It’s easy to make chicken teriyaki from scratch, thus avoiding many pre-made sauces that contain preservatives and artificial colourings. Here is a quick and simple recipe.
bookmark_borderTeriyaki Chicken Marinade
Tag: Dinner
bookmark_borderPersian Chicken Bastilla
Bastilla (also called Pastilla) is a rustic savoury and sweet meat pie originating in Morocco. This version is from a Persian cookbook and is a bit different than other recipes I’ve seen. I’ve adapted the recipe to be more exact and to omit onions and coriander, replacing them with other spices. This dish is flavourful, aromatic and each bite has a mix of textures that is just divine.
bookmark_borderSpinach Feta Quiche
Quiche doesn’t have to be heavy, soggy, or greasy. It’s possible to have a light tasting quiche that is also creamy and full of flavorful ingredients! This quiche is quite simple to make and excellent for any meal of the day. With fresh dill and feta, it really lightens up the flavor and is lower in fat than other types of quiche. Serve with a side salad and some bread for an elegant but simple meal.
bookmark_borderBaked Pasta Alla Norma (Eggplant Pasta)
Pasta Alla Norma is one of Sicily’s most iconic dishes – a fresh tasting combination of pasta, crushed tomato, garlic, eggplant, basil and cheese. Pasta Alla Norma translates wonderfully to being a baked dish and tastes even better the next day. If you like eggplant parmesan, you’ll love this (and it’s lighter, too)! I’ve also included steps for the one true way to keep eggplant from getting bitter, and also a recipe for my own simple Italian pasta sauce. The key to a fresh tasting pasta recipe is to keep it simple and make things from scratch. It’s worth it!
bookmark_borderSpinach Pie
Hearty and chock full of vitamins, this spinach pie is sure to be a crowd pleaser. Slice into small pieces for a party snack, or serve for dinner with some bread and a salad. This pie has 3 different types of cheeses and a delicious flaky crust. Serve with a squeeze of fresh lemon or even a dash of hot sauce if you’re feeling sassy.
bookmark_borderSmokey Corned Beef Brisket with White Barbecue Sauce
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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bookmark_borderGarlic Ginger Chicken
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!
bookmark_borderChicken, Cream Cheese and Chive Parcels
There are various recipes floating around the internet for this, but my version is a bit healthier and just as easy. These freeze very well and make for great weekday lunches, and, as usual, they’re very adaptable to suit your tastes. Want to throw in some different spices? Go for it. But this recipe is the version I always end up with, and it’s always been a hit.
bookmark_borderSimple Zucchini Ratatouille
This is another one of those highly adaptable recipes I love so much. I’ve been making this for years in different incarnations and finally decided to take note of what I actually do. This makes a great topping for pasta, like a thick vegetable tomato sauce. Or if you choose to let it cook down and dry out a bit, it’s a great ratatouille that goes great with grilled meat, or even just some nice crusty bread. This recipe is structured so that it is relatively quick to make; There are some shortcuts in here that you can choose to use, or not to use. The point of this recipe is that it’s delicious, relatively healthy, and won’t take you all day to cook.
