Craig Williams is a novice gardener who lives in Ottawa, Ontario. Craig enjoys the great outdoors, cooking, and brewing his own beer.  His various domestic adventures are shared at dubyasgarden.blogspot.com

1.       When did you start gardening and why?

I started in May 2008.  We had a patch of lawn that got lots of sun but wasn't really used for anything, and I was getting tired of mowing it.  So I ordered a load of topsoil, built some boxes for raised beds, and just followed the directions on the back of the seed packages. The experiment went pretty well so I decided to keep going.

I started the garden blog just over a year ago, just to keep track of things for myself really - transplanting dates, what was going well and what wasn't, and a few pictures to go along with it.  Since I was already jotting all this stuff down, it was easy to put it on the web and share with my family and friends, just for a laugh really.

2.       What types of herbs and vegetables do you grow and how do you use them in your everyday cooking?

Nothing too fancy - peas, yellow beans, tomatoes, some pretty standard herbs like basil, thyme and oregano. We were overrun by zucchini last year and had to come up with some creative ways to use it up - my favourite was a rich chocolate cake.  I also planted asparagus from seed; I'm curious to see how it comes along this year and trying to be patient - it takes 3 years before it's ready for first harvest.  Each year I try a few new things - this year it's beets, shallots and rainbow chard.  I mostly enjoy the simple things like fresh lettuce for sandwiches and salads, making fresh pesto with the basil, and of course we have to have the occasional mojito just to keep the mint under control.

3.       Do you have any tips for our readers on how to dry herbs?

From what I've read, it depends on the herb - some you're better off drying, which we did by stringing them up in the basement for a few weeks, while others are best preserved by freezing them just after harvesting and washing.  So with the oregano we dried, crumbled and jarred it, while with the basil we made a simple pesto and tossed it in the freezer.  Both worked out pretty well.

4.       Being from Ottawa, you must go stir crazy not being able to garden in the winter.  Do you do any indoor gardening?

Not yet, although I'm debating getting into sprouts.  They look fairly easy to work with, and they're a good sandwich filler.  This winter I kept myself occupied with other things like obedience classes with our new dog, Angus.  Once the snow starts melting the garden fever really hits me though, and I do go a little crazy waiting for the soil to warm up.

5.       Okay, totally unrelated to gardening, but I just have to know; what is your favourite chicken dish?

That's a tough one!  If it's a meal on the go, it has to be chicken shawarma, especially here in Ottawa - I think I could eat that 7 days a week.  A close second would be chicken korma with naan bread and a cold pint.  Both are hard to beat!

The Hot Plate is an innovative resource for budget-friendly cooking. Taking the guess work out of gourmet, The Hot Plate provides delicious, fresh, and cost effective meal ideas. It offers everything, including on-the-go, freezer-friendly and crowd pleasing dishes that won’t break the bank.

CFC has become a sponsor of The Hot Plate because Canadians are voracious users of the “new” web, and social media has become an important new means by which we can connect with our key audiences. The appeal of The Hot Plate is the simplicity of the show, the delicious recipes that Amanda creates and the emphasis on cooking efficiently and within a budget.

The shows are short, informative and always entertaining.

Amanda Garbutt, Host and Co-Producer, and April Engelberg, Creator and Co-Producer, met on their first day at McGill University in 2006 and became great friends. After a few tasty dinners at Amanda’s apartment, April envisioned The Hot Plate as a way to engage fellow McGill students in the kitchen. Amanda accepted the challenge of creating resourceful, yet delightful dishes that inspired students to improve mealtime. It was Amanda's first time being on camera and April’s first time producing a show.

The Hot Plate is streamed online at TheHotPlate.net. Since its debut, the show has gathered a large fan base within the Montreal community as well as media attention across Canada, including: The Globe and Mail, The Montreal Gazette, Toronto Life and CTV Television.

April and Amanda were recently awarded first place in the Dobson Cup, an entrepreneurial competition open to both the undergraduate and graduate students at McGill University. They have since moved to Toronto to pursue The Hot Plate full time, releasing twenty five episodes this year on their website www.thehotplate.net.

Believe it or not, Amanda was a very picky eater as a kid growing up in Ottawa. It wasn’t until one day, at the age of ten, that she tried an oyster and never turned back. She learned to cook with her mum, and as the teen angst years came, their mother-daughter bonding time was spent in the kitchen. Once she moved to McGill University, she taught her roommates the cooking basics. Before long, everyone was calling her for cooking advice, including April, and the rest is history.

