Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Entree
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I love Jamie Oliver’s Food Revolution, really I do. And so, I when I came across a recipe on his website jamieoliver.com for Mushroom Curry, I decided to give it a whirl. I thought that navigating measurements in metric units would be my biggest challenge; however I have discovered that I don’t speak – and often…
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Recipe created by Martha Rose Shulman. The New York Times Food and Cooking sections are a great resource for home cooks whether adventurous or not. As a subscriber, I receive a couple of weekly newsletters from the Times and this one caught my eye for its simplicity. This recipe, Spinach, Tofu and Sesame Stir-Fry, comes…
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I happened on Martha Stewart’s PBS cooking show recently, and was impressed that the recipe she prepared was not so ridiculously complicated that it required a team of sous chefs to get it to table. So as I was searching for something to cook this week, I migrated over to her website and found this…
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Every couple of weeks I like to break out my slow cooker. This week, I found a recipe on WholeFoods Market that used chicken thighs; they stand up to long, slow cooking without loosing any of their moist flavor. I’ve owned a couple of slow cookers over the last 30-plus years, starting with a one-piece…
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It’s Meatless Monday! We both love stuffed peppers, but I’m not a huge fan of the ground meat and tomato sauce stuffing. This recipe uses quinoa along with chopped veggies seasoned with cumin and cinnamon. In place of stuffing full peppers, I split them in half – still delish! Visit Whole Foods website for the…
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Adapted from Glowing Fridge Green Goddess Glow Bowl. I recently discovered a great resource for vegan and plant-based eating, The Glowing Fridge. Shannon, the author of this site, has lots of great ideas – including recipes – for anyone making the change to a plant-based diet. One of the series of recipes Shannon has developed,…
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What happens when you can’t locate instant polenta in the market? You improvise! I most definitely would try this one again after I locate the polenta; for this version, I used the rolls of pre-made polenta as the base and piled the mushrooms on top. Adapted from Whole Foods Market Ingredients 1 pound mixed mushrooms…
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Adapted from Real Simple. We find ourselves making use of the diverse and fresh locally grown produce available in our local farmers’ markets throughout the summer. Here’s a way to take advantage of parsley, mint, and an abundance of cucumbers. I first learned how to combine bulgur wheat with veggies back in 1980 through a…
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There are as many versions of the bowl of deliciousness as there are cooks in Hawai’i. And honestly, nothing beats enjoying a bowl of Poke on Waikiki Beach, unless of course, you happen in to Ono Seafood on O’ahu. Even so, I was able to find some of the more common additions to Poke and…
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This recipe comes to us courtesy of Meatless Monday. Since everyone seems to have a lot of zucchini these days, this seemed like a delicious way to make use of them. Serves 4 – and it was just a delicious warmed up the next day for lunch. Zucchini & Feta Cheese Bake Ingredients 3 zucchini, diced 1 cup…
Four Nights A Week 