Indian food and I did not always get along. Not so long ago, the thought of chicken vindaloo made me nervous. I didn’t like pungent spices or spicy food. So I stayed woefully ignorant. But then, I began using spices in my own cooking. Coriander and cumin became my friends.
Tzatziki is one of those things that goes well with everything. It’s the perfect way to celebrate food all year round, but especially during the dog days of summer when it’s super hot outside and nothing but the tangy taste of yogurt and cucumber will suffice to cool you down.
I usually have eggs for breakfast. Nothing else is quite as nourishing, filling and delicious. But sometimes, I get a hankerin’ for pancakes. Specifically banana pancakes. And now that the Jack Johnson song is playing in your head, let’s talk about these grain free dark chocolate banana pancakes.
Whenever something tastes familiar, people say it tastes like chicken. As soon as that happens, you know they haven’t tried all the wonderful possibilities that exist for adding flavour to chicken. This recipe adds a Mediterranean twist to chicken with lemon, garlic, oregano and olive oil.
Picture this: it’s a ridiculously hot day. You’re hungry, but not as hungry as you would be if it wasn’t so hot outside. Still, you’re looking for something to eat. Anything at or above room temperature and you’ll melt, you’re sure of it. You’re looking for something cold and refreshing.
This recipe is more for the dressing than the salad. This dressing goes well with a bowl of any vegetables. It could be a winter salad if you’d like… I won’t judge. This particular salad is crunchy, tangy and studded with delicious morsels of feta cheese and roasted sunflower seeds.
So you made some delicious salmon or rainbow trout for dinner. It’s now the next day, and you’re staring down a cold piece of fish and wishing it would turn into lunch. Maybe the situation is even more dire. Maybe the only thing you have on hand is a lonely can of salmon or tuna. What then? Hocus pocus baby… fish cakes.
I don’t like eating bananas that aren’t ripe. If there’s even a bit of green left on them, it feels like I’m eating tree bark. There’s pretty much a 12 hour period when a banana is ripe enough to eat, but not so ripe that it’s unbearably sweet. And if you miss that golden window of opportunity, you’ll enter the realm of banana bread.