Quick Rhubarb Compote & Rhubarb Chutney: Getting to know Rhubarb!

Appetizer, Breakfast, Chutney, Compote, Dessert, Rhubarb, Snack, Vegetarian

Sweet Garlicky Paradise – Tzatziki

Appetizer, Dip, Greek, Sauce, Vegetarian, Yogurt

Hi Fran!

I totally remember all those dinner and all those stir-fries! I must admit though I am quite out of practice… so it’ll definitely be a good recipe to try. This is especially true because i keep on making the same sauces for them, some garlic, some ginger, some soy sauce and a sprinkle of sesame oil.

Tonight actually we had a surprise guest, so on my way home I found out that in about an hour we were going to have company for dinner! Fortunately the night before I had chosen to revamp left over pasta shells with tomato sauce into a semi-lasagna situation, which if I may say so myself, turned out pretty damn tasty! I just simply added some onion, some garlic (of course), a bunch of frozen chopped Mediterranean veggies with a can of diced tomatoes, heated it through in a pan adding some cumin, paprika, chilly flakes, salt and pepper. Transfered it all to a pyrex dish, topped it all with a nice thick bechamel sauce sprinkled with parmesan cheese and stuck it in the oven… it is all gone now… didn’t have time for photos!

BUT… i still had nothing to serve as an appetizer… what to serve with really nice soft naan we had in the freezer? TZATZIKI!


  • 2 cups Greek yogurt (or 1 cup plain yogurt and 1 cup sour cream)
  • 1/2 english cucumber (grated)
  • 2-3 garlic cloves
  • 2 tbsp vinegar
  • 1/3 cup olive oil
  • salt and pepper
  • (optional – 1 tsp dry dill)


Mince garlic. Mix all ingredients in a bowl. Refrigerate for 1/2 an hour for best taste. Enjoy with nice toasty pita, naan, fries, gyros, etc…

Seriously there is nothing that tzatziki doesn’t taste good with! 🙂

Red Coconut Curry Chicken Stir-Fry

Chicken, Sauce, Stir Fry, Thai

We love stir fry and used to make stir fry ALL the time at 13 Beaver and 70 Florence. Here is to those great times at Clark!

I got this recipe for stir fry’s from Women’s day magazine. Don’t ask me why I received this magazine in the first place. It just started arriving one day. (http://stage.womansday.com/Media/Galleries-slideshows/Stir-Fry-A-Complete-How-To).

1 lb of Protein- Chicken in this case
1 medium sized onion chopped
4 cups of vegetables
2 Tbsp Cornstarch
Oil for cooking (Peanut, Sesame, Canola, etc…)

14 oz can light coconut milk
2 Tbsp brown sugar
1 Tbsp red curry paste
1/4 cup of chopped cilantro or mint
1/4 tsp of salt

Finishing touches:
Cashews, peanuts, or almonds
Crushed red pepper
Toasted sesame seeds
Cilantro or Mint
Thinly sliced scallions
Bean sprouts

Rice or noodles.
Red Coconut Curry Sauce:
Whisk a 14 oz can light coconut milk together with 2 Tbsp brown sugar, 1 Tbsp red curry paste (modify based on your taste), 1/4 cup of chopped cilantro or mint, and 1/4 tsp of salt. I used both cilantro and dried mint. Whisk until blended.

Take about 1 Lb of chicken (or another protein) and put in a zip lock bag with 2 Tbsp cornstarch and shake to coat. Add some salt and pepper for additional taste if you want.

Add chicken to a skillet and stir-fry over medium-high heat for about 3-5 minutes until cooked through. Remove to a plate.

Add 2 tsp of oil to skillet. Add the onion to the skillet and cook until translucent. Add the four cups of vegetables and stir-fry for another 3-5 minutes until crisp-tender.

Add sauce to skillet and bring to simmer. Add the chicken; simmer 1 to 2 minutes until sauce thickens and coats the mixture. You can add a little extra cornstarch to thicken the sauce.


Serve with rice or noodles and top with one of the finishing touches.