While searching one night for a salad that would pair well with dinner I found this recipe. It’s light, and sweet, and packed with protein and iron. Did you know that the aduki bean is the second most popular legume in Japan, following the soybean? And that sometimes they are...
Which kind of brownie-lover are you? Is your favorite high and cakey? Or skinny and fudgey? Sicky-sweet? Or rich with cocoa? There are so many different kinds. Personally, I like a bittersweet chocolate brownie. I like them fudgey, but not undercooked. I don’t like too much sweetness. I adore the...
This chili is a thing of beauty. By beauty I mean that the flavor of the green bell pepper transforms from an underripe, sharp, crisp bite to something soft and sweet. The ancho chili & crushed red pepper are balanced by the sweet potato and carrots. The mushrooms provide a...
A stand-up carrot cake recipe is always a good thing to have in one’s repertoire, in my opinion. This recipe is stand-up. It’s flavorful without being over-done. It’s moist without being heavy or greasy. It’s loaded with fruits and, therefore, fiber (which must mean that it’s healthy-right?). And to top...
I recently threw a party and I wanted to put out a dip made with goat cheese, but my stand-by recipe called for walnuts and I already had a lot of dishes with nuts in them and didn’t want to over-do it. To remove the walnuts from the other recipe...
If you’ve never eaten a cooked radish then you’re missing out. If you’ve only ever had them raw and disliked radishes and written them off, again, you’re missing out. When a peppery & crunchy radish is cooked its flavor and texture transform into something wonderful. Something buttery. Something smooth. Something...
I have always loved the dry and crumbly nature of an Irish Soda Bread. It’s barely sweet, fairly dry at the crust, moist near the center, and just plain lovely. Problem is that the way my family recipe read was not very healthy so I set out to re-make the...
I don’t know about you, but when I was young my Mom used to make chocolate chip cookie bars every once in a while and they were a thing of beauty. Thick, chewy, sweet, and addictive. The tops were kind of crunchy and if you had one while they were...
I can honestly say that I make stuffed peppers about twice each cool season, and I have never made them the same way twice. Sometimes I stuff them with quinoa & veggies, sometimes with brown rice. When I was a little girl my Mom stuffed green peppers with hamburger &...
I believe that my statement after eating leftovers of this dish was “I just burned my soul”. So, yeah, it has a bit of heat to it. But the flavor is amazing, and the sensation of your gums tingling for a good 20 minutes post consumption isn’t so bad 😉...