Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

Spring pasta! Delicious, quick, and easy meal.

 

Get recipe here. 

 

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Grilled Flank Steak Tacos with Orange Chipotle Sauce recipe and Cookbook review: Mexican Dinner Parties — Jennifer Guerrero

Ever walk out of a good, traditional-style Mexican restaurant and think you wish you could do that at home? I’ve got the book for you, Mexican Dinner Parties! The author’s mother’s from Mexico and his father’s from Hungary. He grew up in Canada. His mom taught him to cook the family dishes to preserve their family […]

via Grilled Flank Steak Tacos with Orange Chipotle Sauce recipe and Cookbook review: Mexican Dinner Parties — Jennifer Guerrero

Spiced Cauliflower with Potatoes and Peas, my 400th Post

Vegetable side dish with some heat! Part 2 of my recipes by Laura Calder and my 400th post.

 

Spiced Cauliflower with Potatoes and Peas

  • Servings: 8
  • Difficulty: easy
  • Print

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Ingredients

  • 3 tablespoons grapeseed oil
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 4 teaspoons salt
  • 1 medium cauliflower, about 2 pounds, cut into large florets
  • 2 pounds large waxy yellow potatoes, peeled and cut into chunks
  • 1 can {14 ounces} diced tomatoes
  • 2 cups fresh or frozen peas

 

Directions

  1. Heat oil in a large pot. Stir in the coriander, cumin, cumin seeds, turmeric, and cayenne. Heat until fragrant, for a few minutes. Stir in the salt.
  2. Add the cauliflower and potatoes. Pour over the tomatoes and 3 cups of water. Bring to a boil, reduce heat, cover and simmer until the vegetables are tender. About 15 minutes.
  3. Five minutes before done stir in the peas. [/recipe-direction]

 

 

Salmon Marinated in Whiskey and Soy

Salmon Marinated in Whiskey and Soy

  • Servings: 8
  • Difficulty: easy
  • Print

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Ingredients

  • 8 skin-on salmon fillets {about 6 ounces each}
  • 5 garlic, cloves, minced
  • a 2-inch piece of fresh ginger, peeled and minced
  • 1 cup soy sauce
  • 1 cup rye whiskey
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • freshly ground pepper

 

Directions

  1. Lay the fillets skin down and pour over the marinate. Refrigerate overnight.
  2. The next morning flip the fillets over and return them to the fridge until you’re ready to grill them.