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 created a rice stuffing dish for Thanksgiving last Thursday. It turned out excellent, if I may say so myself. So full of flavor. This dish is good any time of year as a standalone or a side. I use brown rice and plenty of ground carrots, so it's high in nutrient density. If you're… Continue reading Stuffing, Beyond Thanksgiving
We visited Flavio's, an upscale Italian specialty store, during our last trip to Denarau. He showed us how to make pappardelle from scratch, using 300 g of all-purpose flour.
We had some kimchi left, and we used it for a Mexican dish to add tang. This is an easy weeknight meal packed with big flavors and nutrition. There are probiotics from the kimchi and Greek yogurt, and the ground chicken and beans are full of protein. The beans also add carbs and fiber. Ingredients:… Continue reading Ground Chicken Soft Tacos with Kimchi
Ah, pappardelle. My favorite noodle. I love the texture, and the relatively large width of the noodle enables them to absorb flavors well. We've still got leftovers from the lovo our gardener prepared this past weekend, and I stirred them into a pasta dish with the same flavor base as the Fijian butter chicken I… Continue reading Pappardelle with Fijian Smoked Chicken