Sweet Chilli Thai Sauce

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Slow cooker chicken and rice was on the menu for dinner tonight, though it needed something to make it interesting– Sweet Chilli Thai Sauce.  Now I didn’t actually have any, nor was I going out to buy any- so I modified a recipe to suit what pantry ingredients I did have.  The result was a fantastic sauce!


This would be great with fresh ginger, garlic, and chillies as well- but still great with pantry-friendly ingredients.

PREP TIME: 5 min     COOK TIME: 15 min     TOTAL TIME: 20 min     YIELD: 1 cup
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1 tsp ground ginger
  • 2 tsp garlic powder
  • 1 tbsp red pepper flakes (or to taste)
  • 2 tsp ketchup
  • 2 tbsp cornstarch
  1. Combine water and vinegar in saucepan, bring to boil over high heat.
  2. Stir in sugar, ginger, garlic, red pepper flakes, and ketchup.  Simmer for 5 minutes
  3. Stir in cornstarch.
  4. Remove saucepan from heat, use as desired or transfer to sealed container and refrigerate until needed.

Zucchini Patties

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I don’t know what I was thinking planting 5 zucchini plants.  Anyway, I ended up with an abundance of zucchini.  See my previous post about shredding/freezing for future use.

Not really knowing what else to do with it, I went looking for a few new recipes when I came across this one.  Definitely too good not to share.

These zucchini patties were QUITE good. Great for a meatless meal, if that’s your thing.  Or just great period.  They were very easy to make as well.

I highly recommend serving with pasta and marinara sauce.

PREP TIME: 15 min   COOK TIME: 30 min    TOTAL TIME: 45 min   YIELD: 12
  • 2 cups shredded/drained zucchini
  • 2 eggs, beaten
  • 1/3 cup finely chopped onion
  • 2 cloves minced garlic
  • 1/3 cup flour
  • 1/3 cup bread crumbs
  • 1/2 cup grated parmasean cheese
  • 1/2 cup grated mozza cheese
  • 2 tbsp oil (vegtable, or olive)
  1. Preheat oven 350 degrees.
  2. Mix together zucchini, eggs, onion, garlic, flour, bread crumbs, and cheeses.
  3. Turn on frying pan to medium heat, add small amount of oil to pan.  Form patties (warning, the mixture will be a bit messy) and drop into pan.
  4. Brown on both sides, and transfer to baking sheet.  Bake 350 degrees for 20 minutes.
  5. Serve, enjoy!

Chicken Fricot

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This is a hearty chicken dish, that makes for an easy meal and great leftovers as well.  This recipe could also easily be adapted for a slow cooker.

PREP TIME: 20 min   COOK TIME: 1h   TOTAL TIME: 1h 20 min   YIELD: 6
  • 1 whole chicken
  • salt pork, diced (or substitute bacon), roughly 1/3 to 1/2 cup
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 2 1/2 cups Yukon gold potatoes, peeled/chopped/diced
  • 2 tsp dried savory
  • salt and pepper to taste
  • 6 cups low sodium chicken broth
  • 2 ice cubes


  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp chopped fresh parsley
  • ½ tsp salt
  • 2 egg yolks
  1. Discarding back, cut chicken into 6 pieces (2 breasts, 2 legs, and 2 wings); set aside.
  2. In large dutch oven, sauté salt pork (or bacon) over medium high heat until golden, about 4 minutes. With slotted spoon, remove pork and set aside.
  3. Add chicken pieces to pan; brown all over, about 8 minutes. Transfer to plate, set aside. Drain all but 2 tbsp fat from pan.
  4. Reduce heat to medium; cook carrots, celery and onion, stirring occasionally, until onion is softened by not coloured, about 3 minutes.
  5. Stir in potatoes, savory, salt, and pepper; cook, stirring for 2 minutes. Return chicken and salt pork to pan, stir in water. Bring just to boil, skimming foam from surface as needed. Reduce heat, cover and simmer for 45 minutes.
  6. Place ice cubes in glass measure. Pour in enough of the cooking liquid to make 2/3 cup; let cool.
  7. Meanwhile, with slotted spoon, transfer chicken to plate; let cool enough to handle. Pull meat from bones; discard bones and skin. Coarsely chop chicken. Skim any fat from cooking liquid; return chicken to pan and bring to simmer.
  8. Dumplings: Meanwhile in bowl, whisk together flour, baking powder parsley and salt. Stir egg yolks into reserved cooled cooking liquid; drizzle over flour mixture. With fork, toss to make sticky, stretch dough. Increase heat to medium, Drop batter, evenly spaced in 8 mounds, onto stew; cover and simmer until puffed and knife inserted into centre of dumpling comes out clean, 8 to 10 minutes.

Basil Pesto

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This is my all-time favorite pesto recipe, and one of my favorite recipes period.  It’s great with pastas, gnocchi, paninis or sandwiches for a quick meal, and can be used in various other recipes.

I realize it may seem like a daunting task to make your own pesto when it’s just so convenient to buy it in a jar- but trust me, the taste and freshness is well worth making your own.  If you’re still hung up on the convenience of pre-made pesto, why not make a large batch, portion it, then freeze it for future use (otherwise known as “freezer cooking”)?  This is especially great when you can find a large bunch of basil at your local grocery store, or if you grow it yourself.

Unfortunately, between the cats and myself, we tend to kill any poor houseplants (including herbs) that find their way into our home.  But luckily, our local italian market sells large bunches of basil for cheap.

PREP TIME: 20 min    COOK TIME: 0 min    TOTAL TIME: 20 min    YIELD: 4
  • 2 cups loosely packed basil leaves
  • 2 tbsp of pine nuts (or pistachios)
  • 1 walnut (optional if you don’t happen to have any)
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves
  • 1 tbsp of lemon juice
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup freshly grated Pecorino cheese (or just more Parmesan if you don’t have any or can’t find any)
  • pinch of salt
  1. Mince garlic and add a little bit of oil then add the pine nuts and walnut and blend; I prefer using a hand mixer, but a food processor should do the job.
  2. Add the basil and a pinch of salt then blend a bit at a time turning the food processor on and off rather than letting it run continuously so you don’t “cook” the basil.
  3. Add the oil blend again (not too much).
  4. When the pesto reaches a smooth consistency put it in a bowl, add the cheese and lemon juice and combine well using a wooden spoon. Presto, pesto!

Because I usually just make this for my husband and myself, I would divide up this recipe and reserve half for another day. Often I will double or triple this recipe and divide accordingly and freeze for future use. I find a convenient way to do this is by dividing the pesto using a silicone muffin pan, freezing then removing the “frozen pesto discs” and storing in a freezer bag.  I hope you enjoy!