Paneer fried rice is one of those “hmm what do I have in the fridge” concoctions that turned out spectacularly. With Indian flavors and a Chinese preparation, it’s a mix that works out surprisingly well. Paneer is an Indian cheese, similar to halloumi or a solid ricotta cheese that can be cut into squares. This dish makes a great side for grilled vegetables or meats. If you want to make it vegan, use very firm tofu and a bit of additional salt.
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This bread is crusty, hearty and tastes just like something from an American Jewish deli. It has a great flavor and is delicious with Swiss cheese, mustard, some corned beef, or really just about anything. I used a bread machine but if you have a mixer with a dough hook, that’ll do the trick. I was surprised how easy this is! Your house will smell amazing, trust me. For those of us watching our figures, rye bread is lower in carbohydrates and higher in fiber than just plain white bread, too. Everybody wins.
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This tender, falling apart meat infused with ginger, garlic and soy pairs well with broccoli for this healthy and hearty dish. This recipe works really well with beef or pork, and slow cooking easily allows you to use a cheaper cut of meat than you would for stir frying. This recipe is a repeated success at my house, and is best served over rice with a dash of Sriracha sauce. Just put everything in the slow cooker, and forget it for a few hours. Couldn’t be easier!
Continue reading “Slow Cooker Ginger Garlic Beef (or Pork)”
These mushrooms stuffed with garlic, onion, breadcrumb and Parmesan cheese smell amazing as they’re cooking, and taste amazing once they’re done. My mom has made this recipe along with Sunday roast dinners for as long as I can remember. She passed the recipe down to me, and now I make it whenever I get the chance. This recipe is vegetarian and could also be made vegan if you leave out the cheese and replace with your favorite cheese substitute. They’re easy to make and everyone will want to know the recipe.
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I was of the mindset that overripe bananas = banana bread, or banana muffins until I found this recipe. I find most banana bread or muffins heavy and overpowering, so finding this recipe was extra exciting. These are cakey, fluffy cookies that aren’t too sweet and have a light hint of banana. (Don’t worry, the coconut is optional, if you don’t like coconut.) Next time you have leftover bananas and don’t want bread, give this a try!
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Pastrami and slow smoked beef brisket are both delicious, but most people (myself included) don’t have a smoker, or the time. This recipe has an ingenious shortcut that will leave you with the next best thing. By starting with corned beef, the brisket is already brined and thus the cooking time is a lot less. It has a dry rub of smokey paprika and other spices, which results in a deliciously savory brisket that goes great with white barbecue sauce. Have it on a sandwich or with potatoes and a green salad.
Unfamiliar with white barbecue sauce? It’s served in the American Deep South, and is a white creamy, vinegary sauce with horseradish and mustard. It’s typically served with smoked chicken but goes amazingly well with this pastrami-esque smokey beef brisket.
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There is a lot going on with the title of this recipe. Let me explain. This pizza is magnificent. And healthier than regular pizza. BUT, it hasn’t gone too far. There are plenty of recipes out there which claim to make pizza healthy, but the result is nothing like pizza whatsoever. This has a crust that’s 1/2 cauliflower, but you’d barely even know it. The cauliflower adds a really great flavor that’s not overpowering.
As for the “Winging it Style” part of the title… There are many recipes I don’t post, because most of the time I make it up as I go along and don’t write it down. This is a similar case but it came out so well I couldn’t pass up the opportunity to share. If you want to give this a try, you’ll have to wing it a bit, too. I’ll be providing a concept and a general execution, but not 100% exact amounts.
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One of my favorite things about cooking is how I can get inspired by a few recipes, and then come up with something and make it my own. There are lots of teriyaki chicken recipes out there, and variants thereof. This is one that I adapted from various sources and it’s delicious, if I must say so myself. It has a delicate flavor with caramelization that will leave you licking your fingers afterwards. And of course, it’s highly adaptable!
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This glaze is fast, ridiculously easy, and delicious on baked ham or even pork chops. Either glaze the ham before baking, or use it as a condiment to put on already cooked ham. In my case, we had some leftover baked ham and drizzled some on top and it was great.
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As with many of my recipes, this one is also pretty versatile. As long as you stick to the basic ingredients (fish, potato, breadcrumb, egg, parmesan), the spices can get swapped around to your heart’s desire. This was a hard recipe to document, considering how often I’d just “wing it”, but I decided to share the cajun version of these, since they’re by far my favourite.
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