Sara is my sister-in-law and my kind of cook — she’ll throw in ingredients she thinks might pair well and not get caught up in exact measurements. This one is super healthy, as the zucchini is practically raw: by finely chopping it and throwing it in with the still-very-hot rice, the veggies cooks themselves, thereby keeping all the nutrients in the dish and not evaporated away in a pan or oven. She’s also the wise creator of Spaghetti Squash Recipe, which is equally awesome and a version of pasta that is low carb. Ingredients: 2 cups of chicken broth 1 cup of brown rice 1/2 onion,...
Two dairy free versions of autumn cookie classics: Snickerdoodles and Iced Pumpkin Cookies, too. Originally, the recipe comes from the Disney Family website, who also came up with the 12 Cookies of Christmas. But I made them dairy free for my colleague’s birthday and nobody could tell they weren’t dairy, so I figure mission accomplished! The Iced Pumpkin ones are like mini pumpkin pies, and the Snickerdoodles, well, they snuck themselves in as they’re my husband’s favorite cookies, but who doesn’t appreciate a good Snickerdoodle treat around 11 o’clock? Enjoy! Dairy...
Roasted Brussel Sprouts “Brussel sprouts?”, I can hear your eyes recoiling in fear and loathing — but wait! This recipe so changes my mind about the little sprouts that I had them served at my wedding. Oh, yes. And everyone kept commenting on how delicious they were. Ingredients 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise 3 tablespoons corn or olive oil 3/4 teaspoon coarse sea salt or kosher salt 1/2 teaspoon pepper Directions Heat oven to 400 degree F. Line a rimmed cookie sheet or baking pan with foil, and in a large bowl, toss sprouts gently with oil, salt,...
Caribbean Sweet Potato Serves 4 to 6 Hang on to the last vestiges of your summer holiday before they become a distant, ice-fringed memory and try this Caribbean Spiced Sweet Potato Recipe from Miri Rotkovitz. Ingredients: 2 1/2 pounds sweet potatoes, peeled, trimmed, and cut into 1-inch chunks 2 tablespoons extra-virgin olive oil 2 tablespoons honey Juice of 1 lime (about 1 tablespoon) 4 cloves of garlic, peeled and finely chopped 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon chili powder 1/8 teaspoon nutmeg 1/8 teaspoon allspice Preparation: Preheat the oven to 425°. Lightly...
APPLE SPINACH SALAD This fresh apple spinach salad will keep you happy all year with its fresh ingredients and tangy flavour. My friend Jess served it as a side at a dinner party recently, but I could easily have eaten just that and been satisfied. And P.S., the key to not getting garlic breath in a dressing that requires it is to use fresh parsley to counteract the digestive compounds garlic produces. In this recipe, she used celery leaves, which went perfectly and provided the same service. Serves: 6-8 Dressing: (Best when made 1 day ahead!) ¼ C. sugar 3 cloves garlic, minced 1 T. celery...
This recipe is super easy and will fill your kitchen with the smell of wholesome, homecooked food while still being ready to serve in under an hour. If you’re worried about cooking the chicken enough, the general rule is to make an incision into one of the chicken legs to see if the juices run clear. (If the juices are a little white, it’s not done yet.) More than once I’ve added a small glass of wine to the bottom of the roasting dish to enhance the flavour: the alcohol evaporates in teh high temperature of the oven, and the juices leftover can be made into a gravy in no time. Ingredients: 4...
Artichokes get a bit of a second wind in the fall. They tend to be harvested mid-spring and again in mid-fall, as the plants love the ‘changing’ climate. Usually served warm or at room temperature, the fiberous leaves are perfectly shaped to scoop luscious sauces up and provide the satisfaction of a very primal way of eating: with your hands, digging your teeth into the leaves and being rewarded with an abundance of flavour. The “sauce” is usually melted butter, but for us lactose-no-no’s it’s just as good using one of the sauces below. You’ve got to figure...
Low-carb and delicious spaghetti – contradiction in terms? Not here. This is my sister in law’s recipe and the next time she makes it I should really record a video of her three-year-old son shoveling this stuff into his mouth and post it here. I think the kid forgets to breathe, he likes it so much. The inspiration came from epicurious.com, but Sara uses meat sauce instead of the tomato topping. Ingredients: a 3-pound spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded 2 tablespoons olive oil (or extra virgin, to taste) 1/4 cup shredded...
