~ real food, balanced living ~
This tasty and satisfying Mexican-inspired family favorite registers high on the cozy scale and comes together in a single skillet.
I especially like to serve this dish soaked in salsa with generous blobs of guacamole, but there are plenty of options.
Turn up the heat or take it down as you like and sub whatever ingredients you have on hand; lots of possibilities. …
Offering some comfort and warmth with this delicious dish built from pantry staples.
The beauty of this chana masala comes from the simplicity of its ingredients tossed in a mixture of earthen spices. This is a full-bodied, throaty curry by nature but you can adjust spice level as desired. …
I realize that for some of you, the slow cooker is now a relic from the past tucked away in the recesses of the basement with a sticky note marked donate if possible.
Those of you who know your way around an instant pot (don’t look at me, I still use libraries), will likely know how to adapt this recipe to make it just right. …
Since posting this recipe, many of you have dropped in to share your love of the creamy Peruvian bean (commonly known as the mayocoba bean).
The bean’s mild flavor and plump, buttery texture contrast beautifully here with the bolder, earthen flavors of Romesco and its ripply, almond textured body. The result is a pleasure dome for the senses (yes indeed, more Romeo’esque yearning coming your way)….
I have all manner of bean recipes on the blog but have been woefully neglectful of the humble companion lentil. Not that I have anything against dark sludgy masses of mush, but I will say that this particular recipe caught my attention for a few reasons. …
Well the good news is that the summer solstice is now only 5 months away.
(Right around the corner, really).
In the meantime, anyone care to join me in my flannels for this mood boosting, winter blues busting, bowl of goodness? The combination of coconut milk, ginger, lemongrass and coriander is an aromatic feast for the senses – you will love the complexity of flavor, ease of prep and beautiful warming properties as you hear the call of tropical birds singing yonder.
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A couple of years ago when we were visiting this beautiful part of the world, one of the locals described the native diet as mostly “rice and beans”– “and” he went on to say, “when we get tired of rice and beans we eat beans and rice.”
A well-rehearsed line no doubt but one that made us all laugh. It also got me thinking about the multitude of ways this humble and satisfying food gets reinvented to make it a little different each time….
If hummus and pesto got together and decided to have a baby, I suspect it would taste something like this.
Fresh, creamy and deliciously aromatic, a full-bodied spread infused with peppery notes, hints of piquant garlic and tangy lemon all wrapped up in a delicate shade of chartreuse. …
Just when you were ready to give up on the drab slab of soy for good, this happens.
Marinated in a base of maple and balsamic and roasted to lip-smacking deliciousness, the depth of flavor and appetizing texture of this plant protein may surprise even the most reluctant. And you don’t have to limit yourself to mock burgers either! You can dress this recipe up to elegance alongside fresh berries, soft feta and seasonal greens or enjoy it as an appetizer with a delightful spring guacamole.
I’m serving it up two ways today but first, a little background. …
