Category Fruits, Salads, Sides and Vegetables

Be a good steward of the earth…

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Last night was a vegetarian meal for us. Something nice and cool, filling and healthy. It also was an excuse to use up a lot of what I had in the fridge.  It’s amazing what accumulates.  Time to see what I can do with what’s there..

Here’s what I came up with to empty the fridge and create somet...

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Veggie Tales: Beans with Envy!

As a vegetarian, it’s tough making a bean salad that’s more than just a bean salad. But when you add one simple ingredient (that is not so simple)- you create a dish that is flavorful, powerful, and more importantly: Easy and Delightful! 
I present: The Artichoke
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What you’ll need:
1 can artichok...
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Fire Day Friday: Torta de Espinacas

Don’t you hate it when you are doing a main dish from a certain country and then you are stuck trying to come up with complimentary side dishes?
Tonight I was trying out Lomo Al Trapo, a popular Colombian beef dish. When I needed to find side dishes, I knew right where I was going…...
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Crab Salad Nigiri Sushi

I first saw this crab salad nigiri sushi that my blogger friend Pikko had made on her blogAdventures in bento making . I thought I’d give it a try for a gathering at my husband’s work one evening. Pikko’s are much prettier, I’ll have to keep practicing. Her creation was a hit though...

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Try a New Recipe: Marinated Mushrooms

Try A New Recipe Day 4

Yet another recipe from the Moosewood Cookbook, by Mollie Katzen. I used to make these a lot, even took them on a hiking/camping trip in a little plastic jar! You might as well double the recipe from the start...

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Polenta with Talegio Cheese ala Year on the Grill via “the Long Quiche Goodbye”

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Good Morning…
 
I’m older than dirt, but learning every day.
But, I am too lazy, too unfocused and too undisciplined to go back to school (don’t really know what I want to be when I grow up, but that’s another story).
 
I am a BIG fan of murder mysteries and what I like to call “Gentle Learning”...
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Spinach Salad with Teriyaki Bowties

A very quick apology… I suddenly got rushed this week.  You will see the reason in a couple days on my own site, but short version is that I am going to have to repeat a recipe today that was on my own site recently...
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Fire Day Friday: Red Beans and Rice

I was making some blackened pork chops last night (Gee…..where could I have gotten that inspiration, Dave?) and thought some red beans and rice would go perfectly with the chops. I used one of Emeril’s recipe as a guide and then made it with what I had on hand.

Red Beans and Rice
Adapted from Emeril...

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Spanish Rice… And a Call to Stewardship (or cheapness)

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I know a lot of you are diligent about menu planning.  And that is a very good thing to do.  It saves money, it saves LOTS of time.  For a very long time, I thought it just meant a long shopping list.  Figure what you were going to cook, and make sure that you have the ingredients on hand...

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Cooking The Italian Way – Risotto

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You want to know how to make a room full of southern Italians (Sicilians no less!) become. Completely. Quiet.

We’re talking pin-dropping silence here. Tension so thick you could cut it. With a scalpel. (Oh, anatomy lab. It all comes back to you now, doesn’t it…)

I don’t know if you’ve ever met a Si...

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