Celebrate Taco Tuesday with a healthy twist by skipping the standard tacos and making Taco Salad instead. This salad has all the components of a taco but has loads more vegetables without compromising on flavour. It’s quick and easy to make and much better than takeout because you can customize the veggies to your liking and what’s in season.
Well it’s St. Patrick’s Day so of course I had to make Corned Beef and Cabbage. It’s really Corned Beef with Cabbage, Turnips, Potatoes and Carrots so it’s a complete meal. If you buy a corned beef brisket sealed in a bag of brine, half the work is already done for you. So all that’s left is boiling and chopping. It’s that easy!
If you’ve never had Moussaka it’s sort of like a Greek version of lasagna. I’ve always wanted to make it but I wasn’t sure about the combination of spices in the meat. Cinnamon, nutmeg and cloves sound like pumpkin pie to me. But, curiosity got the best of me so I consulted numerous versions on the internet and came up with this recipe that passed not one but TWO taste test dinners!
The growing season is coming to a close and the days are getting colder. We still have local potatoes and leeks so I decided to make some Potato Leek Soup with Bacon. Because everything is better with bacon! But there’s something else that makes soups and stews better and I’m adding that too.
Hot peppers are funny things. Sometimes they’re so hot you can hardly eat them and sometimes they have no heat at all. I wanted my Hot Pepper Jelly to have some heat and I knew the peppers I planted this year were going to do the job. You can make a mild version of this by using only sweet peppers but then it wouldn’t be Hot Pepper Jelly, would it?