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.
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.
Muesli is a breakfast dish from Europe – very popular in Switzerland and German – that includes raw rolled oat along with a varied combination of other grains, nuts, seeds and fruit (fresh or dried), which is then combined with milk, yogurt or fruit juice.
A sunny-side-up fried or soft-poached egg placed on some sort of vegetable or greens gives you the makings of a contemporary gourmet dish. The point of it all ~ the soft, runny yolk adds a creamy, decadent, dressing component.
Today I want to share my elder son’s delicious, creamy method for scrambling eggs … Mitchell says this is not a dish for anyone in a hurry. It requires patience and constant tending. (But, believe me, it’s worth the effort and the wait!)
Classically, ragù is made by slowly cooking meat in broth, tomato paste, wine, and aromatic vegetables until everything melds into chunky, saucy deliciousness … In my version, the tomatoes and their beautiful juices mix with the pan juice from the chicken to create the broth.