The Southern cooking process of smothering typically involves browning meat in fat of some sort, adding plenty of vegetables, cooking slowly, then thickening with a…
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Kale & Ginger Ale
Out of all the recipes I’ve written in the past few months, this is easily my favourite. The framework came from a “kale caesar” we…
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Primrose Cups
Thanks to PrimroseMK for sharing the concept for this creation. You can see her original version made with sliced turkey breast and spinach here. I…
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Brussels & Bacon
Although I’m posting this while doing “important food research” in what’s become our second home of New Orleans, fresh brussels sprouts are readily available back…
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Turkey Sausage
This turkey is just as good pressed into patties as it is packed into casings. Besides, these recipes are about fast, everyday cooking, so we’ll…
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Spicy Cabbage
Sure, you could make this dish without the bacon, but really, what’s the point? The idea of cooking cabbage with bacon seems Eastern European, though…
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Pickerel Piquant
This one’s definitely got an Indian flavour profile, though using fresh, Manitoba pickerel keeps it local. You could use fish filets if you’re very carefully…
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Sausage & Lentil Soup
Although loosely inspired by an Italian soup I had at a Les Marmitons dinner, this super tasty bowl can’t be pigeonholed into an ethnic category.…
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Paprika Chicken
Whatever you do, don’t remove the skin from the chicken. The vegetables and resulting sauce incorporate the brown bits from the pot and add a…
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Hot Chops
Having blanched, diced and frozen a case of Roma tomatoes this fall combined with a Hutterite friend that keeps me well-supplied with fresh chops meant…
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