First, thank you to all the Brazilians who happened upon my site while looking for something else! We had fun reading Brazilian recipes and deciding on this moqueca to make. Moqueca is a Brazilian seafood stew. …Moqueca can be made … Continue reading
Chicken piccata, mashed potatoes, asparagus Since I was tired of our usual Classic Chicken, I pushed for a different way to make chicken this week. We came up with chicken piccata which is basically chicken breast pounded out, seasoned with … Continue reading
Since we have been celebrating as many food-themed holidays as we can due to the tedium of the pandemic, why not St. Patrick’s Day too?! My sisters were telling me how they were making Irish soda bread and corned beef … Continue reading
Asparagus carbonara with mushrooms First time making this recipe and, wow, was it great! It has been a long time since we have used cheese in a dish so that alone made this dinner seem really indulgent. The recipe is … Continue reading
Talk about getting all your required daily vegetables in a one pot meal! This simple to make chickpea stew can be made vegan or vegetarian. Tonight, for meatless Monday, I went the vegan route by using vegetable stock and leaving … Continue reading
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If you watch food TV competitions the judges are always touting how fabulous and sexy it is to have a runny egg on top of a dish. So I thought I would give it a try. I cannot attest to … Continue reading
I love the ease of Saturday’s LFD. We made a double recipe of Chana/Toor dal on Monday so all I had to do was add some broth and the stems from the kale and heat it up. I placed half … Continue reading
Last real cooking day of the week since Saturday is LFD (Leftovers For Dinner) and Sunday is BFD (Breakfast For Dinner.) I have gone off menu with this selection since I had to rejigger my plan earlier in the week. … Continue reading
Oven-roasted Chilean sea bass, Vichy carrots, steamed kale and corn Patagonian toothfish or commercially known as Chilean sea bass (a misnomer) is a delicious fatty white fish that lives near Antarctica. It has been over-fished and poachers continue to make … Continue reading
Sous vide chicken breast, roasted butternut squash, sautéed broccoli John set the temperature for 159F and the immersion circulator did the rest of the work. Once the water is at temperature we cook the meat for at least 1.5 hours. … Continue reading
Omnivore 