A summer recipe in the winter in hopes that warmer weather is just around the corner! Full of earthy eggplant, mellow zucchini and juicy peppers, this ratatouille is rich and flavourful. Feel free to play around with the spices to find your favourite flavour combination. As is surprisingly common here on Sophreakin’ Good, this is more of a method than an exact recipe!
Forget bacon. Well, scratch that – don’t you dare forget bacon. But quality bacon can be hard to find. Usually packed with nitrates and all sorts of other nasty ingredients, it’s no wonder most people’s eyes bug out when I declare that bacon is health food. But quality bacon – without added nitrates, sugars and chemicals – is definitely health food, especially if it comes from happy, pastured pigs. With beautiful amounts of saturated fats, critical for the development of cell membranes, proper hormonal function and energy levels, and an irresistible crispy, crunchy, salty taste, bacon is pretty much king.
This is a Sunday dish. It’s one of those things you put in the oven while you go about other things, and it slowly ramps up your awareness by filling your home with the most delicious aroma. When it’s finally ready, the turkey is so tender and the vegetables so perfect you wonder how a dish like this doesn’t require you to do more than just put everything in the same pot and let it be.
Believe it or not, the first time I tried guacamole was at a Mexican resort when I was already much too old to have been missing out on guacamole! It blew me away – so simple, and yet so flavourful! I’ve been making it myself ever since, and this particular version is my favourite.
So I was mulling over the fact that I miss falafel – despite being made with wheat flour and chickpeas, those little green patties are delicious! So that got me to thinking what I could use instead to create a flavourful approximation of the original. So I decided to turn to the big green flavourless cousin of the banana and the result is a truly spectacular emerald patty that rivals the original!
This dish was the result of a trip to a French restaurant on the edge of Chinatown. Ever since our trip to Paris, where the best meal we had was in an Italian restaurant, I’ve always said that the best French food is Italian food.
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.
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.