I have experimented with different types of rice and only recently discovered the purple/black Forbidden Rice which is supposed to be healthier given its color. All for that as well as enjoying the texture and nutty flavor. My aim now is trying to find ways to add different ingredients to add depth. Read more
Fall and Spring are especially good times of the year to find bitter greens and I thought they would complement the richness of the winter squashes for the book club dinner. The sharp bite of radishes worked well with the greens and adding pomegranates seeds gave a sweet-tart pop as their juices were released when bitten into. I need to experiment with the dressing as I used my go to dressing and probably could add another dimension to the salad with a new dressing. I will be working on that and get back to you. Read more
The weekend before last I visited a friend in NH who made a delicious lunch of tomato soup, veggie burgers and coleslaw with apples and mint. The slaw was so delicious I had to try making it. Not to mention the 3 heads of cabbage accumulating in the fridge from the CSA. I pretty Read more
I had started making the steel-cut oatmeal when I realized I was out of Almond Milk. Fond of milk in my oatmeal, I was disappointed until I realized I had several cans of coconut milk in the cabinet. I’ve been on a kick to try to use coconut milk anyway and this presented a perfect opportunity to experiment. Read more
Dinner this evening was a yummy salad I made from produce bought the other day at the farmer’s market and goodies on hand. Researching recipes for a broccoli salad on the internet, creamy broccoli and bacon salads just didn’t cut it. First I am vegetarian and second I wanted something healthy that didn’t camouflage the broccoli but instead brought out its flavor. Lemon always brightens up the flavors and is my favorite addition to any dish so I developed the salad around lemon and broccoli. For sweetness and color I added blueberries. Read more
Having gotten so many eggplants from the CSA this year I wanted to be more adventurous with what I made with the eggplants as the season progressed. So I turned to Yotam Ottolenghi’s cookbook Plenty where I found an intriguing recipe. A bit pretentious of me perhaps, I adapted it to meet my dietary needs and improvise hard to find ingredients. I was especially anxious to try burning the eggplants over flames on my stovetop. Read more
Everywhere at the Farmer’s Market were the most amazing heirloom tomatoes. It was hard to choose so I picked a combination of colors, low acid sweet tasting orange and yellow tomatoes which I mixed with a stronger tasting green ones, and of course, red to round out the colors and flavors. To the tomatoes I added donut peaches. They are nuggets of sugar which off-set the acid in the tomatoes. Read more
So Simple and yet so Good!
In my favorite well seasoned cast iron skillet, (you must use a heavy skillet) I poured a generous amount of grapeseed oil and turned the heat on medium-high to high. Grapeseed oil is best to use for frying or in this case blistering the Shishito peppers. It holds up so much better to the heat than olive oil. It takes about 6 to 8 minutes for the peppers to blister. I stirred them occasionally. When done to the desired blistering and color I generously sprinkled with Kosher salt.
I plated them, and then watched them disappear.
These peppers make a great snack or appetizer with drinks. Read more