SEARCH RESULTS

Cilbir (aka Turkish eggs) recipe is going to be your go-to weekend brunch dish. It comes together so quickly using just a few items from your fridge and pantry. You're gonna feel fancy AF eating it too! I love serving this Turkish eggs with warm, fluffy pita & a little za’atar on top, this is totally optional, but so DELISH. If you want to pack this cibir recipe with even more protein you can use cottage cheese instead of the yogurt! It's not very often that yogurt is used in a savoury application at breakfast/brunch. But lemme tell you my friends.. you won't be missing your yogurt parfait after this protein packed dish! TURKISH EGGS Serves 1 What you'll need: ¼ cup Greek or skyr yogurt (cottage cheese is another great option!) 1 small garlic clove, grated 2 tbsp olive oil 1/4 - 1/2 tsp chili flakes 2 eggs Fresh dill or mint leaves (optional) Za'atar (optional) Steps: In a small bowl combine ¼ cup Greek or skyr yogurt with 1 small grated clove of garlic & salt to taste. Spread yogurt mixture onto the bottom of a shallow bowl & set aside. In a small frying pan over medium heat add 2 tbsp olive oil & ¼ - ½ tsp chili flakes. Heat for 2 minutes & remove from heat, set aside. Fill a medium pot with water and add a good splash of white or apple cider vinegar, bring to a boil. Meanwhile, crack eggs into a small bowl. Once the water is boiling, turn it down to a simmer and stir with a spoon to create a vortex. Holding the bowl with the eggs close to the water, gently drop the eggs into the water while the water is still moving. Cook eggs for 2-3 minutes. Remove eggs from the water using a slotted spoon and transfer to a dry paper towel. Gently transfer the eggs to the bowl with the yogurt, drizzle chili oil on top & finish with fresh herbs, if using. Serve with warm pita & a mimosa, OBVIOUSLY! Happy brunching!

Yep, those words came from my person.. I stared at him blankly. Should I be offended, I thought? Not knowing how I should respond, I laughed awkwardly, kissed him goodnight and shut the door. After he left, I sat and pondered his words and realized that I didn’t want to tell people I was a blogger either. What in the actual fork am I doing starting a blog if I don’t want to tell people about it?! The truth is, I didn’t want to start a food blog. I hated food blogs. I hated scrolling through bloggers' life stories just to get to the recipe. Only to get to the recipe and find the recipe blocked by a pop up ad that I can’t find the X for!! HARD *eye roll* It wasn’t until my brand strategist, Jessica suggested starting a blog as a place for all my recipes to call home that was searchable, that I even considered it. If I was going to take this on I had to ensure that my blog wasn’t going to get lost among the tens of thousands of other food blogs on the world wide web, otherwise I wasn't doing it. There was a lot of back and forth about how to differentiate the FTW blog from the pack. The main points going completely against what all the other food blogs do, and well friends, that’s EXACTLY what I’m gonna do. I, Chef Jill promise you 5 things: To never make you search for the ‘skip to recipe’ button, because I ain't babbling on about the origin of harissa pasta because all you really care about is my delicious shakshuka recipe! My goal with the FTW blog is to bring out your inner chef & help to instil your kitchen confidence. SOME of my recipes will have ingredients listed without measurements. In these recipes I want you to use your own discretion. We all have different tastes & preferences and I want you to trust your judgement. Now don’t worry, these 'discretionary measurements' will never compromise the consistency or integrity of the dish, for those types of dishes I will always provide the correct measurements. The FTW blog will not have annoying pop up ads that will block the recipes. Does anyone actually click on those!? I will include measurements in the recipe instructions, so you don’t have to keep scrolling back up to the ingredient list every time the instructions say to add the next ingredient. I’ll always be authentic with my brand partnerships and only endorse products and/or services that I have tried & loved. I hope you know how much it means to me that you’ve welcomed me into your kitchen because it's definitely my favourite place to be. Thank you so much for joining me on this adventure & I can’t freaking wait to see you recreate my recipes! Now I think I’ve yammered on enough, let’s get cooking! Fare Thee Well, my friends!

