For as long as beans have been in my life, I’ve eaten bean salad. My mother made it with canned beans and bottled Italian dressing. Stoic’s mother made a big batch once when she and his father were leaving town on a trip, and Stoic ended up ice skating on bean salad after he dropped… Continue reading Best bean salad ever — sweet corn’s the secret
People who sew will tell you the finished garment depends on how good a job you do cutting out your fabric. This person who cooks will tell you the way you eat depends on how well you shop. Have boneless skinless chicken thighs and snow pea pods in the freezer or fridge for this easy… Continue reading Fast food, no, REALLY fast!
When I read a food article like Helen Rosner’s “The Female Chef Making Japan’s Most Elaborate Cuisine Her Own,” (from which I swiped “sensory strobe light”), I think I’m not trying hard enough. Very few exotic ingredients, so little “plating,” so much grabbing and going. But then I realize we’re lucky enough to eat really… Continue reading “Sensory strobe light” from a simple soup
I went back to work half-time at the end of May (with a 6 to 8 hour weekly commute) and did not foresee this benefit: Stoic the Vast has vastly expanded his cooking repertoire. He’s baked a toothsome whole wheat-oat bread for years and, likewise, always been in charge of fluffy omelets with sautéed peppers… Continue reading Two cooks are not too many; curried chicken and cauliflower
Several years ago a friend and I agreed that we almost always order fish in nice restaurants but are just as likely not to cook it at home. We’re both good cooks who cook a lot. Why isn’t this the easiest thing in the world? I can whip up a quick tuna salad (you should… Continue reading For Pat, Part II or Fear of Fish
The name for this Israeli dish sounds like a ’50s doo-wop group but learn it anyway. The name has its origins in the Arabic word for mixture and came to Israel with Jewish immigrants from North Africa. It’s a tasty, healthy meal with a kick. Also easy, did I mention that? The most challenging part… Continue reading Shakshuka! What? It’s OK — you know the ingredients even if you don’t recognize the name
Flipping between channels last night, I paused long enough on a PBS special about cancer research to hear an expert say something to the effect that obesity has finally passed smoking to be the #1 preventable cause of cancer!!! I think this was rattling around somewhere in my subconscious, but I’ve never heard overweight put… Continue reading Holy cow! Easy zucchini-tomato Parmesan
A friend who’s had a much harder row to hoe with her breast cancer than I, says she doesn’t know if she’ll ever be back to “the old me” after chemo. I was lucky enough to skip the chemo; just a lumpectomy and 15 radiation treatments for me. So I’m thinking I don’t necessarily want… Continue reading The “old me” and best poppyseed dressing ever
A young friend who’s working harder than any human bean should have to, says clients buying her family farm’s CSA subscriptions often ask what to do with chard. You can cook it like fresh spinach or you can take a couple of extra steps to fix this Lebanese Swiss chard from therecipehunters.com. It may… Continue reading And I don’t like chard . . .
Something I never expected to hear: Stoic the Vast saying, “Wow (!), I can’t believe how much I like these.” Nothing new for me — I’ve loved Brussels sprouts since before I can remember, but Stoic… These sprouts from the March issue of Our State — Celebrating North Carolina magazine, though, are something else. The… Continue reading Boffo Brussels sprouts