I’m going to start with a brag. I have a great winter garden, full of greens, broccoli, cauliflower, and carrots. The carrots are going into a recipe next week, and the tops are being reserved for chimichurri. But I wanted a simple, veggie laden recipe for dinner last night, so here we are.
I have mixed feelings on the topic of lentils, and while I know you’re not here to read my magnum opus on that, I’ll just say this: use a brown or green lentil in this recipe, or you’ll be serving mush. Tasty mush, but texturally odd mush nonetheless.
I actually adore English muffins. They’re filled with crannies ideal for nut butter or labneh – or any number of toppings. But while oddly shelf stable, they can be expensive, so I wanted to learn how to make these at home. And, um, I accidentally made 2 dozen, as well as two loaves of bread.
Butter chicken is a favorite in our house, but in my ongoing quest to, you know, not die tragically in my early 40’s, we spend a lot of time tweaking and adjusting recipes. This week I’ll share recipes for mostly egg white bites, chicken kofta with turmeric fonio (a killer substitute for couscous), air-fried samosas…
Zoodles. Even the word makes me giggle. But since we live in the most ridiculous timeline, I’ll allow it. You can make them at home or buy them in the produce or freezer sections at your grocery store. Put together with some marinate salmon, and they become almost magical.
This will be a little longer than usual, because I want to talk about convenience versus nutrition. Feel free to skip ahead to the recipe – I’ll completely understand.
Maybe this is why the Saints lost? Oh, it was because of turnovers and poor clock management? Sigh. This low fat, low sodium take on boneless Buffalo wings was worth the effort, even if at one point I nearly threw one at my TV.
We’re still pretending it’s winter in New Orleans, and with temperatures dipping into the 50’s, I decided to play along this weekend. What’s more nurturing than a bowl of dressed chili accompanied by skillet cornbread?
My late mom was born and raised in southeastern Alabama, and accordingly skillet cornbread was a staple at family gatherings. When I make chili, it’s inevitable that I’ll make cornbread. And it’s worth every crumbly calorie.
There was a time during my misspent youth in which I made (and ate) a LOT of coffee cake. But given the choice between another hypertensive crisis and coffee cake, the choice is clear: It’s time to develop a healthier coffee cake recipe, right? And that, my friends, is how I spent a Friday night…