Lime & Butter Herring w/ Paleo Garlic Mayo


Hey guys, today’s recipe is a simple way to kick up a common fish: Herring. This dainty, delicate tasting fish is cheap, widely available and a cinch to prepare.  In keeping with my seasonal cooking theme, I stuffed it with sliced key limes and butter, and crusted it with flaky sea salt, for a beachy flavour. Serves 2. You will need: 4 whole herring, cleaned, gutted and de-scaled Sea salt … Continue reading

Fiddling with Fiddleheads: Round 2


Hey guys. As some of you may know, we were temporarily hacked yesterday, and the spammers seem to have eaten my fiddleheads post! All that brilliant comedic writing, gone! *cries* Anyway, seeing as I’ve stopped the attacks, here’s the recipe, version 2. This recipe can be done anywhere – it’s great when you’re out camping. It’s super easy and fun for the kids to help with as well. You don’t necessarily need … Continue reading

Spicy Ribs + Sautéed Onions & Potato Mash

spicy ribs

Hey guys! This week’s recipe is a classic rib dinner. It’s simple and quick; but tastes rich and spicy. This recipe is designed for two (or one very hungry person). So just double it for every additional two. You will need: 1 large rack of baby back ribs 2 T Sriracha/chilli sauce Garlic powder Onion powder Salt & Pepper 1/2 cup cocktail onions, peeled 1 large white onion, peeled and … Continue reading

Shiitake/Portabella Mushroom Steak Burgers w/ Cheddar & Onion

shiitake burgers

Hey guys! Being gluten free, I sometimes miss burgers. Although I can occasionally tolerate a wheat bun, If I want to stay on track, I make these awesome Shiitake/Portabella Steak burgers instead. You still get the burger craving pay off, without the sore tummy later! Makes (2) burgers. You will need: 4 shiitake or portabella mushrooms, de-stemmed. You can find them in Asian markets, they’re about palm-sized. 2 palm sized … Continue reading

Chunky roasted garlic dip

roasted garlic 1

Hey guys! Today I finally tried making roast garlic. Although it didn’t turn out how I intended, I quite liked it. It makes an excellent dip/sauce for meat or veggies! It’s pretty easy though, just a little fiddly, depending on how big your garlic is. That being said, try to use bigger bulbs. You will need: 4 garlic bulbs a knife aluminium foil Step one: Preheat the oven to 400. … Continue reading

Compound Butters

compound butter 1

Hey guys. You may have figured out that I really, really like butter. Butter is awesome. Real butter! Margarine is a chemical faker! FAKER! It’s nasty stuff, and you should stay away from it. End rant. Today we’re making some nomtastic compound butters. They’re super easy to make, and go well with anything really, including the following: Meat – beef and pork, especially Veggies – root veggies, greens, salads, roast veggies Cheese. … Continue reading

Salmon Parmesean + Rustic Mash

Today’s recipe: Salmon. Wild caught Canadian salmon, om nom nom. (Not by me personally. I ‘caught’ it at Walmart.) It’s been sweaty and humid here in Vancouver lately, (OK summer, we know you were late, but you can settle down now) So I felt like making something lighter. Also, I love cheese. Fuck yeah, cheese! Serves two. But these were entire fillets, not the quarter ones. And we eat like ravenous zombies around … Continue reading

Almond Satay Burgers

Hey Strangekittens! This week’s recipe is an Almond Satay Burger. It’s a big hearty beef burger patty, with a slightly nippy almond satay sauce, sautéed mushrooms and spinach. You will need: Burger 1lb ground beef 1 egg onion/garlic powder salt & pepper Sauce 1/2 cup almond butter 1/2 can coconut milk 1tsp cayenne pepper/chilli powder 1tsp butter salt 2Tsp maple syrup (optional) Garnish Roughly a handful for each burger – Fresh baby … Continue reading

Wednesday Noms: Greasy Goodness – Why you should use natural oils

Hey Strangekittens. I wanted to explain why I don’t use Vegetable/seed/grain oils, as I’ve been asked and flamed a bit for using butter. I just KNOW this post is going to cause some argument. But this is my scientifically researched, educated opinion on this. Mainstream media is started to come around to the fact that it’s not FAT that makes you fat, it’s all the sugar we’ve been shovelling down. Firstly, I don’t think the human body … Continue reading

Kitchen basics: What you should have, and what you don’t really need – Part 1

Hey Strangekittens. This post is about how to put together a properly stocked kitchen. I’m not gonna delve into ‘speciality’ items because not everyone will need them. I’m talking about stuff you will use every week, if not every day. I cook every meal from scratch, so it’s gotta be well equipped. I’m gonna assume you have basic stuff like a stove/oven/fridge and storage. If not, most of my recipes … Continue reading