From the category archives:

Main Courses

Baked Pork Chop Goulash

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I’m not sure if it’s the cool weather or approaching holidays, but I find myself making hearty meals from my childhood. Goulash was a staple in the Williams household, sometimes cooked on the stove top but best when baked in…

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Chinese Five-Spice Jamaican Jerk Chicken Recipe

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Jerk is an interesting, robust seasoning applied to meat before grilling or roasting. It’s of Caribbean origin and most often attributed to Jamaica. It’s something I’ve played around with over the years and find I like using it best with…

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An Adult Toad in the Hole

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Toad in the hole is a well-known British food dating back to the 18th century. Although there is much debate about the origin and naming, it’s thought to have originated as a way to stretch prime cuts of meat. The…

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EDF Day #6: Oyster & Shitake Mushrooms

I’ve reached day six of the Eating Down the Fridge challenge and I’m happy to report all is going well. No one is starving and our meals are not a crazy combination of disparate goods.

I’m also excited to announce you can…

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BC Spot Prawns

Crustaceans are creepy. Don’t get me wrong, I enjoy eating them but do not like looking at them, especially when still alive. Place a 2lb bag of live prawns in my hand and watch me dance around like a child.…

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Piggy & Enchiladas Verdes

“They call me a pig? You should see the people eating the enchiladas!”
–Elle of Elle’s New England Kitchen

Thank you to Elle for providing this photo with an appropriate (how did she know??) caption. Since I hadn’t gotten around to posting…

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Chinese Braised Spare Ribs: Sticky Deliciousness

The weather is cold and rainy here in Vancouver which makes me crave fatty, rich foods. I’m trying to cut back on such things and convinced myself that this recipe would be better than some others I was considering. Somehow,…

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Persian Eggplant Kuku (Kuku-ye bademjan)

The sun is peeking through the clouds as I look out on Vancouver.  We are finally settled into our cozy condo and am finally feeling somewhat adjusted to our new environment. I’ve been eager to get back to cooking but…

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Seasonal Shepherd’s Pie

The word ‘shepherd‘ is one that’s followed me all of my life. You see, I grew up on a sheep farm that my father affectionately calls the ‘Shepherd Shack’. And although I live on the opposite side of the country…

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Turkish Cerkez Tavugu (Chicken with Walnuts)

One of my favorite aspects of Turkish cuisine is the use of nuts in both sweet and savory recipes. In the United States, we typically use nuts on for snacking or in desserts so when walnuts are ground with garlic…

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Herb Mustard Glazed Salmon

I have a love/hate relationship with salmon. There’s something about the oily fish and distinct flavor that can sometimes put a frown on my face. I can count on one hand the number of times I’ve eaten salmon and thought,…

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In love with a magical Moussaka

Eggplants are plentiful right now and I had two rather large ones needing some attention. A couple months ago I wrote of an almost vegetarian lasagna that used zucchini and eggplant in place of pasta. Peter of Kalofagas mentioned its construction was…

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Drop-Dead Delicious Stuffed Zucchini

I’ve been overwhelmed by zucchini and other summer squash for the past month. I receive 2lbs of fresh squash each week from the organic produce delivery service and find myself running low on new ideas. I read through a few…

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Buckwheat Sesame Noodles

Sesame noodles are one of my favorite quick meals, from beginning to end you can have them on the table in about 15 minutes. Coated in a creamy and sesame-nutty sauce, I’ve reduced the fat, used whole-grain noodles, and boosted…

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Tandoori Chicken & My Smoky Kitchen

MMmmmm, spicy tandoori chicken is one of my favorite Indian foods. It’s simple to prepare and can be cooked without a tandoori oven. And although it’s traditionally made with bone-in chicken parts, I decided to use skinless chicken breasts last…

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