Food
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Mediterranean Chicken Stew with Cinnamon Couscous
This may look disgusting from my crummy iPhone 3GS photo, but it was actually delicious. View the original recipe at The Kitchn for better photos. Followed exactly, there was enough left after dinner for five lunches. for chicken stew 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 2 teaspoons dried oregano 1 (28-ounce) can crushed tomatoes, in puree 1 (15-ounce) can chickpeas, rinsed and drained 1 cup low sodium chicken broth 2 bay leaves Pepper, to taste 1 rotisserie chicken, cut into bite sized pieces, skin removed 1/2 cup pitted kalamata olives, coarsely chopped 1 tablespoon freshly squeezed lemon juice for cinnamon couscous 2 cups low…
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Blackened Sesame Salmon
When I was sick last month and confined to a liquid diet, I watched the food network about eight hours a day, just to remind myself that there was indeed still food out there somewhere. I became slightly obsessed with Diners, Drive-ins and Dives and eventually picked up Guy Fieri’s cookbook. This is the first recipe I’ve tried from it. 1 tsp chili powder 1/2 tsp wasabi powder 1/2 tsp ground ginger 1 tbsp sesame seeds (he calls for half black and half white, but I just went for white) 1/2 tsp fine sea salt 2 tbsp fresh lime juice 2 tbsp chili-garlic paste 1 salmon fillet, skin and pin…
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Mushroom Soup
Remember back in March when I said I was planning to try a new recipe each week and post it here? Well obviously, that didn’t happen, but better late than never. I usually don’t follow recipes when I cook. I like to just make something with whatever I have on hand, and I think that’s generally a good way to go, but it also means I tend to stick to what I know. I thought it would be fun to start trying other people’s recipes in an attempt to pick up new flavour combinations and techniques that I might otherwise never consider. I do enjoy cooking, but I’ve never really…
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Thai Beef and Peanut Curry
I’d best be described as a moderately adequate, yet unadventurous, cook. If you locked me in a stocked kitchen for a weekend, I wouldn’t die or have to eat spaghetti with ketchup for 48 hours, but I wouldn’t mind having some cooking skills beyond what is needed for survival. My problem is that I’m a little lazy, and it’s easier to fall back on tried and true recipes than try something new. That routine gets a little stale, though, so I’ve decided to try to branch out a little more by trying at least one new recipe each week. I’ll post the successful trials here, I think. First on the…