Sweet, crunchy bell peppers and creamy goat cheese are a winning combination. Bulgur wheat is a great staple for your pantry it’s a source of fiber and protein, and very easy to prepare.
Author: Chef M
Musical entertainer Fergus O’Byrne was our guest when we prepared this traditional home-cooked meal. Every Newfoundlander enjoys Newfoundland savoury, that common herb that took on a distinct flavour after many years of being grown on the island of Newfoundland. Fergus acquired a taste for it after moving to Canada from Ireland when he was a young man. Most of his life has been spent here in Newfoundland and Labrador. We’re pleased he made his home with us. Fergus and his former bandmates in Ryan’s Fancy have made a tremendous contribution to folk and traditional music in Newfoundland and Labrador.
These are made in a slightly unusual way, but the result is a moist and rich cookie bar.
Kayaku takikomi gohan is a popular rice dish from the Kansai region in Japan. Originally, the word kayaku was the general term for supporting ingredients used in Traditional Chinese Medicine. This word has been adopted to refer to taste-enhancing ingredients used in rice and noodles. Try adding seasonal vegetables to make different varieties of kayaku takikomi gohan.
The aim of this dish is to use up all the left-over bits you have in the fridge. I’m always mindful to not use everything in the fridge during the week, so I can make something like this with leftovers most weeks. That way, this ends up costing next to nothing to make… it’s a freebie!
This famous dipping sauce from Chiang Mai should be served as a main course with blanched vegetables such as wedges of eggplant or cabbage, pieces of snake bean or pumpkin, and asparagus spears. Pieces of deep-fried pork skin are also suitable.
This vegetarian stew is flavored North African style with ingredients such as cumin, lemon and apricots. I like to serve it over hot couscous.
Your family and friends will ooh and aah when you treat them to this chocolate and peanut butter cake. Little do they know, it’s made with healthier ingredients than most cakes of its kind! In lieu of butter and oil, this cake is left moist from mashed bananas and protein-packed Greek yogurt. Only ½ cup of sugar sweetens the entire cake and I managed to squeeze some whole wheat flour in there too. If you’re a fan of peanut butter and chocolate, this cake is your dream come true!
Bake up a pan of this extra special cornbread for your next chili supper…they’ll love it!