Okay – what is hemp? On the box “One of nature’s superfoods, hemp is a heart-healthy, whole plant protein, with the perfect balance of Omega 3 to 6 and all 20 amino acids, including the 9 that your body doesn’t produce on its own. Hemp is also packed with magnesium, fiber, iron, phosphorus, zinc and … Continue reading
It’s no secret I love pasta, the wide variety of sauces and the huge assortment of pasta available in many flavors, colors and especially shapes. In this recipe I have not cooked with spaghettoni (could use bucatini instead according to Ina which is what I had). Have you ever wondered about the varieties of spaghetti … Continue reading
Using leftover turkey from Thanksgiving dinner has many possibilities besides making sandwiches. I looked at a few recipes for Turkey Tetrazzini and this version is “lighter” than others. Even though it was lower in fat due to the chicken broth this recipe was just delicious. It can be made to taste; any long noodle, choice … Continue reading
This classic Korean dish is a pasta salad of sorts, with bold contrasting flavors and textures. This recipes comes from Milk Street The New Rules Recipes That Will Change the Way You Cook (2019) by Christopher Kimball. Three ingredients perked my interest; gochujang, kimchi and a noodle I was not familiar with – somen noodles. … Continue reading
For years I have enjoyed sesame noodles and would often pick up a container at Whole Foods, my local grocery or any deli – they all seem to carry their own version of this very flavorful noodle. Why I’ve never made it myself I can’t tell you. I decided to make my own because the … Continue reading
This salad is a childhood memory from the 1970’s that Alex enjoyed with her family. It was a salad they bought at the local grocery store and the creative chef that she is has kicked it up with her own version. I think we can all identify with food memories from our childhood. I served … Continue reading
This is called the “angry sauce” because of the chile pepper flakes added to the sauce. Very similar to a marinara sauce but with some heat. Not a pasta dish I would serve just anyone as you need to love a “kick”. Nice change from a traditional red sauce.
I loved this version of chicken piccata probably due to the wonderful lemon flake salt. Also, there was no wine and less butter which I didn’t miss; so not as rich. Combined with the salty capers and fresh lemon this recipe was just delightful. I have two more recipes: Chicken Picatta Two Ways (Includes a … Continue reading
It’s no secret I love noodles/pasta and this dish has been on my “to make” list. Dan Dan Noodles translates as “noodles carried on a pole” or “peddler’s noodles”. There are many versions of these noodles and I finally decided on Joanne Chang’s version. She is the owner of Flour Bakery + Café in Boston … Continue reading
Do you ever buy an ingredient and go home and look for ways to use it? I did with this 21-inch long spaghetti pasta that I spotted in my favorite Italian grocery store. This is how “the grandmothers” use to make it and then often broke the pasta in half before boiling. Now, it is … Continue reading