This Moroccan Chicken recipe is inspired from one of my first cookbooks ever, College Cooking: Feed Yourself and Your Friends by Megan & Jill Carle. The book was a really great way to start cooking because the recipes require minimal special tools, use inexpensive ingredients, and they have a whole chapter devoted to “food for the masses,” so you can feed your family or have this for dinner yourself with enough left over for a week’s worth of brown bag lunches. Many of the recipes in the book centre around refined carbohydrates so I’ve moved away from using it a bit, but this healthy recipe isn’t going anywhere.
I love ribs. Who doesn’t? I’m always so aware of the ridiculous amounts of sugar in the BBQ sauce though. Even when you make it at home, most recipes call for ketchup plus added sugar. I love this recipe from Foodland Ontario, that uses tomato sauce and maple syrup, and cooks the ribs with shredded cabbage.
This is the easiest salad in the whole world. Unlike most of my salads, it’s not a meal in itself. But it’s perfect as a side when you’re lacking greens. You only need 4 ingredients, and two of them are EVOO and white vinegar.