I am a list-maker, believe it or not. Yes, it’s true. (Do you catch the sarcasm). Most of the time I’m able to file away all the details of just about everything in this little brain of mine. But, just to be sure, I make myself lists ~ lots and lots of them. We have…
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Pumpkin spice season is STILL in full force, even if Starbucks is pushing the peppermint this month – and even this week. I’ll stick with pumpkin in my house…and it’s always the season for steak – filet mignon, that is. Fascinated by the unique flavor combination of pumpkin, green chile, and garam masala a friend…
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Have you seen all the recipes floating around the inter webs for whole roasted cauliflower? They seem to be everywhere… …and cauliflower “steak” too. (No offense to the vegans out there, but a thick slab of cauliflower is no where near a steak in any way, shape, or form). But back to the whole, roasted…
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As with every year, I am desperate to hold on to any last vestige of summer…particularly the bounty of delicious produce and the warm sunshine. I’m NO fan of winter. In fact, the only thing that really excites me about the chill in the air is the delicious soft sweetness of winter squash and sweet…
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It seems rather silly to allow for a giant amount of Lemon Pistachio Pesto to go to waste. (The recipe makes a ton). And, it also seems a bit frivolous to cook only one measly beet for a pasta recipe. Thus, we have a combination of leftover to create something entirely new. Smashed sweet potatoes, roasted…
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Oh, cauliflower rice, you’ve been so popular on the likes of the inter webs, Pinterest, Facebook, Instagram, and more… What to do with you other than stir fry, sauté, steam, season, and consume… Well, I say let’s make a cake. A savory cake. A no bake cake. Here we go! Cauliflower Rice Cake 2 cups…
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I am truly in love with mini sweet peppers. Sure, I love the big bell pepper variety, but those little gems are something else. They are super duper. And, when paired with the amazingness of ancient grain quinoa and the subtle sweet and savory of both cardamom and garlic, you’ve got some awesomesauce on your…
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Typically you’d find lotus root pickled and served alongside a bouquet of other intricately and ornately prepared veggies alongside your sushi smorgasbord. But you know, me, nothing about me or my ideas are typical. I wanted something exotic…enticing…forbidden… Well, this may not be it, but carefully stuffing the porous root of the lotus flower with…
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I like a rare steak. A really rare steak. And, I like it with wine. I also really love apples, onions, and parsnips. Thus, creating a meal where all the elements are there in one simple bite only makes sense. Enjoy. You know you will. Carnivores and herbivores alike. Steak or no steak – simple…
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Ssäm Sauce, in case you didn’t know, is the next best thing. Traditionally, this fermented condiment is made from red chile, glutinous rice, fermented soybeans, and salt. According those who are making this spicy Korean condiment famous ~ ahem ~ Momfuku again, the next best thing improves pizza, French fries, rice, ramen, fried-chicken sandwiches, kale, pork…
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