kitchen adventures
I have made variations on these Turkish stuffed peppers for years. While the recipe I give here includes meat, I often omit it, and the peppers are still 100% delicious without. I have no hesitation about posting this as a vegetarian recipe. Mound any extra stuffing that doesn’t fit in […]
Stir-fried beef is infinitely variable. This version, beef and broccoli for 2, adds green onions and a savory sauce that’s reminiscent of Mongolian Beef, and being a small batch, cooks quickly. Good knife work is critical: the beef should be sliced very thinly, and in bite-sized portions. Sirloin steak is […]
Autumn lasagna with squash and chard: it carries the flavors of fall: roasted squash, sage, sausage and cheese combine to make a memorable dish. It’s no more complicated than any other lasagna: there’s a sauce, there are noodles, and there are fillings that get layered in. Inspiration can come from […]
Being an inquisitive person, and adventurous in the kitchen, I wanted to settle the issue for myself: do I prefer frying chicken, or roasting chicken? Is my “House Chicken” roasted or fried? Here’s a comparison (note: these are standard recipes; you probably have several in your collection. I’m just going to talk about […]
The tenderloin (fillet of beef) is the tenderest part of the beef. It can be costly – but it’s a dream to cook, and there is almost no waste. It’s actually quite easy to cook! Look for a center-cut Chateaubriand trimmed of fat and silver skin, which may require a […]
Challenged to use eggs in a dish that will showcase them, and especially benefit from the use of Davidson’s Safest Choice Eggs, which are pasteurized, I immediately thought of oyako donburi. This is Japanese comfort food in a bowl. Donburi means, quite literally, ‘bowl’ – and in Japanese food, it […]
I was honored to be invited recently to submit a recipe for The Wine Dive challenge on 37cooks.com. The requirements: submit a recipe for an entree, which contains wine, that the Wine Dive, in West Palm Beach in Florida, might actually adapt and put on their menu. Did you see […]
Making a quiche is easy, even if you don’t like to make pastry. Refrigerated pastry from your grocery store makes a perfectly acceptable crust. Quiche is a wonderful way to recycle leftovers. All the meat and vegetables should be cooked and chopped in smallish pieces. Fuss Free Quiche 4 oz […]
There are lazy days, and then there are busy days. A lazy day might be rainy or gloomy, with a bit of chill in the air – a perfect day to snuggle in a favorite chair with a quilt, a book, and a mug of tea. A busy day takes […]
The weather is changing here in Michigan. The sunny days are warm but less humid; the nights bring a welcome cool breeze. Produce from the farm is abundant, though the tomato vines have crispy leaves now, and there are no more blossoms. We’re in the home stretch and heading for […]
You can stuff other vegetables besides zucchini and squash of course Yield: serves 4-6 as a side dish 4 green-and-yellow summer squash or zucchini 2-3 large white mushrooms 4 Tbsp olive oil 1 cl garlic, minced 1 small onion, chopped 3/4 c dry bread crumbs 1/2 c grated Parmesan 1 […]
You can also stuff small eggplants, bell pepper halves, even onions. Yield: Serves 6 3 medium zucchini or crookneck squash 2 cloves garlic, minced or crushed 1 smallish or 1/2 large onion, chopped 1 large tomato, chopped into small dice olive oil salt & pepper, to taste 1 Tbsp chopped […]