This is one of my go-to saucy fish recipes and the key here is the word EASY. Any fish filet will do, but I prefer it with basa or tilapia. You will have it whipped up in no time and even the pickiest of eaters will enjoy this dish. I use regular mayonnaise as the base for the sauce, but feel free to use low-fat one if you want to make it a bit more calorie-friendly (and there is no reason for vegan mayo not to work as well). Continue reading
This eggplant dish will surprise you, as when you are eating it you will wonder if this is actually an eggplant. Or maybe this is mushrooms?
Anyway, it will be gone in no time as you will find yourself reaching for more. If you manage to have some leftovers, this dish is great on the next day as a deeper flavour will develop in the fridge. Continue reading
This dish is inspired by a post from another blog, the one that belongs to the fabulous Jillian Harris. I have seen her beet rolls recipe quite awhile ago and was reminded of it recently when browsing the stalls of the local farmers’ market.
I used the actual beets for borscht and was left with all those gorgeous leaves that I could not make myself throw away. Some of them got shredded and added to borscht and the rest became beet rolls. This recipe seems a bit odd at first as you are wrapping yeast dough into beet leaves and baking it, but the result is simply delicious! Creamy mushroom sauce adds another level of flavour to this tasty dish and it is great as leftovers as well. I will definitely be adding it to my regular meal rotation.
I fell in love with jerk chicken long time ago, shortly after my family moved to Canada from Ukraine. We came straight to Toronto and lived in a quaint little apartment building midtown, near Bathurst St. and St. Clair Ave West. Just a short walk from home there was an always busy West Indian eatery, called Albert’s Real Jamaican Foods and it did not take us long to discover the amazing food Albert had to offer.
The most divinely spiced chicken came on a bed of rice and peas, topped with ox tail gravy and served with a side of creamy coleslaw. We would pick up our jerk dinner from Albert’s every few weeks and savor every single bite. Continue reading
Today’s post is about a dish inspire by Korean cuisine, BBQ pork, to be precise. I first tried Korean food many years ago, at a run-of-the-mill Korean all-you-can-eat grill.
They had me at the first bite. All that meat! All those side dishes! The KIMCHI!!! I could not get enough of it. I love eating out, but when I really love a dish I do my best to replicated it at home. Cooking from scratch is marvelous, healthy and satisfying, but sometimes it is nice to take a shortcut. Everyone needs a break every now and then, right? In the recipe I use a Korean BBQ sauce (not to be confused with a regular BBQ sauce) and a Kalbi Marinade . I buy mine at the local Korean supermarket, but have seen variations of it at the regular grocery stores as well. For those of you who live in Toronto, The Real Canadian Superstore has quite a few options. Continue reading
This is another post dedicated to my love of potatoes. These are stuffed with seasoned meat and baked in the oven.
My mom makes this dish for me whenever I come to visit her (my parents live in Ottawa while I am in Toronto) and it is only recently that I have cooked it for the first time on my own. Continue reading
I have been using quite a bit of kale in my dishes recently, mainly due to the fact that I put it in my morning smoothies and then must figure out what to do with the rest of the leaves.
For some reason, grocery stores don’t sell just a little bit of kale but a huge bunch of it and I have no room in my fridge or freezer to store it (same story with dill, although space for dill is easier to find. WHY are those herb bunches so big???). I have also promised my husband to keep the freezer only 2/3 filled, which is proving to be quite difficult. He claims that the freezer is so full, there is no room for ice cream, should he want to buy some (it could also be a ploy on my end in order to keep his waist slim and trim). Continue reading