Congee; rice porridge; good stuff. Call it what you will, it’s a must for at least one breakfast (or dinner) of your life.
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Soup. Good for cold weather? Of course! Goood for warmer weather? You betcha!
Continue reading “Potato Soup with Cannellini Beans, Mushrooms, and Kale”
Are you having a good week, friend? You have that choice to make, yeah? Last week was…weird for us. Things seemed out-of-sorts; the house was out-of-order; we weren’t hungry enough to actually cook much, and that’s just plain weird.
Continue reading “Hearty Soutwestern Vegetable Soup with Wild Rice & Chik’n”
Hope you’ve had a lovely weekend so far! We spent the weekend with family and friends, and today Warren took me for a belated birthday brunch on the Foothills Parkway. Just look at that view!
And he even poached eggs for us to bust open on top of some grilled garlic bread!
Continue reading “Butternut Squash, Rice, and Saffron Stew”
Unless you’ve been hiding under a rock, you should be familiar with at least one meat substitute by now. Tofu has been around since BC times, but today we’ve surpassed coagulated and pressed soy milk. Tofu, tempeh, and TVP (textured vegetable protein), all derived from soy, are now found in most grocery chains as protein sources for vegans and meat-eaters alike. Seitan, made from washing away starch in wheat dough, is a gluten based alternative currently in vogue.
Continue reading “Jackfruit Carnitas Tostada with Watermelon-Tomato Pico and Black Bean Mash”