Finishing out my CSA bundle for the week, I decided to make a stir fry that had both bok choy and mushrooms as ingredients. (The recipe for Ginger Sesame Chicken with Bok Choy and Mushrooms originally called for oyster mushrooms, but I went with the button mushrooms I had from the vegetable share. Food & … Continue reading Ginger Sesame Chicken with Bok Choy and Mushrooms
There were a couple of parts to this recipe that made me nervous to try it out: working with fresh ginger and using the broiler. The latter ended up being the more difficult part, but that was due to my all-encompassing fear of burning the beef tenderloin steaks. Overall though, this dish was a lot … Continue reading Broiled Tenderloin Steaks with Ginger-Hoisin Glaze
Korma is an Indian dish that is usually a creamy and somewhat spicy broth over rice with vegetables or meat, primarily chicken or lamb. It’s usually my go to dish in Indian restaurants. Cooking Light had a recipe for Vegetarian Korma in its March 2011 issue, which I used as a base and changed to … Continue reading Chicken and Vegetable Korma
I can’t even begin to know a thing about baking. I still follow recipes to a T. I spent last Saturday making batch after batch of cookies, and all of these were well received. The recipe for Black and White Chocolate Chip Cookies can be found here. These ended up looking almost like macaroons (shiny, … Continue reading Cookies Everywhere!
I love pumpkin… the word “obsessed” has been used many times to describe my affinity for this delicious gourd. Sadly, I had to choose a rather seasonal (unless its from a can) product, so I’ve really been trying to get my fix of pumpkin over the past few months. A good substitute for pumpkin in … Continue reading Moroccan Butternut Squash Soup
