Navratan Korma

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About seven years ago, I signed up for a local cooking class focusing on vegetarian East Indian cuisine. It was an 8 week course where I learned all about spices, different legumes and curries galore. Each class we made an appetizer or soup, a bread (chapatis, naan, roti etc), a main dish, a salad and a dessert. In twelve weeks, I amassed a fantastic collection of tried-and true-recipes from our teacher Rani Rehal. Each week, after all of the food was prepared, the students would sit together and eat all of the menu items. It was DELICIOUS! After I finished…

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Antipasto Pasta Salad

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I don’t know about you guys, but I’m sick of winter. I admit, it’s been a bit more tolerable the past few days, as it’s warmed up here slightly on Friday. Who knew -25’C (-13’F) could feel balmy!? *hah* But after a whole week of -40’C (-40’F), -25’C felt a heck of a lot better! Being in the midst of winter has me very much missing the long, warm days of summer. I’m sure many of you feel the same way. So, in order to capture a little bit of summer, I decided to make a pasta salad to share….

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Cajun White Bean Dip with Veggies

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Hello! I hope that all of my friends in Canada and the Northern United States are keeping warm. On the Canadian Prairies today, it’s -40’C (-40’F). Brrrrr! This bloody cold weather has me longing for spring or an impromptu winter getaway. Hmmmm. Alas, since I have no vacation time left until April, I guess the winter getaway is out of the question. So, I will have to find other ways to wait the winter season out. Staying in the kitchen and cooking seems to be a great way to stay warm and be creative. Using ingredients that pack a little…

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