from A Spicy Touch These are a great accompaniment to any dish and Noorbanu enjoyed them with Meat Cutlets and a green salad. Time: 30-40 minutes Yield: 6 servings Gluten free & Vegetarian Ingredients 2 lbs potatoes 2 teaspoons olive oil ½ teaspoon black mustard seeds ½ teaspoon cumin seeds 1 teaspoon garlic paste 1 […]
Spicy Potatoes and Bell Peppers Read More »
from Smoking Foods Because lamb ribs can be very fatty, I use a tart and salty rub and basting mixture to cut the richness. The flavors of soy sauce, garlic, ginger and lemon juice help balance the dish but don’t mask the flavor of the lamb. Prep time: 30 minutes Smoker temp: 235F/115C Smoke time:
Lamb Ribs with Garlic, Ginger, Lemon & Soy Sauce Baste Read More »
from G’day Ingredients 4 Pork Chops 1 Green Pepper (chopped) 1 Red Pepper (chopped) 2 Medium Sized Onions (sliced) 3 Portobello Mushrooms (sliced) 4 Cloves of Garlic (minced) 1/2 cup of Parmesan cheese 1 cup of shredded Mozzarella cheese 2 cans of stewed tomatoes 1 can of tomato paste Breadcrumbs Noodles or mashed potatoes Instructions
Pork Chop Parm from the Farm! Read More »
from Bread & Water I ate this succulent bean dish in a small traditional comidas in northern Spain, where cooks make the most of their pork products. There, this is made with shreds of leftover jamon, air-cured pork leg. As a kid, I ate my mom’s version, with smoked pork hock or ham, just as
from Bread & Water I make roasted tomato sauce each fall and store it in the freezer for instant anything! Spread out the work over the day to make assembly a quick job. Makes 4 rounds or 2 large rectangles. Ingredients Dough: 1 tsp. yeast1 tsp. sugar1/2 cup warm-to-hot water4 cups all-purpose flour1 Tbsp. kosher
dee’s Pizzeria Pizza Read More »
from Only in Saskatchewan This quiche was a Tea Room favourite that regularly appeared on their feature menu, showcasing ripe red Roma tomatoes sourced locally in season. The quiche has a savoury tomato basil flavour, and the addition of cornmeal to the crust adds a distinctly light and flaky touch. This recipe is from former
The Tea Room’s Cheddar Tomato Quiche Read More »
from Eat More Plants Mexican grilled corn? That seems like a fun idea. Never mind the fact that using sweet corn isn’t really authentic. Because it’s damn good. Seriously. Just you wait…this is so good you will want to eat all four cobs. Forget sharing. Why I never thought to slather corn in mayo is anyone’s
Insanely Good Mexican Grilled Corn (Elote) Read More »
from Extraordinary Ornamental Edibles Making herbal-infused vinegars is almost a rite of passage for novice gardeners, but just be sure you have a plan for how to use them. Besides working as delicious vinaigrettes for salads and sushi condiments, a splash of herbal vinegar will add zest to soup, chili, barbecue sauce and meat marinades.
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from Northern Ontario Culinary Travel I cook up a special Mediterranean Walleye recipe that is not only “out of this world” in terms of taste, but being part of the famous Mediterranean diet, is healthy and nutritious to boot. And, it’s simple to prepare. 1.5 lb. fresh boneless, skinless, walleye fillets handful of green olives
Gord’s Mediterranean Walleye Supreme and Avocado & Grapefruit Salad Read More »
from The New Trailside Cookbook When you fill soft flour tortillas with a cheese, meat or fish mixture and then fold the tortilla over, it is called a quesadilla. Include in the filling either cooked or canned fish, meats, vegetables, refried beans or all of the above (except perhaps for the meat if you are
