Have you ever heard of green borscht, the fair easy going sister of the traditional red one? Green borscht is quite popular in Ukraine during summer time and was traditionally make with sorrel leaves that landed the soup its delightful sour notes (hence the summer time popularity when sorrel is readily available).
Lacking sorrel, spinach and a bit of white vinegar do the trick nicely, and tofu adds a bit of extra nutrition and texture. Hope your family will enjoy it as much as mine does 🙂 Continue reading
I fell in love with jerk chicken long time ago, shortly after my family moved to Canada from Ukraine. We came straight to Toronto and lived in a quaint little apartment building midtown, near Bathurst St. and St. Clair Ave West. Just a short walk from home there was an always busy West Indian eatery, called Albert’s Real Jamaican Foods and it did not take us long to discover the amazing food Albert had to offer.
I usually serve my Lazy Jerk Chicken with creamy mashed potatoes and coleslaw
The most divinely spiced chicken came on a bed of rice and peas, topped with ox tail gravy and served with a side of creamy coleslaw. We would pick up our jerk dinner from Albert’s every few weeks and savor every single bite. Continue reading
I have been using quite a bit of kale in my dishes recently, mainly due to the fact that I put it in my morning smoothies and then must figure out what to do with the rest of the leaves.
For some reason, grocery stores don’t sell just a little bit of kale but a huge bunch of it and I have no room in my fridge or freezer to store it (same story with dill, although space for dill is easier to find. WHY are those herb bunches so big???). I have also promised my husband to keep the freezer only 2/3 filled, which is proving to be quite difficult. He claims that the freezer is so full, there is no room for ice cream, should he want to buy some (it could also be a ploy on my end in order to keep his waist slim and trim). Continue reading
Chicken strips are on the menu today.
Juicy and crunchy: the whole package!
My elder daughter is an extremely picky eater. Her list of approved dishes is pretty short: pizza, pasta, rice. I can kill myself cooking all kinds of delicacies and she would look at them as if they are about to jump off the plate and bite her. Packing her lunch bag is a nightmare and it consists of a steady rotation of pasta and french toast. In an attempt to broaden her palate I have even read a book titled “French Kids Eat Everything” but it turned out that I am not a French parent and she is not a French kid, alas! But I have recently discovered that she started looking favourably at chicken strips. I try not to buy frozen meals if making my own is an option, so I decided to give chicken strips a try. Continue reading
Ever made chicken with bricks? I use two (bricks) for this recipe and the chicken always turns out juicy and tender with deliciously crispy skin!
And no, you are not actually cooking the bricks, they are used to press the bird while it cooks slowly on low heat and retains all of its juices. Continue reading