Amanda currently hosts cooking classes at Great Cooks, Loblaw’s, Longos and Alumni events. Check www.thehotplate.netfor event details. The Hot Plate will soon be featured on the website She Does the City with new videos and recipes.

April grew up in Toronto and had no previous media experience until a friend brought her along to a TV McGill meeting in second year at McGill. She instantly loved the club and spent all her free time filming, editing and hosting interviews. She spent the next two summers interning at CNN in New York and Al Jazeera English in Washington D.C. Once she experienced Amanda’s passion for cooking, it was just a matter of convincing Amanda to star in a new cooking show.

Some recent episodes of The Hot Plate are:

• Chicken Dinner http://thehotplate.net/newsite/episodes.php?episode=Chicken+Dinner
• Chicken Stuffed with Goat Cheese http://thehotplate.net/newsite/episodes.php?episode=Chicken+Stuffed+With+Goat+Cheese
• Curried Chicken Salad Sandwiches http://thehotplate.net/newsite/episodes.php?episode=Curried+Chicken+Salad+Sandwiches

In the meantime, we look forward to Amanda’s new and different chicken creations and will let you know where you can find them and when they are posted!

So, there’s nothing wrong with nuggets. There really isn’t – I’ve seen tons of scared articles, bemoaning ingredients, big business and more.  But, at a fundamental level – there’s nothing wrong with them.  I’m not thrilled with the nutritional value of a few of the choices out there – and in some cases, the flavours are a little…well, terrible…but in a pinch and in moderation, they can do an effective job, if balanced with more nutritional, flavourful choices.  And I’m not getting down on all nuggets – some are downright delicious – but read your labels, taste test for yourself and you can draw your own conclusions.

On the flipside of all this, and in the spirit of committing to trying some new, inspired things, I decided to try making my own nuggets.  I can control it more this way, I figured – highly appealing for a control freak like me. 

I was inspired by Theresa Albert’s video on easy chicken strips.  If she can do that with strips, why can’t I try something innovative with my very own nuggets?

Here’s what I did – I used:

1 chicken breast, cut into small strips (little guy has been favouring food in “stick” form lately – don’t ask me why)

1 beaten egg, mixed with 2 Tbsp honey

½ cup  dried breadcrumbs  mixed with:

Black pepper (a pinch or two)

Chili powder (a pinch or two)

Italian seasoning (a pinch or two)

Then:

I preheated the oven to 400 degrees F. Then, I dipped the strips in the honey/egg mixture and coated them in the breadcrumbs. I put them on a baking pan and baked for about 15 minutes – turning at the halfway point.  I served them with some sweet potato wedges and presto!  It was really good.  

The possibilities are endless now – nuggets parmesan, bbq nuggets, pesto nuggets…Maybe we should have a nugget-of-the-month club.

FOR IMMEDIATE RELEASE

March 22, 2011 (Ottawa, ON)—Chicken Farmers of Canada (CFC) today announced that Quebec-based processor Exceldor has been chosen, following a call for bids, to provide frozen chicken products for 2011 to the Ottawa Food Bank via CFC’s Chicken Challenge food donation program.

As part of its new Corporate Social Responsibility Program, Under our Wing, which was launched in late 2009, CFC, in partnership with the Ottawa Food Bank, created a pilot project of the Chicken Challenge in 2010.  Under the pilot project, CFC purchased chicken products from processors through a bidding process managed quarterly by CFC, and donated the product to the Ottawa Food Bank. From April to November 2010, frozen chicken products totaling $50,000 were delivered to the Ottawa Food Bank. This successful pilot project has led to the full launch of the Chicken Challenge with our partner for 2011, Exceldor.

Since 2007, CFC has been a proud partner and supporter of The Ottawa Food Bank. Each year, through proceeds from the Canada Day Great Canadian Chicken Barbecue as well as staff donations, CFC continues to support the mission of the Ottawa Food Bank. Since 2007, about $87,400 has been raised.

“We are proud to support a great charity and to give back to the community which has been our home for more than 30 years,” said David Fuller, Chair of CFC.

