Michaela and I were watching Beat Bobby Flay last week on Food Network. They were having a chili contest, interestingly both used lamb for their main ingredient. So I figured we would try to make a healthier version with ground turkey. This ended up being a delicious recipe with layers of flavor. Enjoy! Ingredients: 5…
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Chana Aloo (chickpeas with potato)
We have been eating vegetarian this week and one of our favorite dishes is chickpeas with potato in a tomato and onion curry. Chickpeas are in the legume family and high in protein. They has been eaten for over 7,500 years. They were introduced to India via Kabul, Afghanistan in the 18th century. This vegetarian…
Japanese Salmon
In an attempt to try a different asian marinade for salmon, I went back to the basics. The following recipe is simple but flavorful. Enjoy! Ingredients 2 salmon fillet 1/2 cup soy sauce 2 tablespoons rice vinegar 2 tablespoons lemon juice 1 teaspoon Fish Sauce 2 teaspoons Sesame Oil 1/2 teaspoons chili paste 1/2 cup…
Coq au vin
I was reading a article on river blindness and its relation to Nodding Syndrome in Africa on the New York Times website when I saw a sidebar article on classic french recipes. I obviously clicked on the link and came upon coq au vin. It seemed to be a perfect recipe for winter time in…
Udon Noddle with Bok Choy and Poached Egg
I was curious to try different types of Asian noodles this week. I found three types in particular, udon, soba and ramen. Udon noodles are made of wheat, usually thick and chewy. Soba noodles are made of buckwheat, usually have a nutty flavor. Ramen noodles are made of wheat, usually thinner and chewy. This recipe…
Butternut Squash with Farro
I have been interested in trying farro for some time and found this recipe for a enjoyable autumn recipe. Farro is originally from the Fertile Crescent, used by Egyptians, Romans and Italians. It can be found as three varieties; piccolo (einkorn), medio (emmer), and grande (spelt). It is definitely a preferred rustic grain to savor. Recipe…
Prateek Wali 