Sunday, November 17, 2013

Chickpea Curry

Green onion chickpea curry with fresh ginger. Perfect. Sounds like dinner. Except I don't have green onion. Or fresh ginger. 

No worries!

Put about 1/4 cup coconut oil in a pot and fry 1 heaped tablespoon of cumin seeds until they are fragrant. Add 1 large can diced tomatoes, 1 can coconut cream, 4 cans chickpeas, 2 tablespoons dried ginger, 1 teaspoon of yellow curry powder (Madras curry), and 1 teaspoon salt. 



I sliced up an onion and two rogue apples to add in. No green onions. No need. 

Goes well with a hungry appetite and will be eaten in place of what I really wanted tonight - baked macaroni. Turns out, my body doesn't love wheat and dairy nearly as much as my mouth does. 

Goes well on rice, noodles, with other dishes, or by itself. It's one of my standards.

Friday, August 9, 2013

Hakka Chicken

Re-wind to August 2012 - last year.

My brother-in-law was just a day or two away from moving to Spain. He had to go ahead of his family to procure a home, vehicle, and various other requirements that the government of that country needed to have met. Then the would grant visas to his wife and children.

He was in the city just for a few days - selling the van, tying up a few loose ends, and waiting for his flight.

Let's celebrate this momentous occasion.  Let's go out for dinner. Indian food? YES!!! Let's go to Taste of India.

We ordered rice, naan (pronounced 'naaaaaaaaaaan' - like when you say aaaaaaa for the doctor, not Nan - the name some people use for their Grandmother), and various delicious dishes with veggies and meat.

The "Hakka" portion of the menu caught our attention and I remembered a columnist on CBC talking about this delicious blend of Indian and Chinese cuisines. We were intrigued. We ordered the chicken.

It was amazing. Incredible. DE-Lish-OUS!!!

My newest favourite dish and something I craved from the moment I finished licking the sauce off the plate. I used naan, by the way, not my tongue.

I was instantly addicted.

I need to eat this again. Yes, need. Soon. Like... tomorrow. And the next day. And the next.

How can I make this at home? It is too good... and A Taste of India is too far away to make this a daily order.

RECIPE: Hakka Chicken

chicken wings
madras curry powder (the yellowish curry powder)

sweet chilli sauce


> in a bowl large enough to accommodate all the wings, mix oil, garlic powder, and madras curry powder (I know I have not put quantities here - that is because some will like it more garlicky, others more curried, and the third lot will realize that cayenne is magic in this recipe)

> the idea is to thoroughly coat the chicken wings in the curry oil

> now line a rimmed cookie sheet with foil so the foil goes over all the edges and put parchment paper over that; this will save you from the wings sticking to the cookie sheet and makes clean-up super simple

> here us where a slight deviation occurs and you can do this one of two ways

A> bake the wings at 400°F or 205°C for about 40 minutes or until they are 84°C or 180°F internal temperature

A> pour the sweet chilli sauce into a clean bowl, then the chicken wings on top; I use about 1/2 to 1 cup

A> toss the wings in the sweet chilli sauce and enjoy 


B> bake the wings for 30 minutes, toss them in the sweet chilli sauce, and finish baking them to sticky perfection

Thursday, July 25, 2013

Bowtie Neapolitan

Sounds impressive and complicated, doesn't it? It isn't. It's super simple. 

RECIPE: Bowtie Neapolitan









Chives (optional)

Salt & Pepper


> boil water in a pot and cook noodles as recommended on the package

> chop and fry one onion in the oil over fairly high heat; you will make the sauce and shred the cheese in the time it takes the pasta to cook

> chop and add two tomatoes

> chop and add garlic, basil, and chives

> finish with salt and pepper 

> chop or shred some fresh or aged mozzarella (or ANY other cheese)

> drain the pasta

> toss the pasta in the sauce 

> add the cheese either to the pot and toss or leave it separate to self-serve at the table

This one takes 10 minutes, start to finish (if you start with a pot of water that is already hot from the tap). 

