Warm Mushroom Salad

This salad is one of our all-time faves! Sautéed mushrooms in butter and garlic with aged cheddar over a bed of greens, it’s simply divine. I got this recipe from LCBO Food & Drink, it’s supposed to be a winter time recipe but we enjoy it all year long! It’s great with a barbecued steak and some red wine 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 25. min prep
    • Rating: Easy
  • Ingredients & availability
    • 14 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy – Moderate

Equipment Required:

  • Knife
  • Cutting board
  • Sauté pan
  • Whisk
  • Mixing bowl
  • Measuring cups/spoons

The Recipe

Time: ~25 min.

Servings: 2

Calories/serving: ~ 300

Ingredients:

  • 1 tbsp (15 mL) butter
  • 1 clove garlic, peeled and lightly crushed (I use minced)
  • 3 cups (750 mL) mixed mushrooms, thinly sliced (preferably an equal mix of cremini, oyster and shiitake)
  • 1 tsp (5 mL) fresh thyme, finely chopped (or 1/4 – 1/2 tsp dried)
  • Salt
  • 1 tsp (5 mL) soy sauce
  • ¼ cup (50 mL) dry white wine (I tend to use sauvignon blanc or chardonnay)
  • Pepper to taste
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) white wine vinegar (sherry or red wine vinegar will also do)
  • 1½ tbsp (22 mL) olive oil
  • 4 cups (1 L) winter greens, torn into bite-size pieces (arugula, escarole, romaine, red leaf lettuce or others)
  • ¼ cup (50 mL) aged white cheddar, finely crumbled (I use Balderson)
  • 1½ tbsp (22 mL) walnuts, coarsely chopped (sometimes we just leave these out if we don’t have any on hand)

Directions:

1. In a large sauté pan heat butter over medium-high heat. Add garlic clove and cook for 1 minute.

2. Add mushrooms, thyme and a pinch of salt. Sauté for 5 minutes until mushrooms begin to soften and release their water.

3. Add soya sauce and white wine and continue sautéing for 5 minutes or until the mushrooms become golden. Discard garlic clove. Season to taste with salt and pepper.

4. In a medium bowl whisk together mustard, vinegar, olive oil and a pinch of salt.

5. Add greens and toss with vinaigrette, taste a leaf and adjust seasoning. If needed add another drizzle of oil or vinegar.

6. Divide greens on 2 plates, top each with warm mushrooms and sprinkle with cheddar and walnuts.


Greek Lentil Salad

This is a great refreshing salad. Also a great alternative to the pasta version. I got the recipe from Yum & Yummer. You can get the cookbook at Costco or here. Her recipes don’t disappoint!

This salad is great for the summer! I served it with Greek Chicken Kebabs on the grill 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 18 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Measuring cups/spoons
  • Mixing bowls
  • Can opener
  • Knife
  • Cutting board

The Recipe

Time: ~20 min. + 2 hours chilling time = 2 hours + 20 min.

Servings: 9 cups

Calories/cup: ~ 209

Ingredients:

  • 4 cups brown lentils cooked (I used chickpeas instead – 2 cans 540 mL each, drained and rinsed)
  • 1 1/2 cups grape tomatoes quartered
  • 1 1/2 cups English cucumber peeled, diced
  • 1 cup green pepper, diced
  • 3/4 cup red onion, diced or thinly sliced
  • 1/2 cup Kalamata olives pitted
  • 1/3 cup parsley fresh, chopped
  • 1/3 cup mint fresh, chopped (I used dill instead)
  • 4 oz feta cheese, crumbled

DRESSING:

  • 3 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 2 tsp liquid honey
  • 1 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp each sea salt and ground black pepper

Directions:

  1. Combine all salad ingredients in a large bowl and mix well.
  2. Whisk the dressing ingredients together and pour over salad and stir gently. Cover and refrigerate for at least 2 hours before serving.

Bacon-Cheddar Potato Croquettes

This recipe is great for leftover mashed potatoes. I found it on Taste of Home. You can get the original recipe HERE. You can’t even tell you used leftover mashed potatoes. The croquettes are pretty indulgent with bacon, cheese, butter & Ritz crackers. Then dip them in your favourite sauce. What’s not to love?

