Normally I would serve pan friend scallops with rice and a salad, but I have an abundance of carrots and parsnips and some fiddleheads that needed cooking! Peel and chop the carrots and parsnips. Put them all in a bowl and coat with 2 tablespoons of brown sugar and 2 tablespoons of melted butter. Cook… Continue reading Panfried scallops with fiddleheads and air fried carrots & parsnips
Oyster dip
Dips are great for a snack, lunch, as an appetizer, and sometimes even a part of dinner if you're a grazer like me. I also loooove shellfish, but it can be expensive, especially nowadays. This is where tinned seafood comes in. I like to experiment with canned tuna and other fish for my kids' food,… Continue reading Oyster dip
Pork and vegetable rice paper rolls
Ahhhh I finally made the thing I was going to make for my birthday guests. I hadn't time things right that day and missed making these, so I have rice paper that needed using and I used it today. Now I don't have a recipe, but I do have a video of the lovely Andrea… Continue reading Pork and vegetable rice paper rolls
Chicken Piccata with roasted carrots & parsnips
A meal that can be both filling and healthy is usually on the menu. Tonight it was chicken piccata wit roasted carrots and parsnips! Chicken: 4 skinless, boneless chicken breasts1/2 cup of gluten free Bob's Red Mill flour3 Tbsp. extra-virgin olive oil garlic minced1/3 cup dry white wine (I used Bodacious Smooth White)1 Tbsp. drained… Continue reading Chicken Piccata with roasted carrots & parsnips
Green apple and tomato spoon salad
The temperatures are fluctuating in the city and while it's winter in the morning, it's summer in the afternoon. After a warm work day of varying degrees of stress, I am not a fan of cranking up the oven. I am rather fond of salads, especially ones you can eat as is or with added… Continue reading Green apple and tomato spoon salad
Crockpot Chickpea Coconut Curry
Anything that requires a different cooking appliance can also be made with just a bit pot on a stove or in an oven. An air fryer is basically compact toaster oven and an Instant Pot is a safer pressure cooker. Over time new gadgets show up to make cooking more efficient and convenient for busy… Continue reading Crockpot Chickpea Coconut Curry
Ube Soup
Ube is a purple yam (which is often confused with a purple sweet potato), which can be found in Filipino dishes. It's become very popular these days because of it's distinct colour, versatility in dishes, and it's nutty, vanilla flavour. Since I love soup, I made purple soup with it! You can find ube whole… Continue reading Ube Soup
Teriyaki Chicken Bowl
My sister and I rarely have a sister night together, but when we do, it's the greatest balm. She chose a type of food, I pick a recipe, and then she'll bring the wine to pair with it. I made this Japanese Teriyaki Chicken Bowl by Alpana, found here: https://gypsyplate.com/japanese-teriyaki-chicken-bowl/ It looks like a lot… Continue reading Teriyaki Chicken Bowl
Eric Kim’s A Lot of Cabbage with Curried Chicken Cutlets
Comfort food comes in many forms. The most popular form is filling and wraps your insides with warmth. I need comfort food and for me it comes in the form of an escape. I need a play of flavours and colours. Recently, I was gifted New York Times' food writer Eric Kim's Korean American: Food… Continue reading Eric Kim’s A Lot of Cabbage with Curried Chicken Cutlets
German Pork Hock (Schweinshaxe)
I love discovering different meat cuts I've never tried. Pork hock is a knuckle with meat (the knuckle at the front part of the leg). These are cheaper cuts of meat that with a just a google search or a library search will find you a plethora of recipes for them. Anything with muscle and… Continue reading German Pork Hock (Schweinshaxe)
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