This tasty dinner reminds me of the best of British pub food.
A Flour By Any Other Name
tales from a gluten-free kitchen
Tag Archives: main dish
Breakfast Nachos!
I had a hectic schedule this week, where food was often a necessary afterthought. It was a pleasure to finally have a little time to think up a delicious breakfast. This is nachos with old cheddar, baked in the oven until crispy, doused generously with tomatillo salsa and dotted with sour cream.
Some people have a bowl of cereal topped with fruit to start the day. How is this that different? Corn, dairy and fruit… It’s practically the same thing.
While that may be debatable, what is definitely true is that this was a tasty treat and a very welcome meal.
Spicy Nachos
I just made this outrageously delicious version of nachos.
I picked up a jar of Huy Fong chili garlic sauce this morning and was mulling over how to use it. Then, a craving for nachos struck. The answer seemed obvious.
Biriyani Redux
There is an amazing array of lunch options near my work. One of my favourites is chicken biriyani. It makes a filling lunch, but luckily, also provides fantastic leftovers. This is my favourite way to have leftover biriyani. I fry an egg or two in butter, reheat the biriyani slightly in the microwave, place the eggs on top of the rice and drizzle any remaining butter over the eggs and rice. Amazing, and fast.
Chicken Slaw with Blue Cheese Dressing
This salad looks a little bland (I will have to work on that), but it it is big on flavour. To make it, I use a store-bought coleslaw mix, a store-bought blue cheese salad dressing and leftover, cooked chicken. It is fast to make and really delicious.
Kimchi Stir Fry: Spice Up Your Life!
This is comfort food at its finest. I made this delicious kimchi stir fry yesterday. I was trying to recreate a meal I had at a Korean restaurant.
¡Que aproveche!
My niece and I whipped up this pad thai tonight. The perfect comfort food! We made it with shrimp and chicken. We added bean sprouts and garnished it with cilantro, green onions, lime wedges and chopped cashews. We used this great tutorial and, even though I normally have trouble actually doing what recipes tell me to do, this time I followed Pim’s advice and made sure that we drank champagne with our meal. ¡Que aproveche!
Pure Deliciousness
Recently, I found pork loin on sale at my grocery. I bought it and froze it. Later, when I decided I needed to clean out my freezer, I decided that pulled pork would be a fine thing to do with it.
Tenderloin is not the recommended cut for pulled pork, but it was what I had. I threw it in a crock pot, and added barbecue sauce ingredients, such as honey, vinegar and ketchup. I got to use up the last of some sweet chili sauce and add in some of my sichuan pepper blend. I plugged it in at night and woke up to an amazing aroma and a generous quantity of spicy, delicious pork.
Pulled pork is so versatile—perfect over rice, but also good on nachos or as part of a plate with cooked vegetables. I will definitely be making this again sometime soon.
Scallops and Bacon and Garlic! Oh My!
My niece is brilliant. She came up with an incredibly delicious idea this week. As part of a meal, we had bacon-wrapped scallops. But they were scallops with double plus bacon, really. First, she fried a slice of bacon for each scallop. Then, she cooked the scallops gently in bacon fat. Next, I fried chopped garlic in bacon fat—I chopped five large cloves for 10 scallops. She assembled them, wrapping each scallop in bacon and carefully distributing the garlic over the scallops. This photo does not do them justice at all.* The result was pure bliss.
*(I guess that means we will be forced to make them again so I can get a better photo…)
A Flour By Any Other Name 