Recipes

Tandoori-Style Grilled Chicken

I love Indian food, but because so much of it is made with yogurt I have to make it at home to enjoy it now.  The availability of lactose-free food makes it really easy to do this.  I’m calling it “Tandoori Style” chicken because is is grilled, rather than made in an actual Tandoor oven, but it has all the flavour and char you are looking for.  For summer meals, serving it with a variety of salads keeps it light and fresh.  For a heartier, winter meal, serve it with mint scented basmati rice and curried cauliflower.  Tandoori masala is the traditional spice blend, available in the International section of your local grocery store or an Indian grocery store.   Continue reading

Classic Potato Salad

During the summer we love a good potato salad with grilled food.  Well, to be honest, we have it with burgers in the winter, too.  I like having some different textures in my potato salad, and the diced celery pieces add a nice burst of freshness and crunch, but otherwise I keep it pretty simple.  Check out the Tips section for ways to switch it up, depending on what you’re eating with it. Continue reading

Banana Chocolate Chip Bread

I have been making banana bread since I was a kid.  The first cookbook I ever bought was the Betty Crocker 40th Anniversary Edition Cookbook.  Their banana bread recipe has always been my go-to, although over the years I have adapted it for family use, trying to sneak in some more healthful ingredients (but ironically, I have to use chocolate chips instead of nuts, which they wont eat). During the winter months I make 4 small loaves a week.  The plan is that two get eaten pretty well right away, two go into the freezer.  Very often, though, one of them ends up with a friend.  This is my adapted recipe, but here is the link for the original:   https://www.bettycrocker.com/recipes/banana-bread/51427396-6764-4b0a-a73a-78c683c703d2 Continue reading

Nova Scotia-Style Creamy Lobster

This dish has been passed down by my father.  It’s the way lobster is traditionally prepared in his hometown of Yarmouth, NS.  It’s the way I was introduced to lobster and is still my favourite method of preparing and eating it.  It’s not exactly my dad’s recipe–traditionally you keep and use the liquids from the lobster in the sauce, but this makes it too “fishy” for my family,  so we keep the flavour lighter and just use the meat.  If you love that lobster taste though, by all means go ahead and use it.  And, oh yes, I made this on the grill.  Our grill has a side burner, which worked beautifully, but you can put your skillet right on the grill and do it that way. Continue reading

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