All posts filed under: tips

Kale and Rasher Stuffed Mushrooms

You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food. – Kurt Vonnegut, Jailbird A couple of weeks ago, there was a three-day weekend starting on the Friday. As a result, I invited some of my teacher school-friends to come for dinner on Thursday—no school the next day meant I could be lazy with the clean up! I decided to introduce them to some Irish food, and some Irish inspired food. For starters, I had a cheese board with Edam, Smoked cheese and Brie (I know, I know none of those cheeses are Irish but we DO love cheese!).  I made that quintessentially Irish dish, Shepherd’s pie, using beef as the main ingredient and I chose to serve some side dishes using traditional ingredients of rasher, kale, cabbage, celery, onion and leek. I made my Kale Baked Beans and Stuffed Mushrooms. Everything was a hit with my friends, but the Stuffed Mushrooms stood out as a clear favourite! Mushrooms are one of those …

Vegetable Fried Quinoa

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. – J.R.R. Tolkien. I recently bought a bag of quinoa. While, I have eaten it before, until last week, I’d yet to actually cook this fantastic little grain. I was trying to figure out what to make with it when I was flipping through Extending the Table and came across one of my favourite recipes from that cookbook called Vietnamese Fried Rice. A quick skim over the contents, a look around my kitchen and I came up with the below recipe. I liked the recipe so much that I made it again this week for my lunches. While this recipe does borrow heavily from the original recipe (coming soon), substituting quinoa for rice was not the only change that I made. I hope you like this recipe and that you find it an easy one to make when you are craving something a little different. Vegetable Fried Quinoa serves 2-3 Ingredients 1/2 cup uncooked quinoa,* 1 dried …

Dinners at Maggie’s: Egyptian Rice and Lentils

“Food is our common ground, a universal experience.” – James Beard A couple of years ago, we had a big family get together. Ostensibly, it was a celebration for my mom’s birthday but in reality we were celebrating a time of change and celebration. My mother and two of my sisters had birthdays that needed recognition. As it was the beginning of the summer, it was a last opportunity for everyone to enjoy each other’s company. We bid adieu to my brother as he left for a year of travel and work in Italy and Korea. Another sister, plus her family, was moving to Minnesota for 6 months as her husband was going to work at the Mayo Clinic. And the youngest member of our family was going too. Taking the opportunity to work in Minnesota for the summer and help our sister with the move. It was a fun but emotional day as everyone chopped, sliced, diced and came together. While we ate many incredibly dishes, most of which were from Extending the Table by Joetta Handrich Schlabach, one …

Burrito-less veggie salad bowl

A burrito is a delicious food item that breaks down all social barriers and leads to temporary spiritual enlightenment.  – Monster High, Lisi Harrison I love burritos. One of my favourite restaurants at home is this little pokey restaurant called Boojum, near Jervis Street Shopping Centre, where you can build your own burrito. Delicious (please forgive me if I ever overuse the word “delicious”.  It is not intentional, but in Korea that is the main word used to describe anything that is really tasty) aromas assail the senses as you walk in, and, for me at least, it’s hard not to just jump over the counter and devour everything I see. When I came to Korea, my brother and I found a place in Itaewon that was of a similar style. Sadly, it did not compare, and since then I’ve been quietly lamenting the lack of a decent build your own burrito place.  Over time I’ve found several other restaurants in Seoul (and Daejeon) that have tasty burritos. However, memories of that delicious  burrito at Boojum must have …

Roasted Pork Chops and Sweet Potato

“If you want a subject, look to pork.”   – Great Expectations, Charles Dickens I have been trying to prepare my food in advance. On Saturdays, Sundays and/or Mondays, I tend to do a ton of cooking (vegetables, salads, soups and curries) to get me through the week. However, the very first week I tried this I had a huge appetite. I had demolished all my tuna for the week by Monday (I made it Sunday night!) and all my veggies by Wednesday. This was annoying because I ate out on Tuesday and I’d made 5 days worth of food. I wish I could say that I only ate healthy that entire week but unfortunately I also supplemented every little gap with something sweet like cake and chocolate! So, come Thursday, I needed to cook something else. I had some pork in the freezer which I’d defrosted the night before. A glance around the kitchen, and next thing I knew I had created a lovely, simple midweek meal. I liked it so much that I made …