Let's talk food, peoples. I've been looking hither and yonder for kickass recipes online, and I've amassed an impressive Chrome bookmark folder of 30 recipes I've been enjoying. They range from breakfast smoothies to creative salads to pasta dishes to slow-cooker recipes. Today, I want to share a few of my faves.
I do have some go-to recipes offline, but I'm not a huge fan of writing out cookbook pages. Another time, perhaps.
Below are some delectable recipes that are simple to make and inexpensive too:
Zucchini Noodles n Shrimp with Avocado Pesto: I admit, I don't make the noods from scratch but when I go to farmer's market I might get a bag of zucchini noodles for this recipe. Avocado pesto goes so well with shrimp I'm surprised this is the first time I've had this pairing. The shelled pistachios also bring a freshly nutty flavour to the dish.
Cauliflower Hash: I get bored of breakfast foods easily, even though as a kid I could down bowls of Corn Pops with nary an eye-roll. These days, I like to bring more veggies into my breakfast, which is why this GIF recipe of cauliflower hash is so handy. I fry and egg and lay it atop the cooked cauliflower and feel free to add hot sauce if you're feeling a morning mouth-boost.
Udon Stir-Fry With Coconut Curry Sauce: This recipe came to me thanks to The Toronto Star's Karon Liu and I've done a variation of it before, but this one really packs a lot of punch thanks to the coconut, which I don't often add. If you're on the move a lot and don't have time to prep for lunch or dinner, this recipe should be your new best friend.
Slow Cooker Butter Chicken: I love Indian food and butter chicken is so damn tasty on a cold winter night. Thanks to my slow cooker, I can have my whole spot smelling delicious. Be sure to get basmati rice as a perfect complement to the chicken, but also free to opt for naan if you're not feeling rice.
Honey Mustard Chicken: Also a simple as a dimple chicken recipe, this take on the bird sees a delectable mix of honey mustard and white wine and aromatic spices such as rosemary. I've often paired this with some brussell sprouts or steamed broccoli, and have used leftovers in pitas or sandwiches.
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