A canvas book bag containing a couple actual books and an e-reader containing 152 electronic books. A cardboard box containing a small loaf of bread, a couple baked potatoes, a pint of homemade creamy coleslaw, and a classic Friday night fish fry. To read more about fish fries–it’s origin, popularity, and recipes (written by yoursContinue reading “Things That Can Be Carried On A Bike (#267)…and a few links”
Tag Archives: Cooking
Lebanese Chicken-and-Rice (yet another variation)
I’ve posted numerous times on Lebanese food in the past, mostly because I truly believe that it is one of the great cuisines of the world., but also it is a food that I grew up with; I am second-generation Lebanese-American…half actually, my father’s family was from “the old country.” Chicken-and-rice is my favorite recipeContinue reading “Lebanese Chicken-and-Rice (yet another variation)”
I Like To Eat…and with both hands
Firstly I would like to say that I am not immune to junk food or fast food; in short I don’t believe that just because I cook for employment (and write this blog) that I am a food snob. But I also have to qualify this statement. My version of junk food is potato chipsContinue reading “I Like To Eat…and with both hands”
Black Bean Hummus with Lemon and Jalapeno
Black Bean Hummus with Lemon and Jalapeno Makes about 3-1/2 cups 3 cups black beans, cooked or canned and rinsed 2 cloves garlic, minced 2 jalapeno, minced 1 cup tahini 1/2 cup fresh lemon juice 1/4 cup cold water 1 teaspoon salt Mix all of the ingredients in a bowl, then transfer to a foodContinue reading “Black Bean Hummus with Lemon and Jalapeno”
Employee Meal, 28 January 2011 (Spice-Roast Vegetables)
These are so easy to make; versatile and delicious, too. Here’s a recipe for roast carrots and parsnipe but it can be adapted to other vegetables (I didn’t use honey on these). And if you would like to learn more about roasting vegetables I suggest this page or this one. Spice Roast Carrots and ParsnipsContinue reading “Employee Meal, 28 January 2011 (Spice-Roast Vegetables)”
Employee Meal, 25 January 2011 (Scotch Eggs)
As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs click here.Continue reading “Employee Meal, 25 January 2011 (Scotch Eggs)”
Spicy Turkey and Pork Meatloaf
Spicy Turkey and Pork Meatloaf Yield: 4-6 servings 3 tablespoons vegetable oil 1 small onion, diced 1 rib celery, diced 1/2 green bell pepper, diced 1 clove garlic, minced 3 jalapeño peppers, seeded and minced 1-1/2 pound ground turkey 1-1/2 pound ground pork 1 bunch parsley, washed and minced 2 tablespoons chili powder 2 teaspoonsContinue reading “Spicy Turkey and Pork Meatloaf”
Employee Meal: 19 January 2011
Tandoori Chicken Breasts and Thighs (and also Tofu), served with Basmati Rice Pilaf Curry Powder Yield: 1/2 cup 3 tablespoons ground cumin 3 tablespoons quality chili powder 2 tablespoons ground coriander 1 teaspoon ground turmeric 1 teaspoon ground cayenne pepper 1/2 teaspoon ground fenugreek 1/2 teaspoon ground black pepper 1/2 teaspoon ground cardamom 1/2Continue reading “Employee Meal: 19 January 2011”
Beer Can Chicken (aka Beer Butt Chicken)
OK, first I have to admit that this is one of the weirdest recipes I’ve made…but the outcome is really delicious. The chicken meat is moist and the skin crisp…and it has a nice flavor also. It’s a recipe that was undoubtedly developed by some drunk guys at a backyard barbecue. The premise is this:Continue reading “Beer Can Chicken (aka Beer Butt Chicken)”
Cannellini Bean Soup
Cannellini Bean Soup Yield: 6 quarts 2 pounds dried cannellini beans 3 tablespoons olive oil 4 ounces diced pancetta 2 cups diced onion 1 cup diced celery 1 cup diced carrots 1 tablespoon minced garlic 1 teaspoon crushed hot pepper 2 teaspoons minced rosemary 2 teaspoons kosher salt 1 teaspoon black pepper 2 cups dicedContinue reading “Cannellini Bean Soup”
Bay Scallops "Brother Devil Style"