In addition, Under our Wing includes donations via CFC employee payroll contributions which will likely top $2,500 in 2011. We are also pleased that B.C.-based Sunrise Farms made a special donation of approximately 600 frozen stuffed chicken breasts to the Ottawa Food Bank earlier this month.

The Ottawa Food Bank’s mission statement is “to collect and distribute food to member agencies serving people in need in the Ottawa area." The Ottawa Food Bank provides 43,000 people each month with emergency food assistance, 37% of whom are children, and supports 145 food programs throughout the Ottawa Region.

“Our partnership with the CFC gives the Ottawa Food Bank an incredible boost in terms of being able to provide the added protein of chicken to our beneficiaries’ diets,” says Peter Tilley, Executive Director of the Ottawa Food Bank. “The Chicken Challenge food donation program is yet another way the CFC is supporting those in need in our community and we are grateful.”

Chicken Farmers of Canada is responsible for chicken raised and sold commercially in Canada. We represent our 2,800 farmers, and ensure that the chicken that reaches your table is safe, delicious, and raised to the highest standards.

- 30 -
 

For more information: please contact Marty Brett, Senior Communications Officer at 613-566-5926 or mbrett@chicken.ca.  Chicken Farmers of Canada is online at www.chicken.ca.

Chicken Farmers of Canada

1007- 350 Sparks Street

Ottawa, ON   K1R 7S8

www.chicken.ca

Today we are featuring one of CFC’s staff members, Maria Baisas who was born in the Philippines and migrated to Canada 13 years ago.  Maria, who is a busy Mom of three kids, says her family migrated to Canada because they soooo love our long winters (I’m detecting some sarcasm here....)

1.        Who does most of the cooking in your household and why?

My husband, he is the king of our Kitchen… he loves to cook, it’s his passion…. And I am really lucky!

2.       When preparing dishes from the Philippines, do you find it hard to adapt traditional recipes to local available products, or can you stay fairly authentic with what is available to you?

Not really, we can get most of our ingredients in a local grocery store nowadays; if it’s not available we usually go to China town.

3.       What is your favourite chicken dish?

Our native dish – “Tinola” (soup with ginger, unripe papaya and bokchoy) and “Afritada” (Philippine style Chicken stew), it’s really appetizing.

4.        If you could only eat one food for the rest of your life what would it be?

Grilled fish, fresh from the ocean and seasoned with lemon, rosemary and fish sauce; Yum!

How will you be celebrating St. Patrick’s Day this year?  How about hosting a fun Irish pub-style party?  That means everyone wears their tackiest green sweater or outfit and enjoys a whole evening of munching on homemade Irish pub fare while enjoying a cold pint and the company of friends and family.

It’s a great way to get everyone together to celebrate this day and to celebrate the fact that spring is on its way!

Here’s a perfect pub-style menu to keep everyone fed and happy.

Quesadillas with Chicken, Smoked Gouda and Caramelized Onions – Quesadillas are served in most Irish (Canadian) pubs and these are great because they can be made with spinach tortillas which are green!  The smoked Gouda and caramelized onions pair very well with a good stout.

Hot Spinach & Chicken Dip (Slow Cooker) – Again, a classic served in pubs all over Canada, this dip is always a hit and can be served with various different breads and crackers, as well as crunchy veggies like green peppers, cucumbers, broccoli (keep it as “green” as you can).

Tandoori Chicken Wings on the Grill and Balsamic Honey Chicken Wings – Wings and beer, a traditional pub favourite!  Just make sure you provide some wet naps so your guests don’t leave sticky finger prints all over your furniture.

Chicken Pot Pie II – A must for a party like this!  You’ll want to make a few of these depending on the number of guests attending your party.

Remember, the theme is Irish so the more green decorations you can find, the better. 

Stouts and ales are a great idea as long as everyone has a safe way home and of course, lemonade with a hint of green dye, or sparkling water with slices of lemon or lime, should be available to guests who are designated drivers or who prefer not to drink. 

Oh, one more thing.  You can’t send your guests off empty handed so have some little satchels of gold chocolate coins (or you can call them pots of gold) available for everyone to bring home. 

Have a happy and safe St. Patrick’s Day!

Just when you thought you’d had enough television, here comes the Rotisserie Channel.  We’re not kidding – in this recent trend towards ambient channels, such as the Fireplace Channel, the Aquarium Channel and the Sunset Channel, Rogers Television has partnered with Swiss Chalet to bring viewers the Rotisserie Channel, 24 hours of chicken spinning and roasting on the rotisserie.  Scintillating? Perhaps.  Appetizing?  Apparently so!

