Wednesday, October 19, 2016
Perfect for Halloween. And you can freeze the leftovers for Thanksgiving eve!
It’s pumpkin season in our part of the world. Chili season too.
So, hey, pumpkin chili. Pumpkin adds unique flavor (not to mention a rich, creamy texture), and it plays well with pork.
Sounds like a trick, we know. But it’s a real treat.
Wednesday, October 12, 2016
This Indian-style dish is comfort food at its finest
We admit it: As cooler weather moves into our part of the world, we turn into soupaholics.
And this hearty curried soup is becoming one of our faves. We made it with odds and ends we happened to have in the refrigerator (some leftover roast chicken and half a head of cauliflower that needed using).
Best of all, we put it together in about half an hour, so it made an easy weeknight dinner. And it tastes way better than anything you can buy in those red-and-white cans.
Wednesday, October 5, 2016
Stop the presses! You’ll need one of these to survive election season
The political news lately has been . . . interesting. So let’s raise a glass to the journalists who insist on bringing it to us.
Journalists are reputed to be hard-living, hard-drinking folks – with a particular fondness for gin. So this drink is a fitting honor for them. And it has enough clout to soothe our nerves during the closing days of this presidential campaign.
So mix up a batch and remind yourself that the election will soon be over. Then no news will be good news.
Wednesday, September 28, 2016
A seductive hint of anise livens up this healthy starter
It’s autumn in our part of the world. Which means soup season! Time to ladle up this beet-and-fennel charmer.
The gorgeous color of beets and the anise undertones of fennel combine to make a perfect first course. This soup is full of flavor, but it’s not particularly caloric. So it will awaken your taste buds without filling you up.
You’ll even have room for dessert.
Wednesday, September 21, 2016
This vegan delight is a great way to eat your veggies
India knows how to cook vegetables. And one favorite flavor combo is cauliflower and potatoes. These two can be paired in hundreds of dishes. They blend particularly well with curry ingredients.
For this dish, we’ve added some green peas to the mix – making the combo even more healthy and colorful. This makes a great side for a vegetarian or vegan meal. But it’s equally at home with roast or grilled fowl or meat.
This is quick to make, too, so it’s perfect for weeknights. And no one will complain about having to finish their veggies.
Wednesday, September 14, 2016
Alfredo sauce and prosciutto make this rich dish sing
It’s still zucchini season in our part of the world, but cooler weather is strolling in. So we’re starting to enjoy richer dishes – like this one. It’s an all-time favorite of ours.
We particularly like to share this pasta dish with friends. Few can resist its creamy, cheesy goodness.
So don’t be surprised if your guests ask for the recipe. You have our permission to share it with them.
Wednesday, September 7, 2016
This bourbon “Negroni” is the perfect autumn drink
Ever had a Boulevardier Cocktail? Right, we didn’t think so.
But you probably know the Negroni — that delectable combo of gin, Campari, and sweet vermouth. It’s become trendy during the past few years. Well, just swap bourbon for gin, and you have the Boulevardier.
This cocktail has a bittersweet flavor that makes it perfect as a pre-dinner drink. And bourbon gives everything a nice, warm glow – so it’s welcome as autumn approaches in our part of the world.
Time to haul out those sweaters and mix up a Boulevardier. You’ll need to take the chill off.