Erin got me the book “Classic Indian Vegetarian and Grain Cooking” for Christmas this year, and this interesting bread is the first recipe that I’ve made out of it. It is called Hara Paratha, Collard/Kale Bread. It’s a fried bread that is similar to roti in consistency. It has a spicy flavour and, of course,…
Tag: veg
Winter Salad Variations Starring Roasted Beets
I am a fan of winter salads. In January I usually feel the need to cut down on my expenses by packing lunch from home. I also feel the need to eat less ridiculously meat filled meals after indulging myself over the holidays. The result is that I have a lot of good recipes for…
Silvi’s Deep Winter Stir Fry
Here is a very typical Silvi vegetable preparation. I made it from vegetables that were hangin’ out in my fridge. All of these veggies are in season in the wintertime. Thumbs up for that. Yea.. honestly, this recipe is iconic at this point in my life. Big deep dish of vegetables, stewed until soft with…
Smoked Salmon Hash with Fresh Herbs
Many years ago my family made a cookbook for our family reunion. Everyone in our family cooks so it was a pretty great little cookbook. This was the recipe from my cousin Gary and his wife Constance. They are seriously fantastic cooks and fabulous people in general. They recommended this dish as a Christmas morning brunch….
Collard Greens with Roux and Andouille Sausage (Gluten-Free or not)
I like to make collard greens for brunch on the weekend. I love making weekend brunch. My kitchen is sunny and beautiful, my favourite radio programs are on, I have gotten enough sleep, and if everything is going the way I prefer I don’t have anywhere to go for a while. My method for making…
Rima’s Indian Inspired Green Beans
This recipe is from the lovely and talented Rima Fand. I served them recently with the goose braised in port, but they would be very good in any menu. They are simple, easy and totally yummy! RIMA’S INDIAN INSPIRED GREEN BEANS some mild oil (about 2 Tablespoons) cumin seeds (about 2 teaspoons) black…
What to do with Swiss Chard Stems (gratin or phyllo triangles)
I’m obviously going through a gratin phase. For my full thoughts on the wonders of the gratin visit the Potato, Celeriac, Fennel and Leek Gratin recipe that I posted a while back. I am excited about his particular gratin because it uses swiss chard stems. Swiss Chard is my favourite food. I eat swiss chard…
Easy Pasta with Greens, Goat Cheese and Oregano (Gluten-free or not)
This is something that I make when I am to stressed out to spend time on cooking (Like the final week before Christmas vacation). It’s fast, comforting, nourishing and can easily be adapted depending upon what I have on hand. This recipe calls for dried greek oregano which is the kind that is in leaves…
Gumbo Z’herbs and Skillet Cornbread (Gluten-Free)
I got this gumbo recipe from an old copy of The American Heritage Cookbook. Gumbo Z’herbs is an old creole recipe for Lent, when you are not allowed to eat meat. However this recipe includes meat stock and sausage or smoked ham bone for flavouring, so that is confusing to me….. Maybe this is only…
Potato, Celeriac, Fennel and Leek Gratin
There are so many ways to make a gratin. You can use any kind or combination of root vegetable (winter squash, mushrooms and artichokes are also good). Traditionally a gratin is topped with parmesan or gruyere cheese, but any delicious, aged, hard cheese will work. I am currently in love with Midnight Moon aged goat gouda which…
Big Sis Little Dish 