The trial period for the channel will last about 13 weeks – and it’s also available on the Swiss Chalet website (for those of you who don’t have access to Rogers Cable).

Surprisingly, a recent commercial for Swiss Chalet (in which a company employee is seen filming the spinning chickens for a mock TV network) inspired the company to see if consumers would go for the real thing.  The feedback was tremendous and the idea was hatched.

The program isn’t a big ad for Swiss Chalet, either.  A periodic promotional sentence will appear once in a while, prompting customers to head to the Swiss Chalet website (or Facebook page), but otherwise, the only thing on the screen are six delicious-looking chickens, roasting away.

The announcement of the channel was a huge deal on the social media scene, though – with the topic trending all over Twitter and Facebook.

Clever advertising? Waste of airspace?  Opinions are varied.  We’ve even heard feedback here – from both sides of the debate.  Regardless, it’s a trend that involves chicken – so, far be it from us to let it go unmentioned.

Watch for yourself!  Here’s the promo piece for it!  Bon appétit!

http://www.youtube.com/watch?v=qedUvCnGfI8&feature=player_embedded

Many of us have an insatiable appetite for celebrity gossip. I know I’m one of them, or at least I can be. Have you noticed – frankly you’d have to live in total seclusion to not notice –how spectacularly some of Hollywood’s finest have fallen lately?

What has happened to Charlie Sheen? On Monday, he was fired from his TV show where he was making a record $2 million dollars per episode. He had so much going for him.  He’s been in countless movies, he’s the son of Martin Sheen and he’s been married to 3 beautiful women and has 5 children.

It can feel like you’re watching a car accident in slow motion; wondering how this is all going to end. We can only hope that above all else, his children will be okay and won’t suffer as a result of whatever is going on.

We’ve seen the endless rants on the internet and on television has about his “tiger blood”, ”adonis DNA”,  and how he is a “warlock not of this domain” and has “fire breathing fists” – not to mention his constant reference to “winning”.

No, this doesn’t have much to do with chicken, however it is entertaining. And, frankly, it does lead into a great entertaining recipe though. I’ve renamed this my “Winning Caesar Cocktail”, in honour of Charlie.  This does include alcohol so it should be consumed in moderation and this recipe is for adults only.  Simply omit the alcohol for a non-alcoholic, “virgin” version. Don’t forget to toast Charlie while having this drink since he inspired the recipe and needs all the help he can get right now. 

My other half insists that it would be better with a chicken wing. Guys love chicken wings so I’m not surprised. You be the judge. I think trying to rest chicken wings on top of the glass would look messy and awkward, whereas the chicken is different and very tasty with the basil. I think it looks quite smart.

I don’t know about you but I usually have a Caesar when I’m in the mood for a heavier drink.Actually, I’m usually hungry so I welcome the more hearty garnish.

My “Winning” Caesar (makes 1 cocktail)

3 cubes of poached chicken, cut into cubes

At least 3 large basil leaves

1 tsp of horseradish

1/4 tsp of celery salt

1 lemon segment (lemon should be cut into 6 segments)

1 lemon round for garnish

1 oz of vodka (preferably cold)

3 drops of chipotle hot sauce

3 drops of Worcestershire sauce

Clamato juice

3 Green olives stuffed with pimento

Sea salt

White pepper

Wooden skewers

Ice cubes

1. Wrap each chicken breast cube in a basil leave, one at a time.  Poke skewer through middle of chicken cube with basil leaf and push chicken to top of skewer. Then put olive through skewer. Repeat with remaining 2 chicken cubes and 2 olives. Place skewer on plate or cutting board.
2. Prepare cocktail by adding horseradish, celery salt, squeeze of lemon from one segment, hot sauce, Worcestershire sauce to the bottom of a tall glass. Add ice cubes.
3. Add 1 oz of vodka and then top glass with Clamato juice. Stir with a spoon long enough to reach bottom of glass.
4. Sprinkle sea salt and white pepper to taste on top of cocktail mixture. Insert skewer into glass. Cut small slit in lemon round and rest lemon on glass as garnish.

Each month, we get to know another Canadian food blogger and post our interview with them here.  But this month we’ll be featuring more than one food blogger.  In fact, here’s our second interview this month with Vancouver based Emily Wight of well fed, flat broke.

