This creamy, chocolatey treat’s origin is elusive and claimed by many as their own, but what we do know that Nanaimo Bars originated in Nanaimo, British Columbia. If you’re interested in the facts and fables of this slice of heaven, you can read all the conjecture over at Wikipedia.
They make great Christmas gifts, and making a double batch is … Read more
It’s summer, or nearly so, and the Friday of a long three-day weekend. For us, that means grilling, and since we’re currently eating low-carb, I put on my mad scientist hat to create a teriyaki sauce that tasted sweet without using sugar.
After playing around with quantities and plenty of taste tests, here’s the result…and it’s delicious.
Low-Carb … Read more
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
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
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 sometimes layer cooked eggplant for a … Read more
It’s the end of a somewhat trying week, and we both felt like having a supper that would be both celebratory (“Yay! We made it!”) and extremely easy. Here are two dishes that come together within a half hour and look—and taste—as though they took a lot longer.
Sole is a delicate, tender fish, needing only a couple of minutes … Read more