I discovered this recipe in River cottage-veg by Hugh Fearnley-Whittingstall. I modified the recipe slightly, making it simpler to make and added a little more heat and vinegar by adding hot pickled banana peppers. This appetizer spread is best made a day or 2 in advance to allow the flavors to mellow . Store in covered containers in the fridge and it can last for weeks. It’s best served at room temperature and is delicious on dried crostini’s for a dinner party. This makes approx. 2 cups.
I came across this recipe in the Bob’s Redmill cookbook and was interested in the texture and high nut protein of this bread. What’s great about it is it’s easy to make without bothering with yeast and resembles black russian rye in density. If you don’t have all the nuts on hand, you can just use sunflower and pumpkin seeds. The chia, eggs, flax and psyllium are what hold this together so nicely .This is a great after school snack with a little cheese and will fill your kids up quick. If you want to go another step, you could also slice this up thinly and double bake it to make crackers. This is a delicious winner.
Beet borscht is such a delicious, colorful comfort soup packed with vitamins and flavour. I like to buy the whole beets with leaves and stems for more flavor and texture. If you can’t find them with the leaves, you can always add some diced kale for a little green. My son loves this soup which is a good sign. It’s delicious every time.
My son has been yelling for chicken satay’s lately ever since we went to a Malaysian restaurant in our neighbourhood. To get away from too much sodium and the possibility of gluten in the soy sauce, I finally made my own. Although my son says they’re not as good as the restaurant ( I suspect it’s the salt content), he still ate them ravenously off the stick including the cucumber salad that accompanied it. Although there are a multitude of recipes off the internet, I looked for the easiest that best emulated the flavours I was looking for. These are flavourful and tender and once marinated, very fast to make.