This was a recipe I found . . . → Read More: This Was so Good: Chicken Stew with Grapes and Tarragon
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Well, it least it was a little while ago. Ahhhh, Spring. This makes a lot (let’s say 6+ servings) so you can invite a couple of people over or have extra lunches for the week. It also freezes beautifully. In fact, jwa’s having a defrosted container of it for lunch today. Myself, I’m going to my new favorite lunch place, Voila Cafe on SW 9th. Today, the special is salmon over soba noodles. But, I believe that’ll be another post.
Baked Bolognese with Lamb Preheat oven to 350 degrees. Add oil to large skillet over high heat. Add ground lamb and saute, breaking . . . → Read More: It’s Chilly Again: Baked Bolognese with Lamb
This was an experiment that was based on a lunch that I recently had in Cannon Beach. It was at the Lazy Susan Cafe (not bad — definitely overpriced, though), but it was basically just a quick meal to tide us over until dinner that night — Cilantro-Chicken Pizza at Pacific Way Cafe! But anyway, I was intrigued by this tuna-curry-hazelnut salad that was on the menu. I ordered it and was presented with a big pile of romaine, flaked tuna, hazelnuts and apple cubes, all with a curry dressing. It was not pretty to look at but it had a really great, interesting taste. So much so that I couldn’t help but wonder how those flavors would be if presented a little nicer, using tuna steaks (instead of canned tuna) and generally just fancifying it up a little. Here’s the answer that I came up with — . . . → Read More: Albacore Tuna with Apples, Hazelnuts, Red Leaf Lettuce, Curry Dressing & Flatbread
Super Foods Friday? Uh, he went on vacation. Or something. In his place? A delightfully healthful meal with carrots, mango, halibut and macadamia nuts — or Macadamia Nut Crusted Halibut in a Spicy Carrot-Mango Broth over Soba Noodles. Hmmm, that’s a mouthful. Like the title suggests, half the recipe is based on one by Bobby Flay (the carrot-mango broth that was originally paired with a potato-crusted halibut) and half by Ming Tsai (the macadamia nut crusted halibut in an Asian-fusion type sauce that I can’t remember right now). I took a little from column A and a little from column B and combined the two. Put them together and it was a tasty and amazing meal. And healthy! Ha! Take that Super Foods Friday. Carrot Mango Broth
Ah, the first recipe from the most recent Eating Well — the one with the asparagus on the cover. Except there’s no asparagus in this one. It’s a Moroccan-influenced pork ragu. This even included a special trip to Pasta Works (which has kind of become my go-to place when I need an imported, out of the ordinary, ingredient). In this case it was preserved lemons. This really cooks pretty quickly, so I guess it’s a cheater’s ragu as I think normally it’s something you would cook for hours and hours. You’d also, because of that, use tougher meat. But the pork chops the original recipe calls for and the cubes of pork tenderloin that I used, both are very tender and don’t need to cook for hours. I changed a couple of things from the original recipe — added a bit more olive oil, sauteed the veggies, used tenderloin . . . → Read More: Pork! Pork! Sing the Praises of Pork!* |
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