- - 3 cups of flour
- - 1 tsp of salt
- - 1 tsp of baking powder
- - 1 cup of warm water
- - 1/3 cup of olive oil
I first decided to make tortillas because I needed small ones for 2 bite shrimp tacos that I was making for a party. I couldn't find any the right size at the grocery store so I decided to try homemade ones. They are fun to make, foolproof and really delicious so now I am hooked.
You will have everything you need in your pantry:
This recipe comes from https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/. All the instructions are there in detail (along with pictures of perfectly round tortillas!! Not sure how she does that) but really you simply mix the dry ingredients, then slowly add the wet ingredients while combining. Let it go for 2 minutes in the mixer or knead for 2 minutes on your counter. Divide the dough into 16 pieces then roll each piece and let sit, under a towel for 15 minutes. Heat a pan to medium-high heat. Roll out each ball using a rolling pin and extra flour then place in the hot dry pan. Cast iron works best. When it starts to bubble, flip it and let cook another 2-3 minutes until colouring happens. If you freeze some, place a little parchment in between to keep from sticking.
They are great for tacos, quesadillas, or just as a wrap for some beans. A great activity while you are stuck in the house!!
I originally found this steak rub recipe as part of my husband's Father's Day dinner, hence the name. He loved it and my son loved it and continued making it every time they had steak. So now they make large amounts and we keep a jar of it in the cupboard. The original recipe can be found here: https://iowagirleats.com/2015/06/17/perfect-grilled-steak-with-herb-butter/ and she uses small amounts. So, if you are interested in just making a small amount, head to her blog.
Father's Day Steak Rub
6 tbsp of rock salt
4 tbsp of peppercorns
4 tsp of dried minced garlic
4 tsp of dried onion
2 tsp of fennel seed
1 tsp of chilli flakes
Put everything in a mortar and pestle and grind/pound. You can also use an electric grinder if you have one. Pound ingredients until the peppercorns are all broken. It takes about 10 minutes to pound this amount, you want some texture but not too many chunks. Keep in a airtight container.
This yummy, make ahead casserole is a great gluten free, keto friendly crowd pleaser. It is also excellent made into egg muffins for on the go breakfasts.
As you can see, there is some chopping involved but you can cheat and buy the already chopped stuff in the produce section. You can also buy the already grated cheese and the already julienned sundried tomatoes. So you see, there is really no excuse not to make this!!
Greek Breakfast Casserole
1 package of ground chicken or turkey
2 cloves of garlic minced
Small red onion diced
a couple shakes of Worcestershire sauce
1 cup of chopped/crumbled feta
1 ½ cups grated mozzarella
~ 8 sundried tomatoes chopped (about ½ cup)
1 small red or yellow pepper chopped
¼ cup of chopped parsley
10 eggs beaten
1 tbsp of oregano
1 tbsp pf chilli flakes
zest of a lemon
½ cup of milk or cream
2 tbsp of sour cream
Salt and pepper
1 tbsp of Olive oil
Olive tapenade as an accompaniment
Heat the oil in a large fry pan over medium heat. When hot, add the red onions with some salt and pepper. Saute for 3-4 minutes then add the garlic. Saute for another minute or two then add the turkey. Cook for 7-8 minutes breaking up the turkey into small pieces. Add a few shakes of worcestershire sauce some more salt and pepper and cook for another few minutes until cooked through.
Scrape all the turkey mixture into a 9x13 casserole dish. Add the tomatoes, peppers, parsley, and feta to the casserole dish spreading evenly over the bottom of the casserole dish. In a separate bowl, mix together eggs, milk or cream, sour cream, oregano, chilli flakes, lemon zest, salt and pepper. When well mixed, add the egg mixture to the casserole dish. Top with the mozzarella cheese. Bake at 350 for 45 minutes. When removed from the oven, the eggs should be set, if not, bake for another 5-10 minutes. Serve with olive tapenade.
This recipe is my attempt at clinging to the last threads of summer. Barbecue chicken, pineapple, fresh herbs and the tang of lime create a perfect bite. It is inspired by a dish I had in my hometown this summer called "The Dirty Bird."
Dirty Bird Apps
3-4 chicken breasts sliced horizontally OR 9 chicken thighs
1 pineapple cut into bite sized cubes
1/2 cup of cilantro leaves finely chopped
spicy barbecue sauce
juice of a lime
Heat your barbecue to medium and liberally cover the chicken in spicy barbecue sauce. When the barbecue is ready, grill the chicken on one side, cook for 5-6 minutes then flip and cook on the other. Once flipped, spread more barbecue sauce on the chicken. Cook another 4-5 minutes, until done and remove from the heat. Sprinkle the chicken with salt. When cooled, carefully cut into cubes.
Toss the pineapple in the cilantro and lime juice.
Assemble using toothpicks.
This fun little app happened one evening when I was heading out to play some cards with my girls and I wanted to bring something that was simple and a one biter. I had some leftovers in the fridge, mixed and chopped, little of this and a little of that and voila, yummy card cups.
