Naramata, BC is a slice of heaven that many British Columbians may not know about. As spring roles around, I can’t help but think of road trips and visits to wineries. I’m no expert in viticulture – but the sun, the lake and the land really does make for magic in a bottle.
Last summer, I ventured out with a few friends to Naramata with our bikes in tow. Please do yourself a favour and check out the numerous B&B’s that are in the area. One I recommend is The Copper Goose B & B, run by a lovely couple by the name of Carolle and Gerhard.
Blessed by the Okanagan climate and Inspired by my trip to Naramata, BC this summer, this meal is perfect for your at-home dinner date:
~Lake Breeze’s Bench White Wine
~grapes, Okanagan cherries and goat-cheese
~Jumbo-prawns, grape-tomatoes and rice penne – topped with freshly-grated parm
I was in the west-end this Saturday and decided to stop in at the Farmers Market. I had to share this photo of these amazing green zebra tomatoes that were on display! Amazing right? Bought some mini white eggplants and carrots for lamb stew, served with a bottle of Marechal Foch from Lang Vineyards in the Okanagan. Check out my next post for more about wine.
Next Saturday (October 23) is the last day for the summer season. Head out there to support local farmers!
For you seafood lovers, this is what I had for dinner tonight – took about 10 minutes to put together. Fresh, tasty and nutritious – except for the stick of butter of course!
Refer to my previous post for a quick recipe.
Whether it was Emeril Lagasse, or my visit to New Orleans in 2000, cajun cooking has always hit the spot for me. Deliciously spicy seasonings, crawfish, po-boy sandwiches, beignets and of course, jambalaya!
Here’s a simple jambalaya dish that will make you happy-happy.
Difficulty Rating: 2 out of 5
Ingredients (serves 4):
1 cup of rice
2 cups of chicken stock
4 chicken breast or thighs – cut into strips
2 sausages – sliced (try Italian sausage or Chorizo)
Cajun seasoning (try my Blackening Spice)
Half can of whole tomatoes
2 red or yellow peppers (julienne or thin slices)
Half a red onion – diced
1. Heat a large pot on medium
2. Add olive oil
3. Saute onions
4. Add chicken and sausage and saute for a few minutes
5. Add peppers to the pot for a few minutes, then break up the tomatoes into the pot
6. Add rice and stock, bring mixture to a boil, then reduce to simmer for 20 mins
7. Garnish with some fried shallots or cilantro if you have them handy