Tis the season – how to regrow herbs in tin cans
Baked Fruit & Veggie Chips 4 Ways
New ways with an old standby – #pasta #crazedcook #recipes #tasty
Bao: Taiwan Pork Belly Buns
Canned black olives get a complete makeover with the simple addition of lemon, garlic and fresh herbs. And it doesn’t stop there – the whole load gets dumped into a ho pan to sear and caramelize, transforming the canned variety to rival the souped up ones from the deli.
After countless times of countless jars and countless spoons – I’ve finally come to my spicy senses! Open 6 bottles once, make a blend, and enjoy the taste of pie whenever the mood strikes! Spice companies got smart, threw a few spices together, slapped on a label – and sat back thinking they found the…
Tomato sauce is a staple in every pantry, so why not load up on fresh tomatoes and make it yourself!
Stock pile in-season fruit and make a purée that can be easily frozen in ice cube trays for use in all sorts of recipes – smoothies, sauces, curries and baking.
To perfectly cook bok choy, separate the green leafy part from the white stalk to create 2 piles– heat up a pan, swirl in a little olive oil, add the stalks, cook until tender and finish with the leaves.
Mirepoix is a cooking term referring to a basic dice of carrots, celery and onions, cooked and caramelized into a major flavour maker – make mirepoix the starting blocks of every sauce, soup or stew race you’ll ever find yourself in!
Meet balsamic reduction, the drizzle juice from heaven, and by any other name – reduction, sauce, glaze, syrup – tastes as other-worldly. And just like many of my recipes, this too is a method – simmer the vinegar until the desired consistency is reached – the more it simmers the thicker it gets – which is pretty much the case with most things that hang over heat.
Talk about superseding – these babies should be superseding all seeds and be crowned the super seed of all time. But first a little backstory – remember chia pets? If we’d only known we should’ve been eating the seeds instead of growing them, we may be a collectively smaller planet! Chia seeds are like little…
Roasted garlic prepped in the microwave turns into chewy, crunchy little nuggets and is a heavenly addition to pizzas, pastas, dips, salads, rice, vegetables, soups or stews. The oven has its time and place but the microwave is a dependable stand-in!
Roasted garlic is the easiest thing to make to bring some serious flavour to just about anything – break up several cloves, drizzle with olive oil, salt & pepper before wrapping in foil is one of the best ways to cook a vampire’s fiercest enemy! And oh the places you’ll go!
pasta frittata with veggies & ham
split-pea soup with herbes de provence
sweet potato fritters
lemon summer squash soup
corn on the cob with garlic & lime
