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
Spaghetti Squash is such a versatile, wonderful side dish. There is so much you can do with it. You can roast it, boil it, microwave it or put it in a crock pot and slow cook it. You can even roast the seeds similar to pumpkin seeds. It has a sweet, mild flavor that goes with just about anything.
This recipe is a roasted spaghetti squash seasoned with salt and pepper and finished like a lemon pasta with lemon, onions, peppers, capers, tomatoes and cilantro. I assure you this is one side dish you want to make. We like to use it as a bed for different fish dishes we make. Continue reading Spaghetti Squash with Lemon, Onions, Peppers, Capers, Tomatoes & Cilantro
I love onions. I like them raw with Barbecue, in salads and sandwiches. If they are wild onions I simply eat them the way the are. I like sautéed onions, caramelized onions, French Onion Soup. I love onions. So does my Dad.
Years ago, when I was much younger and thinner, I fixed Thanksgiving dinner for the family. My Mom and Dad, Aunt, and younger brother would join us for Thanksgiving. Because my Aunt and Dad had certain heart problems and maintained strict diets, I always tried to make something they could eat and enjoy. Then I remembered how much Dad loved onions. It’s when I decided braised onions would be the perfect side for Thanksgiving dinner. I have made them ever since and not necessarily for Holiday meals. They are not only delicious, but they are relatively easy to make and don’t require a whole lot of fussin’ over.
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
REMCooks 