I’ve developed a bit of an obsession with japchae (pronounced sort of like “chop-chai) lately. There is a Korean restaurant a block over from my office and they make killer japchae. I order it often. Like…really often. To the point that I actually used a fake name when I ordered it recently because I didn’t … Continue reading
Can I just tell you how I have fallen in love with parchment cooking? Seriously, folks. You want to create a meal that is nearly fool-proof, fast, easy, AND results in no dishes to clean up? Sounds crazy, but parchment cooking is the way to make that happen. This endeavor resulted in delicious and perfectly … Continue reading
This is another one of my favorite Emeril recipes. It is wonderful on cold winter nights. The recipe is great as-is, but I’ve made it so many times I have changed a few things, so I have included my version. I swapped a few ingredients, lightened up on the tomato paste, and took out all … Continue reading
I have used this recipe for a few years during the height of greens season, but I forgot just how good it is. It is another Cooking Light recipe, but I have made some changes so I am transcribing it here. 1 box of frozen phyllo dough, thawed 2ish lbs of assorted greens* 1 tablespoon … Continue reading
Oh, bacon. Is there anything you don’t enhance? I briefly caught a glimpse of a warm spinach salad on a tv show the other day and figured I could employ that concept to create an entree salad using my CSA salad mix. This is a simple salad, but the addition of a significant amount of … Continue reading
I admit that I was getting really tired of our usual roasted acorn squash with brown sugar, butter, and cinnamon. So I was pleased when I saw a Mario Batali recipe for stuffed acorn squash. I decided to give it a shot, but I changed it up significantly based on what I had available. What … Continue reading
There are a couple of pasta recipes I use over and over. They’re great for using up some of the core CSA ingredients – onions, garlic (there is nothing better than CSA garlic), tomatoes, and spinach or other greens. I adapt a lot of recipes from CookingLight.com. Interestingly, a core component of these recipes is … Continue reading
I have a standard procedure I use with the plethora of greens that come in my CSA, especially during the winter and spring. This recipe applies to all of the softer greens – chard, spinach, beet greens, turnip greens, etc. I generally don’t use collards or kale in this combo because the cooking times are … Continue reading
Living Gluten Free 