Category Archives: entrees The word “tandoor” actually refers to a cylindrical clay oven used in India to bake bread and roast meats. In North America, we use this term to describe a type of marinade or rub that’s applied to chicken or fish. The yogurt and lemon juice tenderize the chicken while the ginger, garlic and spices give…   Here’s an easy method for making dark, rich chicken stock. You can use any quantity of chicken (or turkey) you have available. Add the veggies as you like, depending on your flavour preferences. If you make stock often, I recommend keeping a Ziploc in the freezer to collect carrot ends and peels, onion skins and…  For the special holiday meal, try using a ham that’s already cooked; it certainly makes life easier. Simply stuff the ham, baste with the glaze and bake until it’s warmed through. There may be instructions for heating the ham on the wrapper, but bear in mind that with stuffing it takes longer to heat. If…  Another favourite holiday staple, this recipe actually inspired one of our most popular raincoast Crisp flavours. It’s very West Coast – we see fields of cranberries being harvested every Fall, and not too far into the Fraser Valley there are miles of hazelnut orchards. If you’re a fan of sausage in your stuffing, simply add…  When it comes to seafood, we’re totally spoiled on the “wet” West Coast. We have ready access to incredible salmon, crab, halibut, clams – the list goes on. This chowder was a big hit in our storefront and with the LSFF staff; it’s great at warding off the effects of cold, damp winter days. For… |
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