1. What made you decide to start blogging about food?

Well, I was two months out of school with a Creative Writing degree and a job that had few opportunities for creativity, and I had just roasted a really fabulous chicken and had had too much to drink. I have my best ideas over roasted meats and too much bourbon. I love cooking, and I no longer had the workshop setting for writing, so I decided to start a food blog. I've pretty much only written about food since then.

2. Who taught you how to cook?

Various relatives, television, and books. I love cookbooks. When I was in high school I worked at a little produce market and would bring home weird ingredients and look them up in cookbooks and try to make something of them. I was not good at following recipes, and as a result my parents endured many a disgusting meal until I figured out the basics. There was nothing I thought wouldn't benefit from the addition of curry powder. Like, nothing. It got a little weird there for awhile, but my parents' desire to not have to cook was strong so I was able to persevere. Every day after school I would watch the Urban Peasant, I think that was the start of it. 

3. How does cooking influence your everyday life?

Apparently I am really annoying because everything relates to food. I'm like those obnoxious people who make everything about them, but instead of everything being about me it's food. My husband was recently diagnosed with Type 1 diabetes (at age, like, 30), and so my current really awesome obsession is how much fibre is in everything. We'll be eating dinner and I'll prattle on extensively about the carbohydrate content of what we're eating and how much of that is fibre. I wouldn't want to live with me. Fortunately, most of that stays out of the blog; the blog is a cleaned up version of our lives, where I hardly ever talk about how much or how little any given meal will make Spouse poop.

4. What’s the one ingredient you simply couldn’t live without?

Grainy Dijon. And fresh rosemary. And white wine. And butter. BUTTER. Do I have to pick just one thing? I suppose butter would be number one, but I need wine to cook. So maybe that's less an ingredient and more a culinary lubricant. Hee hee hee.

5. Do you have a favourite chicken recipe?

Yes. I do. Well, a couple. I can never pick just one thing. A good roast chicken will make me happier than almost any other meal - I adapted Ina Garten's roast chicken recipe and it pretty much changes peoples' lives, or, at the very least, their previously ambivalent feelings about roast chicken. When I found Spouse he wanted nothing to do with roast chicken; he said roast chicken was boring. Ina's recipe changed everything. The other is a recipe for something like butter chicken (I blogged it, here: http://emvandee.wordpress.com/2009/10/29/tomato-curry/) which I make with chicken thighs from the freezer and pantry staples when it's cold out and going to the market is so daunting I could cry, which happens a lot between November and March and which would be less embarrassing if I didn't live in Vancouver, which barely gets winter, and if the market wasn't literally two blocks away. Anyway. It tastes like butter chicken, but it's even easier than take-out. You can't really lose. 

The word chicken conjures up visions of different things to many people.  In this country, our vision is that of a perfectly roasted chicken and vegetables and a pile of hot buttered mashed potatoes.  Are you salivating yet?

Elsewhere in the world, it may be the vision of chicken in a pot with peanut sauce, or perhaps a hot spicy curry on a bed of rice.  Braised in red wine or white, as in coq a la Riesling or in combination with seafood and sausage as in paella, no one can say chicken is boring or bland.

One visit to your local supermarket will tell you how important chicken is in our diet.  Try passing a pile of freshly roasted chickens surrounded by home fries and you'll agree it’s a mainstay in our culture and a hugely convenient one.

Chicken is one of the most wonderfully versatile foods on this planet.  Could you imagine a world without chicken and dumplings, chicken fried rice, southern fried chicken or chicken cacciatore? It speaks to all languages and cultures and appetites.

Never take a chicken or our chicken farmers for granted. The next time you hit the poultry section of your supermarket, think about the farmer who works so hard to put that chicken in our pot.

Today’s guest blogger is my Mom who is one of the best cooks in the world!  Thanks for the great blog Mom!

If you're into chicken but not the mess, here's my solution for a happy time in the kitchen! I have been using oven bags for years as part of my personal arsenal against the dreaded mess of roasting pans and grease galore.

I simply open the bag and throw in 1 tbsp of flour, and then add my veggies; a medley of carrots, celery and sliced onions.  A half lemon and herbs (parsley, rosemary and thyme), salt and pepper go into the cavity.  Salt and pepper the entire chicken or chickens.  Just for added flavour I do rub the little darlings down with butter.  Yes butter!!!

