This is exactly what you think it is: Asian-style orange chicken, but served without the rice and instead fashioned into a scrummy salad. I air fried the chicken here, but you could just as easily get similar results (albeit with a bit more oil) with baking or pan-frying them. Coat the chicken pieces (I like… Read more »
I’ve been writing on here for more than 9 years now. Many things have changed and evolved along the way—priorities, methodologies, ideas—but one thing remains intact: I still forget to cook my rice. Just thought I’d point out that some things are still familiar around here. (A nifty trick – once the rice is cooked… Read more »
Eating a hot breakfast is a rarity in my world. It’s usually a cup of coffee and a banana (with a protein shake in hand) before I rush out the door with my toddler in tow. We do find time to make it a family affair on the weekends though, and for that I’m grateful…. Read more »
Date barks are all the rage right now. It first made an appearance in a viral tiktok video (I think?) and soon started making its rounds on every food platform known to humankind. I saw it and instantly knew I had to try it. Some recipes are like that; you just know they’re going to… Read more »
Have some salad leaves wilting in the fridge? Here’s a good recipe to use it for. Don’t have salad leaves wilting in the fridge? Maybe buy some to try this recipe then? My solidly convincing arguments aside, this salad is so delicious and takes 15 mins from start (washing your lettuce) to finish (forking it… Read more »
Pumpkin hummus. The usual crew: chickpeas, sesame (I use seeds; not store-bought tahini), lemon juice. To dial up the natural sweetness of the pumpkin, we roast it in the oven until soft and yielding. Halve a whole head of garlic, wrap in foil, and add to the roasting tray along with the pumpkin. Once… Read more »
And as if on cue, I’m back with another seasonal mango recipe at the tail-end of mango season, when all you see on grocery shelves are varieties that are too sour to eat or popular ones past their prime. Which admittedly, is kind of the whole point of this dish. In an effort to prolong… Read more »
When things are quiet around here it’s usually one of two things: I’m eating the same thing on repeat, or my 35-year-old body is giving out with toddler sleep regressions. Thankfully it’s the former this time around. This is an easy side to make and it features heavily in our meal rotations. Even easier if… Read more »
I’m a creature of habit when it comes to pastas. I don’t do many meat versions either. (A vegetarian husband requires that my meat component is always on the side, and never in the pasta itself.) To make it into our regular meal rotations I make sure my pasta dishes follow these general rules. 1)… Read more »
I can count with one hand the number of times I’ve made a baked dessert this year. I don’t particularly enjoy tasks that involve precise measurements and temps (I find it counterintuitive to go down this path when I use cooking as a de-stress mechanism). Bunging things into a pan is my jam. This recipe… Read more »
Mexican bean toasts aka molletes. Molletes are open-faced sandwiches with a bean mash, cheese, and a zingy pico de gallo for freshness and balance. They’re traditionally made with black beans but I’ve used kidney beans (rajma) here. The mash itself is pretty straight forward – sautéed onions and garlic, spices, and cooked beans. For some… Read more »
I want to preface this post by saying this: if red amaranth is hard to come by where you live, this recipe works really well with spinach or other local greens too. You’ll get the same flavours (but without the bright pink hue of course). Amaranth—both the green and red varieties—are ubiquitous to these parts… Read more »
I have the hardest time categorizing recipes – is this a salad or a side? I’d wager that it’s a side more than a salad, but you add a bit of grilled meat or serve some Turkish eggs alongside and it effortlessly transforms into a substantial main. You first make a simple marinara: garlic, tomatoes,… Read more »
‘Lighter’ for a few reasons: for starters this dhal makhani contains no cream, and only a quarter the amount of butter that’d typically go into it. Traditionally, the dhal is cooked separately with water and added to a base of onions, tomatoes, and spices. Simmered over a low heat, it’s then finished with (copious amounts… Read more »
What’s not to love about a big heap of fried mushrooms? Oyster mushrooms are perfect here as they’re meaty and substantial. Very fried chicken-y. Aside from their meaty texture, they also have a significant umami flavour. It’s no wonder they feature so heavily on vegetarian menus. I say substantial since button mushrooms—as versatile as they… Read more »
