Posts in Healthy - Fresh
Bananas, Creme Fraiche, Honey & Curry Cashews

I may be a child of the 70’s, which means I grew up on casseroles, odd fruit salads, and canned vegetables, but my taste has always grasped for fresher ingredients. And while I love a nice, thick, juicy steak, I also find that I gravitate more toward utilizing fruits and vegetables to compose a really good-tasting dish. I like the challenge.

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Roast Beet Salad with Whipped Goat Cheese, Citrus Oil, and Mint

"You should write a cookbook!"

I hear that a lot, and while I'm always humbled that folks seem to like me and subsequently my food, it seems an incredulous notion to me. Don't get me wrong, I ADORE cookbooks and I'd be lying if I said I didn't care one wit about my name hanging around long after I'm gone in the form of a cookbook, but ...

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Lemon Parmesan Chicken with Arugula Salad

Spring is here, and while I'm having a hard time letting go of my cold-weather, meat-centric braises, I'll admit a light dinner comprised of low-fat protein with a zingy salad piled on top appeals to me. Which is why my ears perked up last weekend when I heard the goddess of "How good does that look?" and "How easy is that?" sharing her recipe for a Lemon Parmesan Chicken with Arugula Salad on the Food Network channel.

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Bánh Xèo - Crispy Vietnamese Crêpe

I'm of the opinion that folks who don't like to try anything new might also have a slight kitchen phobia. Pots, pans and and cooking utensils are eyeballed suspiciously and rarely to be trusted. It's merely a theory that rolls around in my head. I have no way of proving it.

I have a lot of cookbooks (a LOT) and while I adore them all, there are truthfully very few I'm able to pick up and cook a recipe from flawlessly. At least the first time. This has little to do with the credibility of the cookbook author/chef or my abilities as a home cook (though let's be honest, the more we do, the better we become), and more to do with uncontrollable variables like ingredients, whether or not I have the recommended cooking equipment, and the fact that cooking times vary from one kitchen stove to the next.

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Chilled Corn Soup with Scallop Salad

I admit I'm quite ready to be done with this summer heat and am that I'm actually longing for the crips coolness of fall for the simple. I'm ready to be done with summer for the simple reason that my evaporative coolers are literally driving me mad. They've always required a lot of attention but this year they've required a considerable amount of additional hand-holding - shuddering, groaning and weeping excessive amounts of water off the roof of my modest home. This has required frequent calls to my local handy-man because you know I'm not hoisting myself up onto the roof of my house, teetering precariously on a metal ladder - I know my limitations.

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