Another recipe in the series of “Christmas Eve dinner 2013”:
The plan was to make 3 very different types of raviolis, from scratch:
- porcini mushroom with black truffle oil
- butternut squash with brown sage butter
- two cheese with roasted tomato and caper sauce
The thing with planning, is that not everything cooperates, right? The kitchen sink backed up during the prep phase, which put a stop to all washing of dishes, pots and utensils. I had already prepared the butternut squash filling, so I decided to make a lasagna out of it, and skip the other 2 raviolis in the interest of reducing cookware that would need to be washed.
Not a bad move, all told; it was freaking delicious. Read the rest of this entry
We all do it — we make crazy combination dishes, using what we find in the fridge then throwing in a little of this, a little of that. Once in a while, though, magic happens, and the dish turns out so surprisingly delicious that we scramble to write it down.
Forget what your usual potato salad tastes like…. this is a whole new approach!
I am a big fan of a piping hot bowl of homemade chili, myself. This time of year when the furnace is blasting but I am still shivering, chili warms me up and fills me up.
But that’s not why I made this chili! Read the rest of this entry
Meatless Mondays have become really popular, so I wanted to give you an idea for a hearty, healthy meatless dish! It is full of flavor, fresh veggies, filling brown rice, and black beans for added protein.
Bonus: this dish can be prepared ahead of time, so that you start off your week stress-free. What’s not to love about that? Read the rest of this entry
Many of my dishes can be adapted (some might even say, improved) by making them vegetarian. This one is an adaptation of my Thai Shrimp with Coconut Rice:
Follow the same recipe, but substitute 1 1/2 pounds of cubed, firm tofu.