Hands down my FAV All-in-one sheet pan dinner. This recipe is perfect for a busy weeknight. You can serve it with steamed rice or just pump up the veg to fill you up. This is one of my recipes that you can very much use your discretion when it comes to measurements. You can’t really go wrong, hence why I haven’t included specific measurements for the ingredients. If you aren’t a fish lover you could totally swap out the salmon for chicken and just cook it for a few minutes longer (about 20-25 minutes total). I always just use whatever veggies I have on hand in the fridge, just make sure to cut your veggies thinly so they cook in the same amount of time as the salmon. And you want to make sure all your veggies are cut the same size so they cook evenly. Alright alright it’s a busy weeknight, I’ll shut up already! Sheet Pan Sweet Chili Salmon Dinner What you'll need: Salmon fillet Salt & pepper Sweet chili sauce (It’s sometimes labeled thai sweet chili sauce) Green onion, sliced Baby bok choy, cut in half Red peppers, cut into large cubes Celery, sliced 1 inch thick on a bias Olive oil Steps: Instructions Preheat the oven to 425F. Arrange the vegetables on a large parchment lined baking sheet, drizzle with olive oil and season with salt & pepper. Make some space in the centre of the pan for the salmon fillet. Season the salmon with salt & pepper and spread some of the sweet chili sauce on top of the salmon fillet (I like a thick layer). Top with sliced green onion. Bake for 12-20 minutes depending on how thick your piece of salmon is. Your salmon should be slightly rare on the inside when it's perfectly cooked. Serve it up & enjoy! Cheers!

KALE everyone’s favourite vegetable to hate. I swear as soon as I get the KA.. people roll their eyes. But let me tell you, I’ve converted some serious kale haters with these kale hacks! Make sure you read all the way to number 5 because it’s the best one ;) Finely chop - remove the kale leaves from the stems and finely chopped the leaves into thin ribbons. This will help make the kale more palatable and have less ‘chew’. Also if you’re cooking it, it will soften faster. Massage the leaves with olive oil + pinch of salt - I know this is a bit of a pain in the butt.. But it’s worth it! I usually massage a big batch of kale early in the week and use it over the next couple days. Massaged kale keeps well for 2-4 days. Do this after chopping. Use a thick dressing - I mean who doesn’t love caesar, ranch or my personal fav dressing: - ¼ cup tahini - juice of 1 lemon - ¼ tsp turmeric powder - large pinch of kosher salt - enough water to thin to your desired consistency - Shake it together in a glass jar and boom! Add cream &/or cheese! - Wanna skip massaging all together? This one's for you! Chop the leaves like mentioned in hack 1, set aside. Add some chopped garlic & shallot (or onion) to a pan with some olive oil over medium heat, saute until fragrant. Add in some cream & bring to a simmer (do not boil or you will scald the cream!). Once simmering, add in your kale, season with salt & cook until softened. Stir in your fav grated cheese! I love parm in this but cream cheese is also A-M-A-Z-I-N-G Braise it in some WINE (or stock)! - Yep I said it. Follow the same steps in hack 4 but replace the cream with white wine (or stock). Reduce the wine by half or more, you don’t want to serve the kale swimming in wine, don’t forget to season with salt & pep! Hacks 4 & 5 are also great for other greens like spinach, chard, collards & dandelion! Get in those greens people! Cheers!

