First, I have to say without disclaimer, I absolutely love my wife, the Baby Lady! Although she has no professional training and is self taught in the culinary arts (she is an electrical engineer, teacher and project manager by education and training), she is a fabulous and adventurous cook with an incredible feel for food. She is also one of those people who can go somewhere for dinner and identify every ingredient in a dish. It’s uncanny. Unfortunately, telling a story aint her strength (she will forgive me for this comment, I hope :D). Continue reading Baby Lady’s Marinated Tofu Stir Fry.
Category Archives: Vegetarian
Campanelle with Eggplant, Olives and Feta Cheese
Who doesn’t like pasta? Baby Lady & I love pasta and are thankful for whoever invented pasta and the faithful followers who have continued to improve upon it. There is a pasta for everyone and so many different shapes and sizes. You have Anelli (Rings), Capellini D’Angelo (Angel Hair Pasta), Fettuccine (Small Ribbons), Fusilli (Twisted Spaghetti), Linquine (Small Tongues), Rigatoni (Large Grooved Pasta), Spaghettini (Narrow Spaghetti), just to name a few. Continue reading Campanelle with Eggplant, Olives and Feta Cheese
Spicy Paprika Cauliflower Soup with Dumplings
One of the food magazines Baby Lady & I read is Saveur. I have a Zinio subscription which is delivered directly to my PC, my MacBook and my iPad. It’s great on the iPad because if I ever want to cook a recipe from it the iPad is so Portable and takes up so little counter space. When I received the November 2011 Saveur magazine, in an article, The Art of Soup, Baby Lady noticed the recipe for Karfiolleves (Paprika Spiced Cauliflower Soup with Dumplings), a traditional Hungarian soup. As it should be, soup making is serious business in Hungary. Most meals in Hungary begin with a soup and cauliflower is a common soup ingredient. Continue reading Spicy Paprika Cauliflower Soup with Dumplings
We like chips but they are sooo high in calories, fats, not to mention transfats. We are always looking at substitutes with varying degrees of success. Baby Lady saw these and wanted to try them. So we did with a beautiful Chili Dog with an Oma Jalapeño Cheese Sausage on a Francesitos (Mexican Style French Rolls), with Super Bowl Chili-Texas Style, onions and a nice sharp cheddar cheese (Inasmuch as this dinner was a heart attack waiting to happen, we needed something healthy). Before I could post the recipe, we went on vacation (which was wonderful). Continue reading Kale Chips
Mushrooms are such a wonderful food and there are so many different varieties. You can eat them raw in salads or sandwiches.
You can marinate them. You can mince them along with shallots, parsley, garlic and seasoning, then sauté them with a little white wine to make duxelle. You can sauté them and put them on top of steak. You can fry them. The list is almost endless. This is what we had for dinner last night. Continue reading Portobello Parmesan
Saffron Scented, Pernod Accented Vegetable Pot Pie
When I was a young boy (and teenager, too) we were too unsophisticated to understand “comfort food.” We had lots of home cookin’, not that my mom was a great cook because she wasn’t. It was just the way it was. Home cookin’ involved slow cooked meals, casseroles, etc. There was biscuits and gravy, chicken and dumplins, beef stew, homemade chicken and rice soup, Cincinnati (“Yankee”) Chili (mom was from Ohio) and chicken pot pies. When you went out to dinner you had fancier foods like steak, pork loin, fresh fish, etc. Growing up I never heard of “comfort food” and was rather surprised years ago when the name began to take hold. To this day I think the classification is somewhat of a misnomer. For instance, I’m always comfortable when I eat and food always comforts me. It’s that way with everyone or why do we always plan social events around food or take friends food when they are sick or need love and comfort. I have yet to find one food more comfortable than another. “Comfort food” is simply a classy way of marketing good ol’ home cookin’ to make what the masses eat acceptable to those who eat at fancy restaurants who charge a lot more for the things my mom would make or that they sold at the local cafe.
Anyway, I digress. I mentioned pot pies. I love pot pies. Continue reading Saffron Scented, Pernod Accented Vegetable Pot Pie
Spaghetti with Broccoli, Crushed Red Pepper and Feta Cheese
Baby Lady has pointed out I haven’t posted any recipes for Pasta as of yet. The fact the blog is only 3 days old did not deter her. So, this recipe is for the Baby Lady and the special place she holds in my heart. Also, if I don’t post it she is going to continually remind me I have yet to post a pasta recipe. 😀
This recipe is one of Baby Lady’s favorites and is taken from Sarah Moulton’s Sara’s Weeknight Meals, Episode 201, with minor adaptation (I’m an equal opportunity plagiarizer and gladly help myself to other people’s ideas and recipes. How else do we learn?). It is a wonderful, easy and quick pasta dish using feta cheese and is relatively inexpensive. The salty tanginess of the feta blends beautifully with the chicken broth and pasta. For those who must have some type of meat protein in their meal, you can add some roasted chicken pieces to the recipe but it really doesn’t need it. This is a full flavored meal that is delectable and satisfying. Continue reading Spaghetti with Broccoli, Crushed Red Pepper and Feta Cheese