This post was a long time in the making. I got a bee in my bonnet and decided that I wanted to make sweet potato (or yam to many) pasta made of ONLY that ingredient; using the Spiralizer for a Friday Food Find, which I wrote about here. After several attempts and variations, I finally prevailed, … Continue reading Oh, You Sweet, Sweet Potato!
recipes
The Motherload!
Over the years, I have tweaked, adjusted, and morphed my meatloaf into what is lovingly called meatload in my house. This is not your mother's meat loaf, nor my mum's for that matter. It is a dense, almost-terrine like version of the original that packs a herbaceous punch with a smokey backbone.
Fish Fingers & Mushy Peas
“I have this little sister, Lola.She is small and very funny.” It's been more than 15 years since Charlie first uttered these simple, yet poignant words in Lauren Child's wonderful Charlie and Lola picture books with the first book I Will Not Ever Never Eat a Tomato. Charlie goes on to say, “Sometimes Mom and Dad ask me to help give Lola her dinner. This is a hard job because Lola is a very fussy eater.” Charlie then comes up with an ingenious way to cajole Lola into trying—and actually liking—her plate of food.
That’s a Wrap!
Nothing against a turkey wrap, but my favorite type of wrap is a lettuce wrap. I always feel like I am eating so healthy when I order it in the Asian bistro (you know the one).After looking online at the stats, it turns out that while I feel I am eating well, that may not be entirely the case: one serving has 530 calories, 24 grams of fat, 2090 milligrams of sodium. On the bright side, it does have only 47 grams of carbohydrates, 8 grams of dietary fiber, and a whooping 32 grams of protein. It is not the worst meal you could have, but definitely not as health conscious as I once thought. It got me to thinking; how healthy are the baby bok choy wraps that I make at home?
Curry in a Hurry!
For the most part, I love cooking. But there are some days when I just want to kick my feet up, sip on a hearty glass of wine, and enjoy the moment. Today was one of those days. But just because I was not in the mood to spend too much time in the kitchen did not mean that I did not want a robust dinner to match that full-flavored glass of vino.
A Little Sugar & a Lot of Spice
It's late March here in the Northwest and the weather is anything but predictable. One day, the clouds amass in a blanket of grey and the next they are pillowy white racing through a Capri-hued backdrop. And if that were not enough, there are plenty of days that provide both. But one thing you can count on is a crispness to the air that makes you feel alive. After a winter of hibernating, it's a welcome notion to get outside, take a deep breath, and stick your hands in some dirt.
Two heads are better than one…
When I braise my cabbage, I normally add fennel seeds, pancetta, and sherry to the mix and the result is perfect balance of flavors and tasty broth to sop up with crusty bread or pour over creamy German butterball potatoes. I do not happen to have any artisan bread or potatoes on hand today, however I do have some some thinly sliced pork cutlets and the feeling that I can produce a similar flavor profile. And that is where our recipe begins...
On the Frittata Fence?
Frittatas were never my thing. In fact, until recently, I had never even made one at home. If you don't believe me, you can read more about my egg adventures by clicking here. But that has all changed. I have taken the plunge and become a frittata lover. And not just because they taste so good. They also happen to be a perfect meal-on-the-cheap. And while their main gig is brunch, they can stand in for breakfast, lunch, and dinner.
Po’ Boy with a Twist
Recently, I decided to introduce liver into my meal repertoire. And the first dish I made was a surprising success. I had decided the best way to present it for all to enjoy was to...well...disguise it. I made a medley of warm bacon, fennel, and Brussels sprouts over tagliatelle pasta with chicken liver alfredo sauce. It worked; the disguise, that is. But no one was saying that they now loved liver--they didn't even know liver was in the sauce until I told them. It was at this point that I realized that I needed to push it a bit farther. I still had half a pound of liver to play with, so I decided it was time to hit the kitchen and find my inspiration.
PB & GF?
In honor of my little peanut who just turned nine, I thought it only appropriate to share one of her favorite cookies of all time; classic peanut butter cookies. These old-fashioned chewy treats have been a staple in our house for years, but the recipe is by no means traditional. Our grandbaby also happened to spend the first six and a half years of her live on a gluten-free/dairy-free diet.
quookie 