A nice curry powder mixture for the pumpkin curry recipe on this web-site. It also works really nice with sweet potatoes and chicken.
Very few ingredients so buy the best you can get (not necessarily the most expensive) for the best flavour.
A nice bright and spicy salad dressing that tastes great on mixed greens and especially chopped cabbages.
A quick & simple ranch dressing.
A simple and delicious soup that goes great with a spicy salad or grilled sandwich.
Nice chewy dinner rolls that go great with butter and will stand up to being dunked into soups.
Just a quick week-night meal that tastes great. Use extra ginger and chile in the winter to really warm yourself up.
The bone-in pot roast seemed to vanish from the meat counters of grocery stores in northern Oregon for most of the past 10 or so years. So I was pleasantly surprised the other day when I saw a 7-bone pot roast in the store the other day. This recipe is mostly a traditional Grandma recipe with a couple of small additions that I have picked up from food shows.
I wanted to put together an easy meal that would not heat up the kitchen too much on a hot day so I borrowed a few ideas from dishes that I have had at some Thai restaurants and put them together in a large dinner salad. A lot of the preparation can be done ahead or easily split among several helpers to reduce the kitchen time.
This Greek yoghurt cucumber sauce goes great as a dipping sauce for meats and vegetables, as well as being a required part of a gyro, which is how I usually use it. You can buy some at the store, but it's never as good as homemade, especially if you use some real quality ingredients, like local whole milk yoghurt. I use a local farm's yoghurt, and strain it myself using a permanent coffee filter (most grocery stores carry them) and I save the whey for other uses. A food processor makes the entire process very easy, but chopping the ingredients by hand, and mixing them in a bowl isn't that much work either.
While traditionally, gyro meat is cooked as a large meatloaf on a vertical rotisserie, few home cooks have that option available to them. This recipe allows you to make a 1 inch thick meatloaf that you then thinly slice and reheat to add to your homemade gyros. It isn't quite like the commercial version, but in many ways it's a whole lot better.
A nice flavourful dish with plenty of spice & garlic but not so much that it overpowers the flavour of the pork. Serve with some rice, lentils, salad & flat bread for a complete meal. This dish can also be done with turkey or chicken.
This recipe makes a nice and tender whole wheat kaiser roll with a crisp exterior. The large rolls are great for burger buns and the regular size rolls are great for lunch cold-cuts.
I had been baking sourdoughs for most of the past two years that I forgot how good simple fresh and hot baking powder biscuits could be with a meal - especially one that has gravy.
Definitely not a traditional tortilla soup - this is just how I like to make it. If you like a rich spicy base that can be used for meat, fish, poultry or vegetarian soups, then give this a try.
Quick and easy dinner biscuits with a nice "wheaty" flavour and little buttermilk twang. Great for sopping up sauces. A little too light for dipping into soups.
I like to make four smaller biscuits to eat with a dinner or two larger biscuits for breakfast sandwiches.
One of the local farms that we buy from has finally harvested their corn (it is now mid-October). We set aside a couple of ears for eating on the cob and prepared most of it for the freezer but I saved some for a nice corn chowder.
I just needed a good pancake after going out for breakfast and having flavourless and textureless pancakes.
It's been a long time since I've had twice-cooked pork, and I never made it myself before. After a little research in old cookbooks and on the internet, I put together this recipe, which came out really tasty. Unlike some Szechwan dishes, this one isn't incredibly spicy. It still has some heat to it, but it is mild in comparison to some of the dishes out there. Traditionally, this dish is made with fattier cuts of meat, like the pork side (uncured bacon) or rump, but I went with a leaner option and used a loin. This dish is "twice-cooked", first it is (boiled leaving you with a couple quarts of a nice light pork stock) then stir fried.