Tag Archives: recipe

A yummy stir-fry from found food in the fridge

Ian Leatt
Foodie

Growing up, it was always meat and two vegetables, no matter what was placed in front of us. Potatoes, the staple, then whatever was around – from carrots, to cabbage, there were always, always two other vegetables. And of course meat!

Looking back I realize that times have changed. No matter how it was presented, the meal typically featured meat and two vegetables. Gone are the days when veggies are kept separated. Nowadays the whole course can all be stir-fried up into a dish that not only looks amazing, with colours that sparkle, but is also extremely palatable! Continue reading A yummy stir-fry from found food in the fridge

The Burger – it’s juicy, yummy, spectacular, a food-lover’s flight into heaven!

Ian Leatt
Foodie

What can one say about the burger that has not already been said! Filling, juicy, yummy, perfect, and so many more adjectives can be applied to that enduring treat that so many of us look forward to on warm summer evenings.

Yes we all love to barbeque: ribs, chicken, fish, vegetables, an endless list of eating delights. And now, with great pride and pleasure, I present to you The Burger. Continue reading The Burger – it’s juicy, yummy, spectacular, a food-lover’s flight into heaven!

Springtime brings super sandwiches with friends

Ian Leatt
Foodie

Don’t you just love spring? I know we Manitobans love the winter, hardened to it by our way of life, but spring is something quite apart. The melting of the snow, the garden coming to life, the birds greeting us in the morning with their melodious outpourings.

Spring surely is a time of new beginnings. Venturing into the greenhouse and starting seeds – that’s my way of knowing spring really is here. The smell of the soil always brings on my smile: happy pheromones. Continue reading Springtime brings super sandwiches with friends

Pulled pork gets a slow cook

Ian Leatt Foodie
Ian Leatt
Foodie

“Deep in the heart of Texas”. A song, yes, but also the home to a regional flavour. There are many variances of pulled pork, from smoked to barbecued to slow cooked, all typically using the harder pieces of the pig to cook. You could cook anywhere from a whole pig down to a shoulder. This recipe calls for the shoulder. Continue reading Pulled pork gets a slow cook

Toad-in-the-hole? No, this isn’t the Winnipeg pub!

Some say ‘toad-in-the-hole’ refers to the sausages that peak out from the Yorkshire pudding in this tasty dish. Wikipedia maintains that’s a matter of dispute.

Ian Leatt Foodie
Ian Leatt
Foodie

With the festive season and its copious amounts of food nearly upon us, how about something a little different – a staple in many homes across the pond that’s not only quick to prepare and cook but very easy on the pocket book?

This dish of sausages baked in Yorkshire pudding batter was initially introduced as an appetizer loaded with thick gravy to fill you up (times were hard). It hadn’t evolved much when, in more modern times, it took its place as a regular on the Sunday table along with roast beef. However, served at home it would most definitely be a feast fit for any royalty who showed up at door. Continue reading Toad-in-the-hole? No, this isn’t the Winnipeg pub!