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Chickpea Salad with Cumin & Garlic
The chickpea or garbanzo bean is a legume. Its seeds are high in protein and it is one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East. Chickpeas are low in fat and a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpea Salad with Cumin & Garlic […]
Continue ReadingEgg Salad Sandwich
Let’s face it, there is nothing liked a really good egg salad sandwich. It’s the only sandwich, that I don’t mind having on white bread. Sometimes the simplest things are what hit the spot. Egg Salad Sandwich Serves 4 12 extra-large eggs 1/3 cup good mayonnaise 2 tsp whole-grain mustard 1 Tbs minced fresh […]
Continue ReadingChicken with Toasted Pumpkin Seed Sauce
Pepitas are a popular ingredient in Mexican cuisine. They are used as an ingredient in mole dishes, they are known in Spanish as pipián. There are several ways to roast pumpkin seeds. Broil Preheat your oven to the “Broil” setting, so only the top element is activated. Place the sheet into the preheated oven. Watch carefully, as different ovens broil at a […]
Continue ReadingRigatoni with Sweet Sausage & Tomato Sauce
Here is a recipe from the Sopranos. It’s really easy and you can make the sauce ahead. It’s amazing that the sauce has so few ingredients, but it’s big on flavor. Rigatoni with Sweet Sausage & Tomato Sauce Serves 6 1 lb Italian pork sausage 2 Tbs olive oil 2 cloves garlic, finely chopped ½ […]
Continue ReadingCommander’s Salad
Commander’s Palace is a restaurant in New Orleans, Louisiana that was built in 1880. If you visit New Orleans, you must put this on your to do list, which I know is quite lengthy! It is located in the Garden District of Uptown New Orleans (1403 Washington Ave, New Orleans, 70130), and is owned by the Brennan family. It has long been one of […]
Continue ReadingCrawfish (or Shrimp) Etoufée
ay-TOO-fay! Étouffée or etouffee (pronounced: ay-TOO-fay) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana. In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) means, literally, “smothered” […]
Continue ReadingNew York Cheesecake
It’s unfortunate, but I love cheesecake. Let me be more specific – I love plain cheesecake, not mocha cappuccino, chocolate, kalua, Bailey’s, pumpkin, etc. I think flavoring it ruins the whole point. I also hate fruit on top! Also, I do not like Italian cheesecake made with ricotta. I will admit, I’m a cheesecake snob […]
Continue ReadingHurricane, New Orleans Style
The hurricane is an extremely sweet alcoholic drink made with fruit juice, syrup or grenadine and rum. It is one of many popular drinks served in New Orleans. e creation of this passion-colored relative of a Daiquiri drink is credited to Pat O’Brien. He is reported to have invented the Hurricane in the 1940s in New Orleans. Rumors say he needed to get […]
Continue ReadingJapanese Style BBQ Baby Back Ribs
This is a Japanese version of an American classic. This recipe breaks tradition by braising the ribs until they’re tender, then grilling. This way, you’ll get both fall-off-the-bone tenderness and nice caramelization. Save the braising liquid; it cooks down into a phenomenal barbecue sauce. Japanese Style BBQ Baby Back Ribs Serves 4 2 racks baby […]
Continue ReadingWheat Berry Salad with Shrimp with Mustard Caper Vinaigrette
Here is a healthy salad recipe that you can have during the week. Eat more grains! Wheat berries are really good and good for you. Wheat Berry Salad with Shrimp with Mustard Caper Vinaigrette Serves 4 1 cup wheat berries, preferably winter or hard wheat Kosher salt 8 oz green beans, trimmed 14 oz can […]
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