Family favourites (old and new)
Homemade cranberry cause is super easy and can be made the day before to free up time when you are roasting a turkey and preparing all the other dishes that go with a holiday meal. This recipe is simple and (tempting fate) fool proof. Ingredients …
This recipe is from our multi-talented intern, Alessandro Loddi, who originally hails from Italy. Hi Alessandro! (ignore Doug’s very Canadian gesture). Alessandro treated Skunkworks to the pasta his Mamma makes him – a less spicy version of Pasta All’arrabiata.
We love Nuba Restaurant’s “Najib’s Special Cauliflower.” Alas, I have no deep fryer (it’s flash deep fried apparently) and no plans to get one anytime soon. However, in surfing around I found a slew of recipes for baked versions that while not quite the same…are pretty amazing. Let me put it this way, my daughter will eat a whole head of cauliflower by herself. Continue reading Roasted Cauliflower
My kids have always loved homemade cheese sauce. When they were little, it was about the only way I could get them to eat broccoli. Homemade cheese sauce is easy but takes a bit of elbow grease (whisking).
This recipe is based on something billed as “Better Than Botox Bone Broth.“
So, I have a bad habit of buying rice stick noodles (the wide ones, not the angel hair type) and never getting around to cooking them because in the past I’ve always messed them up (usually the ones I buy don’t have any English cooking …
Borscht is messy and a bit time consuming to make but oh so worth it. I adapted Kitchen Parade’s recipe for Karelian Borscht (Finnish-Russian Borscht) by adding an onion, upping the garlic to 6 cloves and leaving out the sugar (I doesn’t need it). I …
This is a modified version of Mediterrasian’s Provencal lentil, bacon soup recipe. You can see the original here: http://www.mediterrasian.com/delicious_recipes_lentil_bacon_soup.htm.
My version uses 3 slices of bacon (I like bacon), 5 cloves of garlic (I like garlic) and 1 tsp of French Herbs and a bay leaf. I didn’t bother shredding the cabbage I just sliced it reasonably fine and I didn’t peel the potato either (such a rebel I know).
This tastes like a lighter version of French Canadian Pea Soup and with the added benefit of cabbage which is a) cheap and b) souper (ahaha) good for you.
2 Tbsp olive oil
3 slices bacon chopped2 stalks celery, rough chopped
2 small onions, diced
1 cup sliced carrots
5 garlic cloves, chopped fine
1 tsp French Herbs (or thyme)
1 bay leaf
1 potato, skin on, diced
2 cups medium sliced cabbage (about half a regular ol’ green cabbage)
1 cup red lentils
5 cups stock (whatever kind you have on hand)
1 tsp salt
Fresh ground pepper to taste
Heat soup pot over medium heat, add oil and bring to heat. Add bacon, fry 2 minutes. Add onion, celery and carrot and saute about 5 minutes. Add garlic, herbs and potato and stir to combine. Add cabbage, lentils, stock and seasonings. Bring to a boil. Cover with lid and reduce heat to low. Simmer for 30 minutes. Boom you’re done.
I’ve been making soup lately and I think I’ve finally perfected my chicken soup recipe. I have received independent verification of a high “yum” factor from two separate sources who are not related to me or in any way financially dependent upon me. Of course …
