from A Conspiracy of Chickens I love making pastry, so many of my recipes involve pies. Pies for eggs or chicken include different kinds of quiches, pumpkin pie (3 eggs) and chicken pot pie. In the first year we got so many eggs I made a lot of quiches (Broccoli, Asparagus, Spinach). Pastry Ingredients 2 […]
from Comfort Food This recipe has all the right things you need to make a flavourful and rich bowl of comforting soup: aromatic vegetables, good quality dairy, stock, spices, and even bacon. What makes this soup a little out of the ordinary is beer and lots of cheese. The deep nutty flavour from the beer
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from Growing Under Cover Each fall, I plant lots of garlic in at least one of my raised beds. I grow a lot, so I don’t have to buy any over the winter. I use garlic in a great deal of recipes, so it’s convenient to just go down to the garage, where it’s stored,
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from Dirty Food These soft, sticky cakes are moist with soft dates and, in this case, a ripe banana. They’re doused in toffee sauce at the stove, the table or both – if you like, poke the surface of the warm cakes with a skewer or chopstick and pour half over, saving the rest for
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from Poutine At Le Groupe Maurice, mealtime is an opportunity to pause, enjoy the moment and indulge – and it all starts with pleasure on the plate! This translates into the creation of flavours made with fresh, seasonal, and local products. BBB Poutine (Bavette, Bacon & Blue) Ingredients 4 bavettes (flank steaks), 120 g each
from I Love You Inspired by Tarte Tropezienne, a staple in Saint-Tropez. If you can find tiny wild forest strawberries (fraises des bois) you are in luck. I adore them. Red currants are nice, too, and fitting for a romantic forest fairy wedding or celebration. This is a recipe for a grand multitiered cake –
from Rude Mama Vietnamese spring rolls (or gỏi cuốn) contain pork or shrimp, rice vermicelli noodles, and vegetables in a rice paper wrapper. Ingredients 2 ounces (50 g) rice vermicelli noodles 8 rice wrappers 8 large, cooked shrimp – peeled, deveined and cut in half 2 leaves lettuce, chopped 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 1 ⅓ tablespoons chopped fresh Thai basil
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from The Diabetes Code Cookbooks A smart make-ahead strategy, these layered salads can be built in mason jars or any other nonreactive container with a lid. The salad doesn’t get tossed in the dressing until you’re ready to eat, so the ingredients stay fresh and crunchy and the flavors remain distinct. Put a couple of
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from The Diabetes Code A frittata is a baked omelet, but instead of folding the fillings into an egg envelope, you incorporate them evenly throughout. It’s a simple, versatile meal. Add your favorite ingredients and eat it cold, warm, or hot—it’s difficult to get a frittata wrong unless you overcook it. Note to chef: Set
from The Edgy Veg Easy Eats So I’m standing there, vaxxed and waxed with a cart full of BBQ, jaw agape, offended by a vulgar price tag staring back at me: $12 for a jar of crispy chili oil?! Forget avocado toast – this is why millennials can’t buy homes. Save yourself a down payment
