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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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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Here’s an easy recipe for fluffy dinner rolls you can make in your bread machine. I’d been looking all over for a bread recipe that yielded light, fluffy rolls. If you’re a fan of crusty bread, this is not for you! These are slightly sweet, light as air, and make a great addition to the dinner table.
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These make a fantastic addition to any brunch, or a great side dish for pretty much anything. They’re incredibly versatile and I’ve also made this with zucchini, if you’re not a fan of spinach. They’re fluffy, hearty, and have a lot of flavour without a lot of work.
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This sounds like an unlikely combination, but my goodness is it delicious. It’s the perfect combination of sweet, spicy, and savory. I used Old Bay seasoning on the baked sweet potato fries, and it’s an amazing match with my ultra simple curry dip. Since Old Bay is something only found in the U.S., and I had some mailed to me, I also have a version that my international readers can try.
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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.
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