from My New Indian Kitchen Everyone loves good chicken wings, especially when you’re watching a game. Why? With its mild flavour and tender texture, chicken is the perfect canvas for a range of seasonings and cooking styles. These tandoori chicken wings are great on their own or served with a dip. In this recipe, the
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from Nutritional Healing with Chinese Medicine As temperatures dip, our body craves warmth. Combine the healing properties of Chinese tea with autumn flavours to warm body and spirit. Fall Herbs and Cinnamon Tea The combination of fragrant thyme and rosemary along with spicy cinnamon is surprisingly delicious. This warming, aromatic tea is a perfect digestive
from Duckweed 浮萍 Rice cake stir fry (炒年糕, Chao Nian Gao), a Shanghainese dish, earns its place on the Autumn Festival menu because nian gao means a higher year, a wish for growth and good fortune. It comes together in just 25 minutes for a chewy satisfying side. It is festive, filling, and a little
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from the Simplicious Cookbook This nutrient-dense salad is packed with butternut squash, quinoa, apples and pecans. Every bite is like a mouthful of autumn goodness. Ingredients Salad: 1 cup water ½ cup dry quinoa 4 cups diced butternut squash, cut into 1-inch pieces 2 tablespoons avocado oil 1 teaspoon Himalayan salt ½ cup pecan pieces
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from My Best Friend is a Butternut Squash Inspired by Alex in our children’s book this week, this recipe is popular around our dinner table. Ingredients 2 butternut squash, medium size 2 Tbsp olive oil ¼ tsp salt Black pepper, freshly ground 1 Tbsp olive oil 450 g (16 oz) ground beef 1 tsp chili powder ½ tsp cumin ½ tsp smoked paprika 1 tsp garlic powder ¼ tsp salt or to taste 1 ½ cups
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from True North This recipe came about when we ended up getting a bounty of wax beans from Jocelyn at Jardins Bio-Santé. I love fish and chips and I love wok-fried beans, so why not have the best of both worlds? So the plate doesn’t look like a one-trick pony, I make two different batters
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From Henri & Miko Series Autumn is a time for baking apples, and Miko bakes them into pies, cakes, scones and crumbles — or as she lovingly refers to them, crumb crumbs, which is just so much merrier to say. Here is an easy recipe for Miko’s Cinnamon Apple Crumb Crumb. She bakes it in
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from Niqiliurniq Niqiliurniq provides a fruit salad that incorporates arctic herbs like mountain sorrel. With that inspiration, we thought you’d like to try this easy but fun breakfast or dessert. Ingredients 1 small melon, any variety 1 1/2 cups yogurt of your choice 1/2 cup blueberries 1/2 cup raspberries 1/2 cup cherries, pitted and halved 1 kiwi, peeled and sliced 1 medium
from Arctic Plants Both char and mountain sorrel are mentioned in this book so we thought you’d like to try a version of those ingredients in a tasty dish. Ingredients Arctic Char: 4 6-oz (170-gr) filets Arctic char pinch each salt and pepper 2 tsp (10 mL) lemon juice 1 tsp (5 mL) olive oil
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from Best Recipes of the Maritime Provinces Chef Denis Bettinger of Moncton’s Delta Beausejour Hotel with its long-established fine-dining Windjammer Room provided the recipe for this delicious and decadent dessert. Ingredients Sweet dough: ½ cup granulated sugar ½ cup butter, softened 1 small egg, beaten (or 1 large egg yolk) 1 cup all-purpose flour Filling:
