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In My Kitchen

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I’m having a moment with vermicelli bowls. Ever since we first made this Vietnamese Restaurant Style Lemongrass Grilled Pork I’ve been living the vermicelli bowl life. It’s a really perfect combination for summer. For one, it’s so little prep time. The pork takes all of 5 minutes of hands on prep time. If you put it to marinate a day before, then it’s really only about 10 minutes of cook time on the grill…

This soft and flavourful homemade garlic butter naan with fresh herbs and chilies is simple to make and the perfect accompaniment for saucy curries, hummus snacking, and even just to munch on by itself. I recently made it to go with my Eggplant & Red Pepper Shakshuka but it would also be perfect with this Easy Weeknight Coconut Curried Cod Stew. Making naan by hand is simple, relatively fast, and doesn’t take any special dough…

I made this really simple eggplant shakshuka last weekend. The poaching sauce is onion, garlic, crushed tomato, diced red pepper, cubed eggplant, fresh herbs and dried spices. I cracked a few eggs into the poaching liquid and while they were cooking I threw together a quick minted zucchini slaw for a fresh element. The homemade garlic butter naan is optional but the recipe is very simple, minimal kneading, and the taste is so much better…

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