Supporter of Good Return

Chicken & vegetable adobo

IMG_0169

My first experience with chicken adobo was on a flight back to Sydney from the Philippines. It wasn’t great.

But after visiting the Philippines in January 2013, I’ve been intrigued to track down more recipes to broaden my tastebud horizons. When we were there it seemed like every meal was fried chicken, rice, rice, noodles, and more rice. And fried chicken. That’s because most of the places we were visiting were in rural areas with no restaurants to speak of — that didn’t serve only fried chicken and rice or noodles, anyway!

Chicken adobo caught my attention “for real” when I was perusing Appetite for China and came across this excellent adobo recipe. I’ve been hooked since. So hooked that I haven’t even made the coconut version, and I love coconut.

This is my own adaptation of chicken adobo, using the basic sauce from Appetite for China and adding in a good portion of vegetables. Eggplant seems to be a go-to in Filipino cooking, but I know they would also use any good veggies that were fresh and at hand, so do get creative if you desire.

The best part about this dish is its amazing sweet and sour fragrance as it cooks — but do keep the lid on to keep those juices from evaporating!

Read more »

Posted: September 12th, 2014 under Easy, Joni's Blog, Mains - No Comments. Tags: , , , , , , ,

Quick Croque-Monsieurs

IMG_2450

Croque-monsieurs are a fantastic quick recipe to have up your sleeve. I used to eat them for lunch from the local bakery, but more recently, they were a treat when we hosted a family brunch. Plus, you can make a thwack of them at the same time… and you get to sound very dignified every time you call these a “croque-monsieur” instead of a “cheese and ham toastie.”

Follow these instructions loosely and you’ll have something delicious no matter what variations your tastebuds demand.

Pro tip: Make this into a croque-madame by adding a fried egg!

Read more »

Posted: August 17th, 2014 under Breakfast, Easy, Recipes, Sides - No Comments. Tags: , ,

Laksa, Delicious Laksa

laksa

When I get sick, I don’t crave chicken soup. I crave one of two things — tomato soup from a can with grilled cheese and dill pickles (hat tip to Kate and our dining hall days — I also crave this when perfectly healthy), or spicy beef ramen noodles (hat tip to football player roommates who once bought a 48 box of these from Costco for the house). Unfortunately for me, my favourite spicy beef ramen noodles are no longer accessible to me, for two reasons. One, my fave brand was Safeway’s own, which doesn’t seem to exist anywhere near me in Australia. Two, I refuse to buy a one-use styrofoam cup just to enjoy guilty pleasure empty calories.

What does all of this have to do with laksa, you may ask? It seems that in my quasi-invalid state today, I craved what is arguably the grown up version of these two comfort foods. Laksa, that spicy, creamy, savoury, tart, sweet, and overall delectable goodness. I’m a convert.

Just fyi, my invalid state today was caused by surgery on my ear — cosmetic, as I had a big keloid scar lump there from an old piercing. It was my first time ever going under in complete anaesthetic, which on the whole wasn’t so bad. Other than nerves in the morning, I’d say the whole experience (so far) has been about as pleasant as getting a cavity filled. So, I wouldn’t necessarily recommend this if you’re sick in the gastro way — a really hot laksa could sure do wonders for a head cold though!

Another disclaimer. I think I’ve had laksa only a handful of times in my life, and two of those were my own homemade version. As a gal who grew up in small Canadian town with no Asian food other than Westernised Chinese and Japanese, I’m no connoisseur or particular whiz at Asian dishes (yet). But frankly, so long as it’s delicious, who really cares, right? Enjoy this with a nice cold beer any time of ear. Er, year.

Read more »

Posted: November 5th, 2013 under Easy, Joni's Blog, Mains, Recipes - No Comments. Tags: , , , , , , , , , , , , ,

Blueberry Banana Oat Muffins

blueberry banana muffins

Every now and then a recipe comes along and you say to yourself: “This is it. I’ve found it.”

And that’s what these muffins are! I’ve made many a muffin in my time and there’s a difficult balance to find between taste, health, moistness, and of course flavour. Some muffins are just too healthy. Some are a cupcake by another name. To me, a good muffin is one that sits pleasantly in the middle of the scale, with a great flavour to boot.

The next time you have blueberries in your fridge/freezer just begging to be baked into something, pull up this recipe and enjoy!

Read more »

Posted: June 22nd, 2013 under Baking, Breakfast, Easy, Joni's Blog - 1 Comment. Tags: , , , ,

Random Post: Kiwi Raspberry Pound Cake

This might be a weird thing to admit, especially for a food writer, but I’m usually not into cake. Good cake is one thing, but it seems to have become standard issue for cakes to be over-iced and topped with all manner of decorations which taste like plastic (something that looks like chocolate just shouldn’t taste like plastic—it breaks my heart every single time!). There are of course exceptions—my cousin’s home-decorated cakes are phenomenal works of art and her butter cream recipe is amazing—but I cringe far too often when I see cakes brought out at events. I could even be described as wary when it comes to baking cake. My family (and Luke’s, fortunately) has a few tried and true recipes which are delicious, and even if they are full fat, at least you don’t also have to eat half a pound of icing sugar that someone’s piled on top—I firmly believe that cake should be good enough to stand on its own merit.

Okay, my griping over… pound cake is just one of those rich and versatile recipes that you can use for every day additions to lunchboxes, or serve up to guests to go with afternoon tea, or even during various holidays. It can be a stand-alone plain cake, or you can get creative and add various fruits or other fillings for a variety of options. I used up some kiwis and some frozen raspberries that were in my fridge in this recipe, but you could also use any number of fresh, frozen, or dried fruits for a unique cake. I’ve written out some variations that you could try at the end of the recipe.

Pound cakes, you’ll be happy know, keep very well covered at room temperature. Or, you can wrap a portion of the cake in heavy foil and freeze for up to a month. They get their name from the ingredients used—traditionally, a pound each of flour, butter, eggs, and sugar. Nothing wrong with any of those ingredients! On with the cake…

Read more »

Posted: July 17th, 2010 under Baking, Desserts, Easy, Joni's Blog, Recipes - 2 Comments. Tags: , , ,