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Chimichurri. This Argentinean sauce, made with chopped parsley, minced garlic, red or white wine vinegar, red pepper flakes, and olive oil, is traditionally served with grilled meats and is a must-have in any cook’s arsenal. Quite honestly, I’d be happy to drown my ice cream in it. When I first tasted this fresh, [...]
The Culinary Institute of America Tomato sauces of all sorts, from simply seasoned and fresh to complex and highly seasoned, are featured in cuisines around the world. Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be [...]
Canola oil? Olive Oil? Vegetable oil? Extra Virgin? If you don’t know what to look for, the cooking oil aisle in your grocery store can be overwhelming. Choosing the right oil is an important step in cooking and armed with a little information you’ll make the best choice for the task at hand. via [...] This morning we got up and had a sudden urge for pancakes! Well, we didn’t have our usual mix in the cupboard (Hodgson Mills Organic BTW) so I had to come up with a recipe. Trying to rack my memory (always a dubious exercise) I found a little slip of paper in my recipe box with this one on [...] Oftentimes breakfast is rushed during the week as we both leave early and don’t have time for a nicely cooked meal. I will usually make a granola and yogurt concoction which I’ve written about before during the week. Now that I have a new job which doesn’t require me to work weekends, we can get more done breakfast-wise. I prefer this as written, but Coreen prefers the bacon version that I mention [...] My kids will drive 100 miles and buy the ingredients for this one! Yes, 100 miles! They buy! Imagine that! I should call it “Miracle Lasagna”! [...] I have always been one for the bold flavors of Mexican food. This is a great recipe as is and I usually have chopped jalapeno’s floating around to jazz the filling up. I haven’t tried it yet, but tempeh could replace the chicken [...] More asparagus ideas! My fridge has been filled and re-filled with asparagus over the last couple of weeks. I’m usually quite content to toss it with olive oil, salt and pepper, and throw it on the grill. - Cookin’ Canuck: Smoky Grilled Asparagus. I had a bit of cauliflower given to me the other day, I just don’t know what to do with it. Another thing I discovered I never [...] The foundation of the Pizza is the dough. I wanted chewy more than crunchy. This recipe as is can be stretched ( no pun intended ), somehow my kids can sense from a hundred miles away I’m making it and [...] |
 
 
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