By mlb, on August 9th, 2010%
Well, it looks like this is the second salad post in a row. I will fix that by posting about ice cream next!
This recipe made a great cold lunch. You could serve it hot or warm, but I think it works just as well as a cold salad. The nice part there is you could roast all the veggies the night before (or in the AM), when it is cooler, toss it all together (minus the dressing), and then serve it later in the day, with the cool mango-sesame dressing. I actually made the salad at night, divided it out into bowls, packed the dressing up on the side, and both jwa and I had it for lunch at work the next day.
The original recipe just had snap peas, . . . → Read More: Asian Chicken Noodle Salad with Roasted Vegetables
By mlb, on May 10th, 2010%
One of my favorite cookbook authors, Susan Herrmann Loomis, is coming to Portland! Very exciting! She’ll be at In Good Taste, August 12-15, 2010.
In Good Taste is located at 231 NW 11th Ave, Portland, Oregon, 97209. It’s a 3-day class (with a welcome dinner the night before) and you can enroll by e-mailing cookingclassesATonruetatinDOTcom. You can also call In Good Taste at 503-248-2015 with questions. More info here.
As if that’s not enough, Susan also has a new cookbook out, Nuts in the Kitchen, and I was lucky enough to receive a review copy. So far, I have made two recipes from the book, but like all of her books, some of the most interesting parts are just reading the little features within the cookbook about the people . . . → Read More: Nuts in the Kitchen: Sicilian Sweet and Sour Rabbit (but with Chicken)
By mlb, on January 14th, 2010%
This is a weekday lunch staple. Since jwa and I both bring lunch to work pretty much everyday, if I do any cooking at night during the week, it’s most likely something to bring to lunch the next day. The original recipe was for beef, but I usually make it with chicken. The other night I tried some shrimp (about 3/4 of a pound) and that works really well too! In theory, you should really be able to use any one pound of protein that you want to here, but I can just vouch for chicken and shrimp so far.
Do all your chopping and dicing at once — mise en place! — before you start cooking anything (or while you are marinating).
You can make it have as much . . . → Read More: Kung Pao Shrimp
By mlb, on January 10th, 2010%
We had this meal over New Year’s Weekend because I believe lentils are lucky to have around that time. Of course, I opted to not use lentils because I had some Christmas Lima Beans that I needed to use. I hope Christmas Lima Beans are still lucky. I soaked my beans for about 8 hours before I used them in the recipe, so make sure you do that if you are using larger dried beans. You could also just use lentils, like the original recipe calls for and skip the soaking all together. I think that’s what I’ll do next time.
That said, this meal was fantastic! The tomato salsa is really fragrant and good and I have discovered Sweet Italian Chicken Sausage at Trader Joe’s. Wow — it was . . . → Read More: Sausages and Legumes with Tomato Salsa
