I finished spring cleaning the house…. Now I can start on my files.
I made this simple fried rice to go with the Miso Tuna I made a few weeks ago.
Anyone who has read this blog for awhile knows I love green garlic.
For anyone new, who isn’t familiar with green garlic, allow me to explain.
Green garlic is … Continue reading.....
I love fried rice.
Like most of my dishes I modify it to suit my mood and the contents of my fridge.
The original recipe, that I found in one of my Chinese cook books many years ago, included the peas and the egg.
I added the sherry, shallots and snow peas…. It is spring, after all.
And I love … 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
- 1/2 cup Basmati rice
- 1 cup chicken
… Continue reading.....
There was a time when I was a two-rice cook: Arborio for risotto and Minute Rice for everything else.
When we moved to Ireland I wandered into a bulk rice shop in the wonderful English Market in Cork.
It was a revelation.
I discovered Basmati, Jasmine, a variety of red and a few others.
I experimented and tasted and tried … Continue reading.....
‘Tis the Season….
To grill salmon?!?!?
But it’s always the season to eat salmon.
Cindy, of Baked Alaska sent me some wonderful Slammin’ Salmon grilling spice mix.
Being from Eagle River, Alaska, where (I think) it’s also not grilling season, she sent me a wonderful recipe for Seared Salmon with Lentils using the spice.
Why did she do … Continue reading.....