I could easily call this my "clean out the frig" stir-fry. I like to use whatever vegetables I have in my vegetable drawer. In this case, I had some sugar snap peas, carrots, shiitake mushrooms, shallots, garlic, and ginger. I typically always like ginger and garlic in my stir-fry. Aside from that, I like to add a mix of vegetables that include some contrasting colors and some crisp te...
This quick healthy recipe uses poached chicken, chipotles in adobo, onions and red bell peppers. Serve on warmed corn tortillas and topped with shredded cheese and jalapenos.
I like to poach chicken breasts on Sunday, shred the meat and have it at the ready to use during the week. This is a favorite.
This faster version of the traditional Southern dish Quick Hoppin' John uses canned black eyed peas, onion garlic, allspice and cayenne. Served over rice with garnishes. Of course you can cook dried beans rather than using canned. If you do, reserve the liquid for completing the dish.
Cooking time does not include time to cook beans from scratch, if you ch...
Frijoles Cacahuate Con Chorizo Y Nopales (cranberry/borlotti beans) are combined with flavorful Mexican chorizo, onion, garlic, oyster mushrooms and seasonings. The beans are topped with roasted (cactus paddles) and roasted green onions and served in heated individual molcajetes.
This is a versatile Black Vinegar Dipping Sauce you can use on traditional scallion pancakes or use to as a dip for gyoza or spring rolls. Whip it up in minutes and serve right away or store, refrigerated for up to a week.