Pasta, as many of you know, is one of my favorite foods to cook and eat. The ingredients and styles are seemingly endless, but I can narrow down the way I usually prepare it to three styles: With homemade tomato sauce, aglio e olio (oil and garlic), or fra diavolo (brother devil); for this particularContinue reading “Bay Scallops "Brother Devil Style"”
Not-So-Lost Bread with Caramelized Apple and Carrot Syrup
For those that have visited this blog before–and have taken interest in the food/recipes potion of it–you know that my son’s favorite breakfast is homemade French toast. In archaic Louisiana French patois this dish is of course referred to as pain purdue, or “lost bread,” making reference to the fact that it is often madeContinue reading “Not-So-Lost Bread with Caramelized Apple and Carrot Syrup”
My Favorite Stir-Fry (Recipe and Photos)
This is a variation of a recipe I published in Artvoice a couple years ago and it’s one of my favorite stir-fry recipes…it’s simple to prepare and is close to flavor of a dish you may order at a Chinese restaurant. But when you make it at home you can control the salt and sugarContinue reading “My Favorite Stir-Fry (Recipe and Photos)”
Spinach and Turkey Meatballs Braised in Red Wine and Tomato
This is something I made for my son and I for dinner last night, and like all–or at least most–of the recipes on this blog, it is both simple and delicious. It’s a basic recipe for meatballs and tomato sauce with a twist. In place of the usual beef or pork I used turkey, andContinue reading “Spinach and Turkey Meatballs Braised in Red Wine and Tomato”
Caramelized Cauliflower Frittata…with other good stuff
I like eggs, simple as that. They are versatile, can be adapted to almost any flavor–from breakfast to dessert–and they are easy to prepare. When my son is not home, as was the case this evening, I tend to cook very simple things. Tonight was no exception. After looking in my fridge I came upContinue reading “Caramelized Cauliflower Frittata…with other good stuff”
15 Gallons of Vegetable Soup
I made this today at work for a luncheon I’ll be serving tomorrow. I always try to make soups a day ahead and let their flavors mingle overnight; they taste better the second day. None-the-less, I had some myself for lunch today…at nearly 57 liters a cup or two won’t be missed. It was deliciousContinue reading “15 Gallons of Vegetable Soup”
Chicken Thighs with Brown Rice, Spinach, Turmeric, and Whole Chilies
If you’ve been to this blog before you know that I love one pot meals…they’re easy, super-flavorful, nutritious, make great left-overs, and the best part is there is only one pot to wash. This is a variation of the basic chicken-and-rice or arroz con pollo recipe. In this recipe I used boneless chicken thighs, brownContinue reading “Chicken Thighs with Brown Rice, Spinach, Turmeric, and Whole Chilies”
Things That Can Be Carried On A Bike (#245)
Two plastic crates containing all the ingredients to make two batches of soup (except for the turkey broth, which I made from the turkey carcass leftover from Thanksgiving). The soups: Curried Vegetable (which is more like a ragout than a soup), and Split Pea with Linguica.
Moules Marinière
Super easy to prepare and mouthwatering delicious…nothing more to say. OK, toasted Ezekiel bread to dip in the juice makes it even better! Moules Marinière Makes 4 servings. 3 pounds mussels, washed, rinsed, and de-bearded 1/2 cup white wine 2 cloves garlic, minced 2 plum tomatoes, diced Sea salt and cracked black pepper to tasteContinue reading “Moules Marinière”
My Frozen Tomato Experiment
It may seem odd to be writing about tomatoes in mid-November but this is the outcome of a successful experiment. Last summer is a memory as I sit next to the wood-burning stove as I type, but it was sultry none-the-less. And the steamy heat brought not only multitude of tomatoes in my garden butContinue reading “My Frozen Tomato Experiment”
Urban Simplicty 