Now that I’ve made twice baked potatoes and realized how easily they come together, these crisp little boats of goodness have started making a more regular appearance on our dinner table. They are such a fun way to change up baked or mashed potatoes, and there are so many variations …
This recipe is a twist on the classic beef and broccoli stir fry. We substituted venison for the beef and added some Thai chili paste to kick up the heat a bit. While it is traditional to stir-fry in a wok, a large, non-stick frying pan will work well if …
This was my first attempt cooking with or eating orzo. With my love of Italian food, I’m not sure how I have made it so long without trying this dish. At first blush, orzo looks like cross between pasta and rice: pasta-like in texture, but rice-like in shape and size. …
The daikon was an impulse market buy. We’d never eaten, seen, or heard of them before. So we figured, why not.
What is bulgur, you ask? A few weeks ago, I was asking the same question. Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, and ground. It is high in fiber, B vitamins, iron, phosphorus, and manganese. Bulgur is ready to eat after just a …
A two-fold recipe here for Vegetable Tempura and Hiyashi Soba.