I decided on this flavorful rice because I could not get 2 (if I cut the recipe in half) cups of fresh dill to make sheveed polo, or Iranian dill rice to go with the Persian salmon I was making. Herb packets are only available in March in Michigan and besides 2-4 cups is a … Continue reading
Salmon is a favorite seafood to grill (I did use my Le Creuset cast iron grill pan as it was raining) using so many different marinades such as this version from Bobby Flay. Two new ingredients for me miso (fermented soybean paste) and yuzu juice tweaked my interest. The first time I made it the … Continue reading
Cauliflower is by far my favorite veggie – I love it raw on a crudite tray, in soup or a salad, a stir-fry, pizza crust, cauliflower rice or roasted after mixing with a delicious and flavorful sauce. There are many ways to use this versatile veggie and roasting is a cooking method I especially enjoy. … Continue reading
I’ve never made a “sheet-pan” dinner and when I ran across this recipe I thought it was an easy one to try. Besides shrimps, green beans and gochujang won me over even more – favorite ingredients for sure! I didn’t realize the recipe wanted you to broil the ingredients – well I didn’t like that … Continue reading
Do you ever wonder why you make a certain recipe? I recently read a post at feastingwithfriendsblog.com and she described why she made a recent recipe, Cubano Sandwich. Nancy had recently watched the movie Chef and apparently this sandwich is in the movie so this inspired her to make one. I have specific reasons too, a family … Continue reading
I am a big fan of white rice. I have tried brown rice a number of times and so far do not care for the ‘nutty’ taste. I know it is healthier, so I will keep trying. For now though, this is the rice I frequently fix for my stir-fries. This recipe came from a … Continue reading