“Choose one of your favorite rich, heavy, fatty animal-protein-based meals and give it a healthy VEGAN spin.” That was the challenge. Continue Reading
Although we’ve been lucky for a number of years now, living in FL you know the drill and you don’t take chances. A couple days before a storm’s forecasted arrival: fill the gas tank, stock up on water and fresh ingredients — fruits, veggies, cheeses, crusty bread. Things that are easy to eat without power. And … while you still have power, start cooking what’s in the freezer.
I was prepared but once it was reality and I was stuck in the house till it passed, my thoughts went to comfort foods. So, with the first rain band, I got cooking – literally!
You know you’re Italian if you grew up eating broccoli rabe and beans. We ate it as a soupy dish and dunked bread in the bowl. Any liquid that was left, we slurped. Oh, yes we did. We also ate it as a side dish (usually with sausage) and, of course, we ate it with pasta!
Broccoli rabe and beans (cannellini or garbanzo a/k/a chick peas, ceci beans) are a perfect marriage. But, like any wedding party, they need some loving attendants to walk them up the aisle: garlic, chicken broth, olive oil, onion or leeks, carrot, tomato. Continue Reading
I love lentils, especially red ones. They’re more delicate and visually better looking than their brown cousins – and they require less cooking time. I built this very delicious meal around a small container of leftover lentils. Continue Reading
Pork + Beans. They go so well together, don’t they?
That’s a comeuppance. I thought I was creating something new. Continue Reading