What is Baba Ganoush you may ask?
In Jordanian, Syrian, Palestinian, and Lebanese cuisine, it is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. The Egyptian version, known in the Levant as mutabbal, is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic salt, and lemon juice. Continue reading “Baba Ganoush”
Is there anything guacamole doesn’t go with? Asides from maybe chocolate? I have just been throwing it on everything lately. On my eggs in the morning, on a chicken breast….I even tried it with blackened salmon the other day and it was just amazing. Continue reading “Traditional Guacamole”
Chimichuri is the perfect sauce to serve with your steak, lamb or even pork. I served this with a rack of lamb and it was delicious! I made this one with mint as it pairs well with lamb but you can use any fresh herb of your choice. Basil, cilantro, oregano, just experiment and find your favourite!
Don’t you love it when you can pretend to be a chef for one night and make something really high-end and fancy but yet is super easy to execute?
A rack of lamb is the perfect example of that. That is the beauty of a really good cut of meat, it doesn’t need to marinate or simmer for hours, nor does it require a ton of sauce, it’s just good on it’s own. Continue reading “Rack of Lamb with Mint Chimichuri”
I am sure I have said it before on this blog but I’ll just say it again, I absolutely love curries! At this point if you’ve read a few of my posts you may have noticed I say this about most food. I love meat. Love chocolate (who doesn’t?). Love coconut. I could keep going for a while. But truthfully, curry is right at the top of my list. Continue reading “Panang Prawn Curry”
Thanksgiving is probably, as for most people, one of my favourite holidays of the year. Mainly for the food really. Even during the holidays, I try to keep my recipes pretty clean and this year, I really wanted to make a stuffing I WAS ACTUALLY GOING TO EAT. Continue reading “Paleo Turkey Stuffing”
