A vegan dish that hails from Northern China - who new? I certainly didn’t. And since the weather has gotten significantly colder, I couldn’t be more happy with this satisfying dish of di san Xian.Read More
What do you guys like better? Potato, egg, or tuna salad? What about all three combined into one? That’s exactly what I did after trying the tuna and potato salad at Ox Bar in Calgary. It’s perfect on its on or with a side of crusty bread. Creamy and smoky, you’ll have cravings for this long after summer is gone.Read More
I think the easiest salads are just packed full with herbs. I’m not a fan of leafy green salads so substituting bunches of fresh herbs for lettuce seemed like a great idea. So much flavour for just a few dollars. I’ve bulked up this salad with some grated carrot and bulgur wheat and topped with feta cheese and toasted almonds. So good.Read More
Pesto is my favourite pasta sauce by far. It’s so easy to make and can be made from a multitude of ingredients. This time, I tried using watercress and roasted hazelnuts with fabulous results. The slightly peppery and very nutty combination of the two ingredients worked wonders and went down easy at Diner en Blanc Vancouver this year. Not bad for a 5 minute recipe!Read More
Summer may be ending but my summery soba noodle salads are still going strong. Hiyashi chuka is the answer for when you are feeling like something light and refreshing but still need that carb-y goodness to fill you up. The ingredients are so interchangeable in this recipe but this one is pretty deluxe and stays traditional. Get your bowls ready!Read More
Fun times were had when my friend Karen invited me over for a pasta-making party. Yes, you read that right. PASTA PARTY! We made a number of pastas including this fun little number. What happens when a bunch of food nerds combine their powers, knowledge of food, killer ingredients and wine together? You get this wonderful dish: creamy garlic, Boursin and morel fusilli. Drool.Read More
Ahhhh…I can’t believe how fast I fell in love with this recipe. So simple, so satisfying. Pasta + cream + lemon. LOVE. This recipe demonstrates how with just a few ingredients you can make something super delicious in a pinch. Pair with a crisp glass of buttery chardonnay or a light pinot noir and grab your boyfriend…total date night material!Read More
It’s been a while since I last made a noodle salad. The summer can get pretty hot and you don’t exactly want to down a bowl of hot broth (well, unless you’re me!). But this noodle salad is lightened and bulked up with the addition of zucchini noodles and tons of fresh herbs and vegetables. Dressed in a spicy vinaigrette, you’ll be wanting more of this all summer long.Read More
Creating a menu for a weekend trip getaway can be tricky sometimes when you’re traveling with a group. Stick with the tried and true and go with a cream pasta. This miso cream rotini is packed full of tender cremini mushrooms and spinach - super flavourful and umami-packed. Make sure you make extra as we gobbled this up throughout the evening and onto breakfast the next morning!Read More
I think I’m pretty much obsessed with green pastas. It’s just the best way of eating pasta without feeling super guilty about it. I mean - who am I kidding - do I ever feel guilty after eating pasta? No. But with my veggie-packed dishes, you won’t ever regret having a few bowlfuls of this.Read More
Who loves a good tortilla soup? Don’t even think about throwing those leftover corn tortillas out after taco night. Throw them into this super easy, super spicy soup that can be whipped up in a cool 20 - 30 minutes. Freezes well and the flavours develop the longer it stays in the fridge. You might be needing a dollop of sour cream to cool this one down!Read More
As you may know, pastas are always an easy go-to. Pasta + veg + sauce = done. It’s an easy meal to whip up during the middle of the week. Feel free to add an egg, chicken or any type of protein to make this into a complete meal. Don’t forget the lemon zest - it’s s important to brighten up the dish!Read More
My favourite recipe have to be the ones where I can easily throw all the ingredients in my fridge is and be done with it. This is certainly the case with egg foo young, a Chinese Canadian recipe that may probably be found in all those old school restaurants that I grew up with. Quick, easy and suitable for breakfast, lunch or dinner, this recipe can be whipped up in a pinch.Read More
I know winter has come and gone already BUT I’m a little backlogged on posts, okay!? I had made this lentil shepherd’s pie in celebration of St. Patrick’s Day and was eating this by myself for almost a week - and I was not mad about it. So comforting and such a breeze to make. Honestly, you won’t miss the meat in this one!Read More
Yakiudon has always been a go-to in my kitchen. It was one of the first meals I’d ever made when I was growing up - one that didn’t involve any condensed soup or onion soup mixes! It has been such a staple in my house and something that I crave out of all other Asian noodles. Big, fat udon noodles and a chock of vegetables…yum!Read More
Sweet potato noodles, a chock full of vegetables and a sweet soy-based sauce = the recipe for success? Honestly, you can't go wrong with this recipe for japchae. It's total favourite amongst everyone I serve it to and feeds a crowd. If you're planning a Korean-themed dinner, make sure that this is on your list!Read More
I've never been to Italy but if I were to go, I think I'd really enjoy the southern area. I'm always drawn to the pungent and briny tastes of the south. Olives, capers, anchovies, bright citrus, fruity olive oils... I love all of those flavours - they all go hand-in-hand together. Savoury with savoury. Why not?
