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“Instant Pot” Biryani and Ratatouille
Yes you read it correct. I made biryani in Instant Pot and it turned out GREAT! So I thought why stop there and why not try making ratatouille. It turned out awesome. Mmmmmm…!
Lasagna
Sometimes you just need to have lasagna! There is something about lasagna!
Lamb and beet tagine. Laura Calder called it ‘art on a plate’
Last year I entered a contest: Recipe to Riches Toronto… One of my favourite female celebrities Laura Calder was there! So, what did the judges have to say about my Lamb & Beetroot Tagine with Honey, Preserved Lemon, Clementine & Pomegranate? That is was delicious, original and looked like art on a plate! Laura said … [Read more…]
Thanksgiving Leftovers #2: Turkey Pot Pie
Time: 55 mins Sorry guys – forgot to take pictures of the pot pie, but basically I made a white sauce with flour/ butter/ turkey stock. I added in shredded turkey, leftover veggies from the bake (potatoes, sweet potatoes, onions), frozen peas and mixed till thick and delicious! You can always add in some fresh … [Read more…]
Thanksgiving Recipes: The Best Turkey Ever!
Time: 24-48 hours for brining; 30 minutes prep; 1.5-2 hrs cooking So this post is almost a year late, but given that it’s Thanksgiving in Canada tomorrow and once again turkey is on the menu, I figured well why not?! Brining the turkey for 24 hours is what gives the meat its lusciousness since turkey … [Read more…]
Chicken Tagine with Hot and Sweet Peppers, Lemons and Carrots
There are some foods that make you want to lick your bowl.. or sing an opera. After the success of my Moroccan Chicken, Preserved Lemon and Olives Tagine (recipe forthcoming) a few weeks ago, I was once again tempted by the idea of a succulent, fork tender chicken tagine. It’s been a hot summer and … [Read more…]
Cabbagetown and potato fields
I often get asked by friends how to cook Indian-style vegetables. Indian dishes are usually cooked in three simple steps: preparing the base (usually cumin, onions, or both, spices), caramelizing the main ingredient (veggies, meats, poultry) and adding finishers/ enhancers (broth, water, herbs). For veggies, we usually skip adding any liquid since they are usually … [Read more…]
Kitchen-sink fried rice
Every Friday my hubby’s office group gets together to order lunch which the company pays for. It’s a great morale booster – can you imagine looking forward to a paid lunch every Friday? It would be a definite perk for me! Anyway, so this past Friday the boys ordered in some Chinese. There was loads … [Read more…]