…was terrible.
Latest Posts
Basic Red Enchiladas
Here’s a flavorful way to use leftover meat. I made mine with leftover steak from Valentine’s Day, but they could be made with anything–the key is to keep the filling simple. I’m not wild about enchiladas that use canned sauce, so I made my own sauce–it’s not much more work than opening a can, and […]
Lentil Soup for Carnivores
Brown lentils have gotten a bum rap, at least in my mind. I think I always associated them with boring, muddy, vegetarian fare. As it turns out, brown lentils go great with hot dogs and really any smoked meat product you can find. Here’s a cheap and hearty soup that makes good use of this […]
Yogurt Curry Cauliflower with Biryani Rice
This recipe is based primarily on what I had around and what I sort of made up as I went along, but I think it turned out well enough to be worth keeping around. Chicken is either really expensive these days, or the places I went by today were adding a stiff foreigner tax, so […]
Dukkah (ground seasoned nuts) and Nut-Encrusted Tuna Steaks
Behold my blurry food porn! Tonight’s dinner, as Dan said, was “so good it would make Gordon Ramsay’s bollocks tingle”. After an exhausting trip to Chicago, eating overpriced and unwholesome food, I needed something to cleanse my body and soul. Something a bit fancy for Friday night, and a way to exercise my cooking muscles. […]
Zingy Lentil and Bulghur Soup with Mint
Delicious, easy, soothing, simple. What more could you ask for in a recipe? This is based on the one featured in the Almost Turkish Blog I linked to in the sidebar. I wasn’t feeling well and wanted something nourishing but simple. The mint in the recipe is soothing on the tummy and the bulghur and […]
Biscochitos – New Mexican Spiced Cookies
As you can tell, I’m on a cooking roll. Lately I’ve been into crisp, thin cookies (thanks mom for the King Arthur Flour Baking Cookbook!). These cookies are the state cookie of New Mexico and traditionally served at Christmas. I made biscochitos a couple of weeks ago using shortening, but this time I tried it […]
Tacos de Res, Frijoles de Olla, y Arroz Amarillo
Tonight was Mexican food night here, and it turned out delicioso! Amazingly, tri-tip beef is available at Coborn’s Grocery in Ramsey, so that’s what I used, but I think that a “sirloin tip roast” is a similar cut, and easier to find. Meat: Put your meat in the freezer for an hour or two, so […]
Meat Blintzes and Sweet and Sour Coleslaw
I made this a while ago and just now found the pictures. I guess I was in the mood for spending an entire day cooking, so I made blintzes and they were really yummy. This is another recipe from The Art of Jewish Cooking–it just has such great recipes for cold weather, and hooo boy […]
Braised Cabbage and Apples
Here’s a tasty winter side dish that adds some magenta to the plate. It’s not quick-cooking but it’s worth the wait. This is my interpretation of the version in The Art of Jewish Cooking. Preheat the oven to 350. 1 small-ish red cabbage, chopped finely4 Tbsp. butter1 red onion, slivered2 tart apples, chopped finely3/4 c. […]