June 13, 2015
A classic. The humble snickerdoodle is a very basic cookie, but like any basic, execution is everything. This recipe is from a friend who claims to hate cooking and baking because she is terrible at it. I know she isn’t terrible at it. This recipe is great and the most important ingredients are the fat, the vanilla and the cinnamon. Since there isn’t any “flavourings” like chocolate and there’s no texture, like oatmeal, these cookies need the best fat, vanilla and cinnamon. Continue Reading →
May 19, 2015
Some time ago I came upon this
recipe. Maybe Pinterest? Someone’s blog? Facebook? Honestly, I don’t remember, but it caught my eye even though it has the word ‘healthy’ in the title. It was the dark chocolate that hooked me as well as the unique method of mixing up the dough. This morning it’s cold in my apartment so I needed to bake something. These are delicious! Look at the ingredient list-they qualify as granola bars.
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May 18, 2015
I found this recipe on Martha’s website and I liked it right away because it has no sugar. The original recipe is sweetened with prune juice and molasses, and I made it that way the first time. I don’t always appreciate the bitterness of molasses (maybe I need to try a different kind) so the second time I used pomegranate molasses (which you can find where ever you find middle eastern groceries) . The muffins had a sweet tanginess to them that I enjoy. Continue Reading →
May 12, 2015
I’ve looked for a strawberry cake before and been disappointed. Last year this time I made one that called for a packet of jelly powder. I’m not thrilled with using that as an ingredient but the cake got some rave reviews. Rave reviews or not, I didn’t want to make it again, so I went searching again. Continue Reading →
May 11, 2015
I came upon this recipe through one of my culinary heroes. I was drawn to it because she promoted it, but the flavour combination didn’t really appeal to me. I’ve made chocolate brownies with cayenne and cinnamon before, I’ve eaten chocolate ice cream with those flavours too and quite enjoyed it. But ginger? And 3 tablespoons? That’s a lot of ginger. I made them for the first time today and I didn’t use 3 full tablespoons. I used 2 rounded teaspoons of freshly grated ginger.
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May 9, 2015
I found two recipes that sounded good, put them together, added my own spin and here’s what I ended up with;
- 2½ pounds chicken wings
- ½ cup soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- ½ teaspoon pepper
Mix together the marinade ingredients in a sealable plastic bag and add the chicken wings.
Seal and place in the refrigerator to marinate overnight.
- 2 tablespoons butter
- 2 cloves garlic, minced
- ¼ cup Sriracha sauce
- ¼ cup honey
- 2 tablespoon soy sauce
- 1 Tbsp ginger, minced
- 1 tablespoon rice wine vinegar
Toss it all into a pot over medium heat. Once it simmers, turn it down to low and stir it every now and then so it doesn’t burn. When it’s thick, it’s done.
Pour the sauce over cooked chicken wings.
Garnish with any or all of these groovy toppings;
- toasted sesame seeds
- green onions
- Lime sections
- Crushed Red Pepper Flakes
I made wings but you could do drumsticks if you want.
Confession; I thought of making these too late so I didn’t marinate them. Also, I didn’t garnish them. They were delicious, but I think marinating them would provide a depth of flavour that I missed out on. As for garnish, well, if you came over with beer I’d make these and garnish them. And serve you cupcakes for dessert.
Try them and let me know how you changed the recipe to suit your taste and how they turned out.
October 12, 2014
I bought a bag of frozen fish fillets. Not the breaded kind, just white fish loins. (yes, they are actually called loins) They were on sale and it seemed like a good price and fish is healthy, right? So I bought this package of fish and it hung out in my freezer. I moved the package every time I reorganized the freezer to fit more rhubarb in there or to find the spinach. I really didn’t know what I wanted to do with it. Continue Reading →
June 8, 2014
I had somewhat low expectations for this recipe. It looked like a standard pumpkin cake recipe. And since ‘brown butter’ is very trendy right now I’ve been avoiding it. I mean, I’ve been browning butter since before it was cool so I’m annoyed at all the jonny come latelys with their brown butter ways. Continue Reading →
January 25, 2014
If you’re in the market for cheap, nutritious soup, you are in the right place. I have always waited until I had a ham bone to make stock, then make split pea with ham soup. I saw this method on America’s Test Kitchen a while ago, made myself some brief notes and gave it a shot. Continue Reading →
January 1, 2014
Years ago I worked with Shelagh. I think she was the first person I ever met who loved food and cooking as much as I. We spent our breaks talking about new recipes and techniques. We were foodies before the word foodie was even a word. Continue Reading →