We love our butter!! The sky's the limit on possible recipe variations. Following the instructions on the package, make slits in the bag and follow cooking times.

What is great about this wonderful invention is that these bags can handle a turkey up to 20 pounds or a couple of good sized chickens, as well as a ham, beef or pork roast.

The birds come out well browned juicy and tender.   Carefully cut open the top of the bag and remove chickens, lift the bag and tilt into a strainer over a saucepan and proceed to make gravy as you usually would. I find this method quick, easy and fuss free and who doesn't like the sound of that?  Need I add the fact that my husband loves it too - great chicken and less cleanup detail.

The inventor deserves the Inventor of the Century award.  I wonder if they'll get around to using it on Iron Chef America!

Each month, we get to know another Canadian food blogger and post our interview with them here.  This month, we feature Toronto based, Sandra Kidd,of Toronto Bites.

http://foodiemom-torontobites.blogspot.com.

1.       When did you start blogging about food?

I started blogging about food back in September of last year.  One day I was looking in my pantry and freezer and realized that I had so much "stuff" that I barely had any idea what I had on hand anymore, so I took a self-pledge to not buy anything except milk, fruit, vegetables and cheese for 30 days in an effort to reduce the amount of food in my freezer and pantry.  My friend Shelly suggested that I to start a blog to share ideas, recipes and pictures - so I did!  Turned out that a lot of my friends were in the same situation as me or were always looking for new ideas and enjoyed my writing (surprisingly!) which I shared with them mostly via Facebook. 

When the 30 days was over I realized that I had re-ignited a passion for cooking and creativity in the kitchen that I had lost to years of quick dinners on the run as we headed out the door to swimming or the tutor or whatever.  I had started to enjoy cooking again and enjoy thinking about food and experimenting again.  And I had found a new hobby and creative outlet – blogging.

2.       Why do you blog about food?

Cooking has become my love and my hobby again. Sometimes it is my place of peace, sanctuary and stress relief.  There is no defined theme to my blog “Toronto Bites” except that it is one woman’s story of living and eating in Toronto – and that is exactly what it is.  Sometimes I share recipes I have developed or adapted, sometimes I share my personal culinary journey as I learn new things myself – I am currently working my way through the 5 French mother sauces for some strange reason.  My goal is always to share and inspire, never to instruct, and sometimes to even make you laugh just a little.

3.       If you could only eat one food for the rest of your life, what would it be?

I am thinking beer – as Homer Simpson says – it is the source and solution to all life’s problems!  It has a decent amount of calories to keep me alive, is fat-free (wink), is a source of some B vitamins, and when it eventually kills me, I’ll be too toasted to care! 

Seriously though, I’d probably say asparagus.  I can eat unending quantities of it, I can make it in many different ways – steamed, roasted, in soups - and it is full of wonderful nutritional properties.  And it makes your pee smell funny and that entertains my 10 year old to no end.

4.      What’s the best cooking tip you can give our readers to help them cook at home more often?

Start small and keep it simple.   There are so many free resources, websites, and how-to videos out there, that there is no reason you can’t learn to cook.  Don’t be afraid to experiment - learn to make chicken 2 or 3 different ways, then move on to beef, then fish or vegetables and just keep expanding your list.  Who cares if you mess up!  It is just food – try again. 

And learn to use your slowcooker!  There is a time and place for complicated and ornate dishes but rush hour on a Tuesday night on the way to hockey is not one of them.

We try to keep up with as many Canadian food bloggers as we can, and these are just a few of the mouth-watering posts we came across this month. Enjoy!

At Home with Helena - Everyone loves a great slow cooker recipe and Helena shares with us a recipe she found for Chicken with 40 Cloves Garlic.

Be A Balaboosta – So what is a balaboosta?  Find out on this fun blog and while you’re there, check out the tasty recipe for chicken piccata.

Hall in the Kitchen – Robyn Hall find her inspiration from Chefs such as Emeril, Jamie Oliver, Giada de Laurentiis, Michael Smith and Nigella Lawson.  Her recipe for baked Italian chicken looks deeeeelish!

Recipe Den – If you love Indian food then you’ll love the Recipe Den.  Sabita Sagi shares a wide range of Indian dishes for both vegetarians and meat lovers.  I can’t wait to try her recipe for pepper chicken.