Salad with Avocado and Miso-Tahini Dressing
Slow-Cooker Chicken Vindaloo
This recipe's a doozy. It takes awhile, and needs to be planned at least one day in advance. But is it worth it? Emphatically, yes! Vindaloo is a sweet-and-sour sauce using vinegar and garlic. It's associated with the Portuguese influence in Indian cooking from Goa and comes … [Read more...] about Slow-Cooker Chicken Vindaloo
Goan-Style Indian Squid (Goa ki squid kari)
From Hari Nayak's "My Indian Kitchen", this squid curry is a pan-Asian flavour combo of soy sauce, coconut milk, and Indian spice blends. Says Nayak, street vendors add soy sauce to the dish in India now too. I made the dish because a friend gifted me fresh curry leaves from a … [Read more...] about Goan-Style Indian Squid (Goa ki squid kari)
Spicy Squash Burrito with Thyme
I saw a recipe for a breakfast-type burrito involving cinnamon and cloves and it all sounded a bit too sweet. But the idea of a hot breakfast wrap stuck with me, so I just did a spicy onion and garlic mix with fresh red and green chili peppers (you can use sweet peppers if you … [Read more...] about Spicy Squash Burrito with Thyme
Ethiopian Pumpkin Stew (d’ba zigni…kind of)
When I went to Toronto before Christmas I went to the only all-vegetarian (mostly vegan - no spiced butter) Ethiopian restaurant in the city for dinner. They actually use 100% teff injera (the Ethiopian sponge bread that is both a plate and a utensil) instead of a mix of wheat … [Read more...] about Ethiopian Pumpkin Stew (d’ba zigni…kind of)
Babaghanoush with Pomegranate
I made this a long time ago and then I got swept up with fish. It's not gourmet but it sure is delicious. I should probably stop eating entire eggplant after roasting them. It's probably hard on digestion. I guess it's too late to make that a New Years resolution. And, really, … [Read more...] about Babaghanoush with Pomegranate
Stuffed Zucchini
Wow! I made it through all the cookbook review recipes from "Plenty" by Yotam Ottolenghi and "Good Fish" by Becky Selengut from the 4th Annual Volk/Watson Christmas Extravaganza this year. This is the last one! Well, there will be one more recipe from the party, but since I … [Read more...] about Stuffed Zucchini
Beet, Orange, and Black Olive Salad with Orange Flower Water from “Plenty”
You're going to want to get your kitchen gloves ready for this one... Beets are messy. This recipe is relatively mess-free, but you'll still end up purple if you're not careful. One trick is lemon juice, so juice a lemon using your hands when this is all said and done, and … [Read more...] about Beet, Orange, and Black Olive Salad with Orange Flower Water from “Plenty”
Quinoa Salad with Lime and Roasted Butternut Squash
Quinoa Salad with Lime and Roasted Butternut Squash 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes 6 tbsp olive oil, divided 1/2 tsp salt 1/4 tsp pepper 1 cup mixed wild and basmati rice (or whatever kind of rice you have or want to use) 1 cup quinoa (I … [Read more...] about Quinoa Salad with Lime and Roasted Butternut Squash