Vegan Daze 2, 3, and 4
After I chowed down on my Noddles and Chinese vegetables that I was craving the entire Raw week (which was supposed to be 2, but didn’t quite work out) I moved on to some vegan dishes. Lots of lentils, and beans. The first night wasn’t a shining moment. Lentils, caramelized onions and brown rice. It was all so beige. The suggestions for peas, carrots, and brussels sprouts were welcomed…..except I had grocery shopping for the morning and had none...
Read MoreTwist on Reuben sandwiches
This one is a keeper. Not only was it approved by my dear husband, but the kids even ate it. Not all of it, but enough to keep them growing. Turkey Meatball Reuben Subs (adapted from cooking light) 2 tsp paprika ~ I used my Spices, Inc spices1 tsp ground coriandersalt and pepper to taste1 tbsp minced garlic 1 lb ground turkeycooking spraysubmarine rolls2 cups shredded cabbage1/4 cup shredded carrots1/8 cup shredded red onions1/4 cup thousand island dressingprovolone cheese...
Read MoreMushroom Knish
If you are anything like me, you have no clue what a knish is. If you do know, then kudos to you, because I was in the dark. After reading on Wikipedia, because they know everything, I learned that knish is a Eastern European snack food made popular in America by Jewish immigrants (Wikipedia). 3 tbsp butter1 onion, diced3 portabello mushroom caps, diced2/3 cups chicken stock1 eggsalt and pepper 2 cups all purpose flour2 tsp baking powder1/2 tsp salt1/2 tsp sugar1/2 cup...
Read MoreKofta Kebabs
Kofta Kebabs are spicy patties made from minced lamb. Very similar to meatballs, just with a huge amount of spices. They are popular in both Jewish cultures and non Jewish cultures in the Middle East and through India. The seasoning creates a perfect aromatic flavor. I served mine with the most simple salad of tomato, avocado, and red onion drizzled in olive oil and lemon juice. I was so close to mixing up the paprika and the red cayenne pepper. Good...
Read MoreVeal Ragout Ragù with Creamy Polenta
First lets address the “ragout” part (which I totally pronounce rag-out in my head). A ragù is a robust meat sauce. A ragout is a stew that contains meat, fish, vegetables or all. I would say that this fell somewhere between the both. It definitely had a meaty sauce (since I reduced it so much), but started off as a meaty stew. Tuscan Ragout of Veal with Polenta(adapted from Falling off the Bone by Jean Anderson)3 tbsp olive oil2 lbs boneless veal shoulder1 yellow onion,...
Read MoreFinally…..Chili weather is here
Busy night here. Finally, almost November, and tomorrow will actually get below 60. I have live in Texas, Florida, Park City, Utah, and now North Carolina. One of the so-called “benefits” of this area was supposed to be the seasons. So far, October 28th in the low 80′s is not a season change for me. But…dum dum dum….tomorrow night, 36 degrees. BRING IT! After making this recipe, I would add charred tomatoes, green onions...
Read MoreShrimp Tacos with Cabbage, Mango, and Red Onion Salad
Being the ♬ genius ♬ that I am, I forgot to turn my camera off last use, and ended up with a ♬ dead battery ♬. So…..no pictures. But, I do have one of an ugly puppy. How’s that work for you? Anywho, the dinner was fantastic. The Chef’s parents are in town, so I had 4 people that agreed with was great. The favorite part seemed to be the pickled red onions, which makes sense…..since they are pickled red onions. Nuff said. On...
Read MoreThey can’t all work ~ Chicken and Mushroom Fricassee
A couple of you may notice that this post is a full day late. You may also notice that there is no picture of the final product. This is because this recipe was one of my “fails”. I didn’t even take a picture of the final plate because it looked so awful. After sleeping on it, I remembered why I created this blog. And one of my “promises” was to keep it real. Failures and all. So here is my dinner from last...
Read MoreKung Pao Chicken
Last night was the first night I tried out my rice cooker that I’ve owned for over 3 years. The chef has used it, but it never crossed my hands before. I had a craving for Kung Pao chicken, and I remembered a recipe from Ancient Wisdom, Modern Kitchen. This recipe is supposed to help with anyone who has a cold, is getting over a cold, or who wants to stimulate digestion. I’m all about stimulating digestion. Recipe1 tbsp cornstarch2 tbsp water3 tbsp soy sauce1...
Read MoreSteak Tacos- Ingredients mean everything
I have a theory. If you use fresh ingredients, almost anything tastes better. Now don’t get me wrong, I don’t ride my bicycle to the farmers market and eat only products I find there. But, I do get every possible produce item that I can at my Regional Farmers Market. The recipe I used tonight called for refrigerated salsa. Excuse me while I throw up. Refrigerated salsa is drunk food when you don’t want too many calories. Or party food....
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