Friends, baking really isn’t my thing. So I can assure you that when I put out a baking recipe it will be DAMN GOOD. Sometimes I just don’t want to scoop cookie dough and that is when I make a skillet cookie. I love the flavour and texture of toasted coconut in cookies & then throw some chocolate in there, I mean.. What's not to love?! Serve this skillet cookie in the centre of the kitchen table, hand your family some spoons and get into it!!! Toasted Coconut Chocolate Chip Skillet Cookie What you'll need: Serves 4-6 Ingredients ½ cup unsweetened coconut (flaked or shredded) ½ cup unsalted butter, softened ½ cup white sugar ½ cup packed brown sugar 1 large egg, room temperature 1 tsp vanilla extract 1 ¼ cup all purpose flour ½ tsp baking powder ½ tsp baking soda ½ tsp kosher salt ½ cup chocolate chips Vanilla ice cream (optional) Steps: Preheat oven to 350 degrees F In a dry 10 inch cast iron or other ovenproof skillet, toast 1/2 cup coconut over medium-low heat until golden brown. Keep an eye on it, it will burn quickly! Once golden, immediately transfer to a plate & set aside. Wipe the skillet clean with a dry cloth to remove any coconut crumbs. Grease the same skillet with cooking spray or a little butter. Set aside. In a medium bowl mix together 1 1/4 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda & 1/2 salt. Set aside. In a large bowl using a hand mixer (or a stand mixer) cream together 1/2 cup butter, 1/2 cup white sugar & 1/2 cup brown sugar. Scrape down the sides of the bowl, add the egg & 1 tsp of vanilla & mix until smooth. Scrape down the sides of the bowl again & add the dry ingredients. Mix on low until incorporated. Fold in 1/2 cup of chocolate chips & the 1/2 cup coconut you toasted earlier. Transfer cookie dough into the greased skillet. Press down evenly with fingers. Bake for 20-25 minutes. Or until the edges are golden brown and the top is starting to crack. Serve warm with vanilla ice cream! Happy eating!

This vegetable stew recipe is packed with protein & all the comforting flavours you're craving this wintery season! One of my intentions for 2022 is to consume more plants so I was determined to create a hearty vegan stew recipe that combines all the flavours and richness of a beef stew sans beef. Browning the sliced oyster mushrooms in the pot first gives them a chewy, "meaty" like texture that will appease the meat-eaters in your household "I love making stews & soups in larger batches & freezing them for quick & satisfying weeknight meals." Stew was a Winter staple in my household growing up. My Grandma's recipe was THE BEST! As a kid I used to ask for it every time I was going to visit. Sorry Mum & Dad your remake just wasn't the same! Vegetable Stew Makes 3 Litres What you'll need: 3 tbsp oil 200g king oyster mushrooms, sliced 2 small onions, diced 3 medium carrots, peeled & diced 1 large parsnip, peeled & diced 3 tbsp tomato paste 1 cup cubed butternut squash 1 medium sweet potato, peeled & diced 1 bay leaf 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp paprika 1/4 tsp all spice 1 litre (4 cups) vegetable stock 1 tbsp liquid magi seasoning (or 2 tbsp soy sauce) 1 540ml can chickpeas, drained & rinsed 1 cup frozen shelled edamame 1 red bell pepper, diced 10 oz package baby spinach 3 tbsp cornstarch 4 tbsp water Salt & pepper, to taste Steps: Heat oil in a large pot over medium high heat. Cook the sliced oyster mushrooms in a single layer until browned. Flip & brown on the other side. Transfer the browned mushrooms to a plate and set aside. Add the diced onion, carrot & parsnip to the pot and cook for 5 minutes over medium heat. Add 3 tbsp tomato paste, stir to coat the vegetables & cook for 3 minutes. Add the cubed butternut squash, diced sweet potato, 1 bay leaf, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp paprika, 1/4 tsp all spice, 1 L (4 cups) vegetable stock & 1 tbsp liquid Maggi seasoning (or 2 tbsp soy sauce) to the pot and bring to a boil. Once boiling, reduce heat to a low simmer, cover & cook for 10 minutes. At the 10 minute mark, stir in the chickpeas, cover and continue to cook for another 10 minutes. Remove the lid and stir in 1 cup shelled edamame, diced red bell pepper, 10 oz package baby spinach and browned mushrooms to the pot. Bring to a boil. Whisk together 3 tbsp corn starch & 4 tbsp water in a small bowl. Once the stew is boiling stir in the cornstarch mixture and continue to stir for 1 minute. Carefully taste, and adjust seasoning. Ladle it up & enjoy! Stay warm!