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 30 min. prep time
    • Rating: Easy
  • Ingredients & availability
    • 11-12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Mixing bowls
  • Cheese grater
  • Measuring spoons/cups
  • Parchment paper
  • Baking sheet

Time: ~ 30 min. prep + chilling (2 hours) + 20 min. bake = ~ 2 hours + 50 min.

Servings: ~5 dozen

Calories/serving: ~ 50/croquette

Ingredients:

  • 4 cups cold mashed potatoes (with added milk and butter)
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 40 Ritz crackers, crushed
  • 1/4 cup butter, melted
  • 1 teaspoon paprika
  • Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

Directions:

  1. In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined baking sheets.
  2. Cover and refrigerate for 2 hours or overnight.
  3. Combine butter and paprika; drizzle over croquettes. Bake at 375F until golden brown, 18-20 minutes. Serve with dipping sauce of your choice.

Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.


Cheesy Herb Stuffed Naan

This naan bread is really really good but way too time consuming in my opinion. It is a really special treat but I won’t be making this frequently. The good thing is you can freeze them. It’s great for lunch or an afternoon snack attack. I made it with Half Baked Harvest’s Moroccan Lemon Chicken Kebabs which you can find in her book HERE. That recipe is excellent!!! And I will definitely be making it lots this summer 🙂 Anyways, I hope you guys enjoy this post about the Cheesy Naan and perhaps add it to your self-isolation cooking list 😉

Recipe Review:

LEVEL OF DIFFICULTY – DIFFICULT

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour 40 min. prep
    • Rating: Difficult
  • Ingredients & availability
    • 18-19 ingredients
    • All ingredients you should be able to find at a grocery store
    • Rating: Difficult

Equipment Required:

  • Stand mixer or mixing bowl
  • Measuring spoons/cups
  • Cheese grater
  • Plastic wrap
  • Mixing bowl (for cheese filling)
  • Rolling pin
  • Cast iron skillet & lid (can be from any pot that will cover the skillet)
  • Basting brush
  • Flipper

Time: 1 hour 40 min. prep. (including frying/cooking) + 1 hour rising = 2 hours 40 min. total

Yield: 8 naan

Calories/Naan: ~467

Ingredients:

  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm whole milk
  • 1 cup full fat plain Greek yogurt
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 227 grams frozen spinach, thawed and squeezed dry
  • 1 1/2 cups shredded dry mozzarella cheese
  • 227 grams feta cheese, crumbled
  • 1 cup tender mixed herbs (such as basil, cilantro, chives, and/or dill)*
  • 1-2 cloves garlic, grated
  • 1 pinch crushed red pepper flakes
  • 6 tablespoons (4 + 2) salted butter, melted

Directions:

1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size. If not using right away, cover overnight in the fridge.

3. To make the filling. In a bowl, combine the spinach, herbs, mozzarella, feta, garlic, and a pinch of crushed red pepper flakes.

4. When ready to cook divide the dough into 8 equal balls. Flatten each ball out into a round. Add about 3 tablespoons of the cheese mixture to the center. Fold up the dough around the cheese, pinching to seal it in. Using a rolling pin, roll each piece of dough into a large oval, about 5-6 inches long, and 1/2-inch thick. Repeat with the remaining dough.

5. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with 4 tablespoons of melted butter. Drizzle the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. 

6. Brush 2 tablespoons melted butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.

Notes:

*If fresh herbs are not available, you use 1/4 cup of mixed dried herbs. For example, I did 2 tablespoons dried basil, 1 tablespoon dried chives, and 1 tablespoon dried dill. Feel free to use your favorite combination of herbs, or even just your favorite herb. 

I got this recipe from Half Baked Harvest. You can find the original recipe HERE.


15-Minute Garlic Butter Ramen

This recipe is so easy and soo delicious! Garlic, butter, ramen? What’s not to love? For anyone who doesn’t love cooking and wants a fast easy meal to prepare this is for you! The only comment I have is that it was a bit salty but you could probably cut down on the soy sauce and adjust to taste. Otherwise, definitely going to be one of my go-to recipes in the future!

