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Bulgur
Not a very well-known side, but it’s great as a side for any middle-eastern themed meal or bowl. It works in any recipe where couscous or brown rice would work.
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Quick-pickled Onions
This is a great hack to add a certain je ne sais quoi to your food if it feels bland. It goes with everything — baked potatoes, meats, middle eastern foods, beans, bowls, salads, sandwiches. The only limit is your imagination. I usually have this in my fridge on standby.
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Crepes and Pancakes
Is it a crepe? Is it a pancake? Either way, it is delicious. A Sunday brunch regular.
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Roasted Root Veggies
Not a week goes by when I don’t make this recipe. It’s quick! Easy! Nutrition-packed! Pantry-friendly! Works as a main as a side! Great prep item to stretch throughout the week!.
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Boiled Potatoes
This is my favourite meal when I can’t even. A large boiled potato with salt and butter.
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Croutons
Do not throw away your stale bread! Turn it into croutons instead!
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Tortilla Chips
Ingredients 2-8 Tortillas 1-2 tbsp olive oil A pinch of salt (Optional) 1/2 teaspoon ground cumin (Optional) 1/2 teaspoon paprika or ground chillies Method Preheat the oven to 200 C Cut tortillas into wedges or strips. In a large bowl, mix oil, salt and spices. Add tortillas and toss em until well coated. Place tortillas…
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Beans
This is a master recipe for almost any kind of beans — red kidney beans, black beans, white beans, etc. Also works for lentils.
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Wild Rice
Ingredients 1 cup wild rice 2 cups water 1/4 teaspoon salt Method Bring the water to a boil over high heat in a pot with a tight-fitting lid. Add salt and stir in rice. Cover. Bring to a boil. Reduce the heat to low and cook for 20 min. Uncover and fluff with a fork.…
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Quinoa
Ingredients 1 cup quinoa 2 cups water 1/4 tsp salt Method Place quinoa, water and salt into a pot with a tight-fitting lid. Bring to boil on medium-high heat. Lower the heat to low and cook for 10 min. Turn off the heat but keep on the burner. Let stand for 10-15 min. Fluff with…