Posts Tagged ‘recipe’

I’ve been making this tomato salad for a decade, at least. Gosh, that sounds like a long time doesn’t? The weather is getting colder and my inclination is to eat cheese, bread and meat but I’m really trying to keep the veggies in the forefront this fall.  I over-bought  tomatoes last week and thought this was the perfect dish to make with them. This salad doesn’t take much time to prepare. I like making it in advance so when I’m hungry and looking for something  to eat, it’s ready to go. […]

I found this recipe for onion dip on marthastewart.com. I’ve made it twice so far – for Jumbo’s JUMBAQ and my niece Annie’s Christening party. It was a crowd pleaser at both events. You can make this dipping sauce in advance, which is always a bonus when you’re having company. You would think using one pound of onions is overkill but it’s not. The flavor is sweet because of the caramelization of the onions. I added a healthy amount of fresh oregano. The oregano’s peppery kick works nicely with the sweetness of the onion mixture.  I used […]

Summer is the best time to eat fresh fish! I love it and so does my husband. I’ve been trying to make fish once a week. Rockaway people – if you can’t make it to the Cross Bay Market, Stop and Shop on 70th street actually has a great selection. I recommend buying your fish the day of, wherever you get it. I found this tasty recipe on the FoodNetwork.com. It’s easy to make and only takes about a half hour, start to finish. The sauce is Indian inspired – creamy and full bodied with a kick. You can […]

This chutney has punch and the flavors are complex – sweet, spicy, nutty and a tang all in one. It’s simple to make and has major “wow factor”. Make it as an appetizer with naan or as a dressing over tofu or chicken or as a sandwich spread. I want to explore more chutney recipes because of this versatility. As you know, I’ve been learning to cook Indian food and this dish was a big win with my official taster – the husband. I found the recipe on rugallivingnw.com  INGREDIENTS (makes 1 cup) 1 bunch fresh cilantro leaves 1/2 c. fresh […]

One of my New Year’s resolutions is to learn how to cook Indian food and become really good at it. If I make two dishes a week that’s 104  times cooking Indian. Surely not enough to become a master but If I stick to this schedule, by next year I’ll have learned so much and be pretty good at cooking this delicious food. So far I’ve made Saag Paneer, and killed it! I cooked curried eggplant but got to drunk and screwed it up. I made curried cauliflower twice. I got the recipes from […]

Carrots are rich in flavor, they don’t need much seasoning. Let the carrot speak for itself. Below is a simple side dish recipe that’s delicious. It’s perfect with a nice cut of beef and mash potatoes. Ingredients: 1 lb. bag of carrots 3 sprigs rosemary Good butter (Kerry Gold or Plugra) Salt and pepper liberally Directions: 1. Peel carrots and cut them in half. Cut long ways if they’re really thick 2. In a frying pan melt the butter and cook the carrots on high heat for about 5 min until they […]

Here’s a great one for a weeknight meal. Cook time – only 10 minutes!  The stuffed portobello is healthy, savory and also vegetarian. Directions (of course double, triple, etc. if you want to make several) 1 large portobello mushroom Extra virgin olive oil Parmesan cheese Fresh Mozzarella 1 clove garlic 1 small tomato Parsley Salt, freshly ground pepper Directions 1. Thinly slice tomato, mozzarella, and garlic – set aside 2. Heat up 2 tablespoons of oil on the stovetop, set the flame to high 3. Lightly coat the mushroom with oil […]

I received the book Make It Ahead – Barefoot Contessa as a gift and I’ve been using it all the time lately! Cooking in advance is stress-free! Here’s one that was a hit at our Easter Brunch. This recipe is a spin off of a traditional Passover kugel. Spinach and Ricotta Noodle Pudding 2 1/2 cups seasoned croutons 1 lb. roll sausage 4 eggs 2 1/4 c.milk 1 (10 1/2 oz.) can condensed cream of mushroom soup 1 (10) oz) package frozen chopped spinach, thawed and squeezed dry 1 (4 […]

In my post last week, I mentioned a vegetarian shepherd’s pie that my mom made that was really delicious (according to Matt). She was kind enough to share the recipe below. Make this on St. Patrick’s day tomorrow for your favorite Irish vegetarian. Moogie’s Vegetarian Shephard’s Pie Ingredients I lb red lentils (or brown lentils) 2 tbsp. olive oil 1 large onion, chopped 2 stalks celery, chopped 1 parsnip, chopped 1 turnip, chopped 4 cloves garlic crushed 3 carrots cut up 4-5 cups water 1 package of frozen peas 3lbs […]

Last night in an effort not to leave my apartment as the snow was falling, I thought, what can I make with what’s in the house? As you all already know, I love Indian food. I’ve come across a lot of curried chick pea recipes that I’ve always wanted to try. I saw this recipe and thought, I think I can make this with what I have in the apartment right now. Below is the adapted version based on my pantry items. It was delicious. Ingredients 2 tbsp olive oil […]