Okay. So this is as delicious as it looks. Whether you are a carnivore or a vegetarian this is really good…and really easy to make, too. I used both these recipes as ingredients for tacos tonight for dinner, but these are so versatile they could be used as of a “center-of-the-plate” type of a vegetarianContinue reading “Crispy Spice-Fried Bean Curd with Salsa Verde”
Tag Archives: Culinary Freedom
Two Recipes Made for Each Other…
I made these tonight for my son and myself…Penne and Halibut Fra Diavolo and Spaghetti Squash Aglio e Olio. How was it, you may be wondering? Let’s just say there is not much left 🙂 Delicious. Both recipes are really easy to make and bursting with flavor. If you want more pic and the historyContinue reading “Two Recipes Made for Each Other…”
Egg Strata: Layers of Textures and Flavors
Strata < Latin strātum literally, a cover, noun use of neuter of strātus, past participle of sternere to spread, strew, equivalent to strā- variant stem + -tus past participle suffix Okay. Firstly, let me explain what this is. And by this I don’t mean classically (in the culinary world) but what it was to me;Continue reading “Egg Strata: Layers of Textures and Flavors”
Two Breads and Two Recipes
This is a continuation of this post where I listed a recipe for grissini. As I had mentioned, I am currently reviewing this book (which I highly recommend thus far) and have been testing a few of the recipes…so here’s a couple more. The recipes listed below–though originally derived from the book in mention–were borrowedContinue reading “Two Breads and Two Recipes”
Lebanese-Inspired Brown Rice Pilaf with Lamb, Vermicelli, and Green Beans
This is a really colorful, fragrant, and delicious rice dish. In the recipe I used lamb, but it could just as well be made with beef or chicken (or vegetarian). The only difference(s) from the recipe pictured and the one listed below is that I also added a pinch of turmeric to the rice withContinue reading “Lebanese-Inspired Brown Rice Pilaf with Lamb, Vermicelli, and Green Beans”
Parmesan and Black Pepper Grissini
Pencil-thin breadsticks…grissini. Beautiful, aren’t they? Easy to make, too. These are coated with Parmesan and black pepper making them even more tasty. But you may be wondering why I am making bread with refined flour (opposed to whole wheat). Well, I do now and again. But the real reason is that I just received thisContinue reading “Parmesan and Black Pepper Grissini”
Urban Simplicty 