Prepared in under 30 minutes, this dish is easy to prepare, easy on the budget and very easy on your waistline. It’s also easy to customize to your particular taste. Substitute orange marmalade for the apricot preserves, balsamic or apple cider vinegar for the red wine vinegar, minced garlic for the ginger; let your creativity flow.
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If you haven't tried chipotle peppers this is a great dish to get you acquainted with them. Chipotles are smoked jalapeno peppers and are most commonly found canned in a spicy tomato sauce. They can be pretty spicy so start out with half of one first. To help reduce the heat a bit scrape out all the seeds.
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Turkey is like Rodney Dangerfield; much loved but it gets no respect. It's the champion of the bland and neutral. Even when it gets its day to shine the poor bird has to compete with my aunt's green bean casserole, and let me tell you, that's a no win situation. (And no I'm not going to say which aunt either.)
Well I'm tired of turkey getting a bum wrap. It's time it took centerstage and this grilled recipe is going to thrust it out of the wings whether it likes it or not.
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News flash...salsa isn't just for tomatoes and peppers.
After dinner, try putting a big bowl of Strawberry-Mango Salsa out with some of these simple, easy and virtually fat-free cinnamon crackers.
Continue reading "Strawberry-Mango Salsa with Cinnamon Crisps" »
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No matter what the cuisine, noodle soups are always comforting. Inspired by a dish I always get at a little Thai restaurant around the corner from my office, this is great served as a soup or reduce the broth by half and serve as a pasta dish. Try adding some grilled chicken, pork or tofu for a more robust meal.
Continue reading "Asparagus and Shiitake Mushroom Noodle Bowl" »
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American and European stovetops are designed for flat bottom pots and pans, not the curved bottoms of Chinese woks. So in order to achieve a perfect stir-fry, ditch the wok and grab your largest skillet.
By following the master recipe below you can customize a stir-fry to your particular tastes. Select items from the categories below, which have been grouped together based on their cooking times.
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While visiting the Ferry Building last Saturday with our friend Laurie, we stopped in Recchiuti Confections to get a few pieces of amazing chocolates and candies. I ended up getting a vanilla bean marshmallow, to which Laurie asked how they were made. Anyone who knows me knows this is all the incentive I need. Yup, we came home and made marshmallows.
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The other day when I was out walking the dogs I came across a yard sale. Not one to get suckered into buying someone's junk, I typically glance quickly around from the street looking for one thing: cast-iron cookware. I've gotten good at scanning piles of junk for my particular treasure and today I hit pay dirt. Sitting under a folding table next to an old humidifier was a rusted aebleskiver pan.
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If you want to make me happy, serve me pancakes. It doesn't matter what time of day it is, I'm always in the mood for a plate piled high and dripping with syrup.
One of the best pancakes I've ever had was made with half-and-half instead of milk. In the quest for a dairy-free version, I used plain soy creamer with just a little water. The result is a pancake that's a little more firm, which is just the way I like it when I'm adding blueberries.
If fresh blueberries are in season I shouldn't have to tell you to use those. Check out the local farmers markets for fresh wild blueberries; they are small in size yet big on flavor. However, unless you have access to blueberry bushes or know someone who does, I would save the wild berries for pancakes or to eat by the handful and save the larger berries for the syrup. If all you have available are frozen blueberries, go ahead and use those but be sure and defrost them first.
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