Originally published in 2013 (the first recipe I published!) and last updated in September 2021, this recipe was overdue for another update based on some more recent tweaks.
I use a slightly unusual combination of spices and herbs in my recipe that gives the chili a real depth and complexity of flavour that takes it beyond any store bought chili I've ever had. Chili purists will balk at the inclusion of beans, and while this recipe *could* be made bean-free, it is intended to be a complete meal in a bowl, so a starchy carb element is a key component.
This is real, whole food with lots of protein, veggies and high-fibre starchy carbs, so it doesn’t really need any “pseudo-healthy” window dressing!
With the relatively high proportion of starchy carbs, this is best used as a post-workout meal, but if your carb intake is reasonable otherwise, go ahead and have this whenever. It can also be made ahead and the excess portions frozen for later use with good results.
This is one of the most popular meals I make for larger family gatherings or social events, and is inspired by my Italian-Quebecois stepmother’s legendary pasta feasts.
The ingredients are relatively simple and inexpensive, and the process is pretty easy as well…or at least not very technical - there is a bit of work involved!
This makes a LOT of food (25-30 meatballs), so definitely share it with friends and family!
Inspired by the foccaccia made in Liguria by Samin Nosrat in Netflix’s “Salt Fat Acid Heat” (based on Nosrat’s book by the same name), this version is made using my trusty sourdough starter rather than packaged yeast.
This is one of the most-requested meals around our house, and has stood up well in comparison with tortilla soups we’ve had at multiple local Mexican restaurants, and with the ones we’ve had in Mexico. Is already gluten-free, and can be made dairy-free and vegan quite easily.
This recipe is a hybrid of a few different ones from across the internet, and can be made vegan or dairy-free by substituting coconut oil or vegetable oil for the ghee / clarified butter and using vegetable broth instead of chicken broth.
Packed with protein from the quinoa and lentils, and very tasty with a little spicy kick from curry powder and chili flakes, this soup is a definite winner! Even got the stamp of approval from my usually pretty picky eater, Kira. :)
This is one of the most popular meals I make for larger family gatherings or social events, and is inspired by my Italian-Quebecois stepmother’s legendary pasta feasts.
The ingredients are relatively simple and inexpensive, and the process is pretty easy as well…or at least not very technical - there is a bit of work involved!
This makes a LOT of food (25-30 meatballs), so definitely share it with friends and family!
