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...
