Food I Eat

INGREDIENTS: • 1 tablespoon canola oil, divided • 4-5 chicken breasts, chopped into bite-sized pieces, or an equivalent amount of chicken thighs if dark meat is your jam; you do you • 2 medium yellow onions, finely chopped • 2 teaspoons ground ginger • 2 teaspoons ground cumin • 2 teaspoons ground coriander • 3 teaspoons ground turmeric • 2 teaspoons curry powder • 2 teaspoons paprika • 1 teaspoons chili powder • 4 cloves garlic, minced • 3 1/2 cups tomato sauce • 4-6 cups or whatever of fresh baby spinach • 1 can coconut milk • 2 tbsp butter (optional, but recommended) • 1/2 teaspoon Kosher salt, but if it doesn't have as much flavour as you think it should, toss in some more at the end DIRECTIONS: Start your jasmine rice. Yeah. Jasmine. If you can get it, it's worth it for curry. I use a rice cooker because I'm incompetent but love rice. Ignore it until it tells you it's done, then pat yourself on the back for pressing a button correctly. I'm putting thi...

I've always struggled with finding the perfect tea biscuit recipe, in the correct proportions, i.e. not making a dozen of them, because after the meal, I'll just binge on the leftovers. This recipe finally came out both perfectly, and in the correct amount! So I'm posting it despite its simplicity. It's about the basics, people. 1 1/2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 6 tbsp salted butter 2/3 cup milk Preheat oven to 400F. Mix the dry ingredients together. Then use a pastry cutter, or your hands if you're lazy like me, and smoosh the butter into the dry mixture. Add the milk, and mix together into a shaggy dough. Knead the dough until it's no longer ridiculously sticky. Split into six balls. Roll into equal-sized balls, and then squish down into patties. Line a baking sheet with parchment paper. Put the dough patties on it, spaced out as much as you can. Bake for 20-22 minutes or until golden brown.