The Unknown Chef is newest addition to the Birdz of a Feather family; it’s our recipe category. Food is one of life’s greatest pleasures. The recipe for a happy life is the right blend of family and friends to share it with, don’t you think?
‘The Unknown Chef‘ is inspired by Hubs. But does anybody really trust a skinny chef? Find out why you should! Although his ambitions to become a well-known chef didn’t go to plan, the blog at least provides an outlet to help prove the naysayers wrong!
You’ll find quick and easy recipes that are real timesavers, like our pressure cooker pulled pork. All the recipes are accessible to everyone. Even those with gluten intolerance or celiac disease, there are gluten free substitutes that will work every time.. Hubs himself has celiac so every recipe on the site caters to a gluten-free diet.
With winter hanging, on and new snow on the way, this hearty beef stew with wine is like a warm hug. It tastes like it’s been simmering away for hours on end, but it’s a quick cook in a pressure cooker to achieve comfort in a bowl! Or if you have an Instant Pot, that will work just as well.
To make this an Irish stew for St. Patrick’s day (it won’t be gluten free), add a cup of Guinness (you can still keep the wine, or substitute it if you prefer).
My husband and I have a birthday pact; every year he buys me ‘flours’ for my birthday and then I make myself carrot cake muffins to celebrate! This year is no exception. Well, except for that fact that I’m turning 60 and setting aside last year’s keto carrot cake muffins recipe in favour of this one (if only just for this special occasion).
Oven pork back ribs are awesome on the grill as a last step, but sometimes that isn’t possible during the winter. So this is the next best thing! And these oven pork back ribs are super fast too because the first step is to use a pressure cooker (or instant pot)! No need to even marinate or let the spice rub sit on the ribs; the pressure cooker does all the work of penetrating flavour into the meat. You can have fall off the bone sweet, caramelized and slightly sticky ribs in just over an hour!
If I’m being honest, we prefer these to just about every rib we’ve had at a rib fest cooked low and slow for hours! They even have that smoky flavour thanks to liquid smoke!
On a snowy blustery day like today, it’s time to perfect our gluten free gingerbread cookie recipe! It’s been ages since we shared a recipe. And that’s because this is the year I was determined to lose weight, so there hasn’t been anything exciting to share.
Our recipe for Kibbeh is unconventional and not traditional in the least. Kibbeh is a Lebanese dish that is made with bulgur and ground meat (beef or lamb). For an authentic recipe, a reader has kindly shared this YouTube tutorial in Arabic (the recipe is listed in English in the comments).
While Kibbeh means to form a ball, there are many ways to shape it; balls, patties or football shaped. Traditionally, these have a stuffing in the centre. However, we’ve adapted a Milk Street recipe, which is not stuffed, to make this a totally gluten free preparation. I don’t know how the bulgur would taste, but I can guarantee you won’t miss the wheat if you try our version. It’s delicious.
We’ve got another Belgian waffle recipe perfect for a weekend morning! These Belgian waffles are not unlike the homemade belgian waffles we posted last year. However, this time we’re aiming for the crisp factor.
Crispy waffles stand up better to stacking, slathering with syrup or even adding a scoop of ice cream. Instead of eating these for breakfast, they’re also great as a dessert waffle.
We promised you an easy mushroom gravy from scratch when we posted our easy poutine recipe. So the time has come for a delicious and quick mushroom sauce recipe. It really doesn’t take that much more time than using a package so why not make it fresh? And you can pronounce all the ingredients that go into it!
The combination of colours in this Tomato and Green Bean Salad remind me of the Italian flag! This mediterranean side dish is a great accompaniment to any meal but I especially enjoy it with these tender ribs.
Fall off the bone tender ribs are easy to achieve with baked ribs cooked low and slow. But if you’re not going to slather them in sauce and barbecue them afterwards, then you need a flavourful rub. And this dry rub hits the mark.