In continuing to document the most fun Christmas Eve meal I just had, I have to tell you about this dish!
Recap: no kids this year, no enduring family traditions, opening the door to the imaginative Spanish-style menu we developed.
I had been keeping an eye out for appropriate ingredients during the week before, and I spotted fresh chorizo at The Berry Farm while making a delivery. I’ll be darned if I can’t remember the brand, but I do recall that there were no gross ingredients, no nitrates or mentions of organ meats, and it was local. (I also picked up a package of huge, moist Medjool dates which got transformed into this recipe.) Read the rest of this entry
I admit, I’m not all that familiar with Spanish food.
Although I’ve lived in several countries in Europe, and traveled a lot, I just haven’t had much exposure to it. For some reason, Spanish restaurants aren’t that popular around me, which is surprising considering how many other international cuisines there are (I checked! Asian, Cajun, Creole, Chinese, Eastern European, French, Greek, Indian, Italian, Japanese, Mexican, Thai, Vietnamese are all within 15 minutes of me).
So… when my family decided to go with a Spanish theme for our Christmas Eve dinner this year, I gulped. Read the rest of this entry
Hummus is mainstream now, but it wasn’t that long ago when it was considered an exotic dish to serve, here in the States. Remember?
To me, it’s still pretty exotic in that it transports me every time I eat it. Where? Oh, eternally sunny places, lands of lemons and olives and intense fresh herbs. Sigh.
With that truly lovely image in mind, let me share a few recipes for making your own hummus and bringing some of that sunshine into your home. First, I am going to walk you through a fairly traditional version, then give you a fabulous twist à la Your Spice of Life. Read the rest of this entry
This is an easy, elegant appetizer that is reminiscent of a traditional stroganoff recipe.
3 cups halved mushrooms (white button, baby portabellas or a mix of both)
1 red pepper, cored and cut into very thin, 1” long strips
1 cup sour cream
2 tsps Racy Paprika spice blend from Your Spice of Life
In a large sautee pan, sautee the mushrooms in olive oil until softened but still firm. Add the Racy Paprika.
When ready to serve, lower the heat and stir in 1 cup sour cream (thickened plain yogurt may be substituted for the sour cream). Stir well to coat the mushrooms.
Taste for seasoning; add sea salt and/or slightly more Racy Paprika according to your preference.
To serve: skewer one mushroom with 2 strips of red pepper onto a toothpick. Arrange on an attractive plate, and serve immediately.
This is an easy and healthful version of the traditional stroganoff recipes…. brown rice is the key!
Prepare 6 servings of brown rice (long grain,basmati or other) according to package directions. For extra flavor, use low-fat chicken or vegetable broth instead of water, and omit the salt.
While rice is cooking, prep the rest of the ingredients:
1 lb beef (top round or sirloin), sliced into thin strips [note: the beef is optional; if you omit it, increase the mushrooms to 4 cups]
3 cups halved mushrooms (white button, baby portabellos or a mix of wild mushrooms)
3 cloves garlic, sliced thin
1 medium yellow onion, diced
1 red pepper, cored and cut into strips
In a large sautee pan, brown the beef in olive oil. Remove from pan.
Sautee the vegetables in the same pan until softened but still firm.
Add 2 tsps. Racy Paprika spice blend from Your Spice of Life.
When rice is ready, add to vegetable mixture. Stir in the cooked beef.
Taste for seasoning; add sea salt or slightly more Racy Paprika according to your preference.
When ready to serve, mix in 1 cup cup sour cream. Stir to coat the rice mixture, then serve immediately.
(thickened plain yogurt may be substituted for the sour cream)