where the image is meant to titillate and inspire the cook
stuffed piquillo peppers/ goat cheese/ mushrooms
Las Vegas
On this night we sat at the bar at Julian Serrano in the Aria Resort & Casino. Color, food, people, energy! Serrano wanted his eponymous restaurant to offer flexibility and comfort to all guests; from a quick bite to a long meal, small bites to larger portions, and what he calls economics – spend a little or spend a lot, he’s serving Spanish foods of his homeland with an International flair…
Back in December we made Frank’s recipe for Pasta e Ceci from his wonderful blog inspired by the home cooking of his Italian grandmother called Memorie Di Angelina. I had all the ingredients on hand; canned chickpeas, olive oil, garlic, pasta, vegetable broth, canned diced tomato, fresh rosemary, red chile flakes. Then in February we were equally impressed with Linda’s recipe for Zuppa di Ceci from her absolutely delightful blog about food and travel, Ciao Chow Linda.
I’ve enjoyed experimenting with the recipe for Italian chickpea soups. It’s high fiber and heart healthy, made with ingredients from the pantry plus fresh rosemary and garlic. The combination of these simple flavors produces an amazingly complex-tasting result. In about 15 minutes!
Hello Fellow Foodies!
Chicago is your kind of town!
One town that won’t let you down, Chicago is…
Please enjoy Frank’s singing while taking a bite of Chicago!
This is my kind of town.
Chicago is,
My kind of town,Chicago is,
My kind of people, too;
People who smile at you,
And each time I roam, Chicago is,
Callin’ me home, Chicago is,
One town that won’t let you down;
It’s my kind of town.
Whole Wheat Spaghettini
Vegetable Protein Italian Style Sausages
Spicy & Garlicky Green Chard
Lemony Tofu Ricotta
Creating Heart Healthy dishes is a fun adventure for me. I feel like I have discovered a whole new cuisine! In this dish I use whole wheat pasta for the extra fiber, a green leafy vegetable, vegetable protein to replace pork sausage, and tofu to replace ricotta cheese. Eating vegetable-based meals several times a week helps me to control my cholesterol. And these meals are so satisfying, I don’t miss the meat or cheese.
Continue reading “Spaghettini with “Italian Sausage,” Green Chard, Lemony Tofu Ricotta”
Tomato Onion Brisket
It’s been a decade since I cooked my first Passover brisket. I had been tweaking the recipe by adding more red wine, and substituting wheat-free tamari, caramelizing the meat under the broiler, and lowering the cooking temperature. In recent years there are no more changes! If you come to our Passover dinner this is the brisket that you’ll be served. Now it’s tradition! And it’s gooooooooooood!
When I first looked at this recipe years ago, I was skeptical. Garlic powder and ground ginger weren’t esteemed ingredients in my kitchen. And I didn’t remember the last time I used onion soup mix. Was it to make dip in college? But the combination of the brisket from Paulina Meat Market and canned tomato sauce mixture produced, well, a miracle of sorts.