Traditionally New Orleans’ cooks use Andaouille (pork) sausage but since I don’t eat pork, I substitute beef sausages and chipotle peppers, which give it its smoky flavour. Make a big batch and call up your friends for this ultimate comfort food. Total time: 1 hour Ingredients 1/2 cup butter 1/4 cup light olive oil 1 … [Read more…]
One afternoon, as lunch approached I was wondering what to whiz up that would be healthy and quick. I settled on a home-made Thai-inspired (I wouldn’t call it authentic lest I was chided by a Thai friend) pad thai. The most important thing in the pad thai in my opinion is the sauce that flavours … [Read more…]
Goat is a wonderful meat – low on fat and the healthiest in terms of amino acids and other goodies of all the red meats. Goat is the most widely consumed meat in the world. From Kingston, Jamaica to Kashgar, China goats are easy to raise (they eat pretty much everything!) and their meat is … [Read more…]
Sitting on the subway to work, I saw a recipe in the Metro paper and was inspired to come home and make my own version of Spanish rice. Needless to say, having some cold leftover rice was most useful. I’m really into remaking leftovers – nothing goes to waste in my kitchen – so I … [Read more…]
I have to be in the mood for Thai food but when I am, I often find it difficult to choose between noodles and rice! Of all South East Asian cuisines, Thai food is perhaps the most balanced with salty, sweet, sour and spicy flavours in every bite. Perhaps their Buddhist culture, that values balance, … [Read more…]
Paneer is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or another food acid. This cheese method probably came to India from Iran or Turkey. Paneer doesn’t usually have any salt and despite its water content, can be stir fried like tofu as long as you do it *quickly*. … [Read more…]
Paneer (cheese) with peas and tomato curry is a staple in North Indian homes. Paalak (spinach) paneer is also a main veggie course at Indian weddings. I’m not a huge spinach fan – the only way I can eat it is raw or sauteéd with garlic and olive oil – so I mostly make it … [Read more…]
If you read my ‘About page’ you’ll know that I have a globe at home that I spin for inspiration. I started this practice, oh about 2 years ago (the first place I spun the globe was in an expensive home furnishings store..hehe) and this was the recipe I made then, and have made often … [Read more…]