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Green Curry with Chicken
Last night I made green curry for Ian, my mom, and sister Gabrielle after a 2 hour walk around Kits beach and up to the Kitsilano library. I used my Easy Green Curry recipe as a base and added chicken thighs a few minutes before adding the heartier vegetables. I used baby Bok Choy, zucchini, snap…
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Red Lentil Soup with Cashew Cream
I’ve had a jar of red lentils sitting in my kitchen for months now. They’re beautiful to look at, like small coral pebbles, but I’ve been procrastinating using them. It’s only now that it’s November in Vancouver and the sky has become perpetually black that I really crave hearty soups combined with warm spices and hot…
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Whole Wheat Spaghetti with Greens and Bacon
This whole wheat spaghetti with greens and bacon is the happy result of an experiment in emptying out my fridge. Thanksgiving is fast approaching and I’ll need a near empty fridge for groceries; I’m hosting a dinner for 12 on Sunday evening and I’m going to be cooking some amazing food (but no turkey, I’m at…
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Honey and Chili Glazed Brussels Sprouts and Carrots
This recipe for carrots and Brussels sprouts is a perfect example of the transformative power that a hot oven can have over certain vegetables that are, sadly, less likely to elicit strong feelings of excitement from their intended audience. The glaze cooks to a salty, sweet, and spicy finish, forming a caramelized crust with a…
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Rainbow Salad
Fantastic salad for dinner with my mom tonight, a rainbow salad with cocktails and Miss Marple. This is what’s in it: baby Swiss chard and kale, spinach, grated carrots and beets, cucumbers, yellow peppers sliced into very thin pieces, cherry tomatoes, Â pickled shallots, Macedonian feta with a texture like wet clay and a taste that…