Cooking Method: Simmering
Coconut Miso Salmon Curry
This Coconut Miso Salmon Curry is a recipe from The York Times. It actually has no curry powder in it. It's very quick to prepare and is full of flavor. I served it on a bed of Jasmine rice.
By - Yields: 4 Servings
Margherita Pizza Beans
I love this recipe for Margherita Pizza Beans. If you have lots of tomatoes from your garden, this is a great way to use them. It's basically an Italian "beans on toast". Serve it with a fresh green salad and you have a meal your family will be asking you to make again.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Tomato Risotto
I saw this recipe last Friday in The New York Times. Since I had some fresh tomatoes from the garden, I decided to make this Tomato Risotto. Tomato Risotto is so good with a sprinkling of parmesan and fresh basil. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring. I included both instructions if you want to make it on the stovetop. There's nothing like summer tomatoes picked fresh from your garden.
- Prep: 15 mins
- Yields: 4 - 6 Serving
Prawn & Orange Curry With Basmati Rice
This recipe for Prawn & Orange Curry With Basmati Rice is from Nadiya Hussain, who is one of my favorite chefs. She won the sixth series of BBC's The Great British Bake Off in 2015. She has a show on Netflix called Nadiya’s Time to Eat. Everything she makes has an interesting and brilliant twist. The prawn curry with orange zest and juice has wonderful flavor and it's quick to make.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 2 - 3 Servings
Creamy Lemon Chicken Linguini with Broccoli
My daughter Grace looked through our refrigerator, gathered ingredients and made this Creamy Lemon Chicken Linguini with Broccoli. There is nothing I like more than watching her cook. She used several techniques that I consider advanced and made this dish up on the fly. The results were absolutely superb.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Lentil Salad with Lemon Dressing
This Lentil Salad with Lemon Dressing great for a picnic. The combination of cucumbers, sun-dried tomatoes, red onion and fresh mint goes perfectly with the lemony dressing. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They are high in protein, fiber and a great choice for the heart and for managing blood pressure and cholesterol. I could go on with even more health benefits of lentils!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Lamb Chili
My father has been going through some major health issues and needs to eat more. We were out at a restaurant and he ordered Lamb Chili, which he absolutely loved. I decided to make him a big pot of it and have included two methods - stovetop and Instant Pot. This was definitely a labor of love given that I really hate lamb!
- Prep: 20 mins
- Cook: 40 mins
- Yields: 6 - 8 Servings
Nonna’s Farfalle alla Frank Sinatra
In the March issue of LA CUCCINA ITALIANA there was a feature of recipes that were inspired by the grandmother's of the staff. This recipe for Farfalle alla Frank Sinatra belongs to the mother-in-law of one of the food stylists. There is no explanation about why Frank Sinatra is involved! Anyway, I was intrigued by the technique of stewing green onions, which is a revelation. I will definitely be doing that again.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
White Beans and Sausage with Sage
This recipe for White Beans and Sausage with Sage is adapted from The Silver Spoon, which is a cookbook that was first published in 1950 and revised over time, Italy's bestselling culinary "bible", and has been translated into English. The book has over 2,000 recipes and I consider it the "Joy of Cooking" for Italian cooking.
- Yields: 4 Servings
New Mexico Red Chile Sauce (Chile Colorado)
My friend Jessica sent me dried red Hatch chiles from The Hatch Chile Store. Her favorite red chile sauce recipe is from The Sunset Cookbook. Lightly toasting the dried chile peppers in a hot pan for a few minutes loosens the oils in the skins, which adds more flavor. You can use this sauce for enchiladas, soups, stews or as a condiment. It's so good and definitely worth the extra effort. The sauce can be frozen.
- Prep: 10 mins
- Cook: 1 hrs
- Yields: Makes 1½ cups
