Golden ginger lends a touch of zing to rice grains and slices of tender pumpkin. Simply toss together a handful of seasonal ingredients to create this fresh take on fried rice. I’ve done quite a bit of experimenting with cranberry recipes in my kitchen, but when it comes to pumpkin, I usually pick plain and simple pumpkin pie over anything else. Until this month I had posted just … Continue reading Pumpkin Fried Rice with Ginger
Faster than meatloaf, meatballs are a fantastic make ahead meal option. Loading them with garlic and onion before baking gives results comparable to frying them on the stove top. Baked meatballs are much easier and less crumbly than meatballs cooked and turned over and over in the pan. I like to bake double or even triple batches and freeze the cooked meatballs. Then I have … Continue reading Ultimate Garlic and Onion Meatballs
Rosy red radishes and emerald greens pair together in this seasonal risotto. Topped with toasted pecans, you will find that the sweet, savoury, and hint-of-bitter flavours balance one another beautifully. This novel twist on risotto makes an elegant side dish or vegan main course. There seems to be some confusion as to when summer starts. It’s May, and I say that spring is still here. … Continue reading Roasted Radish Risotto
This colorful Mexican-spiced frittata boasts bell peppers, onions, black beans, and tomatoes in a unique golden crust made from millet. Cinco de Mayo was not something I celebrated until I joined my high school’s Spanish club. Long before that, however, my eating out included heaps of Tex-Mex food. Take a look at this map: Each State’s Distinctive Most Cuisine. Oklahoma, where I grew up, ranks … Continue reading Mexican Frittata with Millet Crust
Spring rains have finally settled the dust on the streets; puddles lie everywhere. Grey skies and a slight chill in the air make me want to stay inside and make soup. Not something from a can with long list of ingredients, but slowly simmered, freshly cut mushroom soup, with plenty of onion and some diced shallot thrown in for good measure. I’ve made fresh mushroom … Continue reading Creamy Mushroom Soup with Cashew Milk
Great for a simple lunch or healthy snack, these stuffed avocados come together swiftly and are loaded with Tex-Mex flavour! Cumin and fresh veggies keep the avocados healthy and super tasty. Avocados are not something I am fond of eating on their own. But add some texture and Mexican fair and I love them! Despite my daughter’s recent addiction to garlic salt on her morning … Continue reading Black Bean Stuffed Avocados
Swirls and Spice 