It's a great side to any dinner or lunch and is great served hot or cold. If serving cold, do not toss the cheese in while the pasta and sauce are hot. 

Sunday, July 14, 2013

Apparently, it's been a while...

I haven't been on here in a while.

Life is busy and I let my inspiration wane.

What have we been eating lately? Mostly just veggies and meat. I make hash with yams and other chopped veggies sautéed together. Salads with various chopped veggies and simple dressing of mayo, garlic, and wine.

The flooding in Southern Alberta has affected us, but we are dry. Our focus now is disaster recovery and helping out friends.

I will be back on, talking about food, family, and all manner of good things.

Sunday, May 5, 2013

Green Salad

This is how I felt tonight.

So we made tomato sandwiches.

Well, we had sliced tomatoes with mayo on stone ground wheat thins.  And I grilled some steaks, which we sliced and put over the top.  Yum.

But dinner needed something... green.

How about salad?

Sure... what's in the fridge?

Um... broccoli, fresh ginger, green onions, and mini cucumbers.

So I made a green salad.

Chop them all up and mince up a little fresh ginger.

Stir in a spoon full of mayo, sprinkle a little salt, and SHAZAM!!!

Green salad.

Who said you had to invite actual leaves for the salad to be green?

Wednesday, May 1, 2013


I invited myself over for coffee. She is a new friend I have only hung out with twice before. But there I was, Sunday afternoon, standing in her kitchen telling her I would come over for coffee on Wednesday.

Well, if I'm going to invite myself over, I may as well bring something along to share and eat. I did after all volunteer her to host me.

But what can I make? She cannot have wheat or diary, so creativity is required to make something.

Loaf. I can stir in nuts, seeds, and dried fruits along with spices to make something incredible.



2 cups flour (or chickpea flour)
4 tsp baking powder
pinch salt
green cardamom
1 can coconut milk (or 1 1/3 cups milk)
5 large eggs
nuts, seeds, dried fruit


> mix the dry ingredients

> no, there are no quantities for the dry spices - use a bunch, like a teaspoon of each - or whatever you have that will be yummy with the nuts, seeds, and dried fruit (cinnamon, ginger, pumpkin pie spice, chai spiced tea, etc.)

> mix the wet into the dry (eggs, coconut milk, and vanilla or other extract)

> stir in half of the nuts, seeds, and chopped dried fruit you want in the loaf

> split the batter between two lined or buttered loaf pans

> sprinkle the remaining nuts, seeds, and fruit over the tops of the loaves

> bake at 190°C or 375°F for 35 to 40 minutes or until golden brown and a toothpick comes out cleanly when poked in

Enjoy with butter, jam, or toasted with maple syrup!!

Monday, April 22, 2013

Tomato Sandwiches

My plan for today's lunch was a tomato sandwich. Nothing fancy - leftover sliced tomatoes from dinner last night and artesian bread we picked up over the weekend in Calgary.

The bread was stale. The slices were all rock hard. What was I to do?

There are other leftovers in the fridge… I could just throw the bread out and eat other leftovers instead.

Wait a minute.

Throw out artesian bread... are you kidding?

And then I realized I could make a simple French salad for lunch: tomatoes with croutons. It's called something awesome in French that sounds way better than my English version.

But hold on…

Make your own croutons? That sounds complicated.

What's complicated about it? You have bread, an oven, oil, salt, and garlic - you don't need anything else.

Just chop up your two slices of bread into crouton sized bites and toss them with a little olive oil, salt, pepper, and garlic and that's it. Put them onto a lined cookie sheet and roast at 180°C or 375°F for five minutes or until they are golden.

Set the timer for this or you will burn them like I usually do.

Chop the tomatoes into bite-size pieces and any other vegetables you want to add - cucumber, red bell pepper, onion, capers, olives and feta would all be amazing with this.

Then adorn your vegetables with a dollop of mayonnaise and heavenly heaping of homemade croutons.

Voila! Lunch is served. So much better than just a sandwich.