I set out to make beef with broccoli, just like the dish served in Asian restaurants. Then I got to thinking, I really want this to have lots of veggies, not just broccoli. And I want this Beef Vegetable Stir Fry to have that authentic taste, that sauce that’s not too sweet. And of course lots of colour. I think I nailed it!
I’m pretty sure there’s nothing authentically Cantonese about these wings, but my mom has been making Cantonese Chicken Wings since we were kids. It’s a simple recipe with just a few ingredients but the result is tasty zesty tender wings. I’m guessing this is one of those women’s magazine recipes but don’t be fooled by the basic ingredients. The flavours really work together. I promise, you won’t be disappointed.
I just saw a new product in the grocery store. It’s a frozen Chicken Pot Pie from a certain chain restaurant that sounds like a ski cabin in the alps. I asked one of the staff about it and she said it’s really good. But then I thought a homemade version would be better and probably have a million less grams of sodium. The next day, coincidentally, my neighbour Rob brought over a Pheasant Pot Pie he’d just taken out of the oven. It was incredible. So I’m totally copying his recipe.
These creamy Chicken and White Bean Enchiladas can be made with a deli chicken or leftover turkey. The white beans add some protein and fibre so they move up a notch on the nutritional scale. Every little bit helps! This is Mexican comfort food at its best.
Peameal Bacon is a cured pork loin rolled in peameal. In the United States they call it Canadian Bacon. If you’re Canadian, of course you know what it is. But, some Canadians may not have thought about roasting one in the oven. I hadn’t, until my college roommate Christine brought one from home and cooked it for dinner. Since she grew up on a dairy farm, I knew Roasted Peameal Bacon had to be good. Farmers know food and I had lots of great meals at her place. That was a FEW years ago now but I’ve never forgotten how good it was!