OK, who has leftover ham squirreled in the freezer from the holidays? This one’s for you!
There was an article in the food section of The New York Times this week about using leftover meat mixed with raw meat to make meatballs. I don’t know about that, but the idea of meatballs made from leftover meat lingered. And, somewhere in the recesses of my brain, it met up with all the pork and cabbage dishes I’d seen around the blogosphere New Year’s weekend — and the idea for this dish was born. Continue Reading
Tis the season to be jolly. And I’ve been jolly! It’s not especially good for my figure nor my blog because I’m not cooking as much…but it’s oh-so-good for my spirit. I’ve already gone to a couple of holiday parties and tomorrow night I’m excited to be going to the Palm Beach Food and Wine Festival where I’ll be tasting food from some of South Florida’s top chefs. In fact, my calendar is quite full between now and the end of the year so I will have plenty of festivities to share with you as we approach 2012.
Tonight, however, I stayed in and cooked. This is a variant on the universally-loved spaghetti and meatballs. Continue Reading
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I may be the last person on the planet to know kale and lentils work well together. According to google, that combo has been done…in soups, stews, sautes, pilafs, pastas, curried, etc.
That’s a comeuppance. I thought I was creating something new. Continue Reading
Now don’t go rolling your eyes…yes, it’s another eggplant parm recipe but, trust me, it’s different…and special!
Hang onto your sombrero…today I’m taking you and my leftovers south-of-the-border. Once again, I offer 3 recipes that can be mixed, matched…and, yes, repurposed. Be sure to check out the ‘OMG, lick-the-spoon, lick-the-plate, I-can’t-wait-to-make-this-again’ sauce. Andalé!
Even the carb-loving (dominant) part of me has to admit that there are few things as delicious as braised meat…fork tender and swimming in a shallow bath of aromatics, it’s a one-pot wonder. For many people, it conjures up memories of family kitchens from childhood and it makes the taste all the more satisfying. Continue Reading
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