This so happens to be one of our favorite stir fry recipes that I adapted from a Better Homes And Gardens article a number of years ago. What can I say about stir fry that I haven’t already said except to reintegrate the ease and flavors of these main dishes. You’ll find that oriental
cooking has several techniques aside from stir fry such as firepot cooking, tempura, steaming, grilling and etc. A good oriental cookbook on this subject is great fun and very educational. You’ll soon find so many wonderful, healthy recipes to indulge in and enjoy.
I like Japanese cooking as well. The main difference between Chinese and Japanese is in Japanese cooking the sauce is not thick such as in Sukiyaki. Continue reading →
We enjoyed a roast chicken on Sunday. I always enjoy the various meals I can make from one organic chicken. After the roast chicken I deboned it and used the meat for tonights dinner then put all the bones in drippings into a large Dutch oven and simmered for a couple of hours. Removed the bones, strained and refrigerated it so the fat would surface, thus making it easier to skim the fat off. This made a wonderfully rich chicken stock that was so dark it looked like beef stock rather than chicken. It will make a beautiful meal down the road but for now I froze this for use later on. Tonight with the chicken that I removed I made Chicken, Cheese & Tomatillo Enchiladas. I always make a little extra tomatillo sauce for a great salsa with chips for a weekend movie. It’s a real treat and the flavor is unmatched. There’s a little zing in the tomatillos that you just don’t find in anything else.Continue reading →
I grew up in Minnesota and we occasionally had something that would require barbecue sauce however, now that I live in Texas I now understand the importance of this spicy, tangy sauce.
Texans love their barbecue sauce and I have to say I’ve tasted some wonderful varieties living here.Continue reading →
I have made this Boeuf Bourguignon recipe on a number of occasions over the years and it is sublime. It’s easy and much faster than the original French recipe. However, it is still dark, rich, and wine based with a slow cook style. Slow cooking is very important, a simmer for three to four hours is key.Continue reading →
We love Chinese food, especially stir fry. In a typical week we’ll make stir fry two or three times, and Jan will occasionally ask me if I’m getting tired of having it for dinner. The answer is always “no.” Continue reading →
As a kid growing up we always had cranberry sauce for Thanksgiving and Christmas. It was OK, but I always considered it a bit bitter and one dimensional. In fact, I preferred the jelly from the can (I know, I feel rather ashamed of that but it is a fact non the less). So I phased out the old recipe I grew up on. It’s so wonderful to have certain dishes that bring back childhood memories and I have many, that just wasn’t one of them.Continue reading →
I love yogurt, when I was younger I liked the fruit filled ones. However, after being ill and turning to clean eating I dropped the fruit filled ones because they just were not healthy. Now I add my own fruit and etc. This recipe is a bit different in that it’s a savory yogurt dish. One that I think you will love and it’s ideal for guests. Plus, you know how sometimes it’s hard to get together with friends and relatives for Thanksgiving when everyone is going somewhere else or there just isn’t enough time to fly in or fly out? Well this makes a great substitution for that great big “Tom Turkey” when there are just a few people for dinner. Continue reading →
The Italian meat sauce in this spaghetti dish will make you feel like you’re in the old country. Add garlic toast, salad and your favorite beverage (I enjoy a dry red wine with this) and you have a hearty meal.
I like to say this is how I enticed Will to be my husband as this is one of his favorite dishes. I was trying to remember how long I’ve been making this recipe. I think I was about ten and because it was one of my favorite pasta dishes I asked my mother to teach me. Over the years I’ve made small changes that have made it better (sorry Mom). As I grew up and my palate