Friday Feature: Weekday Wrap Up

Time for the 5 o’clock rush Weekday Wrap Up

It is a cold and snowy in Canada today. For some great recipes to warm your bellies check out the Food Bloggers of Canada’s Soups & Stews Recipe Roundup Part 1.

My Low-Fat Homemade Cream of Tomato Soup with Crab and Goat Cheese is one of the soups in the Recipe Roundup.

And the American Thanksgiving is in 12 days the next blog post of Thanksgiving tips and tricks is up.

My Best Stuffing for Thanksgiving Dinner

Follow my Instagram feed for more daily dinner pictures at the5oclockrush.

Have a great weekend

Chef Kim

Bonus: A little trick How to easily peel a Mango 😉

Weekday Wrap Up

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Eggplant Stuffed with Italian Sausage, Couscous and Vegetables

I have made stuffed peppers in the past with ground beef and rice. This is a twist on that classic and dinner tonight was really to make good use of my fridge and freezer items.

Always check out my Instagram @the5oclockrush  to see my daily dinners photos.

Eggplant Stuffed with Italian Sausage, Couscous and Vegetables

Serves 4-6
Eggplant Stuffed with Italian Sausage, Couscous and Vegetables

Eggplant Stuffed with Italian Sausage, Couscous and Vegetables

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My Kitchen Essential

Since I began my culinary adventure many many moons ago, I have a mast quite the collection of pots, pans and gizmos and to be completely honest, it borders on hoarding tendencies with regards to kitchen gadgets. My kitchen drawers, cupboards and counters are cluttered with these trinkets some from late-night infomercials.

Other than my set of great well made Knives | Zwilling J.A.Henckels consisting of a chef, a serrated (bread), a boning and a paring knife. 

There’s one piece of kitchen equipment that I use more than any other.

That would be A Cast Iron Skillet

Reasons Why I Love My Cast Iron Skillet

One of the most important reasons I love my cast iron, it does such an amazing job of evenly distributing heat that you’ll never have a really bad hot spot on it so half of your food is burned and the other half raw. That is a cook’s nightmare.

But wait, there is more