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As usual, don’t let the number of ingredients scare you off. Lasagna is admittedly a little time consuming, but the results are well worth it. Make it ahead of hand and freeze it for when you don’t have time to cook. It’s almost impossible to mess up so try it today!
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Don’t let the number of ingredients in this dish scare you off - it’s easier than it looks. I’ve paired it here with pork chops, but any meat will do nicely. You’ll notice that I’ve done the pork chops to a medium wellness here. Thanks to advances in technology, Trichinosis has been eliminated in our food supply which means you can eat pork rare if you want to.
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The cucumber and parsley add a coolness to this dish which makes it perfect for a warm summer’s night. It’s quick, easy and most importantly, tasty. Pair it off with a nice white and voila, a simple dinner.
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Fish has somewhat of a reputation for being difficult to cook. Where that reputation came from, I’ll never know. Here’s a quick and easy salmon recipe that I blatantly borrowed from Gordon Ramsay. It can be prepped and cooked in under 30 minutes which makes it ideal for a quick evening meal (or a date). You’ll impress girls with this. Promise. (more…)
It’s known in Korean restaurants as Haemool Pageon, but I like to call them Hamal Pigeons. Order it my way in Korean restaurants and waiters will either graciously attempt to teach you the correct pronunciation or give you the thousand-dagger stare - either way, hilarity ensues. (more…)
As designation exams loom, I’ve come to appreciate the convenience of one pot stews that you can just set and forget. Leftovers store well and not much is lost in the way of texture or flavour when you reheat things. These types of dishes usually freeze well too. (more…)
On a cold rainy winter day, nothing hits the spot better than some hearty stew. No need to stick to the ingredients list - feel free to substitute anything you may have in your fridge. A lot of ingredients I know, but the prep time is minimal once you chuck everything in. Here’s a pic of the ingredients I used for this particular dish to give you an idea of portioning. (more…)
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I’m a big fan of one pan dishes because they’re fast and they facilitate easy clean-up. Miso in this dish is used to add a bit of a Japanese flair to the dish, but it’s entirely optional as it is a pain in the ass to acquire if you aren’t in a town with a Chinese Supermarket. What’s more, it only comes in this rather large tubs that take forever to go through. Down the road, I’ll be writing an article to explain the different types of Miso, but for now, just pick up whatever strikes you fancy.
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If you’re in a hurry, then this recipe will help you eat right in only 10 minutes. This dish uses no salt instead relying on the ingredients to provide the flavor. (more…)
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Portobello mushrooms are a great way to get vegetarian whiners to shut up. It’s made as a sandwich here, but makes for an excellent substitute for burger patties. It’s freezing cold outside right now so I’m going to give instructions for the oven, but these mushrooms can easily be grilled with a little olive oil. (more…)
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