Browsing Tag

sides

cranberrygingerredonionchutney-medium1
Sides

Cranberry-Ginger-Red Onion Chutney

Not even 5 days past Halloween and I am already focusing on things to make for Thanksgiving. Every year I make a variation on the usually “cranberry sauce” and this year is no different. In that I added Ginger and Red onion and made more of a chutney than a plain sauce. There are cloves and cinnamon in there too, and orange juice, so a whole lot of flavors. It’s lovely though: tart and sweet and savory and complex. The best part about it: you can make it up to three weeks in advance, keep refrigerated in jars (like you would “freezer jam) and it’s lovely and fresh on Thanksgiving Day.
Continue Reading

MexicanGrilledCornOnTheCob-medium1
Dinner, Lunch, Sides

Grilled Corn on the Cob with Mexican-inspired Smokey Mayo and Cojita

It’s been a bit of a crap day (understatement), so in an effort to redeem the day, I made myself “summer on a stick”, aka grilled corn on the cob. And I thought I’d share that with you because even if for just a moment, it made me feel better. Slathered it with smokey, spicy mayonnaise and cojita cheese, so I guess it is Mexican-inspired. The goodness of summer.
Continue Reading

CranberryAlmondBlackPepperShortbreadCrackers-medium1
Appetizers/Starters, Savory Snacks

Cranberry Almond Black Pepper Shortbread “Cookies”

Thought I would try something different for once. Savory cookies. Yeah, ok, most people would call savory cookies crackers, but seeing this is actually modified from one of my sweet shortbread recipes, I am sticking with cookies. And I guess they aren’t all savory — there are cranberries in there and a bit of sugar. But definitely more the Wine-and-cheese idea than coffee and sweets.
Continue Reading

PotatoShingleBack-medium1
Dinner, Lunch, Sides

Shingled Potato Bake

Ah, spuds. Potatoes. Those super versatile, no one is ever the same, full of carbs, but still ever so delicious bundles of goodness. I seem to have s number of different kind in my pantry and fridge right now, so I thought I would do a small series on their versatility. First up: a new version of the baked potato called a Shingled Potato Bake. Simple (just peel, cut, oil and bake) and yummy. Best done with starchy potatoes like Idaho / Russets. Great to accompany a roast on a Sunday.
Continue Reading