Tag Archives: cumin

Curry Chicken and Flavoured Basmati Rice

I’ve been begging my friend Luke for a few months now to let me post some of his recipes. Although you might never guess it by hearing him talk excitedly about hockey or speaking in his gruff manner, Luke is one of the biggest foodies I know and the embodiment of the word “gourmet”. He cooks like a master chef and takes great pride in his kitchen, his ingredients and in the thoughtful presentation of his dishes. He is also one of the few people I know who makes an effort to properly pair his food with wines and he always asks for the freshest catch when selecting his fish, unlike normal people who normally don’t think twice.

When he phoned me up yesterday night to try some of his chicken curry dish that he had been sweating over for the afternoon, I knew better than to decline. He is a wonderful chef when it comes to regular meals, but with Indian food he has a remarkable skill. I’ll hand things off to Luke to share this flavourful, exotic recipe.

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Hi all,

I’m not a chef by any means, but I do like to eat well, which to me means healthy, seasonal food cooked fresh — therefore I cook.  I am also tired of eating out at restaurants and suffering the consequences, both financial and gastro-intestinal.

After a recent trip to India, and in light of our recent cold weather, I find myself craving hearty, healthy dishes that instantly warm me and maybe even make me sweat a little. This particular recipe stems from a past relationship with a woman of Indian descent who, after my persistent begging and pleading, explained the general guidelines and instructions — because no such “recipe” exists — to create the flavours that never quite resemble her mom’s wonderful and traditional Saturday night meal. That being said, it is a close rendition that I am proud to make and I believe the taste exceeds that of any “authentic” Indian restaurant in my little city.

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Valentine’s Day Butternut Squash Soup with Cumin and Thyme

I picked up butternut squash last week with the intention of making homemade squash ravioli, but recovering from a busy work week and a rainy Saturday, I opted for something a little less ambitious to prepare – Butternut Squash Soup. This tasty soup with its hint of cumin warms up the insides on a winter’s day and also makes for a quick, healthy lunch during the week ahead. No roast beef sandwiches for at least three days!

There are a lot of squash soup recipes available online, but I find the taste of most of these sometimes too bland for my liking. In the past I’ve added apple sauce to my soup, though here I’ve chosen to go with apple cider vinegar and carrots instead, for that same subtle sweetness. I also roasted the squash beforehand with oil, cumin, cayenne and fresh thyme, for extra flavour. If you’re like my mom and don’t like cumin you can substitute this with rosemary or sage.

My dad and younger brother picking pumpkins and squash last fall

Freshly-picked butternut squash

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