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…
Soy Sauced Chicken With Olives
This recipe has long been a favorite in our family, and it just keeps getting better. I’ve tweaked it over the years to improve the flavor, decrease the sodium, and streamline the preparation. I think you’ll really enjoy it. It’s quick & easy enough to make after you get home from work, but it tastes…
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…
Baked Penne Casserole
So you’ve made a pot of Homemade Marinara Sauce. Now what? I almost always make Baked Penne Casserole as soon as I have a fresh pot of Marinarra. This is such an easy, quick dish to throw together, and it’s quite delicious. It freezes really well, too, so I always use two 8″ x 8″ dishes &…
Homemade Marinara Sauce
This marinara is so easy and delicious, I haven’t bought a single jar since I discovered it. I can’t take credit for the recipe, it’s from Cooking Light magazine. I’ve just tweaked the prep directions a bit, to make it faster & more efficient. I also eliminated the salt they used, since my favorite crushed tomatoes don’t…
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…
Million Dollar Chicken
I ‘ve been wanting to try cooking with crème fraîche for quite some time. I was so excited when a thoughtful friend gave me some gorgeous local crème fraîche last month as a holiday gift. She remembered me drooling over it at the farmers’ market last summer. But then there was the holiday whirlwind, then I got sick,…
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