Shakshuka is the QUEEN of brunch. That’s right, I said it. #SorryNotSorry Trust me I LOVE me some eggs benny, but shakshuka is the perfect threesome between perfectly poached eggs, rich middle eastern spiced tomato sauce & herby freshness. And of course, this recipe takes it up a notch (or 3) with a super simple yet DELISH tofu feta. I know what some of you are thinking.. TOFU!? 🙄. Listen tofu haters, this recipe has fooled many cheese lovers and some have even said they like it BETTER than regular tofu. Plus tofu is an amazing source of plant based protein! So give it a go & if ya hate it, DM me and we can fight about it 😜 Let’s do this! & pour yourself a mimosa while you’re at it! 🥂 Shakshuka with Tofu Feta What you'll need: Olive oil 1 small onion, minced 3 garlic cloves, minced 1 red bell pepper, small dice 1 tsp cumin 1 tsp curry powder (or garam masala) ½ tsp turmeric powder 1 tbsp harissa paste (optional, but amazing) 1 28 oz can crushed fire roasted tomatoes (regular crushed tomatoes will work too) Eggs Handful fresh herbs (dill, cilantro, parsley or combo!) Tofu Feta (adapted from ‘The Long Table Cookbook’) 1 block extra-firm tofu, cut into small cubes or crumbled 2 tbsp lemon juice 2 cloves garlic, grated ¼ cup apple cider vinegar 2 tbsp olive oil 1 tsp kosher or sea salt Steps: In a large skillet, heat olive oil over medium high heat. Add minced onion, diced bell pepper & season well with salt. Cook until onions are beginning to caramelize, about 6 minutes. Add garlic, 1 tsp cumin, 1 tsp curry paste, ½ tsp turmeric & 1 tbsp harissa paste. Once fragrant, stir in 1 can crushed tomatoes. Season with salt & pepper. Turn heat down to low & simmer for 20 minutes. Meanwhile, make tofu feta. In a medium bowl whisk together 2 tbsp lemon juice, 2 grated garlic cloves, ¼ cup apple cider vinegar, 2 tbsp olive oil & 1 tsp salt. Add tofu and toss to coat. Set aside. After 20 minutes, uncover the tomato sauce and raise the heat to medium & simmer until the sauce has thickened, about 10 minutes. Use a spoon to make wells for your eggs. Crack an egg into each well, cover the pan with lid & cook until whites are just set, 3-5 mins depending on how you like your yolks. Remove pan from heat & nestle feta into the sauce. Garnish with fresh herbs & drizzle with additional olive oil if desired. Serve with warm pita or toasted bread. Fare Thee Well, my friends!

My FAV way to use up veggies I’ve got sitting in the fridge. You can literally put any type of vegetables & protein in these babies! Cucumber, radish, sauteed mushrooms, broccoli, tofu, shrimp, cilantro, lettuce, you name it! And that peanut dipping sauce, I mean COME ON 😍. I can’t wait to see your combinations! Chicken & Mango Rice Paper Rolls with Peanut Dipping Sauce What you'll need: Rolls 1 cooked chicken breast, shredded 1 mango, peeled & julienne 1 red bell pepper, thinly sliced 1 cup thinly sliced red cabbage 1 large carrot, peeled & julienne Mint leaves 200g rice noodles, cooked & cooled Rice paper wraps Peanut Dipping Sauce ⅓ cup peanut or almond butter Juice of 1 lime 1 tbsp soy sauce or tamari 1 clove garlic, grated or minced ¼ tsp of ground ginger or ½ tsp fresh grated ginger 1 tbsp honey 1 tsp sriracha Water to thin Steps: Boil a kettle while you gather/chop the necessary ingredients. You won’t need ‘boiling’ water just warm-hot. You are going to want to only assemble one roll at a time because you need to work fairly quickly so the wrappers don’t get too soft & rip. Pour the hot water into a shallow bowl that is wide enough for you to rotate the rice paper wraps in. Line a container for a damp paper towel & set aside. Dip the rice paper wrap into the hot water and rotate it around so it begins to soften. Try not to get it too wet, don’t worry it will continue to soften as you assemble the roll. Lay the softened rice paper wrap onto a clean work surface. Lay the fillings in the centre of the wrap so they are horizontal to you. Fold in the ends of the wrapper first, then fold the side of the wrapper closest to you, over top of the fillings and roll up the wrap. Place the rolls into the damp paper towel lined container. Try not to let the rolls touch each other as they will stick together & rip when you try and pull them apart. This technique takes a little bit of practice to get used to, so don’t get frustrated. If the wrappers are ripping you could be filling your rolls too much, so use less fillings. If your wrappers are sticking together you’re likely getting them too wet before filling/rolling. If you aren’t eating the rolls right away, put another damp paper towel on top of the finished rolls before covering the container & putting them in the fridge. Rolls are best consumed the day-of. To make the peanut dipping sauce: Combine all ingredients (1/3 cup peanut butter, juice of 1 lime, 1 tbsp soy sauce, 1 grated garlic clove, 1/4 tsp ground or 1 tsp fresh ginger, 1 tbsp honey, 1 tsp sriracha) in a jar (or a bowl) + 2 tbsp of water. Fasten lid & shake to combine (or whisk together in a bowl). Add more water, 1 tbsp at a time until desired consistency is reached. Dive in, my friends!

