One of the best ways to learn about a culture is through its food. So one of the “rules” I have when traveling somewhere for the first time is to avoid eating at same restaurant twice. And if, for some reason, I do, I certainly don’t order the same thing again. Exceptions have been made of course. At our hotel on a recent trip to Indonesia, this Cauliflower Tabbouleh with Chili Cashews was SO good, I not only ordered it twice during our stay, I asked the chef for the recipe! Continue Reading →
I’d like to introduce you to someone I’ve never met – but sure would like to… Her name is Georgia Pellegrini, and she’s amazing. She’s the kind of gal you’d discover if you Googled the words “chef, adventurer, gunslinger, photographer, beautiful, brilliant.” She’s the real deal. And these Cauliflower Steaks with Pine Nut Dressing are from her latest book “Modern Pioneering.”
I am in a new relationship. And I’m giddy. “C” and I have always gotten along – I mean, we’ve been “friends” since about 3rd grade. But I’ve always seen “C” as kind of one-dimensional… even boring! It’s just recently that my eyes have been opened to how fun and versatile “C” can be… A chameleon, really. And Husband is totally fine with it. Continue Reading →
This “Alfredo” Pasta with Chicken, Snap Peas & Peppers never would have made it to the table if I hadn’t over-estimated my family’s affection for raw-vegetables-as-an-appetizer.
One of my only responsibilities for Thanksgiving this year was providing some healthy stuff to snack on while waiting for the big meal. Because I knew there’d be plenty of carbs and fats in our delicious dinner, I opted to go the “purist” route for my assignment.
I’m not sure that Husband, niece and nephew appreciated the beautiful sculpture I made from raw veggies… cauliflower, red and orange bell pepper, cucumber, sugar snap peas and jicama. {C’mon! We could have played Jenga with that masterpiece!} What they DID have a taste for was the Prima Donna cheese I served. {$$$.} Those kids have great taste, I must say. Continue Reading →
I can eat this like it’s popcorn.
If you’re not a raw cauliflower fan, I understand. Raw “cruciferous” vegetables, as they’re called, can be a little off-putting. (For you, and those around you, if you get my drift.)
But just like with onions, roasting or caramelizing them changes some of their chemical properties, producing a wonderfully rich, almost sweet flavor.
But enough from “Bill Nye the Science Guy.”
Are you trying to get more vitamin C and fiber into your day? This is a good option. Preparing it is fast and easy, and makes a great substitute for a higher carb side dish. It’s versatile too – like a perfect pair of black pants, you can “dress it up, or dress it down.”
Moms the world over have devised some very creative ways to get their kids (or husbands) to eat more vegetables. Today’s adaptation is one of my all-time favorites.
Years ago I discovered a couple of Diane Seed’s wonderful cookbooks. The recipes are simple and straightforward, but unique. And the illustrations are delightful. When I got rid of my cookbook collection this is one I couldn’t part with. One of the first recipes I tried was her “Tagliolini with Creamed Carrots.” Besides being delicious (and a little bit naughty) it struck me how much this tasted like homemade mac and cheese, and had that out-of-the-box orange color. Hmmm, what if I used elbow macaroni instead of tagliolini? Might kids fall for this sneaky way of eating more vegetables?!
Since I forgot to have children (where did those years GO!?) I needed to borrow my “victims.” So I experimented on my niece and nephew. While they didn’t believe for one minute that this was mac n’ cheese out-of-a-box, they loved it. Continue Reading →
I'm glad you stopped by ... pull up a stool, grab your favorite beverage, and let's make something delicious!
