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.
Served with a side of tomato-cucumber-avocado salad
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.
I usually serve my Lazy Jerk Chicken with creamy mashed potatoes and coleslaw
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.
I admit, this is not the most photogenic dish. But it more than makes up for it in flavour. You will not be able to stop at just one 😉
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
I am always in a mood for Okra Stew and think that okra is seriously underrated.
My husband’s dad’s side of the family is from Baghdad and Arabic dishes make regular appearances on our dinner table. Bamieh is the official name our Iraqi family has for this dish, but I stick to a safer ‘okra stew’ as I only witnessed my husband’s cousin’s wife cooking it once and tried to learn the steps the best I could (so authenticity of the recipe cannot be guaranteed). I improvised with the ingredients a bit and came up with a recipe that satisfied myself and the extremely picky eaters I happen to share my life with. Even my 6 year old likes it, and it says a lot! Continue reading
Ever made chicken with bricks? I use two (bricks) for this recipe and the chicken always turns out juicy and tender with deliciously crispy skin!
And no, you are not actually cooking the bricks, they are used to press the bird while it cooks slowly on low heat and retains all of its juices. Continue reading