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8 Episodes 2020 - 2020
Episode 27
Fun host Spencer Watts shows us how to bring the flavours of Lebanon to your kitchen in about 30 minutes and it'll only cost you about 30 dollars. First up is a fresh Fattoush Salad with zesty sumac and lemon dressing, topped with warm crunchy pita chips. Next, a flavourful dessert of Walnut Baklava Cookies with salty pistachios and a drizzle of honey. Enjoy Kofta Kebabs; full of Middle Eastern flavours and beautifully charred on the grill. Other recipes include Cold Pickled Radishes infused with garlic and chili, and a rich, flavourful Garlic Mayonnaise. Wrap the Kofta Kebabs in warm pita with all the fixings and enjoy Lebanese take-out that you made - in. Boom, done like dinner. In just 30 minutes, Chef Spencer Watts is whips up a fast and flavourful Lebanese Take-Out for four people.
Episode 28
Indian take-out always sounds like a comforting dinner, but unfortunately take-out doesn't always mean cheap or fast. Chef Spencer has you covered with his healthier version of Indian take-out for four people, that will cost you less and you can make it at home in just 30 minutes. First up, fun host Spencer Watts gives us his tips on making a quick and easy Naan bread in a frying pan. Next, ride along for his zippy Chicken Vindaloo - a cost-effective curry with BIG flavour and a spicy kick. Spencer also shows us his colourful and aromatic Veggie Biryani made with fluffy rice and topped with refreshing mint. To go with dinner, we learn how to whip up a healthy Easy Chai Latte, full of warm and fragrant spice, sugar-free and perfect for you and the kids.
Episode 29
Craving Chinese take-out but want it right away? Eat in. Host Spencer Watts has you covered with a dinner that is healthier, tastier, faster and cheaper than you'll find in the average neighbourhood Chinese joint. He starts with a recipe for those classic Almond Cookies. Next, he uses fresh shredded cabbage and carrots to make healthy Veggie Egg Rolls. You'll love Chef Spencer's aromatic, sweet, salty Kung Pao Pork that packs both flavour punch and peanut crunch. What's Chinese take-out without noodles. For his final dish, Spencer chops up the entire vegetable garden to make his colorful light and savoury Vegetable Lo Mein. Who needs take-out when you can have a Chinese feast in half an hour.
Episode 30
It's everyone's favourite night: Pizza Night. But why settle for overpriced ho-hum pizza when you can make it a tastier, healthier, faster AND cheaper pizza right at home. Spencer Watts, our favourite speedy chef starts by showing us how to make his Apple Pizza Crumble, based on mom's apple pie and made with tart, sweet-crisp Grannie Smith apples. Next is a fun Quick and Easy Duo Pizza that will please even the pickiest of eaters with one side simple pepperoni and one side garden-fresh veggie deluxe. Next up, it's time for a fresh, flavour Tomato Basil Salad with a homemade balsamic vinaigrette. Finally, Spencer quickly whips up sides for his friends who like drizzle and dip their pizza, including a Spicy Chili Garlic Oil and a Creamy Pizza Dip.
Episode 31
If you've got just 30 minutes, then you've got time to make a Thai take-out dinner for four. In his homey kitchen, Chef Spencer Watts shows us how to cook a tasty Thai dinner that includes soup, curry and even a sweet treat, all made in around 30 minutes for around 30 dollars. First, \ he makes an aromatic and fresh Tom Yum Soup with lemongrass, ginger, and chili. Next up: salty, sweet and nutty Panang Curry with seared tofu and flowery jasmine rice. Walk on the wild side with his unique and delicious Fried Egg Salad topped with crunchy peanuts. To finish, Spencer sweetens up the meal with a smooth and creamy Mango Coconut Smoothie. Toss out the take-out menu folks, Spencer has you covered.
Episode 32
Craving Japanese take-out but only have $30 dollars to spend? Chef Spencer Watts has you covered with his hearty and healthy Japanese Take-Out dinner and it'll only take 30 minutes to make. Host Spencer starts with a favourite: golden and crispy Sweet Potato and Zucchini Tempura. The main event is next on the menu with a sweet and spicy Beef Teriyaki that's glazed, sticky, and topped with scallions. Next up, he stir-fries carrots, onions, spinach and ginger with thick Japanese udon noodles. Finally, a crowd pleaser for dessert: a steamed Chocolate Mushipan. There you have it: Japanese take-out the whole family will love, and all in the comfort of your own kitchen.
Episode 33
Vietnamese take-out is always a treat, but why wait to treat yourself when you can make it at home? This Vietnamese Take-Out dinner is a great way to feed your whole crew and it won't break the bank. Chef Spencer Watts kicks off this zippy meal with Vietnamese Chicken Wings that are tossed with a blend of sweet, sour, and savoury sauces and spices, charred in the oven, before it's topped with peanuts and cilantro. Next up is a classic Beef Pho, Spencer combines traditional and aromatic spices to make a broth that's deep, layered, and satisfying; served with the classic combo of noodles, veggies and beef. Then, Spencer uses his trusty microplane and a mason jar to make a quick Spicy Cucumber Salad. For dessert, and you can't miss this, Spencer whips up a velvety Coconut Banana Mousse.
Episode 34
No time to stop at the food truck, but just can't stop thinking about crispy fried corndogs or melt in your mouth poutine? Never fear, chef Spencer Watts is here with some Food Truck favourites that takes just 30 minutes and costs about 30 dollars. First, is a beautiful, golden, and crispy Onion Blossom coated in spices and served with a Spicy Dip. Your heart will melt like a pile of cheese curds for his Oven-Baked Poutine with squeaky curds, fresh-cut fries, and homemade gravy. Don't miss the comforting crunch of classic Corndogs served with tangy mustard. How do you end such a perfect meal? With ice cream, of course. The cherry on top of this wonderful dinner is chef Spencer's cool Strawberry Sundae.