Orzo is perfect for ONE-POT MEALs like this one because it cooks quickly and ain't nobody got time to be cleaning an extra pot to boil pasta, am I right?!.. I know I am ;) If you’re not familiar with orzo, it’s like if rice & pasta had a baby. I mean technically it’s pasta, but it looks like rice! Burrata is the Queen B of cheese as far as I’m concerned, and when you break it open over this warm pasta dish, drizzle it with olive oil & crack some pepper on it.. Ahhhh *chef kiss* Blistered Cherry Tomato Orzo with Burrata What you'll need: ¼ cup olive oil, divided 1 pint cherry tomatoes, halved 3 cloves garlic, minced 1 large shallot, minced 1 ½ tsp Italian seasoning 1 ⅓ cup orzo pasta ¼ cup white wine 1L vegetable or chicken stock ¼ cup fresh basil leaves, torn into small pieces 1 ball fresh burrata Salt & pepper, to taste Steps: In a large skillet over medium heat add the olive oil. When the oil shimmers, add 1 pint of cherry tomatoes & a good pinch of salt. Cook until the tomatoes start to pop, about 4-5 minutes. Then 3 cloves of minced garlic, 1 large minced shallot & 1 ½ tsp of Italian seasoning. Spoon the tomatoes out of the pan leaving as much of the herbs, garlic & shallots in the pan as possible. Add 1 1/3 cup of orzo to the skillet & toast for 2-3 minutes, stirring often. Add 1/3 cup of wine to the skillet & stir to combine. Let the wine cook down for 1-2 minutes. For this next step, you only want to add as much stock as you need to cook the orzo. This will vary depending on the brand of orzo. Add enough stock to just cover the orzo and bring to a simmer. Once simmering, reduce the heat to medium low. Cook for 8-10 minutes or until orzo is al dente, stirring often. If the liquid absorbs before the orzo is cooked add more stock in small increments. When the orzo is cooked, return blistered tomatoes to the skillet along with ¼ cup of torn fresh basil leaves. Divide pasta into serving bowls. Tear burrata into pieces & divide among serving bowls. Garnish bowls with more fresh basil leaves if desired. Eat up, my friends!

