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!
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.
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.
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 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.