28 March 2021: Ellie Kreiger’s Caribbean-Style Seafood Stew

We keep frozen seafood on hand these days. Frozen seafoods in my opinion, are not always a great substitute for fresh, but when our food shopping choices went down to whatever we could find curbside (meaning I was no longer standing in front of the fish counter asking when something had been brought in), I…

19 March 2021: Skillet Gnocchi with Chard & White Beans

Food shopping, even now after a full year of the pandemic, continues to be a challenge for us. We’ve found that agile substitutions whenever planning a week’s cooking and eating is a skill that continues as spot shortages in food supplies continue. This skillet dinner was a good one for us. It employs shelf stable…

10 March 2021: Sheet Pan Crisp Tofu & Sweet Potatoes

Sheet Pan Crisp Tofu and Sweet Potatoes from NYT’s Melissa Clark Sheet Pan dinners seem to be everywhere lately! This one from cookbook author (this one-Dinner in French-is my favorite) and food writer Melissa Clark uses two of my go-to ingredients: tofu and sweet potatoes. We eat tofu frequently, but usually just in stir-fry recipes;…

06 March 2021: Seattle Smoked Salmon Chowder

Seattle Smoked Salmon Chowder from Skinny Taste Winter has been continuing to hold an ice-cold grip on temperatures, so this week I felt the need to make a bowl of comfort food. This smoked salmon chowder from Skinny Taste was exactly what I was looking for! The balance between lower fat milk (I used the…

24 February 2021: Picadillo

The Washington Post has started a new email newsletter authored by WaPo’s food writer, Daniela Galarza called Eat Voraciously and the very first email was – as Guy Fieri might say – “off the hook”. Use this link to read more about Daniela’s mission and subscribe to receive the newsletter – or even better, subscribe…

20 February 2021: Chicken (or Turkey) Koftas with Lime Couscous

Like most everyone, our Valentine’s Day celebration was quite a bit different this year. And so, embracing the change, we moved away from the usual big meal and headed toward something entirely out of our usual taste profiles. Depending on the culture, a koftas is a meatball or meatloaf dish, mainly found in Middle Eastern…

08 February 2021: Vegan Garlic Pasta with Broccoli Rabe

Vegan Garlic Pasta with Broccoli Rabe Recently, I’ve discovered a treasure trove of vegan recipes created by Vaishali on Holy Cow Vegan’s website. In trying to eat more plant based foods, this website has some wonderfully creative recipe takes on old and new favorites. This week’s shared recipe came together quickly – a good thing…

12 January 2021: Vegan Pressure Cooker Red Beans and Rice

Since our COVID isolation, Adrien and I have been sharing cooking duties more frequently. For us, it’s a fun way to cook together or to be on your own. The Chef comes up with the meal and the sous chef either assists or enjoys an adult beverage. Guess which was my role? This recipe was…

06 December 2020: Crustless Broccoli and Cheddar Quiche

I’ve discovered Skinny Taste as a great resource for when I don’t want to bother with trying to adjust higher calorie recipes for something to eat. This quiche – crustless no less – came together beautifully and at 174 calories per serving, it’s a winner for breakfast, lunch, or a late dinner. Crustless Broccoli &…

28 October 2020: Carrot-and-Fennel Soup

The New York Times has an extensive recipe collection that I’ve often used when looking for ideas for cooking. If you have a subscription to the Times, the recipe box feature is worth the price of a NYT subscription, and their newsletter, What to Cook This Week, is an extraordinary resource. With cooler Fall temperatures…