Time: It actually took me 20 minutes to prep but maybe now that I know how to make it I can shorten it to 15 minutes 😉

Servings: 4

Calories/serving: ~ 413

I got this recipe from Half Baked Harvest Super Simple Cookbook which you can get HERE. However, I found recipe on her website that is very similar. See below or HERE.

Ingredients:

  • 2 ramen noodle packs, seasoning packet discarded*
  • 6 tablespoons butter
  • 4 cloves garlic, minced or grated
  • 1 inch piece fresh ginger peeled + grated**
  • 1 tablespoon white miso paste***
  • 2 small or 1 medium zucchini spiralized or grated****
  • 1/4 cup low sodium soy sauce
  • 1/4 cup fresh basil chopped
  • 4 soft boiled or fried eggs
  • toasted sesame seeds for serving

Directions:

  1. Bring a large pot of water to a boil. Cook ramen noodles according to package directions. Drain.
  2. Meanwhile heat a large skillet over medium heat. Add the butter and garlic and cook for 3-5 minutes, stirring often to ensure the garlic is not burning. You want to slowly caramelize the garlic in the butter.
  3. Add the ginger and miso paste and cook another minute.
  4. Add the zucchini and cook 2-3 minutes.
  5. Toss in the cooked ramen noodles and remove from heat.
  6. Add soy sauce and basil. Toss to combine.
  7. Divide the noodles among bowls and top with eggs and sesame seeds.

Notes:

*I just used Mr. Noodles.

**I used 1 teaspoon dried ground ginger

***I have never been able to find this in grocery stores. I’ve read you can substitute soy sauce but there is already enough in this recipe so you could just omit the miso paste.

****You could use any vegetable here such as spinach.

Equipment Required:

  • Stove pot
  • Large skillet
  • Mixing spoon
  • Measuring spoons/cups

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 7
    • Rating: Moderate
  • Involvement
    • 15-20 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • Most ingredients are normal but I am unable to find miso paste
    • Rating: Easy

Butternut Squash and Apple Pizza

You might turn your nose up at the sound of the toppings on this pizza… and at first I thought it was a little strange, but I’m telling you it works! This pizza is sooooo good! It is now one of my all-time favourite pizza’s to make. The sweet and savoury toppings mix so well together! This pizza is uniquely divine!

Time: 1 hour prep & 25 minutes cook = 1 hour 25 min. total

Yield: 8 slices

Calories/Slice:~300

Ingredients:

  • 1 tbsp extra-virgin olive oil, plus more for greasing
  • 2 shallots, thinly slice (1)
  • 1/2 pound pizza dough (I used 1 pound)
  • 2 tbsp apple butter (2)
  • 1 Honeycrisp apple, thinly sliced (I used Gala)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese (I used Balderson)
  • 1/2 small butternut squash, shaved into ribbons using a vegetable peeler (3)
  • 8 fresh sage leaves
  • 3 ounces thinly sliced prosciutto, torn
  • salt and freshly ground pepper
  • crushed red pepper flakes
  • 2 ounces blue cheese, crumbled (optional) (4)
  • honey, for drizzling (5)
  • fresh thyme leaves, for serving (5)

Directions:

  1. Preheat the oven to 450F. Grease a baking sheet.
  2. Heat the 1 tbsp. of olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 to 3 minutes. Remove the skillet from the heat.
  3. On a lightly floured work surface, roll out the dough to a 1/4 – inch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the apple butter over the dough, leaving a 1-inch border. Add the sautéed shallots and the apple slices. Layer on the mozzarella and cheddar, then top with the butternut squash, sage, and prosciutto. Season the pizza with a pinch each of salt, pepper, and red pepper flakes and sprinkle the blue cheese (if using) on top.
  4. Bake until the crust is golden and the cheese has melted, 10 to 15 minutes (took me 25 but depends on your oven). Drizzle with honey and sprinkle with thyme to finish. Slice and serve.

