Food good for body and soul
This is a great one-dish meal – just add some good bread to soak up the juices or serve over rice or pasta. Plus, it offers the perfect way to get nutrient-rich cabbage into your meal routine. To watch my cooking demo video for this …
I came up with this recipe for the #BlendedBurgerContest of the Blended Burger Project sponsored by Bon Appétit and the Mushroom Council. While the recipe doesn’t include sourcing specifics, and, as submitted called for ingredients you can find at any grocery store, I did use …
Not only can you grill (or pan saute) steak when frozen, many recommend it. I will update this post with references, but, for now, based on repeated experience as grilled by my husband Steve, here are the instructions for grilling frozen steak: Heat the grill …
My husband would have never agreed with the title of this post before trying steak prepared via a simple stove-top technique presented by Chef Tiffani Faison on NECN earlier this week. Although we tune into NECN mostly for the weather (we are big Matt Noyes …
I found this recipe in my “keeper” folder but, of course, could not remember much about it…except that both Steve and I must have enjoyed it, hence its place in the “keeper” folder. Memory like a screen these days… ANYWAY… I tried it again and …
I found a small chuck roast on sale – but really didn’t want to do the typical pot roast or beef stew thing. What to do? Well, I found a recipe with a spicy Cajun flavor and just had to try it. Here is 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 …
The one other time I attempted making stuffed cabbage, I ended up with a bit of a mess because I didn’t know the trick to geting the cabbage leaves off the head intact and also pliable enough to roll and stay rolled. But, this time …
This was such a low-key yet delicious meal. Flatiron, or top blade steak, has “a rich, deep, beefy flavor,” to quote the guys who wrote “The Complete Meat Cookbook” (Aidells and Kelly). Yes, there is the “signature” line of gristle down the middle of the …