Paula Roy’s Favourite Foods – season 2, episode 7 recipes

Three ideas for a fast and flavourful dinner!

There’s a new episode of my TV show premiering on Rogers TV Ottawa this week and it’s one of my favourites. For this edition, I selected three of the recipes that I have on repeat in my own kitchen. As you can see if you watch this episode online, with just a little bit of advance prep, it’s easy to pull together a dinner that is packed with flavour and nutritious at the same time. With two mains featuring Middle Eastern flavours and a reimagining of a classic dessert, you’re sure to get a round of applause whether you serve this meal to family or friends. Click on the titles to jump to this episode’s recipes and use the search bar on this site to find more delicious inspiration from my show.

Lebanese-style roasted chicken

My very favourite take-out food is Shawarma, the middle-eastern delight of shaved meat and delicious side dishes. I created this roast chicken recipe based on that flavour profile and it’s been a huge hit every time I’ve served it.

Freekeh salad with chickpeas and fresh herbs

You might be familiar with cracked wheat if you’re a fan of tabouli, as I am. It’s typically made with bulgur which is ripened cracked wheat. This salad is made with green cracked wheat, also known as freekeh (freekah, freekey) which is equally hearty and nutritious. Quinoa would be a great gluten-free option.

delicious nutritious hearty dish with bulgur or freekeh plus herbs and chickpeas

Banoffee pie parfaits

Banoffee pie is a delightfully decadent combination of fluffy whipped cream, bananas and creamy dulce de leche (caramel) sauce tucked into a graham cracker crust. It’s one of the few desserts I simply have to order every time I see it on a menu. This no-bake parfait version offers every ounce of the pie’s deliciousness, in an easy-to make freeform style that’s as pretty as it is scrumptious.

 

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.