Notes:

(1) I can never find just 1 shallot in the grocery store, only a bag of them. So I usd half an onion.

(2) I found apple butter hard to find so I tried simmering down apple sauce to make my own. I’m not convinced it really worked so I’m sure apple sauce would work in this instance.

(3) I don’t have a good peeler for shaving into ribbons so I just used a cheese grater and grated the squash.

(4) I didn’t have blue cheese on hand and I don’t really like it. However, I had feta and it was a fantastic addition.

(5) I never added these toppings to the pizza and it was still delicious!

Equipment Required:

  • Skillet
  • Knife
  • Cutting Board
  • Flour
  • Rolling pin
  • Baking sheet
  • Cheese grater

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 1 hour prep
    • Rating: Moderate
  • Ingredients & availability
    • 13 – 16 ingredients
    • All ingredients are normal except I wasn’t able to find apple butter
    • Rating: Moderate

Buffalo Quinoa Bites

This recipe was surprisingly fantastic! Usually we don’t go for a ton of vegetarian dishes but this one is so freaking delicious and has lots of flavour! If you like buffalo sauce I suggest skipping the meat and giving this a try!

Time: 1 hour & 15 min prep + 25 min baking = 1 hour 40 minutes total

Yield: 6 servings

Calories/Serving: ~356 (bites only)

Ingredients:

Quinoa Bites

  • 2 cups cooked quinoa
  • 1 (~439 gram) can cannellini beans, drained and rinsed
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • extra-virgin olive oil
  • 1 cup buffalo sauce (I used Frank’s)

For Serving

  • Blue cheese dressing or ranch*
  • 4 pieces of naan
  • romaine lettuce
  • shredded carrots
  • celery, chopped
  • cherry tomatoes
  • avocado, sliced

*I don’t like blue cheese so I used Ranch dressing

I got this recipe from Half Baked Harvests cookbook but a similar recipe can be found HERE.

Directions:

  1. Combined first 6 ingredients in food processor.
  2. Using hand, roll mixture into balls and place on a baking sheet. Brush with olive oil and bake 20-25 minutes.
  3. Cool slightly and then toss in buffalo sauce.
  4. Assemble with naan, dressing and veggies. Enjoy!

Equipment Required:

  • Food processor
  • Can opener
  • Stove pot
  • Mixing spoons/cups
  • Baking sheet
  • Knife
  • Cutting board

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 1 hour 15 minutes of prep (the extra time is due to cooking the quinoa, if this is prepped ahead of time you can cut down on prep)
    • Rating: Difficult
  • Ingredients & availability
    • 8 – 15 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy – Moderate

Irish French Onion Soup

As St. Patrick’s day is just a little over a week away I thought I would share a review of an Irish inspired dish. St. Patricks day is a huge celebration for my husband and throughout the small rural communities within which we live. There is a lot of Irish heritage surrounding the Peterborough area in towns such as Ennismore and Douro. My husband and I recently took a trip to Ireland as that has always been a bucket list item of his. I’m telling you this country is by far one of the best European countries we have ever visited. It really and truly is as green or greener than you see in the movies or pictures. The people are all so lovely and they have the most warming and loving community. Their live music in Dublin is unlike anything you will ever experience in North America and I highly recommend going.

As for the soup….we really enjoyed it! But once again it’s enough to feed a village and I would say it doesn’t taste as good as the first day you make it. I love the Irish spin on this well known soup. The secret? Guinness of course 😉 The soda bread with melted sharp cheddar is a delicious hearty touch. I loved this soup but unfortunately I don’t know if the effort outweighs the reward. I would be interested to try this in the instant pot to see if I can lessen the prep time but still create a delicious soup that tastes just as good for leftovers. Hope you like the review and may the luck of the Irish be with you 😉

Time: 1 hour

Yield: 8 servings

Calories/Muffin: ~ 346/serving

Ingredients:

  • 6 tablespoons (3/4 stick) salted butter, cubed
  • 4 sweet onions, thinly sliced*
  • 2 garlic cloves, minced or grated
  • 1 tablespoon brown sugar
  • 1.5 cups Guinness stout
  • 3 tablespoons all-purpose flour
  • 2 quarts low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 – 4 sprigs fresh thyme, plus more for garnish
  • kosher salt
  • pinch of freshly ground pepper
  • 4 slices Irish soda bread**
  • 2 cups shredded sharp cheddar cheese***

Notes:

*I highly recommend using a food processor if you have one to chop all the onions nice and thin. Time saver for the win!

