Food good for body and soul
I admit it. I am totally in love with my magazine and online subscriptions to Cook’s Illustrated, even though I do find some of the recipes a bit fussy for my taste. But this Caldo Verde recipe is quick and easy to prepare, uses inexpensive …
I have tried making kale chips here and there over the years but was never that impressed with the results. But finally, I have learned a few tricks that guarantee perfect kale chips every time. It is all in the technique and the proportion of …
Why broccoli soup? Well, one reason is the two full bunches of broccoli (read: over three pounds) that Steve brought home instead of the 2-3 broccoli crowns I requested…They say necessity is the mother of invention but, in this case, too much of a good …
In a matter of minutes, I made a really tasty dip with ingredients I always have on hand – canned beans, garlic, plain yogurt, lemon juice, cumin, olive oil, salt, pepper, and fresh parsley, this last ingredient being for optional garnishing. Given I am writing …
Disclaimer – forgive any typos, etc. Posted after a long day! 🙂 When food shopping a few weeks ago, I picked up some egg roll wraps, just for fun. A few weeks later, I realized that I needed to use them soon, as their freshness …
I guess I could be considered a food snob or foodie, or both. Why? Because I pay a chunk of change, like $90 plus the shipping, every three months for three very modestly sized bottles of olive oil from Fresh Pressed Olive Oil. But, you …
I LOVE fiddleheads. You will too if you like Brussels sprouts, asparagus, or brocolli. And, even if you don’t, you just might like fiddleheads the way I prepare them with olive oil and Parmigiano reggiano cheese. 🙂 If you live around Wakefield, go to the …
Talk about easy – and, if ingredients are chosen with a bit of thought, healthier than one would think. And really tasty, too! Just look at this: Note: Click HERE for my guacamole recipe. This was my second time making quesadillas – both times as …
I adore avocados. I love the texture, the taste, and the color. I am happy eating plain slices of avocado, but given my love of garlic, tomatoes, and onions, guacamole is a big favorite of mine. I have tried many different recipes over the years, …
Get ready to die, as in “this is to die for!” A BIG thank you to Béatrice Peltre, the author of La Tartine Gourmande. I am not even going to post the recipe ingredients or procedure here, just the link to the details. If you …