I'm not going to lie to you, the most challenging part of this recipe is finding the bloody cups in the chip bag that aren't broken. Painful. But beyond that, if you already have leftover chicken in the fridge, it will only take you about 10 minutes to throw together. You can make it the day ahead as well and fill the scoops just before serving.
Card Game Cups
1 cooked chicken breast cut into small pieces (~ 1 ½ cups)
¼ cup of chopped pepper (red, yellow or orange)
~ 7 sugar snap peas sliced (~½ cup)
1 tbsp of finely chopped cilantro
⅓ cup of mayo
Zest of a lemon
1 green onion chopped
Salt and pepper
~ 24 tortilla scoops
You are fitting this mixture into Tostitoes scoops so keep in mind everything should be chopped into small pieces, not diced but not much bigger. Mix the first 8 ingredients together and taste test to make sure you have enough salt and pepper. Let chill in the fridge for at least 30 min. Rummage through the bag of Tostitoes to find the unbroken scoops and then scoop about a tbsp of the mixture into each cup. They should be served straight away.
It's gluten free, low in calories, and super versatile yet......I have heard the phrase "I hate tofu" much more often than I have heard "I like tofu" or even the rarer "I love tofu." It is a sadly misunderstood ingredient that won over my taste buds during my time in Korea. There, they love their tofu. Every morning, on my way to work, I would pass by the back door of the neighbourhood supermarket where fresh, steaming tofu would be delivered every morning. It would be sold in large blocks and gone within the hour. Koreans would eat it warm, uncooked, and with spicy red pepper paste (go chu jang), although they also cook it in a multitude of beautiful ways. I'm going to show you how I usually cook my tofu for stir fries, phat thai, salads, or just to snack on.
Tofu comes in many different forms with soft, firm and very firm being the most common. I usually buy firm or very firm. If it is firm, I usually press it for 15-20 minutes to get rid of the extra water, allowing the tofu to more easily suck up whatever flavours you want it to absorb. If it is very firm tofu, you just need to pat it dry and start chopping. I like to chop my tofu in rectangles because it gives you 2 large surfaces to brown as opposed to trying to brown 4-6 sides.
Prep your tofu - pat dry your tofu then chop it into rectangular prisms (to be exact). You need a large pan with about a tbsp of veg oil heated up over a medium heat. When the oil is hot, lay your tofu in a single layer. It takes about 5 minutes to turn golden, see the picture above. Flip each piece of tofu and brown the other side. You may have to add a little more oil. Allow the second side to crisp up, about another 5 minutes. Turn the heat down and add 1 tbsp of soya sauce. Toss the tofu in the soya sauce so all the pieces get coated. Let them sit on the heat for another 2 minutes then remove. Try one - it's quite a tasty morsel.
You can make this ahead of time, let cool and put in the fridge, it will keep for a couple of days. If you have a vegetarian coming for dinner, this is a great substitute for meat. Give it a try, it's a very cheap experiment as you can usually buy a block of tofu for a couple of dollars. I will continue my quest to convert tofu haters. Let me know if I converted you!
This salad and its addictive dressing are from one of Jamie Oliver's first cookbooks, The Naked Chef Takes Off. When I first started dating my husband, I bought this cookbook for him as a Christmas gift. I don't think he has ever opened it but I love it. I know, it was a Fred Flintstone move but I thought it might inspire my then boyfriend to cook like Jamie Oliver. Can you blame me?
Thai Garden Salad
~ greens of your choice (today I used finely sliced kale and romaine because it's what I had)
~ 1 cup of bean sprouts
1/2 red, yellow or orange pepper chopped
10 - 15 sugar snap peas trimmed and chopped in half
1/2 cup of roasted cashews (peanuts would also work)
1/2 cup of fresh herbs (cilantro, mint and/or basil)
Really you can use whatever you like or have in your fridge. In the cookbook, Jamie lists all sorts of ingredients but the above ingredients are my favourite combination.
4 tbsp fresh lime juice (about 2 limes)
3 tbsp of olive oil
1 tbsp of sesame oil
1 tbsp of soya sauce
a good pinch of brown sugar
1 tbsp of ginger freshly chopped
1 clove of garlic finely chopped
1 fresh red chilli chopped
1 large handful of fresh cilantro and basil chopped
Mix well in a jar.
This makes a beautiful meal when topped with my Sesame Crusted Chicken. You can also add noodles which Jamie did for the Food Network. Here is the link to that recipe which is slightly different than the one found in his cookbook. https://www.foodnetwork.com/recipes/jamie-oliver/crunchy-thai-salad-recipe-1909772
This chicken is going to make you happy. Promise. It is best eaten right after it's been cooked and you'll have a hard time not doing just that. The outside is crispy and flavourful and the meat is moist and tender. You can top a salad with it, or place it on a fresh bun with some pickles and a tangy sauce and honestly, you can't beat it. After taking these pictures, my daughter (who doesn't really like chicken) and I ate the whole plate as is. My ultimate bite is dipping it in the curry mayo, with a leaf of cilantro and a slice of pickled onion whereas my daughter loves the Thai sweet chilli sauce straight up.
