Stuffed Grape Leaves
In my last post, I said that if you are presented with the simple sauteed insides of a zucchini, then you should know that something more complicated is not too far away. So here it… Continue reading
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Lib al Kousa
Arabs have a thing for stuffing leaves and vegetables, one of the most common being zucchini. And when you hollow it out, you’re left with a bunch of zucchini (kousa) insides (lib), which… Continue reading
Mujadara
Lentils are among the most ancient of foods, especially in the Middle East. They are also one of the healthiest foods you can eat. Rice and lentils paired together create a complete protein… Continue reading
Bubble Tea
Some years ago, I was introduced to bubble tea by Tina, Zena, and Nancy. Not only do we still enjoy bubble tea together on occasion, but the drink itself always reminds me of them.… Continue reading
New England Clam Chowder
A classic, thin New England clam chowder, made of clams, milk, potatoes, onions, celery, and bacon. Yum! (If you don’t eat pork, you can leave it out or use turkey bacon.)
Masala Chai
Mmmmm……..warm, spicy, milky, sweet, fragrant tea. Why buy it from a cafe or pre-packaged when you can make it fresh? There are variations to the spices in different regions of India (as well,… Continue reading
Vegetable Pizzette
A few days ago, I asked some friends what dishes they would like to see on this blog. One answered (specifically on Saturday at 7:36pm), “Something with peppers and onions.” And so begins… Continue reading
Eggs, Potatoes, and Onions
On weekdays, breakfast is usually a piece of fruit or a cup of gluten-free cereal. On the weekend, it’s nice to eat something more breakfasty. So this morning I chopped up (with one… Continue reading
Vietnamese Beef
This was delicious! I found a recipe for grilled beef that I liked, so I just adapted for the stove top. Please see my previous post regarding authenticity. The sauteed beef is dressed… Continue reading
Vietnamese Spring Rolls
This was my first attempt at cooking Vietnamese food. Or “Vietnamese” food. I have very little experience with it, and so I can’t claim to have the flavors exactly right. My apologies to… Continue reading