Storing fresh herbs
Here are a my top food tips, including prep, shortcuts and best practices, all attained from 30 years experience.
Cast iron pans – Ok, I admit I didn’t know this until food started sticking and I had to do a little research to find the cause. Turns out you cannot use any kind of dish detergent or grease cutting cleaners, ever. I found this out the hard way when my Lodge skillet lost it’s sheen. I re-seasoned it, an oiling and baking process and have not used detergents since, just hot water and a dobie. Dry by sitting on a just warm burner, turn it off when all the water is evaporated. Re oil with a small amount of olive oil and a papertowel.
Chicken – Buy it on sale in quantities to last you at least a month. It is super easy to freeze if wrapped right. Either wrap individual portions in plastic wrap and place them in a freezer bag or when you make marinades for chicken, just freeze the chicken Continue Reading →
I have been working on a post called One chicken, seven days, seven ways. All of the
recipes dishes are really good but the post’s purpose is mainly about convenience rather than truly outstanding recipes or options. I am really just trying to encourage creative and impromptu thinking when it comes to meal preparation. Both quick meals and planned meals have their place. Once you cook the chicken, you have multiple possibilities that are quick and easy. Now, on to the Greek chicken salad. Continue Reading →
Filet with roasted tomato sauce
I had a friend of mine over for lunch and she was beside herself with pleasure after tasting this roasted tomato sauce. That day I served it with brussel sprout quesadillas and avocado sauce. What an amazing combination. Later, I made a sandwich and smeared some of it on the bread, it worked. Pizza, yep, it works. Dress a pasta salad, uh-huh, it works. French fries, I don’t eat them anymore but in my professional opinion, I think it works.
My local Earthfare had a special on grass-fed filet mignon, I bought one. I seasoned it and then seared it in a skillet (I don’t have a grill), stuffed it with fresh mozzarella, set it in a pool of roasted tomato sauce, gave it a side of broccoli, and oh my, I am in heaven. It works!
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Can you say, food is pretty? Well, I do believe, if you can, this chicken is pretty. I am not sure exactly what makes a dish beautiful but this one is and it tastes as good as it looks. I have really been inspired lately. I’m happy, I feel bright. I think the way I feel is reflected in the recipes I am creating. Do you agree?
The flavors of this chicken blend so beautifully. The cooking process allows the sauce to thicken and become quite rich. I might suggest adding just a small amount of orange rind to the sauce as it simmers. Continue Reading →
You can roast pretty much any vegetable. However, my advise, roast them separately for the very best results. Sometimes a single roasted vegetable is sufficient, as in brussel sprouts. Sometimes, you need a blend of vegetables as in a roasted vegetable pasta salad.
Why roast vegetables?
Let me count the reasons.
- Roasted vegetables are much richer tasting than steamed or sauteed
- They are visually appealing
- You don’t need to make or serve a side sauce
- They are easy
- People are impressed!
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I have been perusing a number of sites to view their roasted vegetable pasta salads. I remember it being one … Continue Reading →
Assorted fresh, local produce
Farmers’ markets and eating local. The new trend
It is that time of year again, or at least the beginning of it. With the big push to go green, it’s increasingly popular to become a ‘locavore’. A locavore only eats food grown, raised or produced within a certain radius (usually 50 to 100 miles) of home.
I live in a city that is broken into and surrounded by smaller segments. Most of these have a farmer’s market. They are pretty prevalent due to their popularity.
A wide variety of vegetables
Fresh sweet corn, freshly picked
Fresh picked berries
Try new things
Vine ripened tomatoes
Eating locally has great benefits: Continue Reading →