Happy first day of autumn! Bring on the sweaters, blankets, scarves and slippers - I’m ready! After being spoiled by an amazing Island summer, I welcome the change of seasons (and the slower pace).
Cooking in the summer usually features quick meals with light flavours and the only heat comes from the BBQ or a campfire (I wouldn’t dare turn on my oven in August!). With a slight chill in the air and an abundance of vegetables from our garden harvest, I’m anxious to heat things up in my kitchen again! I’ve already planned some big batches of chili for the freezer to use up the smorgasbord of tomatoes, peppers and jalapenos grown in our garden this summer.
The inspiration for my first fall meal came to me after a visit to the vegetable garden last week. Peppered throughout the green vines were the most perfect butternut squash, ripened by the sun and nourished by the red Island soil. I waited ever so patiently all summer to use them in all kinds of cozy and comforting dishes...
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...
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.