I recently had a craving for a thick and hearty black bean soup. After wandering the aisles of the grocery store without finding anything that was prepared, I pulled out my phone and realized that making it from scratch would be super easy. This black bean soup is loaded with pork products: pork belly for the fat base, and prosciutto and chorizo for flavor. Sorry vegetarians! Another great recipe inspired by Dave Lieberman. Serves 4. Continue reading
Food
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¡Hola! Move over, Lucky. Today I’m your HMIC (Head Mexican in Charge) and I’m here to wish you a happy, fake, not-at-all Mexican holiday.
But don’t let the falseness of the holiday, dissuade you from celebrating. No good American lets the fact that a holiday is basically a figment of our collective imagination stop them from throwing a party. This goes double for me and my fellow Mexican-Americans, who love few things more a BBQ. Happily, because we are Mexican, we don’t really have to switch it up for Cinco de Mayo, it just means our normal fare is on special at the grocery store. Continue reading
Here’s what you’ll need:
- 8 cups chicken stock, preferably homemade, if not, low sodium
- 1 cup orzo pasta, or rice
- 4 eggs, separated
- Juice of 3 lemons (approx. ½ cup of lemon juice)
- Freshly ground black pepper
- Shredded or chopped left-over cooked chicken (optional)
Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. (Orzo is faster than rice). Season stock to taste with salt, if necessary. Continue reading
Time to get cooking. Continue reading
To put it politely, this week was bad. And since today is the last day of the week, I sincerely believe that we could use some comfort food. Much the way that we enjoy one last big heavy winter meal in anticipation of the lighter fare of spring – I hope the next time I do a Recipe Sunday it’s after a week of unicorns snuggling with bunnies. Continue reading
Pasta with bolognese sauce is a staple in our house, but as I’ve gotten “older”, I find that ground beef sometimes sits heavy in my stomach after dinner, particularly if I go overboard with the garlic. I recently started substituting ground beef with ground turkey in my bolognese, and have been thrilled with the results. The ground turkey absorbs all the flavors of the onions and garlic, while making the sauce light, or as light as a bolognese can be. Even though this recipe is not a traditional bolognese, it has all the ingredients I love: onions, garlic, and tomatoes. Also, the broccolini gives it a nice splash of color and texture. Serves 4. Continue reading
Spring is in the air. I can say that with authority because when I walked around town doing errands today, I kept running into friends and acquaintances who all said, “Spring is in the air!”
See, I told you I was authoritative. Continue reading
I have never been a fan of warm oatmeal. As much as I love including rolled oats in my cookies, I could never get over the mushy texture and blandness of the typical oatmeal breakfast. I started hearing interesting things about steel cut oats, that the oatmeal was “nutty” and “crunchy”, so I decided to give them a try. Continue reading
A few weeks ago my husband and I went out to dinner, which is a rarity for us. I write about food for paychecks, so I cook several times a day. Although what we have in the fridge by the end of the day may not make sense as a full meal, it’s generally what we stick with.
“What’s for dinner?”
“Well, we have tilapia piccata, cranberry maple granola and fresh barbecue sauce.”
“Sounds good.” Continue reading
Last weekend GloriousShoes shared a link with a recipe for French Bread Pizza. Looked easy enough. I’ve made pizza from scratch before, so I know the dough is the hard part. I did a quick run down of the ingredients: garlic, butter, olive oil, red pepper, oregano, cheese, tomatoes and a few simple other things. I knew this would be part of my dinner menu this week. Continue reading