**See the Irish soda bread recipe I tried HERE.

***I used 2 year old Balderson cheese. Who doesn’t love Balderson ❤

Link to recipe directions can be found HERE.

Equipment Required:

  • Dutch oven or large stove pot
  • Food processor or knife & cutting board
  • Measuring cups
  • Mixing spoon
  • Baking sheet
  • Cheese grater

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour (longer if you have to make Irish soda bread)
    • Rating: Moderate – Difficult
  • Ingredients & availability
    • 14 ingredients
    • All ingredients are normal and you can easily find at your local grocery store except you may have to go to a liquor store to get the Guinness if your grocery store doesn’t carry it.
    • Rating: Moderate – Difficult

Irish Soda Bread

I made an Irish Soda Bread to go with the Irish French Onion Soup I tried. All I have to say is I’ve finally realized that I DON’T like soda bread. It is sooo bland and so boring. Thank goodness this soup called for melted cheese on it because I just don’t think I could stomach anymore. This recipe is decent if making Irish soda bread interests you but after trying a few recipes I’m totally convinced soda bread is just not flavourful all around. If you have a stellar Irish Soda Bread recipe please let me know! But for now that’s my review of it. I’m sharing this recipe if you need one for the Irish French Onion Soup Recipe because it does the trick. Simple as that!

Time: 25 min prep + 1 hour baking

Yield: 1 loaf

Calories/Loaf: ~2,784

Ingredients:

  • 1 and 3/4 cups buttermilk
  • 1 large egg
  • 4 and 1/4 cups all-purpose flour (plus more for your hands and counter)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 Tablespoons unsalted butter, cold and cubed
  • optional: 1 cup raisins (I didn’t use raisins)

Link to recipe directions can be found HERE.

Note: It may be different for everyone but it took me longer than 45 minutes to cook. It took me about an hour.

Equipment Required:

  • Options: Baking sheet w/ parchment paper, seasoned 10-12 inch cast iron skillet, or greased a 9-10 inch cake pan or pie dish
  • Mixing bowl
  • Whisk
  • Knife
  • Tinfoil

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 25 minutes prep
    • Rating: Easy
  • Ingredients & availability
    • 7-8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Potluck Macaroni & Cheese

Potluck Macaroni & Cheese

This recipe review is brought to you from Taste of Home. So far, this is the best macaroni and cheese recipe I have found. I have served it at potlucks and everyone loves it! It isn’t dry at all but soft and so cheesy! If anyone has another macaroni & cheese recipe they think is better please share in the comments below and I’d be happy to try it out!

Time: 30 min prep + 2.5 hours cooking time

Yield: 16 servings (about 3/4 cup)

Calories/Serving: 388

Ingredients:

  • 3 cups uncooked elbow macaroni
  • 1 package (450 g) Velveeta, cubed
  • 2 cups shredded Mexican cheese blend
  • 2 cups shredded white cheddar cheese (I used Balderson)
  • 1 3/4 cups whole milk
  • 1 can (354 ml) evaporated milk
  • 3/4 cup butter, melted
  • 3 large eggs, lightly beaten

Directions:

  1. Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
  2. Cook, covered, on low until heated/cooked through, 2 to 2.5 hours, stirring once.

Link to the recipe on Taste of Home can be found HERE.

Equipment Required:

  • Stove pot
  • Mixing spoon
  • Slow cooker
  • Cheese grater
  • Knife
  • Can opener
  • Measuring cups
  • Microwave or stovetop
  • Bowl
  • Cooking spray

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 30 minutes (you can prep everything else while your pasta is boiling)
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy