I like to pair my grains with something creamy, but not necessarily cheese or any other milk-derived product. I find that the avocado is a great complement to starchy grains, as it adds a soft, rich texture to the dish. This post is simply showing you a cute way to serve your grains, whatever it [...]
Tag Archives: pepper
Growing up, my mom used to make this Turkish version of muammara every time we had people over. It is so flavorful from the garlic and spices and filling from the walnuts, you can’t have just one bite. Paired with toasted pita, crackers, or whatever you like, it gets your taste buds going. The only [...]
Breakfast in bed this Mother’s Day should be something that singles mom out and lets her have it all. This single-serving egg dish incorporates savory flavors that comes together in a small ramekin or small pot. Serve with a side of bread, and mom will star the day off with protein, vegetables, and loads of [...]
I really adore peas, but I’m used to buying them in a can, when they’re already softened by a brine and somewhat at a loss of nutrients. Using fresh peas, I was able to enjoy peas in a healthier, unprocessed way. And green beans were never my cup of tea, until I learned how delicious [...]
Instead of corn bread, why not corn balls? They complement a meal with a starchy side note and offer a warm, comforting flavor to the experience. These simple corn bread balls are done in minutes and spiced lightly with black pepper. Enjoy!
There is no way I’ll feel compelled to go back to the white potato after today’s recipe. I’ve skinned, chopped and cooked celeriac (celery root) in butter with a dash of salt and pepper. That’s it. The great thing about celeriac is that it softens quickly – within 2-3 minutes of cooking – and develops [...]
Ever make a poached egg? It’s not the most fail proof of processes, but there are ways to make sure it always comes out okay – and the trick is in adding vinegar to the boiling water! You can toast the bread if you like, and the result is a half sandwich that oozes with [...]
This Brussels sprouts and egg recipe is very versatile. You can replace the Brussels sprouts with just about any vegetable you’d like. To bind it all together as well as add more protein and Sunday brunch-worthy taste, you crack a few eggs over baked vegetables and bake until ready to eat. Enjoy!
Mushrooms make the best serving plates. Because of their neutral taste, they act as somewhat of a palette cleanser next to the more flavor-packed filling. This recipe uses a simple salmon stuffing and bakes it atop open-faced crimini mushrooms. It’s a serving size made easy for the gut and the eyes. Enjoy!
Many party dips are deceivingly light. With each scoop, though, you are packing in the calories and unnecessarily so. Store-bought dips are not only packed with fat, since they often use cream cheese or mayonnaise as a base, but also with preservatives, colorings, and other additives. This recipe is for a creamy red pepper dip [...]