If you’re looking for a quick meal and you love shrimp and kimchi, a classic Korean fermented vegetable, then this recipe is for you. These are ingredients I always have on hand – shrimp in the freezer and kimchi in cans I purchase online. I’ve tried a few kimchi varieties and finally found one I … Continue reading
You may know that shrimp is a favorite ingredient – it easily adapts to so many flavor profiles and cooks quickly. I used a sweet mango chutney to serve from Brooklyn Delhi, a favorite Indian company who also has a spicy mango chutney. This recipe comes from New York Times Cooking by Zainab Shah.
I eat some form of salmon every week, from fresh fillets to patties using the best quality canned salmon. This is a canned version using wild sockeye salmon, skinless, boneless and sustainably caught in Alaska. I order a case of these 6 oz. cans from Wild Planet so I always have salmon on hand when … Continue reading
I love all things cabbage and look forward to the cooler months when I can make soups, casseroles and other savory dishes. Every year I like to make a new soup or two and this one came across my radar. It’s healthy, full of nutritious ingredients and lots of vegetables – my kind of hearty … Continue reading
This is a Spanish vegetarian stew with no meat but you certainly could add chorizo or jamon. I liked it quite a bit with a few changes. David Tanis contributed this recipe on NYT Cooking who frequently gets a 5-star rating for his recipes, even though this stew received a 4 star. The recipe might … Continue reading
A very simple ice cream to treat your guests to – dulce de leche replaces the more commonly used sweetened condensed milk and the flaky salt gives it a little crunchy pop. I also added roasted unsalted walnuts, chopped which gave the ice cream some more texture. Dulce de leche is made from slowly simmering … Continue reading
Pasta and zucchini are a favorite combo any time of the year. I have a few recipes already, but different. This one uses mascarpone cheese (yum) and a gremolata garnish. It cooks quick all in one pot and the sauce just loves the pasta shells, inside and out, and coats them beautifully. 1-inch rigatoni works … Continue reading
During the warmer weather I like to make different sides and sometimes it’s a salad such as this. Not complicated, oil/vinegar-based and requires only a few ingredients. Whole grain mustard, red wine vinegar and EVOO dress this salad. Using fresh herbs such as dill and parsley are essential to this salad’s flavor. Of course green … Continue reading
Yes, I have another shrimp recipe and this time it showcases Indian cuisine and all their wonderful and aromatic spices. Of course shrimp is always a win-win for me and the sauce complements this seafood which takes only 30 minutes to cook. How can you beat that? This recipe was contributed by Zainab Shah through … Continue reading
Beans are an important part of my diet and I am especially fond of black beans. Normally, I like to eat them in a soup or chili, addition to a salad, quesadillas, or tacos. This recipe sounded perfect to go with some kimchi rice I had previously made. I am trying to have more “meatless” … Continue reading