I love transferrable skills. It’s one of the reasons I do my best to talk about understanding food rather than memorizing recipes. If you understand food, then you can take an idea and move it across an entire spectrum of entrees. Like, for example, the idea of including onion in a recipe without really including [...]
Category Archives: saute
Black Bean Tacos
Burning questions: what to consider when cooking fish
Q: How to pan fry fish without it flaking apart or burning?
Pan-seared tilapia with bacon and shallots (links to a previous post)
A: We’re all scared of fish. Undercooked, fish of any but the best quality ends up cold, clammy and unappetizing. Overcooked, it falls apart or ends up chewy. Overcooked fish also tends to extrude [...]
Rice noodles with green vegetable curry, spinach leaves and bean sprouts
(makes 2 generous portions)
1 small sweet potato
2 carrots
1/4 red onion
1 pkg rice noodles
@2 cups skim milk (or coconut milk for more traditional flavor)
@1 tablespoon green Thai curry paste
A little salt
A little oil
Cook the noodles according the package instructions. While they cook, peel the sweet potato, and dice the sweet potato, onion section and carrots. Sprinkle [...]
Great northern bean salad
Just before January 1, I resolved to eat better. A glimpse of myself in the JC Penney dressing room mirror convinced me that I had to do something. Not something drastic, not something quick, just something in general. Taking a prompt from Mark Bittman, I resolved to become vegetarian before 6pm (I don’t think I [...]