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The spices I have, but without the jars. They would be a pain in the....

Yup yup yup!

Being from Canada, I'm for Roger Mooking. He hosts Every Day Exotic of Food Network Canada. He is down to earth, light in his presentation, knowledgeable and creative. He adds his Caribbean heritage to recipes that we have all used...and then some. Not to mention that he is also a successful...

Yup, he is 6'8". I'm 6'2" and I felt like a dwarf (little person) when I saw him at a food show. He has a really relaxed manner and makes food that anyone can make, with everyday ingredients and even the kids wil eat the meals.

Jeff Smith had a show called the Frugal Gourmet during the 80s and 90s. I found him to be one of the most entertaining and enjoyable TV food people of his time. His personality was very relaxed and he made the viewer feel like he was talking directly to them. I particularly remember that he...

Irvine wins for me. This past season, I was bored with Symon. In most jobs Irvine would be gone permanently, but it is entertaninment.

Cheat night! Lasagna from a local caterer that I don't have to make.

I never buy EVOO at regular prices. I only buy it when it is on sale, so I don't worry about cost, only flavour.

EVOO is the best oil to use for many recipes. It has huge health benefits that other oils don't. If you are cooking at higher temps, use canola, grapeseed or similar. For the best flavour, use EVOO since it is from the first pressing of the olives and therefore has the best taste.

I made a potato pancake tonight that taset great, but it looked like ____! It had turned gray inside. The pancake was made of shredded russett potatos and shredded onion. Ideas?

Whole wheat spaghetti with spicy turkey sausage sauce

Cheat night. Take home lasagna from our fovourite restaurant with salad. I'm told that it isn't as good as mine, but it is a whole lot easier...for me at least.

Fahitas with beef, whole wheat wraps and fried spicy veggies.

Where we live, we can buy a number of bun sizes for burgers and dogs, so the size of the patty/wiener is not a concern.:lucky:

My experience with requiring high protein is with running and adventure racing, which requires muscle and stamina. I eat alot of tuna, beans, chicken, fish , tofu and quinoa. I have found that adding vinegars, citrus (orange, lime, lemon), asian sauces (soya, teriaki), hot sauces, spices...

Unlike some, I have never used a garlic press without first taking off the skins. It only takes a few seconds and less cleanup. I prefer using my knife.

Prime rib roast, twice baked garlic-potatoes, fried asparagus and steamed broccoli.

I'm curious. How is the quinoa being used?

Beef & pork shepherds pie. A family favourite.

There is a crock pot theme tonight. My beef stew has been crocking since noon. We really like it with the usual meat, veggies and potato, but we all like the addition of barley, lentils and sun dried tomato.

Tonight was low fat fahitas including, whole wheat wraps, chicken, red pepper, onion, low fat cheese & sour cream with lettuce for added crunch. All done with hot sauce for a spicy punch.

quinoi broccoflower BBQ'd pork tenderloin

Try sole done under the broiler like this; Mix equal parts parmesan, dijon and mayonnaise. Spread on fresh or thawed sole, although other white fish will do. Place under the broiler until the topping goes brown or slightly darker. (2-4 min) Simple, but tastes more sophisticated.

Rib eye steaks on the BBQ (it is snowing like crazy here, so I'm lucky the BBQ is just outside my kitchen door) Butternut squast soup Fried asparagus finished with balsamic vinegar Baked potatos with tzatziki