I could eat this savory porridge everyday. Between the quinoa, rich in vegetable stock (and butter!), the rich flavor of blistered cherry tomatoes, bright herbs, salty feta cheese tang, and crispy, fried garlic, this dish gives me everything in umami flavors, and diverse textures. I originally made this dish for a quick dinner, but I gladly ate it again for breakfast the next day, and then … Continue reading Quinoa Porridge with Grilled Tomatoes and Garlic
A simple, pureed dish of grilled eggplant, fried lightly with an egg, sprinkled with coriander and lime juice. It’s simple, easy, and delicious on toast or as a side with rice. I used these interesting round, green asian eggplants that have a very mild flavor, but are also full of small round seeds, which add another textural component to the dish. 3 medium asian eggplants … Continue reading Eggplant Delight.
I’m still eagerly exploring Naomi Duguid’s Burma: Rivers of Flavor, and you know that I’ll jump on anything that includes mushrooms. The recipe for “Mushroom and Tomato Curry” calls for toyster, portable or king mushrooms, I went for toothsome trumpet mushrooms, which I purchase organic at my local H Mart. The ingredients are simple: peanut oil, turmeric, shallots, garlic, mushrooms, tomatoes, chili powder, shallot oil, salt. For … Continue reading Mandalay Mushroom and Tomato Curry
On my continued quest for savory, comforting breakfast meals, I came across this wonderful recipe for Peanut and Rice Porridge (or Khao Poon Tua Lin) in the beautifully researched Burma: Rivers of Flavor by Naomi Duguid. An equal combination of boiled peanuts and cooked rice ( I used a brown rice mix), blended together with a bit of peanut oil, soy sauce, and salt, then topped with braised … Continue reading Peanut and Rice Porridge
I love savory breakfast foods. On Philadelphia’s first snowing morning this winter, I wanted a warm, heating porridge, and found a great option in Whole Grains for a New Generation. Upma is a spicy Indian mush – but don’t let that dull description fool you! This breakfast porridge had loads of texture, and bold flavors. I had no teff in the pantry, but substituted some bulgar, … Continue reading Breakfast Bulgar Upma
Do you make holiday food gifts? I like to give my neighbors and co-workers a little something, but I’m not really big on the traditional cookie plates. Every year I make something different, and this year a left-over bag of Thanksgiving cranberries inspired a jam-making evening. The jam is think, really almost more of a chutney, and I used the basic recipe from … Continue reading Cranberry Wine and Ginger Jam
Some years in Philadelphia, we’re lucky to have kale in our raised beds all winter long. But in other parts of the country, and during particularly hard winters everywhere, your kale isn’t going to make it through the winter. Though it won’t really work in a fresh salad, frozen kale is a great addition to winter smoothies, soups and stews, sauces, the list goes on. … Continue reading Freezing Kale for Winter
Quinoa is a near perfect food, and an easy grain to fold into almost any soup, salad, casserole, or main dish. This quick fall salad braises instead of roasts your winter vegetables, without sacrificing that golden flavor. I was treated to a similar dish the other night at a friends how, but she used roasted turnips, onions, rutabaga, sweet potato, and garlic – delicious! … Continue reading Winter Quinoa Salad with Roasted Vegetables