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.
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.
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.
Most maki rolls contain rice, but yours don’t have to! Making maki rolls is simpler than you’d think, and requires just a handful of ingredients, the most obvious being nori (dried roasted seaweed). You don’t even need a little bamboo rolling mat! The rolls in this recipe use smoked salmon, cucumber and avocado, but these could easily be made with shrimp, teriyaki chicken or beef!
This lasagna uses grilled eggplant slices instead of lasagna noodles. It has layers of thick, hearty meat sauce and a delicious mix of mozzarella and feta cheese. This is the definition of comfort food, and also an amazing dish to serve if you’re entertaining a crowd.
Let’s be honest – the best thing about summer is barbeque. And the worst thing about April this year is that its still freezing cold outside. So what’s a girl to do? I’m craving the smoky flavour of things cooked over charcoal, but still have to wear a thick jacket outside.
So back here, I confessed that I never ate shrimp unless coconut was involved. Which was true, until my husband introduced me to the incredible idea that all shrimp really need is a skillet, some butter, and tons of garlic.