Zucchini Noodles with Rocket, Lemon, and Capers

People are always asking me how I eat so many vegetables. Today I am going to share with you one of my tricks. I adapted this pasta recipe from a published Donna Hay recipe. Regular readers already know one trick that I used: I replaced the spaghetti with zucchini (courgette) noodles. But today I want to talk about another trick.

Thai Red Curry with Beef and Pumpkin

Cooking = Ingredients + Execution

In the case of this Thai red curry, the execution is very simple. Use only one big pot or pan and add things one at a time until it is all cooked.

As for ingredients, use a prepared red curry paste to make things both simple and authentic in taste. Add ingredients you have around the kitchen like beef (or another meat or protein) and vegetables (such as pumpkin or another root vegetable). Some sweet basil leaves and kaffir lime leaves (optional) add a nice little touch of differentiation from last night's easy dinner.

Veggie Noodles with Butter and Parmesan

I bought a spiralizer! It's a little gadget with a turning arm and a sharp blade for cutting vegetables. I ordered a Japanese one called the Benriner Cook's Help Vegetable Slicer and it arrived last week.

Pepper Cream Sauce

I have waxed eloquent before about my love of salt and pepper. Pepper, particularly, is the perfect condiment. But to be honest, this simple pepper sauce is pretty versatile. In the words of MFK Fisher, “the following recipe... can be varied according to the herbs and ideas you possess.”

The key is to add plenty of pepper, or your desired seasoning. I was shocked to find that in this one cup of sauce (all of which is pictured here) there is a full one tablespoon of cracked pepper. It makes for a very fiery, yet familiar taste. The vast quantity of pepper is perfectly foiled by the thick cream.

Pork Ribs with Tomato Marinade

Thanks to this week's Wednesdays with Donna Hay challenge I have got over a long standing fear: cooking pork ribs. It turns out they are easy! All I did was mix together a marinade and leave the ribs overnight. Then bake for 40 minutes and they are done. Wow, what was I so worried about?

I changed the marinade recipe. I could not believe it called for one cup of brown sugar. That would sure make the ribs sticky, but it is too much sugar for me. I would rather sacrifice some stickiness in order to not get a sugar high from my main meal.

Bacon, Leek, and Potato Soup

This is not your usual pale, creamy, and smooth leek and potato soup. This is a chunky, flavourful, heartwarming dish with big bits of bacon, diced potatoes, and sweet leeks. It needs about 20 minutes to simmer, which is the perfect amount of time to make some rolls or a salad to go alongside. (Recipe for cloverleaf rolls coming this weekend.)

Pumpkin and Goat's Cheese Grain-Free Pizza

I have spent a long time looking for a grain-free pizza crust. As it turns out, this is the best I have found so far. It's actually more like a flatbread. It's made with black sesame seed flour, though you canals use white sesame seed flour. You can make the flour yourself by putting sesame seeds in a high-powered food processor.

Coleslaw with Caper Mayonnaise

Salt and pepper are my two favourite condiments. Sea salt, in particular, and freshly cracked black pepper. They are the white and black, the most basic of all flavourings.

In this coleslaw recipe, the salty role is played by capers. Aren't they just lovely little balls of brine-y goodness? The capers are incorporated into a mayonnaise that dresses this coleslaw; they are subtle but essential overall. And the black pepper is cracked extremely generously over the top.

Asparagus with Balsamic Butter

Would it surprise you that I ate this whole dish of asparagus for lunch recently? It was just so easy and tasty! This "recipe" is more of a vegetable suggestion: grilled with balsamic butter. There are only three ingredients. (You can already name them.)

Making asparagus this way transforms them for the people who like their veggies with a sauce. I know a few folks who think plain vegetables are boring and prefer them with something extra. Balsamic butter is a very simple way to dress up "boring" vegetables.

Baked Fish Fillets with Tomatoes

Last weekend was spent organising our new flat. It feels so good to have all the boxes gone now. (Except four that I have been avoiding sorting through.) Our new bookshelves are full; the cookbooks have a shelf all to themselves.

How to Make the Perfect Salad: Pear, Rocket, Fennel, and Blue Cheese Salad

What makes a perfect salad? I think it should hit all the tastebud areas on your tongue. Below is a tongue map (image from James Beard Foundation). To make a perfect salad, pick ingredients that include all these tastes. And then make sure every forkful includes them!

Spinach with Sesame Dressing

If you are looking for a quick side dish, look no further! This is officially the recipe with the shortest cooking time on this entire blog.

Let's play a guessing game. Look at this beautiful spinach with sesame dressing, adapted from a recipe by Donna Hay. How long do you think the spinach is cooked for?