These Mexican Style Empanadas with Mushrooms are truly one of my favorite things to eat! They are so good! You can change up the fillings to suit your liking, but I always like to ensure they have gooey cheese included. Now I’m not sure that I’m using the correct name for these. I know in Mexico fried Quesadillas are made the same way, usually with Cheese and poblano and epazote added in. I also know there is something called Molotes which are kind of the same with stuffed masa dough filled with meat or chorizo with potato. But for now I”m just calling them empanadas (Mexican style). The first time…
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Beef Kofta on Naan
Warmed homemade garlic Naan bread with garlic butter, finely shredded lettuce, beef kofta, homemade tzatziki sauce, pickled turnips, and pomegranate seeds. This Beef Kofta on Naan is a delicious weeknight meal. Easily sub in store-bought Naan and tzatziki in a pinch, just warm the Naan and brush with some garlic butter before serving. You could also sub in ground lamb for the beef. Pickled turnips are optional, but I love them! I made some last week and I’ve been waiting patiently for them to be ready so I could put this little idea I had together. This makes about 18-20 meatballs shaped small-medium. INGREDIENTS FOR KOFTA: 600 grams ground beef…
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Homemade Naan
Once you make this Homemade Naan bread for the first time, you will definitely want to make it again. Super easy to make and so soft and chewy and delicious. These would be perfect to accompany a nice bowl of curry, or I am using ours tonight as the base for a middle eastern style wrap. We like serve ours drizzled with some garlic butter and fresh herbs while they are still hot. I also like to put little nigella seeds on the Naan (which are crunchy with a flavour similar to toasted onions) but if you don’t have them don’t worry these are still great without. This makes 8…
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Tomato Soup with Lentils and Caraway
This Tomato Soup with Lentils and Caraway is a simple and delicious soup. Caraway really compliments the tomatoes. Comfort in a bowl. I made the other day using up the bits of veggies I had left in my fridge. These are rough measurements as I didn’t intend to blog this, but the soup turned out really yummy so I thought I would still share. San Marzano tomatoes are a little extra cost-wise, but I think the flavour is worth the extra dollars. Also, use real Parmigiano Reggiano for this, it is also worth the dollar for the flavour. Save your rind, I like to actually freeze my parmesan rinds as…
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Roasted Cauliflower with Pomegranate and Tahini
This Roasted Cauliflower with Pomegranate and Tahini is a quick and easy side dish. Cauliflower has made a real comeback lately and is far from how you may remember having it as a child. People are making cauliflower into ‘rice’, ‘pizza crust’ and all sorts of weird concoctions. But cauliflower can shine on its own as well as it lends itself to so many flavours. This Roasted Cauliflower with Pomegranate and Tahini, drizzled with some lemony tahini dressing is a great way to highlight this versatile veggie. Pomegranates add some sweetness and color and fresh herbs brighten everything up. I’ve also drizzled this with pomegranate molasses which is a middle…
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Pickled Turnips
If you have ever been for Shawarma before you may have had these delicious little morsels in your pita. I absolutely love pickled turnips! You can buy these at the store canned for you, but the homemade ones are far superior. These add a great punch to any middle eastern style wrap. This recipe is adapted slightly from a David Lebovitz recipe. David Lebovitz The beautiful pink hue comes from adding a beet into the mix, it will naturally color the turnips, which makes them very ‘pretty’ as well. These are a great little item to have in your fridge. I also enjoy these with eggs, yogurt, and pita for breakfast.…
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Mini Chocolate ‘Molten Lava’ Cakes
Mini Chocolate Molten Lava Cakes – a delicious blast from the past, and a quick and easy dessert to make when you are craving something a little sweet. Remember the 90’s? Aww, the good old days. I vaguely remember the 90’s, I was a bit of a wild child back then. I’m glad we didn’t have Instagram, Facebook, or Snapchat back then to keep a record of our shenanigans back in the day. These little ‘lava’ cakes were a thing back then. Or it may have even started in the late 80s. It’s been a long while since I’ve even thought of making one of these, but I happened to…
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Orecchiette with Broccoli and Anchovies
It’s been a hectic week and I haven’t had much time for cooking. I needed something really quick to make today before heading out to meet clients and this Orecchiette with Broccoli and Anchovies is what I decided on. Maybe eating a bunch of pasta adorned with garlic and anchovies is not such a great idea for a meal right before you meet with clients but, of course, I can’t turn down pasta like EVER! Although, you can feel good about this Orecchiette with Broccoli and Anchovies as it does have a heck of a lot of broccoli in it. It will feel as though you are overcooking the broccoli…
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Potstickers with Pork
Potstickers with Pork are one of my kid’s all-time favorites. When I make them, they pretty much disappear instantly! In fact, I was not in love really with my photo for these (still learning this photography thing) but before I could get a chance to retake, my youngest (Andrew) had already plowed through half the plate. These potstickers with pork are freezer-friendly, so if you want, you can make a whole bunch and freeze them for future use. To freeze, place the dumplings on a cookie sheet lined with parchment paper (be sure that they are not touching each other as they will stick). Cover the tray with saran wrap…
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Turkey Bean Chili with Guajillo Chiles
It’s been really really cold here in Alberta this week! Like -30C and worse! I pretty much do not want to venture outside unless I really have to in this weather. The cold weather inspired me to make this Turkey Bean Chili with Guajillo Chiles. A warm bowl of chili is a perfect meal to warm up to on a freezing cold day. This Turkey Bean Chili with Guajillo Chiles is a great make-ahead as well as chili always tastes even better the next day, once all the flavors have had a chance to mingle. I’ve used dried guajillo chiles here. They add a really nice background flavor and are…
