A basket full of fresh vegetables, which I turned into a hearty chicken-and-vegetable soup/stew with Near East spices. Urban Simplicity.
Tag Archives: Cooking
Vintage Food Posters
I enjoy vintage food posters in the same way that I do vintage bicycle posters. What I find interesting (one of the things I find interesting) is that the information they state is still mostly relevant today. You’d think we’d have learned by now. Anyhow…just thought I’d pass these these on. Urban Simplicity.
Things That Can be Carried on a Bike (#407)
Two portions of seafood and vegetable fried rice. I made this for staff lunch today and it was so good I brought a few leftovers home for dinner. To see the basic recipe being made click here (I also added curry spices to this recipe). Urban Simplicity.
Spiced Lentil Soup
I really enjoy lentils….and I’m grateful that I do. Because not only are they super-healthy for you, they are also a great medium for all sorts of flavors and textures…and not just vegetarian recipes. Anyhow, a purveyor at work gave me a couple pounds of these lentils as a sample (pictured above)…beautiful aren’t they? IContinue reading “Spiced Lentil Soup”
Ma recette préférée de moules
This is by far my favorite mussel recipe. It is so delicious and so easy to make…simply put everything in a pan and cook it for a few minutes. I made this for staff lunch today at work. They can be eaten alone or served over pasta or rice (the recipe yields a delicious broth).Continue reading “Ma recette préférée de moules”
Four Unrelated Photos and a Few Words to Describe Them
The only way these photos have any relation to one another is that they were all taken today. Other than the one directly below–which was taken earlier in the day while at work–the other three were all taken within about 20 minutes of one another. Here’s a bit about them, from top to bottom: IContinue reading “Four Unrelated Photos and a Few Words to Describe Them”
Stuffed French Toast is Anything but "Lost"
Pictured on this post is a breakfast I made for my son (and a friend) and it’s his favorite…French Toast. I’ve posted numerous pictures and versions of this simple but delicious recipe in the past (click here), but what sets this one apart is that the toast is stuffed. As usual, I used homemade wholeContinue reading “Stuffed French Toast is Anything but "Lost"”
Broccoli and Bean Curd
Broccoliand Bean Curd with Ginger, Garlic, and Hot Peppers Yield:4 servings 4tablespoons soy sauce 1tablespoon cider vinegar 1tablespoon sugar 2tablespoons cornstarch 4heads broccoli, cut into florets 12ounces firm tofu, sliced into 1-inch pieces 1cup vegetable oil (for frying) 1small onion, sliced 1red bell pepper, julienned 2cloves garlic, minced 1tablespoon minced ginger 1teaspoon crushed hot pepperContinue reading “Broccoli and Bean Curd”
Consider the Wing
(The following recipes and portions of the text have previously appeared in both Buffalo Spree and Artvoice). In the same way that New York Stylepizza is known simply as pizza in Manhattan and French fries arecalled fried potatoes (pommes frites) in France, chicken wings inWestern New York are of course simply wings, not “Buffalo-Wings.” ByContinue reading “Consider the Wing”
Middle Eastern Lentil Soup
This is by far one of my favorite soups. It’s simple to make, delicious, nutritious, and the variations are seemingly endless. Listed below is the basic recipe but you can add any number of your favorite ingredients to make it a meal-in-itself. The recipe below, for example, is vegetarian but this is equally delicious withContinue reading “Middle Eastern Lentil Soup”
Chaudrée (deux recettes)
Many American foods have their rootsfirmly planted in Europe and have developed in this country in a sortof convoluted fashion. The recipes were often brought to our countrywith immigrants when they migrated here, and usually adapted toutilize ingredients that were readily available. Chowder, forexample, had its beginnings in France, then was brought to FrenchCanada beforeContinue reading “Chaudrée (deux recettes)”
The Miracle of Controlled Spoilage (or, the art of live foods)
Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that…beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut.Continue reading “The Miracle of Controlled Spoilage (or, the art of live foods)”
Curried Red Lentils with Shrimp, Potato, and Peas
This recipe is so easy and delicious you’ll wonder why you don’t make it more often. It’s a classic dal recipe that can be used with shrimp–as with this recipe–chicken, lamb, beef, or vegetarian. It’s good to make a large batch of the spiced lentils because they freeze well and you’ll have them in aContinue reading “Curried Red Lentils with Shrimp, Potato, and Peas”
Simple Stirfy…or, how to make something really quick and delicious with what you have
I’ve said this before, but some evenings cooking dinner in my home is like taking a mystery basket test. By the time I get home my son is hungry (and so am I) so time is something to consider…and there’s often just a scant few things in the fridge. Don’t believe the unrealistic TV showsContinue reading “Simple Stirfy…or, how to make something really quick and delicious with what you have”
Spiced Brown Rice with Shrimp and Broccoli
This is another example of how changing a few ingredients–but using the same basic method–can create an entirely new dish (click here). I seasoned this with somewhat Mexican or South West spices, but even this could be altered…changing the spices to curry or Mediterranean herbs would create an entirely new dish. Anyhow, this is howContinue reading “Spiced Brown Rice with Shrimp and Broccoli”
Isaac’s Mexican Shrimp Recipe
My teenage son came to me and asked how to make a Mexican shrimp recipe the other day. I was a bit surprised…he was, after all, not simply asking what there is to eat (or why there’s “nothing” in the fridge) or what time dinner is ready. I’m joking, of course, I feel blessed toContinue reading “Isaac’s Mexican Shrimp Recipe”
Tacos con Carnitas de Pollo…and a few comments on Ezekiel Bread
Pictured above is one of the tacos I made for my son and I for dinner tonight, before it was rolled up of course. Buried under the vegetables and sour cream are the carnitas…delicious. But more on that in a minute. First I have a couple unrelated comments. Between urbansimplicity.com and urbansimplicty.wordpress.com there are nearlyContinue reading “Tacos con Carnitas de Pollo…and a few comments on Ezekiel Bread”
Spiced Brown Rice and Beans with Venison and Broccoli
I remember hearing the statement–and I’m paraphrasing, I’m sure–that if you teach a person to play a song they can play that song, but teach them to play the instrument and they can play many songs. The reason I mention this is that this is just another example of an endless number of dishes thatContinue reading “Spiced Brown Rice and Beans with Venison and Broccoli”
Super Delicious (and simple to make) Pasta con Vendure
This is a dish that I served to our staff at work yesterday. I was trying to use up some vegetables because we are closed for the first week of January. It’s really just a more complex version of any of the aglio e olio dishes I’ve posted here before. But before I start theContinue reading “Super Delicious (and simple to make) Pasta con Vendure”
Broccoli Aglio e Olio
Vegetables can be so beautiful. I’ve posted on cooking things with aglio e olio many times in the past, but I had this for dinner last night and thought it was so beautiful and delicious I thought I’d share a picture. Click here or a recipe (with pasta); click hereto see many other versions ofContinue reading “Broccoli Aglio e Olio”
Urban Simplicty 