Latest recipes with photos
Mom's White Pound Cake
My mother's pound cake recipe. Always brings back memories. Makes two pound cakes.
P.F. Chang's Roasted Chicken Cantonese Style
A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.
Papadum
Thin Indian crispy cracker or flatbread. Typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
Aloo Mathar Paratha (Sides)
The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.
Cranberry Orange Coconut Flour Bread
A cranberry orange quick-bread made with coconut flour.
Crock Pot Corn Pudding
Crock Pot Corn Pudding recipe
Basil-Lemon Shrimp Linguine
Basil-Lemon Shrimp Linguine recipe
Pumpkin Sage Soup
Pumpkin Sage Soup recipe
Tori's Beanless Chili
Tori's Beanless Chili recipe
Crockpot Rosemary Garlic Beef Stew
Slow Cooker Rosemary Garlic Beef Stew
Prep time: 30 mins
Cook time: 4 hours
Total time : 4 hours 30 mins
Serves: 10 cups
Take Me Away Green Smoothie
The Winter Wonderland continues here in Upstate NY, and for those who aren’t lucky enough to be somewhere tropical right now…well…we wish we were.
Though I can’t get to somewhere warm right now, I rounded up the most sunshine-inspired ingredients in my kitchen and combined them with mega-vitamin packed kale for a tasty tropical treat.
My mother's pound cake recipe. Always brings back memories. Makes two pound cakes.
A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.
Thin Indian crispy cracker or flatbread. Typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.
A cranberry orange quick-bread made with coconut flour.
Crock Pot Corn Pudding recipe
Basil-Lemon Shrimp Linguine recipe
Pumpkin Sage Soup recipe
Tori's Beanless Chili recipe
Slow Cooker Rosemary Garlic Beef Stew Prep time: 30 mins Cook time: 4 hours Total time : 4 hours 30 mins Serves: 10 cups
The Winter Wonderland continues here in Upstate NY, and for those who aren’t lucky enough to be somewhere tropical right now…well…we wish we were. Though I can’t get to somewhere warm right now, I rounded up the most sunshine-inspired ingredients in my kitchen and combined them with mega-vitamin packed kale for a tasty tropical treat.
