This is a quick, easy, warm salad for summer. The pasta is cooked, then cooled down with a cold water rinse, Then the chicken and pesto are cold. It’s filling and yet still light for those warm summer nights. Continue reading
Pesto is great. Its so flexible. You can add different herbs for different flavours. It’s traditionally made with pine nuts, but they’re pretty expensive, so I substituted toasted walnuts. You can add whatever kind of nuts you like. You can serve it on pasta, meat, chicken or fish. Use it as a base sauce for pizza. Add it to rice to punch up a side dish. Add lots of garlic, or just a little. It’s all about your preference. Continue reading
I use this dressing all the time. It’s great on green salads and it’s great with this quinoa salad. This amount is perfect for one bowl of Quinoa Salad, but it you triple the recipe it will keep in a mason jar in the fridge for up to two weeks. Continue reading
I developed this recipe when I was looking for something to serve as a side dish with grilled fish. I didn’t feel like eating the traditional starches or a basic salad, but wanted something filling and fresh, which is almost a dichotomy. Unlike most grains, quinoa serves as both a carb and a protein, which make this an ideal dish for vegans and vegetarians, and the combination of the subtle heat of the Dijon mustard and the unexpected bursts of sweet from the grated apples make this salad a party in your mouth. It was originally served with grilled fish with mango salsa, and it was the perfect accompaniment. It can be served warm or chilled. Continue reading
As a dessert marshmallow treats are incredibly underrated. I, personally, have always made them with Cheerios, because I feel that rice crispies as a cereal are nutritionally bereft without the milk. Cheerios, on the other hand, come in a variety of flavours, and make at least a nod to nutrition with some fibre and protein content. (I know I’m totally trying to justify Cheerios here. I just like them.) As a summer treat, they can’t be beat because you don’t have to turn on the oven or even the stove to get a spur-of-the-moment sweet snack.
I’m a little food obsessed. I always have been. I don’t eat to live; I live to eat. I’m not a professional chef. At best I’m an interested amateur, a home cook with some knowledge and skills. What I am, though, is a planner. I like to know what’s happening, what’s coming up, and what might happen, so I can plan accordingly.
X-Rated Food 