Some vegetables like peppers, celery, & carrots are still perfectly usable once they have started to soften a little. Now I’m talking JUST soft and/or wrinkled, not in any way mushy or brown. If your peppers are brown or mushy it’s a one-way trip to the compost, my friends. These ideas will extend the life of your peppers for another 4-5 days! That is if you don’t devour them before that! Char and peel the skin, to use in paninis, salads, bowls & wraps Preheat the broiler & place peppers on their sides on a foil lined baking sheet. Boil peppers for 5 minutes. Remove from the oven, turn peppers over and return to the oven for another 5 minutes. Continue broiling & turning until all of the skin of the peppers is charred. Remove peppers from the oven and immediately transfer to a heat proof bowl and cover the bowl with plastic wrap. Allow peppers to steam for 15 minutes. Remove plastic wrap and let the peppers cool down. Once the peppers are cool enough to handle, remove the skins with your hands. Slice the peppers down one side and remove the seeds. If you find the seeds are sticking to the peppers you can use a paper towel to wipe them off. Slice or dice anyway you like to jazz up your next meal! Slice & fry, for fajitas or tacos Slice peppers thinly, add them to a frying pan over high heat with a bit of oil. You can add your favorite Mexican seasoning & onions too if you desire! Fry until they are just starting to soften & are charred in spots. Serve on tortillas with all your favorite taco or fajita toppings! Add to a simple Thai vegetable curry In a large pot, saute sliced onion in some oil. Add some chopped garlic & ginger followed by diced peppers & carrots. Cook until carrots are almost tender and a couple tbsp of thai curry paste. Add a can of coconut milk, 1 tbsp fish sauce (or soy sauce) and 1 tbsp of brown sugar. Bring to a simmer and cook for 5-10 minutes. Remove from heat, stir in the juice of 1 lime, garnish with cilantro & serve over rice. Easy peasy, sheet pan side dish Preheat the oven 425 degrees. Cut peppers into large cubes and toss them on a baking tray with some Italian seasoning, garlic powder, salt, pepper & olive oil. You can also add other quick cooking vegetables if you have them, like mushrooms, zucchini & onion. Just make sure to cut everything into similar sizes. Roast for 20 minutes & enjoy as a side dish. Is it weird that I get a bit of a rush from using up ingredients that are on the brink of no return? Asking for a friend.. Fare Thee Well, my friends!

In the cooler months I CRAVE potatoes. But you know me, I’m always looking for ways to JACK UP ingredients and make dishes extra special. Well friends, this warm potato salad is extra special. The flavour combination of the roasted tomatoes & potatoes + the dressing will make this dish the most exciting thing on the table at your next meal. TRUST ME. Serve it alongside some oven roasted salmon, a cast-iron seared steak & you’ve got yourself a complete meal. The key to this recipe is to add the dressing to the potatoes & tomatoes while they are still warm. This will allow the dressing to absorb and make this dish flavourful AF. Warm Roasted Baby Potato & Arugula Salad What you'll need: 1.5 lbs fingerling or baby yukon gold potatoes, halved (if using fingerling potatoes half them lengthwise) 1 pint cherry tomatoes, halved 3 tbsp extra virgin olive oil 1 tsp kosher salt 1 bunch green onions, thinly sliced ¼ cup chopped parsley leaves & tender stems 1 red bell pepper, large dice ⅓ cup pitted kalamata olives, sliced Couple handfuls of arugula Dressing ¼ cup extra virgin olive oil (EVOO) 2 tbsp apple cider vinegar 1 tbsp dijon mustard 1 clove garlic, grated 1 tbsp honey or maple syrup ¼ tsp turmeric ½ tsp kosher salt ½ tsp black pepper Steps: Preheat the oven to 400 degrees. Put 1.5 lbs baby potatoes & 1 pint of cherry tomatoes on separate baking sheets lined with parchment paper. Toss each tray with 1 ½ tbsp olive oil & ½ tsp of salt. Transfer both trays to the oven, roast the tomatoes for 20 minutes, until blistered. Roast potatoes for 30-35 minutes until nicely golden. While tomatoes & potatoes are roasting, make the dressing by whisking together all ingredients in the bottom of a large mixing bowl (1/4 cup EVOO, 2 tbsp apple cider vinegar, 1 tbsp dijon mustard, 1 clove grated garlic, 1 tbsp honey, 1/4 tsp turmeric, 1/2 tsp kosher salt, 1/2 tsp black pepper). Add 1 bunch of sliced green onions, 1/4 cup chopped parsley, 1 diced red pepper & 1/3 cup sliced kalamata olives to the bowl with the dressing When the potatoes & tomatoes are finished roasting, add them to the bowl with the dressing & other salad ingredients. Mix well and let sit for a few minutes to allow the flavours to meld together & potatoes to cool down. Toss in the arugula just before serving! Fare Thee Well, my friends!