Italian Tempeh and Vegetable Stew

I love stews. Partly, it’s the ease, and partly it’s the “mad scientist in the kitchen” concept. I start with a country (in this case Italy) choose classic ingredients (tomatoes, zucchini, red peppers, onions, basil, olives, capers, garlic), add some protein (tempeh) and let things burble a bit before scooping into bowls. Simplicity itself…and wonderful for work nights.

Italian Tempeh Read more

John’s Irish Lamb Stew

Last week, it was pouring rain. A grey, cold, wet, spring day called out for something warming that would fill the house with savory scents and drive the blues away. My sweetie, John, is an Irishman of surpassing skills in many things, not the least of which is his culinary magic. This is his brilliant—and easy—interpretation of a County Cork … Read more

Pasta Bolognese

Low carb doesn’t have to mean “no pasta”. I use shirataki noodles for a lot of my pasta recipes, but if you don’t like the texture, another idea is to use various kinds of vegetable noodles. I am keenly aware that pasta only serves as a delivery system for glorious sauces, so I’ve sometimes layer cooked eggplant for a … Read more

Halibut with Mediterranean Vegetables

This is one of those recipes that lends itself to endless improvisation, and it yields a colorful bowl of deliciousness that I return to again and again. Here’s the version I made tonight…

Halibut with Mediterranean Vegetables
Yield: two servings

2 tablespoons olive oil
1 pound halibut, de-boned and chopped into large pieces
2 large handfulls green beans
1 small … Read more

Brandied Cream Sauce

brandied-cream-sauce
Having some easy sauces in your back pocket is always a good thing when pressed for time and needing some magic. Last night, we had a couple of organic pork chops that needed enlivening, so after poking around inside the refrigerator, I found enough ingredients to make a version of this classic (and delicious) sauce.

Essentially, it’s a quick sauté, Read more