If you haven’t cooked up some black-eyed peas to ring in the New Year and set the tone for good luck and prosperity in 2016, I encourage you to try my version of Hoppin John.
Category: Cooking With Mom
If you’ve ever read my food blog you’ll know that I love, love, love to open the refrigerator and see what miscellaneous items I can combine to make a delicious meal. For me this kind of cooking is an act of creation, just like writing a story or poem only I get to eat the lovely result.
It’s National Salad Month. What a great way to celebrate and acknowledge good nutrition! And I’m joining in by sharing one of my many favorites ~ Grilled Vegetable Salad.
I love my immersion blender almost as much as I love my tropical fruit, so this little blog is dedicated to it, sitting alone in all its magenta glory in my Arizona kitchen cupboard.
What could be more inviting for someone who likes cooking with leftovers than Fried Rice? A few chopped veggies, yesterday’s dinner protein, rice of any sort and a couple of eggs. Tah-Dah!
Pozole fixin’s salad? I’m on a salad kick – cold slaw, chopped veggie salad … and now this one, which uses my favorite ingredients: left overs!
This past week I got a bit over zealous with my veggie preparations and ended up with quite the Ziploc full of left overs. You don’t have to make this salad with left overs, I just get a thrill out of creating something pretty darn delicious out of them.
If you’ve read many of my blog posts, you know that it’s my cooking sensibility to use what I have on hand, including leftovers. So, when I make beef ribs I always keep the cooking juices for some other use … I use the pot juice from the ribs as the base for this week’s pasta sauce.
Cabbage is one of those tried and true vegetables you can find year round and, for the most part, is always relatively inexpensive. Not only is it good for you, with lots of fiber, and full of phytochemicals that fight inflammation and promote good digestion, it’s also very easy to prepare.
Plynn Gutman 