John and I went to a roadside fruit stand yesterday and picked up some perfect sweetly-ripe oranges, which inspired this dinner. I didn’t measure anything, so the following measurements are approximate, but it turned out deliciously.
Low fat, low sodium.
Pollos Con Naranja
Brown rice, if desired (1 part brown rice to 2 parts water)
(or cauli-rice … Read more
Yesterday afternoon I opened the refrigerator and saw some of my favorite ingredients: roasted chicken from the night before, an avocado, some strong cheddar cheese, and bacon (always on hand).
I decided I wanted all of those splendid items in a casserole for supper, and putting it together was a snap. The quantities are completely variable, depending on how much … Read more
A friend of mine posted something similar to this on Facebook and I thought it was a simple, brilliant, idea-generator for creating inventive stews. Once you’ve got the basic savory ingredients for a stew (onion + meat/protein + broth), play with the following combinations.
Note: Vegetarian and vegan meat substitutions: cubes of tofu, slices of seitan, tempeh cubes, cooked … Read more
Mexican sources say that the ingredients of mole can be grouped into five distinct classes (I’ve put my choices in parenthesis): chiles (pasilla, ancho, negro, chipotle), sour (tomatoes/basalmic vinegar), sweet (raisins), spices (cumin, coriander, cinnamon, thyme, cloves, anise), and thickeners (almond and sesame butters). However, to my mind, the magic ingredient is chocolate. Mole can be made as spicy, bitter, … Read more
Curried Tofu Salad
2 cups pasture-raised cooked chicken or extra firm tofu, cut into 1″ cubes
2 stalks of celery, diced
1 green onion, diced
1/3 cup raisins (only for those who can take the carbs)
1/3 cup almonds, chopped roughly
2 heaping tablespoons organic mayonnaise (eggless or not)
1 tablespoon whole grain mustard
1 teaspoon curry (or to taste)… Read more
This Christmas, we roasted a smallish goose, but even a small one leaves plenty of leftovers when there are only two people at the feast. In a perfect world, I would have made a goose-lamb version of cassoulet from the leftovers, but as (bad) luck would have it, I caught the flu a few days before Yule and my energy … Read more