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We don’t shop as often as we have in the past. Often I find myself with a bunch of ingredients and, like the contestants for Food Network’s Chopped!, I have to make dinner. What I like about this combination of recipes is that I can slow-roast the meat with little involvement from me. And the...
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This recipe was born from an empty pantry but often it  is what I make when dinner catches me by surprise and I am too busy to babysit my food while it cooks. Cumin Corn Chowder FIRST- 2 Tbsp unsalted butter 1 cup frozen onion, chopped 1 cup matchstick carrot 1 celery stalk with leaves 1 bay leaf 1 teaspoon salt some cumin...
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Call me a heathen. I don’t like the result of the classic quiche recipe. The flan-like consistency creates a conundrum in my brain- “isn’t this supposed to be sweet?” My quiche recipe should probably be renamed “Scrambled Egg Pie” but that too would be a misnomer. Frozen or pre-fab pie crusts don’t impress me either and...
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This dish is a milestone for me for a number of reason. First, I don’t eat canned anything*. When I lived in London in the mid-90s, I watched a BBC news story about how foods packaged in cans contain chemicals that mimic estrogen in the body. This continued exposure to increased estrogen mimicking chemicals...
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Maybe its the organic polenta, or the corn flour, but this is a moister version of Sopa Paraguay without straying into cornbread territory. Mix these ingredients into lumpy consistency with pea-sized pellets: 1 cup corn flour (this version I used whole grain stone ground corn flour by bob’s red mill and it makes a big difference...
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Sopa Paraguay is not a soup, its not cornbread and its not a quiche. It is part of my childhood culinary vocabulary. My mother served this creamy cornbread with almost every meal. This and meat empanadas were the go-to foods in my home- always available for snacking. This is my mother’s recipe as I remember...
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