Braising is one of my favorite ways to prepare meat and I found the Pico de Gallo to be such a flavorful way to do it!
It’s tomato season! Technically a fruit, not a vegetable, the tomato has great nutritional value with lots of Vitamins A and C and provide a good source of lycopene, which supports heart and bone health. Delicious and nutritious – the best of both worlds!
I am never more pleased and satisfied than when I make a great meal for the people I love … except when I make a great meal WITH the people I love.
I love kale. Normally I use it finely chopped in a salad or sautéed with garlic and onions, or thrown into a soup. All good! But, freshly made kale chips. OMG! What an awesome way to get your greens. And so easy!
I am a child of the children of the Great Depression. One does not throw out shriveled tomatoes. One eats them … in some way … so thus the beginnings of a dinner dish.
Once upon a time, Brussels sprouts were hard to find at the grocer’s but not anymore because this little brassica (think broccoli and cabbage) has been tagged for potent, anti-cancer properties.
I combined my pot roast technique with Cooking Light’s basic seasoning ingredients for the cannellini beans, added kale to give it a Tuscan flare and, I must admit, I did a dang good job creating a tasty, hearty dish.
I have a little array of potted herbs nestled near my patio door – chives, two kinds of basil, parsley, oregano, thyme and mint … oh, and catnip for my darling kitties to wig out on – so last night I decided to highlight most of them in a nice big salad
I did it! I concocted a stuffing recipe to accompany beef … quite good and certainly worth making again with a few, flavor tweaks.
For some reason, I have accumulated several boxes of Mrs. Cubbison’s stuffing mix in my pantry … This is when being able to cook creatively out of one’s cupboards comes in handy – with that much stuffing to use, it’s important to be able to change up the flavors a bit.