Today we had sunshine, rain, sleet, hail and high winds…. all repeated several times. I know spring is coming. The calendar assures me it will be here soon. And I found snow peas. Stir Fried Chicken with Mushrooms and Snow Peas Total time: 25 minutes Ingredients: 2 chicken breasts, boneless, skinless, cut into bite-size pieces 1 onion, sliced 2 cloves garlic, minced 1 rib celery, sliced 4oz (120gr) … Continue reading →
Savoy or green cabbage is leafier than the traditional white cabbage. It cooks quickly and is perfect if it retains a slight crunch. It’s a great substitute for bok choy in Asian cooking. Combining vegetables with rice (or pasta) makes an easy side dish. Fried Rice with Savoy Cabbage Total time: 30 minutes Ingredients: 1/2 cup Basmati rice 1 cup chicken stock 2 shallots 1/3 of a large head of Savoy … Continue reading →
Sub Gum Chow Mein. Back in the beginning of time, when I was installing a computer system in a Chinese Restaurant, one of the items on the menu was Sub Gum Chow Mein. I knew it was a Chinese American dish, rather than a Chinese dish and it appeared to be whatever kind of meat or seafood was chosen with copius amounts of celery. Whatever the origins, I loved it. … Continue reading →
Stir-fries don’t have to have soy sauce or sesame oil or sherry. They don’t have to be Chinese or Japanese or Thai. Stir-frying is a method. It’s a quick way to cook dinner, a great way to use leftovers and you can flavor the dish however you like…. Even with preserved lemon. Stir Fried Moroccan Chicken Total time: 25 minutes Ingredients: 2 chicken breasts, boneless, skinless, cut into bite-size pieces … Continue reading →
We all know carrots are good for us…. They’re full of antioxidants, beta-carotene and vitamins plus they help fight cancer and reduce the risk of cardiovascular disease. So why are they such a neglected vegetable? No one talks about carrots. Everyone talks about chard and spinach and all the other dark leafy greens. We all love broccoli and cabbage and cauliflower and all the other cruciferous veggies. We can’t get … Continue reading →
When one has almost 5 lbs of asparagus one can afford to be creative. After steaming and frying and roasting and grilling, serving it with butter or olive oil or lemon or Balsamic vinegar I decided to add meat. Normally I put a variety of vegetables into a stir-fry, but with all the lovely asparagus, I decided to keep it simple. Besides, I didn't want anything messing with my asparagus. … Continue reading →
Continuing education. In some fields it's required to maintain a license in order to work. In some fields it's required to stay on top of changes; to be on the cutting edge. And I suppose one could say that it's necessary to keep our brains stimulated. But wouldn't it be nice if there were just a few things that we could learn and then be done with? That, from that … Continue reading →
