This makes a wonderful, healthy appetizer or serve as a side dish.Tahini with honey is packed with calcium, antioxidants, magnesium, zinc and fiber that boost your immune system, dental health and bone strength. Tahini is made from finely ground sesame seeds high in protein, low in carbs, and rich in omega 3 fatty acids. Sweet … Continue reading
Nicolina Sergiacomo Peduzzi is the maker behind Rustichella D’abruzzo. the Italian pasta used in this post. She also created this recipe which I found in; Autentico Cooking Italian, the Authentic Way by Rolando Beramendi (2017). The pasta is made with carefully selected durum wheat semolina and pure spring water in Abruzzo where many consider the … Continue reading
I obviously am enjoying Christopher Kimball’s new cookbook as here is another recipe from “The World in a Skillet”. One of the reasons I am drawn to certain dishes is because of the ingredients and in this case cauliflower and of course chilies and scallions add more interest. Once again a recipe ranks high with … Continue reading
This is another Korean side dish packed with a lot of unami. Broiling the zucchini until charred, coating it in a gochujang sauce and finishing with green onion slices and sesame seeds is a special addition to your meal. I recently purchased Christopher Kimball’s latest book “Milk Street Vegetables” (first edition October, 2021) with 250 … Continue reading
I ran across the idea of using fried jalapenos in a Green Bean Appetizer recipe. I thought this was different as I always use fried onions in any Green Bean Casserole version I have ever made. Being one who loves jalapenos I decided to give this a try with some ham prior to Thanksgiving. I … Continue reading
This was another idea I picked up in the Vegetable Simple cookbook by Eric Ripert. I have recipes for other grilled sweet potatoes like wedges but not the whole potato. This recipe is a good example of the simplicity of cooking a delicious vegetable with little fat and few ingredients. It was not covered in … Continue reading
Awhile ago I posted a recipe using a coleslaw mix in a stir-fry. Now, I would like to share with you another mix that makes stir-fries easier as well, but is still quite tasty. Broccoli slaw has 3 ingredients: broccoli, carrots and red cabbage – wonderful combination added to a meat of your choice and … Continue reading
Green beans frequently appear as a side, salad, in a casserole or part of a sheet pan dinner. I have many recipes using them with different ingredients or cooking methods. When I had a vegetable garden the green beans always had plenty of space to grow and were prolific as long as I picked them … Continue reading
Jarcuterie has been called the COVID-19 friendly food trend that has replaced (for now) the many shared charcuterie platters seen all over the internet, in our homes and restaurants. These are a lot of fun to put together and the possibilities are just endless. I used a lot of ingredients I already had and the … Continue reading
Pickling is a means of preserving the shelf life of food by fermentation in brine (like kimchi) or immersion in vinegar like most of our grocery store pickles. There are no preservatives or artificial colors and the taste and texture of homemade is much better than pickled jalapenos you can buy from the grocery. They … Continue reading