There has always been that problem of soggy bottom enchiladas. You know what I mean. The tortillas become soggy and slimy. Soggy bottoms may be your cup of tea, but they are certainly not mine. And, I’m NOT willing to fry. Alas, the solution is here! Soggy bottoms no more. A green chile lasagna, of…
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So, I must confess. Well, first I’ll defend myself. I’m very efficient. Very. Very, very efficient. I have a purpose and a plan for everything. But this time, I had no plan, so I chose to “repurpose” for the sake of efficiency. You see, I had a just one parsnip leftover from a previous meal,…
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I’ve mentioned so many times before how much better simplicity is in the kitchen, on the dinner table, and in life, for that matter. Simplicity allows for true flavors, textures, and aromas to meld together, highlight each other (and themselves), and to rightfully be savored and enjoyed. Without all the hullabaloo, we can identify, contemplate,…
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Traveling abroad is quite phenomenal in many ways. Many, many ways. New foods, new people, new culture, new scenery. I tried some amazing food and wine while traveling in France for the month of October. It was an experience of a lifetime. However, I found myself going through a bit of withdrawal. Actually, it was…
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After my coconut flour noodle fail, I’ve been contemplating and coming up with ways to “noodle” other things ~ grainless “things,” that is. I’ve become a little obsessed with noodling, in fact. This is not to be confused with “canoodling,” as much as Brian might desire. I’ve been zoodling, parsnoodling, kohlraboodling, and now egg noodling!…
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I’ve sooooo been wanting to try my hand at grain-free coconut flour noodles. It’s been months that I’ve been cogitating and contemplating my plan of action. Actually, it’s been since the beautiful display of laminated Parsley Pasta Perfection inspired and co-created with my dear friend’s garden greens. So with this gumption, we made a plan…
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As commonly grown as kohlrabi is across the world (it’s a turnip cousin, after all!), it is surprisingly difficult to find these days. In gardens galore, I believe, kohlrabi at the market reminds me of an afternoon of “Where’s Waldo?” This super amazing cruciferous has an origin and nature the same as that of cabbage, broccoli, cauliflower, kale, collard greens,…
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Often times Asian food gets a wrap for being heavy and sugar laden. I don’t know about you, but I’d rather feel light and refreshed following a meal, than sluggish and weighed down. I’m also not a fan of super sweet things… Thus, a fresh, raw “noodled” Asian salad fits the bill almost any night…
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Spring is here. Spring reminds me green. Bright, fresh, and green. Herbs galore. The zesty delight of cilantro and the intoxicating flavor and aroma of basil ~ with LIME ~ formulated together for another dish of amazing green goodness. Spring Zoodle Salad 3 large zucchini squash, spirlazed or “noodled” sea salt 1 large bunch…
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I adore salads. Fresh. Green. Crisp. Gooooood. I crave them. Yet, sometimes it’s just too cold. I like the cozy goodness of a nice warm meal in my belly. Thus, a salad with lots of greenery, but with the more than welcome accessory of nourishing warmth can and does soothe my soul – not to…
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