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Archive for the 'Spices' Category

To combat the inertia threatening to lock me in a culinary bell jar, I’ve been rereading an old stack of the now defunct Gourmet Magazine.  Looking for a flavor, an ingredient, a style I’d forgotten about, anything really.  I stumbled across a 2008 recipe for cumin-scented stir fried beef with celery.  The recipe looked intriguing […]

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This Seared Pork Recipe came as part of the recipe suggestions from Williams-Sonoma in the Easy and Elegant Dinner Party I hosted for LE’s Fifth Birthday.  I was floored by how much I liked it.  The flavors were really bight and summery, but not overpowering at all.  We served it with my Herb Sauce for […]

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Fish night!  SMIL told me she read somewhere that for perfect skin you should eat salmon, melon, and something else I forgot.  Along with nearly everyone, our family needs to eat more fish.  It’s healthy, it’s quick to prepare, and we are over-chickening in this house anyway.  Luckily I have children that eat and love […]

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Earlier this week I tackled the Fried Stuffed Avocados I’ve been wanting to try all winter.  Several unfortunate batches of avocados have gone bad while patiently waiting for me to get my act together to no avail.  This recipe takes a little  bit of prep, and does involve frying which is sort of an ordeal, […]

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I’m a sauce fan.  Love the sauces.  On our Florida trip we ate a fabulous meal at Fish Out of Water, where I ordered a delicious white fish – served – to my surprise, in a dark, flavorful broth.  Not submerged, but plated in a base of broth.  Our family generally hates wet fish.  Truth […]

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I’m likely going to incite riots with this post but it’s truly just a matter of opinion.  And largely I think that opinion is formed by where/how you grew up.  I grew up in the midwest, by way of Alabama,  and I’ve now lived in Texas nearly half my life.  I’ve really loved everywhere I’ve lived, […]

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Salmon Croquettes

Canola oil has fallen victim to rampant internet rumors of toxicity. If you’ve been thinking it’s bad for you, check here or here. I use olive oil for most everything, except frying. Canola oil has a higher smoke point than olive oil and is significantly lower in saturated fat than other frying oils like peanut […]

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Shredded Beef Chimichangas

Tonight’s Recipe: Shredded Beef Chimichangas This chimichanga recipe came from my mother, inspired by their life in Arizona during my dad’s PhD. I don’t think I’ve really altered it over time, but feel free to comment, Mom, if you feel I missed your essence. Mole is a Mexican condiment or sauce base. People have unbelievably […]

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Tonigt’s Recipe: Roasted Chicken Breasts and Asparagus Everything’s better roasted. Really, meat, vegetables, you name it. And the process is pretty universal, high heat, drizzle of olive oil, few seasonings, and roast. So the Cutters Cross spice in this recipe was given to me as a gift back in my working days. I used to […]

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Tonight’s Recipe: Leftover Turkey with Creamed Spinach and Lentils If you’ve been following along, you might be wondering what happened to the 12.5 lb turkey. We aren’t an army, just four people, and two of them sometimes refuse to eat anything but Veggie Booty. With the leftovers, we had some turkey sandwiches, tonight’s menu, and […]

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