Last week on sale at a grocery store, I bought three one-pound bowls of fresh fruit, one of which was pineapple. I ate the melons from two bowls and decided to roast and caramelize the pineapple chunks, some of which were used in a Moroccan-spiced couscous, steamed broccoli, caramelized red bell, onion and pine nut … More New! Roasted Pineapple & Orange Bread with My Recipe & Idea for a Pretty Salad
A few days ago I treated myself to the Will Smith version of the genie in Aladdin and then takeaway from my local favorite restaurant, a place called Thai Thani Kitchen across the street from the cinema. I am fond of their brown rice. It’s different than any other kind than I’ve had, perfectly chewy, … More Thai Brown Rice & Broccoli Salad
Broccoli was well used tonight as the star of a souffle and in the old-fashioned pickle- marinated form along with yellow onion and baby grape tomatoes. There was leftover Chicken and Eggplant Khoresh* with Persian-Adwiya seasoned basmati rice from the freezer for the main course, and for dessert, a slice of a neighbor’s yummy Mexican … More Broccoli Souffle with Sharp Cheddar n Chipotle Sauce
There were a good number of celery outer stalks in the fridge, some BBQ pork slices and a packet of petit peas in the freeze as well as some leftover Basmati rice and a couple freshly hard-boiled eggs in the fridge. What to make? Yes, variation on an old standby not made in a long … More Fried Rice, no bean sprouts? What to do?