I had a Siclian-style dinner recently and I had a lot of leftover ingredients due to the caponata I made. The flavours found in caponata are very similar to the dish I was going to make: spaghetti puttanesca.
Puttanesca, or "whore sauce", is a very savoury southern Italian tomato sauce filled with pockets of briny ingredients - olives, capers, and anchovies. It was rumoured it was named "who sauce" because prostitutes were known to cook this cheap and cheerful sauce as the aroma was said to lure in potential clients. And when I was making this sauce, who could blame them!? The smell is so wonderfully intoxicating and enticing.
This dish can be made start to finish within 20 minutes which makes for a great weeknight meal. Additionally, it keeps well for the week without the sauce drying up. If you can't find passata, you can always use canned San Marzano tomatoes (which is actually the more traditional method). Lastly, if you want to stay authentic, serve it as is! Rarely is cheese added to puttanesca as all of the ingredients are quite savoury and the additional salt is not needed.
SPAGHETTI PUTTANESCA - makes 4 - 6 servings
1 (500g) pkg spaghetti
¼ cup extra virgin olive ol
6 cloves garlic, minced
½ red onion, diced
1 tsp dried red chili flakes
6 small anchovy filets, in oil,
¼ cup capers, drained
1 (298ml) can sliced and pitted black olives, drained
2 cups passata (Italian tomato sauce)
½ cup pasta water
salt + pepper, to taste
½ bunch Italian flat leaf parsley, roughly chopped
Prepare the spaghetti according to package directions and cook until al dente. Reserve ½ cup of pasta water. Drain, rinse and set aside.
In a medium saucepan, heat the olive oil over medium heat. Once the oil is hot, add the onion, garlic and chili flakes and saute for 2 minutes or until the garlic starts to brown.
Add in the anchovies and crush with the spoon you are cooking with until they are mainly broken apart. The anchovies will disintegrate with the sauce so no need to worry if it’s not evenly broken apart.
Add in the olives and the capers and saute for 1 minute.
Add in the passata and stir until everything is well-incorporated. Add in the pasta water – this will help the sauce stick to the pasta and give it more body. Add salt and pepper if necessary.
Add in the cooked spaghetti and toss until every noodle is coated.
Top with freshly chopped Italian flat leaf parsley just before serving.
Ah… classic eggplant parmigiana. Yes, I’m calling it eggplant parmigiana and not eggplant parmesan because this is the traditional Sicilian way of making this dish and not the bastardization that Americans have made it. What’s the difference, you ask? Find out after the jump!Read More
If there's something I love doing, it's recreating old recipes with new ingredients. Take my amaranth polenta for example - nutty yet nostalgic. Perfectly paired with my roasted rosemary garlic mushrooms for a hearty vegetarian weeknight meal.Read More
Have you ever used preserved lemon in your cooking? They’re basically lemons that have been preserved a ton of salt. It’s commonly found in African cooking, tagines, and the like. It makes a great addition to salad dressings and vinaigrettes, like the one found in this recipe!Read More