Succotash is a tasty American dish, which has many variations, and is often served at Thanksgiving dinner. All the variations start with a basic mix of corn and Lima beans (or other types of beans). The combination of grain and legumes is highly nutritious, as it contains all the essential amino acids. Continue reading
If you follow this blog for a while, you know by now that I hardly ever use store bought ground meat, and always prefer to grind it a home. However, as fresh turkey legs/thighs were not available for the turkey burgers I’ve had in mind, I went with the next best option: ground dark turkey meat from a local farm. Continue reading
If you get up in the morning and feel like having some fresh bread that doesn’t require lots of work, these quick “all in one bowl” savory muffins are the answer. Continue reading
These fish cakes are loaded with fresh herbs and Asian inspired flavors. They are quick and easy to make and are perfect as a light appetizer or as part of brunch buffet. Continue reading
Good quality smoked salmon is a true delicacy that can be used and served in numerous ways. Here is a recipe for a tasty and easy to prepare smoked salmon mousse, with two serving suggestions: served as is, or wrapped in smoked salmon. A third option of serving the mousse is to pipe it on crackers or sliced cucumbers, and serve as finger-food.
Any way you choose to serve it, I’m sure you’ll enjoy the results.
Summertime means lots of salads with fresh ripe tomatoes. However, sometimes it’s nice to use the tomatoes for other purposes, such as in the recipe here, for tomatoes stuffed with a tasty cheese mixture.
This doesn’t mean we’ll skip the tomato salad option altogether. Quite the contrary, the scooped inner part will be a base for a quick and tasty salad.
These quick and easy to prepare corn muffins, are the perfect breakfast or brunch bread. They are moist and crumbly, savory and a bit sweet and hot at the same time, and with the added sausage and goat cheese, they make a meal on their own. For brunch, or light lunch, serve them with a green salad, or with a bowl of light soup.
This tasty and versatile sauce combines two of my favorite ingredients – peanut butter and coconut milk.
Interestingly enough, both key ingredients are called “nuts”, even though neither one is! The peanut is actually a type of legume in which the pod matures underground, unlike most of the nuts we know, which grow on trees. The coconut does grow on a tree, but is actually a drupe and again, not a nut. Who knows, maybe that’s why they match so well together? Continue reading
Preparing traditional couscous from scratch is a labor intensive task; it requires mixing semolina with oil and water, passing it through a sieve, steaming it in a special pot, mixing it again, and repeating the process once or twice more… No wonder that up until modern times, when the instant couscous was created, this great grain product was not as popular as it is today. Continue reading
Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use. Continue reading