There is something about the combo of dry sherry, thyme and sharp cheese that just makes me happy. Today is meatless Monday and the eternal question is……what’s for dinner?
I happened across this Ceci and Quinoa soup a few weeks ago on the Cooking Channel and this is the second time I’ve made it….. I don’t re-run recipes often so this one must be worth keeping.
Lamb Saag is one of my favorite things to order when I eat out at an Indian restaurant. Its delicious subtle flavor is amazing. I have been toying around with some recipes to make this at home. I am not sure how authentic this is, but it tastes (and smells) delicious. The other day I was talking food with a good friend who asked me for the recipe…. here it is, maybe your wife will decide she likes lamb after trying this.
So, there are times when I actually follow the recipe. This was one of those times… well, almost.
I enjoy making jam in the summer months when ingredients are fresh, local and plentiful. Blood oranges are neither local nor plentiful here in the northeast. But, when I found a nice looking bunch at the local grocery store, I thought it would be an opportunity to warm the cold winter house with a huge pot of boiling water and have some delicious marmalade to show for my efforts.
I found a recipe in the Ball Complete Book of Home Preserving, I usually follow jam recipes exactly, and for the most part I did. An internet search turned up this recipe using some liquid pectin. I had never used liquid pectin, but decided to try the Ball recipe… but with the addition of liquid pectin. Makes sense to me. What could possibly go wrong?
Lately I have become more and more obsessed with recycling. I have gone so far as to bring my plastic trash home from work to recycle it. Something about doing this gives me a feeling of satisfaction that I am doing the right thing. So, the natural progression would be recycling my food… right?
About once a month I roast a chicken for dinner. It is delicious and simple. I had never given much thought to throwing away the non-meat parts, until lately. Last week’s chicken carcass was stashed in the freezer, now what? I wish my grandma were around to give me some pointers on this venture, she would have had some great ideas. My grandparents were great recyclers saving cans for a few bucks, keeping a compost pile, and canning food for using later. These are lessons I should have learned earlier, but I guess we come around to things in our own time. Continue reading