The Best Pot Roast – a new take on an old classic
When I firmly joined Meg on our zen of slow cooking journey two years ago, there was a mantra in the slow cooking/crock pot world “pot roast and pulled pork..pot roast and pulled pork.”
Recent Posts
My Mother and I
My Mother was strong, beautiful, fearless and at times challenging. For all of us who were blessed to have a mother who made her opinions known – you know what I mean. Without ever raising her voice I always knew when I “crossed the line” …read more
The zen of composting
We all create organic waste from our kitchens so we thought it would be fun and useful to outline our recipe for compost this week. This living, well-balanced soil can be used to grow more food! Meg and I both harvest our home grown vegetables …read more
Pork Carnitas & “Anything” Slaw
We hope we’ve laid the foundations for a little more zen in the kitchen this month with tips from Meg’s friend and chef John des Rosiers on how to chop an onion and some homestyle tips to mincing the aromatics and shredding the veg.
Vietnamese Braised Chicken with Steamed Greens
In the third installment of our kitchen skills this week we share how to use your microplane grater for making a very simple 5 ingredient recipe of Vietnamese origin.
Chicken Tortilla Soup
Last week we shared some of John des Rosiers kitchen skills for the home cook from his professional kitchen at Inovasi. Meg wanted some tips to help become a more functional cook, since most of us never receive any formal training. I admitted that I …read more
How to Chop an Onion John des Rosiers style. Knife skills for the home cook.
As you all know we have a strict 20 minute prep time on all of our recipes. So when I “test” Jane’s creations I generally have a timer running to make sure I can make that time work.
Easy Lamb & Yoghurt Curry
It turns out that mine and Meg’s respective trips to India spanned many years. I too once travelled there 16 years ago on a gap year, with my passport and a backpack, en route to Australia. I travelled by chicken bus express one way from …read more
A Spice Prescription for Eggplant Satay
This week we welcome professional guidance supplemented by a spice prescription from our friend Geeta Maker-Clark, MD. Geeta is an Integrative Family Physician in the NorthShore University HealthSystem. Click here for Geeta’s extensive Biography. (See below for a good definition of Integrative Medicine.)
Mushroom Methi Saag “Bollywood Style”
This week we welcome our guest post writer Anuradha Sawhney to inspire us with her vegan cookery. On her recent travels to India, Meg took a cooking class with Anuradha and we’ve adapted a recipe from her cookbook The Vegan Kitchen: Bollywood Style. “The inspiration for …read more
India
If you’ve been following our Facebook Page you’ll know that I spent the last two weeks of January in India.
Duck Breasts with Blueberries and Balsamic
This month we’ve brought you Moorish Tuna Chermoula and White beans from Morocco, Chicken Cacciatore with Citrus Farro from Italy, but our trip around the Mediterranean brings us back to Italy because we simply couldn’t resist the simplicity of Claudia Roden’s Duck Breasts with Blueberries and …read more
