here’s a fun and vibrant twist on your classic hummus recipe. the addition of sesame oil nicely rounds out the bitterness of the tahini while bumping up the flavour of sesame. depending on the consistency of the tahini you have, you can adjust the viscosity of the hummus by adding or omitting water. devour as a snack with a rainbow of assorted veggies and gf crackers (sesame rice crackers are bomb in this context!), or as the main component to a hummus grain bowl with roasted veggies and your grain of choice.
by far my favourite wings in the world, these thai style wings are the ultimate umami bomb. they’re crispy, sweet, sour, salty, not too saucy, and finger lickin’ gooood. serve them as is, or make it a full hands on meal with steamed sticky rice and grilled corn. make a double or triple batch of the sauce as it easily keeps in your freezer for up to 3 months (but probably longer). add to literally any protein (not just chicken wings) and you’ve got yourself a quick meal. be cautious though as a little goes a long way.
a couple of years ago, reid and I spent 3 months backpacking around southeast asia, planning our days around eating all the food we possible could. our mission was to find locals who could give us lessons on what they cooked at home.
I love the simplicity of this classic chinese dish, and using leftover steak makes it even simpler! if you’re in TO, my favourite version of this is served at maple yip in scarborough where they use fresh chinese broccoli, and the beef slices are the most velvety and tender I’ve ever had. (they are currently in the process of relocating, but my parents will let me know once they announce it on fairchild radio) simple yet flavourful, this dish is perfectly paired with white jasmine rice.
at one point I wanted to serve pad thai for lunch at my work but didn’t have the equipment or time to do it à la minute, so I took out the stir fry aspect and made this version instead! the ingredients are more or less the same, but this version is served cold like a salad.
plus, burners in home kitchens aren’t powerful enough to get the desired char and wok hay anyway (the flavour from the breath of the wok), so save yourself the hassle from ending up with a gloppy and broken pile of noodles.
this can easily be bulked and prepped the day ahead, just toss the salad in some dressing to keep the noodles from sticking together in the fridge. great option as a packed lunch!
