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Recipe Types: Beef , Pie , Crisps , Chicken , Fritters , Pilaf , Fish , Stir-fry , Jam , Pizza , Pastry , Pulses

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  • Algonkian Succotash (Sahquttahhash)

    I am very grateful to Amanda, Iyokpi-Ha-Mato of the Agaidika Lemhi, Pawmunkey, Mattaponey, Lenni Lenape, Onöñda’gaga, Oneida, and Ani’-Kawi’. Owner, Traditional Forest Stewards, LLC Who has sent me this Algonkian Succotash recipe! A NOTE FROM AMANDA Quote You may add several meats to this dish to make it less of a side dish and more […]

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  • Zingy Quinoa Salad

    I usually prepare this salad when I have some leftover of cooked quinoa. I combine it with whatever herbs and crudités (raw vegetables) I have in my pantry. It’s really versatile! Most of all, it’s healthy and piquant! NB: you can do it in advance and keep it in the refrigerator until ready to eat!

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  • Grilled Honey Chili Pork Belly

    This Chinese recipe is colourful, tasty and easy to cook! Chinese cuisine is one of my favourites and my husband, who lived few years in Hong Kong, loves it.

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  • Sticky chicken (Kung Pao)

    This classic dish originated in the Szechuan Province but is found throughout China, with some variations. Kung Pao chicken is also a staple of westernised Chinese cuisine, served in most Chinese restaurants. It is spicy, sweet, savory and most of all, addictive! In my recipe, I have added some broccoli to make it healthier. it […]

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  • Rice Vermicelli, Fresh Spinach and Roasted Peanuts

    This Asian style recipe can be a meal on its own (vegan & vegetarian) or an accompaniment to any meat, poultry or fish dish. I use fresh spinach because it’s easier to mix with the vermicelli. The frozen spinach is too compact. N.B: Spinach can be replaced, for example, by shredded Swiss chard or kale […]

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