Hi from windy Milos,
This has been a mind blowing stay in the most literal sense possible. The strong winds hardly ever stop and the house is full of sand despite valiant cleaning efforts by myself and the Mr. With all that cleaning there’s not too much time for cooking. I was especially pleased with this lunchtime salad topped with micro-greens I grew myself. Obviously it’s adaptable to whatever you have available and like. Have to say…this was a HUGE hit with the Mr.
Hi everyone ,
During our last week on Milos, I spent a terrific day with our friend Vasilis in the kitchen of his restaurant, Alevromilos. It was so interesting to see how he manages to make three or more dishes at a time. He cooks everything fresh to order,so he is super organised. One of the few things he preps ahead is his basic tomato sauce and that was the foundation for a lot of what we made that day.
On the menu was: aubergine saganaki, aubergine risotto and chicken meatballs-all easy and all delicious in large part because of the tomato sauce. We also made red pepper dip, feta in filo and orange filo cake but those are for another day.
Here goes: Continue reading
Happy New Year! So to the start the year I have a confession to make. This original recipe was going to be : Stuffed Zucchini with Greek Rice. What happened? Well… I cored open the zucchini and realized I couldn’t stuff them properly and it got messy….so it turned into this! It’s healthy, it’s SUPER tasty and incredibly easy.
Apologies for posting late but I’ve just come home from a truly amazing road trip! As you can imagine food choices can be limited when you’re on the road, especially if you aren’t eating meat (except fish) or cow dairy. I ate a lot of tuna sandwiches, veggie burgers and fish and chips. A far cry from the whole-food plant based diet I’m aiming for! We limited the damage by picnicking for lunch (hummus, veggies, wholewheat pita…) and hiking as much as possible. We did have some good meals along the way – some great locally fished river trout comes to mind, as does the INCREDIBLE birthday dinner we had at Wazuzu in Vegas. Still, I’d be lying if I said I wasn’t looking forward to some good healthy home cooking by the end of the two weeks.
I knew exactly what I wanted to make for our first meal back: chickpea tacos! I found a recipe by The Happy Herbivore‘s Lindsay Nixon for Blue Corn Chickpea Tacos in The China Study All-Star Collection Cookbook and tried it out the week before we left. My friends, it was a slam dunk. I’ve altered the original recipe to suit my fancy and came up with a rice and bean dish to accompany the tacos (we found that just doing the tacos was a little “light” especially for the Man).
Luxembourg City, Luxembourg
Like everyone, I have a few go-to recipes that are included regularly in my cooking rotation. These tend to be versatile, simple and composed of ingredients you can find just about anywhere. The chili recipe I want to share with you is the result of about 10 years of practice (and throwing together whatever happened to be in my cupboard…). View it as a base recipe you can build on to find your ‘perfect’ chili. I’ve made this recipe many different ways… beef, turkey, vegetarian, vegan… options, options, options!
The iteration pictured in the post is chili con carne I made on a rare day that I missed eating red meat. These days I generally make the chili meatless (often vegan) and it’s just as delicious.
Vancouver, July 2014
Work has been keeping me busy ladies! And I’m getting home tired, hungry and totally not in the mood for cooking. So this weekend I searched through all my cookbooks and online for fast recipes I can either prepare ahead of time and/or cook in under 45 mins (and not just omelets!). I adapted this recipe from Donna Hay’s recipe “Cheats Chorizo Paella“. This is super tasty, easy and fast.
Kudos to Hanin and Thomas for Norah, the most amazing addition to the Williams family. She’s adorable! She even has a hat that says so. The sun is shining and Norah is one week old today! Big happy!
There was so much excitement and anticipation here in Herblay last Sunday that I have to admit cooking was far from uppermost in my mind. All the same, Beth set the bar very high , producing those great crab and shrimp raviolis in broth. What did I have to work with? Some beautiful thick cod and runner beans fresh from the market, plus my usual odds and ends in the pantry. Beth made it Asian so I had to complement that in the main course.
Beth was very flattering when she named my recipe Thai Fish but this isn’t the least bit authentic. It is a total cheat, so my apologies to lovers of the real thing. What I will say though is that there wasn’t one grain of rice, slice of bean or drop of sauce left on anyone’s plate.
Had there been a contest between the two courses, the best I could have hoped for was a tie (Thai). Groan.
Here’s all I did for the three of us.