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 on TV or in the recipes below, with 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.

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

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

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.

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.

Check the archives on this site for more great recipes from my television show.

About 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.
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