Writer • Artist • Foodie • Traveler
Hubby suggested I make a vegetarian curry with chickpeas, and I'm very happy with the way this one turned out. It's vegan, too. The sauce is thick and creamy. I recommend serving it over brown rice or with a flat bread to soak up the delicious sauce. Ingredients: 1/2 onion, chopped2 medium potatoes3 cups water1… Continue reading Chickpea Potato Coconut Curry
Mexican cuisine is one of my faves because it's very high on the savory quotient, and certain dishes are relatively easy to cook at home. I haven't made quesadillas in a long time, and I was inspired to cook them for a weeknight meal. A note on serving: There's more than one way to dish… Continue reading Ground Chicken Quesadillas
I got the idea for a pork roast from Better Homes and Gardens. They recommend cooking pork shoulder in the oven for a few hours until tender, then shredding the meat and using it in various dishes. I enjoyed cooking this roast on Sunday. We made carnitas with it for dinner, and there was plenty… Continue reading Oven-Roasted Pork Shoulder
We were watching Matty Matheson's take on tuna noodle casserole a few nights ago, and I was inspired to riff on it. My dish isn't a classic tuna noodle casserole--it doesn't go in the oven--but it does retain the creaminess and cheesiness of the original idea. Also, I use albacore tuna steaks instead of canned… Continue reading Creamy, Cheesy Penne with Tuna
I made this vegetarian dish using tofu and crushed peanuts for protein. I also used the scallions growing in our garden. Ingredients: 1/2 pack pappardelle 1/2 garlic head, diced 1 cup peanuts, crushed (use mortar and pestle or food processor) 1 pack silken tofu 1 whole scallion stalk, chopped sesame oil to taste soy sauce… Continue reading Pappardelle with Tofu and Crushed Peanuts
