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This recipe is fast and easy and full of flavor. I found the foundational recipe on a site called the Defined Dish. The original dish used bison, but I used what I had–turkey burger. I also adjusted the spices to suit my tastes. It can be served for breakfast or dinner. Serves 2 Ingredients 2-3 … Continue reading
This recipe originally came from the My Fitness Pal Blog. Of course, I have tweaked it a bit to suit my own taste. It is a quick and easy recipe that is nutritious, high protein, and low cal as well. Takes about a half hour to 45 minutes to prepare. If you keep track of … Continue reading
Originally, from the Washington Post. Author, Becky Krystal. First of all, this soup is thick. I prefer to call it a soup-stew. It is filled with umami from the mushrooms and spices. The only thing I’ve changed is to substitute cayenne for pepper flakes because the pepper flakes were undetectable. The soup is just made … Continue reading
I bought a pallet load of turkey burger from Costco (just kidding, but a lot). I froze it and normally use it generally for burgers on the grill, meatballs, or white chili–but I wanted something new, so I searched online. This recipe is a hybrid of all the recipes I looked at. The pie is … Continue reading
I found this recipe on the site, Cooktop Cove. As usual, I have tweaked it to fit my tastes, increasing the number of chicken thighs and adding salt, pepper, and paprika to the flour coating. It is a tasty dish with sweet, heat, and sour notes from the marmalade, sriracha, and lime juice. It is … Continue reading
This is a hybrid between a meat-filled and vegetarian cabbage roll recipe. The stuffing uses roasted pepitas (pumpkin seeds), brown rice, and raisins. It is savory, aromatic, and hearty. Topped with a little sour cream and parsley, it makes a dish lovely enough to serve to guests. Prep time is about 45-60 min. Rice and … Continue reading
The idea for this recipe came from the online version of Food and Wine magazine. I used the “crust” and added my own quiche filling. The result is surprising light, despite the richness of 2 different cheeses and 6 eggs. Furthermore, it is quick and easy to make, refrigerates well. Simply reheat in the microwave … Continue reading
When I began this dish, I was working with what was in my cupboard and fridge, which included chicken breasts, dried apricots, lemons, and quinoa–lots of quinoa, the result of a price reduction. Since Middle Eastern foods often include fruit and meat, I decided to add typical Moroccan spices–coriander, cumin, salt, black pepper, and cinnamon … Continue reading
This is a dish that I created “out of nothing,” as my mom used to say. I needed to make something for lunch and wanted something warm and quick, but didn’t want to go to the store on this cold and snowy day. What I found in my cupboard was a package of Israeli couscous. … Continue reading
I began cooking with quinoa about 5 or 6 years ago. It took me a while to figure out how to cook dishes with it that I liked. The advantage to quinoa is that it is gluten-free and very high in protein, so it is an ideal vegetarian or vegan food. My first memory of … Continue reading
Cookery & Rhetoric 