On a recent trip with friends, I was introduced to the adult version of ramen at an amazing restaurant in the city. When we landed home, I immediately went online to find a recipe that could help guide my very own ramen bowls. I was hit with post after post of ramen recipes; I guess I’m quite late to the game! I think the last time I had a bowl of ramen was the infamous packaged variety when I was in university - such a stereotypical story, isn’t it?
I looked at a couple of different recipes to find inspiration and then took to my kitchen to create my very own version. I knew I wanted grown up flavour and bold spice. I started with vegetables in my fridge that were due to be used up, and then added flavours to compliment!
The ramen I ate in the restaurant had cabbage in it, and I really liked the sweet crunch it added. I didn’t have cabbage at home, but I did have a partial bag of coleslaw mix in the crisper. I love using shortcuts like this; coleslaw mi...
We have some mint growing in our back yard, just one small part of an herb garden that we use daily during the summers months to add flavour and freshness to meals. There’s something so satisfying having the ability to gather fresh herbs from you own backyard, turning a standard dish into something worth talking about.
We are big smoothie drinkers in my household, for many many reasons. A good smoothie is easy, tasty, nutritious, and most importantly in my world right now, kid-friendly! I’m fairly certain I’ve tried almost every combination of fruit at this point (if that’s even possible!). One thing I have never tried is the addition of herbs - like basil, lavender or mint - to the mix.
I created this smoothie recipe in an attempt to capture the flavour of mint chocolate chip ice cream which is a personal favourite of mine. After a few recipe tests, I’m happy with the result; a refreshing drink that combines the delicious flavours of mint, chocolate, and strawberries, that’s not too swe...
Stir-fries of all kinds have a place in my home, I don’t discriminate. They’re quick, easy, inexpensive, balanced and so flavourful. Admittedly, I’m usually not a recipe follower and most of my stir-fries are created by first taking a look in the fridge, freezer and pantry for my 4 stir-fry components (meat/meat alternatives, vegetables, grains and flavour). A typical weeknight stir-fry might have frozen shelled edamame, frozen veggie mix, leftover frozen rice (oh yes, you can freeze leftover rice!), sesame oil, peanut butter, soy sauce, garlic and ginger. Yum! Am I right?
On special occasions, I am known to break out my famous Thai cashew stir-fry dish. This is one stir-fry I have made so many times that I have the recipe memorized and always have the ingredients on hand. The delicate blend of Thai flavours are complimented perfectly by the addition of the roasted cashews. Want to make your coworkers jealous? Double the recipe and pack leftovers for a flavo...
I’m going to go ahead and say it…sometimes I secretly think salsa should have its very own food group - I love the stuff that much! Using salsa in recipes is a wonderful (and easy) way to bring life to an otherwise ordinary dish.
I’ll admit, this recipe was one of those ‘fire it together and see what happens’ kitchen moments. With one too many jars of opened salsa in my fridge (like I said before; I may have a slight salsa problem), I was looking to prepare something quick, featuring salsa. I’m happy to say what turned out was not only easy-peasy to prepare, but it also tasted delish (win-win)!
As you can see from the picture above, this recipe is a saucy one. It made sense to plate the chicken on a bed of rice, so the rice could absorb all the lovely curried salsa flavours. I chose basmati rice that has a sweet nutty flavour all on it’s own and was the perfect pairing. To balance out my plate, I added a hearty pre-packaged kale salad for some easy greens on the side.
If you’re new to the world of lentils, this is definitely the post for you. Lentils can be used in a wide variety of dishes and are packed in protein and fibre (which helps to keep us feeling fuller, longer). Some use lentils to fully replace meat in dishes, while others like to simply “stretch” costly meat in a recipe (think ½ ground beef and ½ lentils in a spaghetti sauce).
Lentils are an important staple in Lebanese cooking and I grew up eating them, a lot. My grandmother’s cupboard always had lentils at the ready, just in case someone dropped in and she needed to feed them. Lentils have remained a regular staple in my household for many reasons; they are cost effective, shelf stable, and are oh so easy to prepare. With all that said, the most important consideration is that I just really enjoy cooking with (and eating) them.
I’m happy to share with you my favourite go-to meal featuring lentils. This recipe is our perfect solution to the “come home from work with no din...
After enjoying so many sunny and warm days this spring, I actually welcomed the rainy weather last weekend. Rainy days provide me with the excuse to tend to my introverted side, which is usually done by putting on some music and getting creative in the kitchen. A rainy Sunday was in the forecast; I knew it was just what I needed to boost my energy for the week ahead.
A few months ago, I stumbled upon a new bread recipe online and tried it out a few times. The original recipe called for all white flour, which I slowly replaced with whole wheat each time I made it. After I had converted the recipe to using only whole wheat flour, I started playing with different flavour elements such as: figs & walnuts, dried cranberries & pecans, cheddar cheese & jalapeno, and whole garlic cloves (to name just a few).
I started prepping on Saturday by taking out 6 large bowls and adding in my ingredients (you can find the recipe attached at the bottom). In 3 of the bowls, I ad...