This is an easy, versatile side dish. I love it with nearly everything Mexican (especially in burritos) or Southwest style, or even with other things if I have some cilantro I want to use up. Depending on what else I’m serving, sometimes I make this with water & sometimes with broth. I usually use Uncle…
Category: Sides
Cooking Dried Chickpeas
I bought an Instant Pot® about a month ago. I’d been flirting with the idea of a pressure cooker for ages. I recently read an article that says not only are they faster than other methods, they actually can do a better job. That’s what really got me interested. Time is not an issue for me. I’m fortunate to…
Herbed Wild Rice With Carrots & Kale
Pretty, isn’t it? And it’s really delicious, too! Now, I know kale has something of a reputation. Some people assume that anything that sounds healthy is going to taste like cardboard. Nope! Not here, anyway. This is a great intro-to-kale dish. You don’t even have to tell anyone that’s what the green stuff is, it’ll be…
Parsley-Lemon Japonica Rice
This gorgeous rice deserves far more attention than it gets. It cooks up to a beautiful mahogany color, and has a flavor all its own. Ingredients: ½ cup black japonica rice 1 cup water ¼ tsp salt ¼ tsp pepper juice of ½ lemon ¼ cup coarsely chopped parsley 1 tsp extra-virgin olive oil Preparation: 1.) Bring the water to a…
Curry Leaf Potatoes With Mint & Cilantro
I’m new to cooking with curry leaves, although I’ve wanted to try them for quite some time. From what I’ve read, if you want the best flavor from them, you need the fresh leaves. One day, when I was in a local Asian market looking for toor dal, I spotted some very fresh-looking curry leaves…
Black & Red Chips
Don’t you just love crispy potatoes? You can get crispy potatoes without the deep frying, by roasting them in the oven. They’re not quite as crispy as fried, but darn close. Oven roasted potatoes are also a lot easier, less smelly in the house, and a whole lot healthier than fried. I’ve tried many recipes…
Golden Beets Roasted With Spuds & Onions
I grew a new (to me, anyway) variety of beets last summer. It’s called Cylindra, and it produces long, fat red beets instead of round ones. The shape results in more beet meat per beet, which is important when garden space is limited. I’d been watching this one beet all summer. It was evident that it…
julienne.red 