If you have leftovers, be sure to heat them up in the oven, not the microwave.
Sesame Crusted Chicken
4 chicken breasts sliced in half horizontally
1/2 cup of flour
1 cup of panko bread crumbs (you may need more)
1/4 cup of sesame seeds
1 tbsp sriracha
1 tsp of water
salt and pepper
coconut/canola/grapeseed oil for frying
On a plate or shallow bowl, place your flour. In another shallow bowl mix the 2 eggs, sriracha and water. On a third dish, pour your panko, sesame seeds and a healthy amount of salt and pepper. Heat a large frying pan over medium to high heat and add your oil of choice. Dredge the chicken in the flour first, then the egg and finally the panko. Begin with the bigger pieces as they will take longer to cook. Prepare a cooling rack over a cookie sheet. When the chicken is brown on one side, flip and cook for another few minutes until brown. You may have to add more oil when you flip them. Remove to the cooking rack, use a paper towel to remove any crumbs and add more oil. Begin the second batch in the same way. When serving this as a main, I have a dish of curry mayo and a dish a Thai chilli sweet sauce for dipping. I also like it with pickled red onions.
I can't believe it has taken me this long to post this pasta staple that we've enjoyed for years. It's a favourite of my father's and his girlfriend's, I make it for them every time we're together. It's also a great dish to make for a crowd if you are having a barbecue or a big family dinner.
This is a Giada De Laurentiis recipe that I've made so many times and for so many occasions that it takes me no time to prepare and never fails to be delicious. It can be a simple side dish - just the pasta and sauce or you can add shrimp, like we often do, or some beautiful veggies, like grilled asparagus or peppers and have it as a main.
There are only a few ingredients in this dish so make sure they are fresh. You must use an olive oil that tastes good to you, don't choose a cheap one. You can make the sauce ahead of time but it should be room temperature when added to the pasta. Having a microplane is a convenient tool for this dish, I use it to zest the lemon, then to finely grate the cheese and finally, the garlic.
Lemon Spaghetti with Shrimp
1 box of spaghetti (500 grams)
2 lemons zested and juiced
1 large garlic clove finely minced (or microplaned)
1 bunch of basil chopped (~1/2 cup)
1/2 cup of grated parmesan
1/2 cup of olive oil
14 - 20 shrimp (I use a bag of frozen shrimp - raw or cooked both work)
salt and pepper
Bring a large pot of salted water to boiling and cook pasta until it is al dente, stirring occasionally. While the pasta is cooking, make the sauce by mixing the lemon zest, juice, parmesan, garlic, olive oil, salt and pepper. If you are using cooked shrimp, I place them in the hot water for a minute when the pasta is almost finished cooking and strain everything together. If you are using raw shrimp, allow the shrimp to simmer with the pasta for about 3 minutes, until they turn pink, then strain everything together. Add the sauce and basil and toss really well. Top with a little extra parmesan and a few basil leaves.
This can serve 4 - 6 as a main, a lot more as a side dish.
This is the original recipe from Giada's site, I've changed the original recipe very little over the years: https://www.giadzy.com/posts/recipes/436428/lemon-spaghetti
How cauliflower conversations go in my house:
Me: "I think you guys are going to like this, I've tried a new cauliflower recipe."
My daughter: "Why? I love it roasted!"
My husband: "I also prefer it the way you usually make it."
My son: "I don't like cauliflower."
Taste new recipe.
Me: "Yah, I prefer it roasted too."
So we all agree that cauliflower is best roasted with olive oil, salt and pepper. Simple and delicious. Cauliflower purists I guess.
1 head of cauliflower washed
salt and pepper
optional - cumin or curry powder or dry garlic chutney spice
First you must chop your cauliflower into florets. The cauliflower must be dry before roasting so allow time for it to air dry after washing. Line a large sheet pan with parchment paper and turn the oven on to 400. Place your cauliflower in the middle of the pan and pour a healthy dose of olive oil over the pile then be generous with the salt and pepper. Toss the cauliflower really well and spread the florets out so that they are not overlapping. The cauliflower needs its own space in order to crisp up. If you choose to add cumin, curry or chutney powder, now is the time to sprinkle it over the cauliflower. All ovens are different and mine cooks the cauliflower on the ends of the of the sheet quicker than in the middle so I place the larger florets on the ends and the smaller pieces in the middle.
Bake the cauliflower 40-50 minutes, taking them out halfway to flip them. They should have crispy brown bits all over. If the cauliflower is finished but you are still cooking the rest of supper, I just turn off the oven and leave them there, they just get more delicious - seriously.
I'm a mom, a wife, a teacher, a retired rafting guide, a displaced Nova Scotian and a cook. Grab a glass of wine, put on some tunes and come cook with me, it will be tasty.