One of the sauces that's long been on my To-Do list is Mexican mole sauce. It hadn't been top of mind though until I came back from Mexico City with a couple of chocolate bars that turned out to be the key ingredient to a traditional Oaxacan mole sauce.
Monday, May 20, 2013
Wednesday, May 15, 2013
Monday, May 13, 2013
How often do you find yourself with a head of red cabbage where you've only used a portion of it? A good sized head of cabbage yields a lot of shredded goodness. Whether you have one from your CSA, or picked one up just to use a small amount for some tasty fish tacos, here's an idea for how to use what remains.
Tuesday, May 7, 2013
Risotto is a popular dish in our house. It's creamy, it's warming, it involves a bottle of wine to drink while you slowly stir the rice. And since it takes on flavors so well, it has endless possibilities for how it's prepared. But is there a quicker way to make it that yields that same result, but doesn't involve continuous pouring and stirring?
Monday, April 22, 2013
The most amazing part of this recipe is just how moist the ham was after it was pressure cooked. Sure, saving an hour of cooking time was nice, but not having dried-out ham was the best.
Tuesday, April 16, 2013
Some time ago, we swapped out sweet potatoes for white potatoes when it comes to all things mashed. You don't need me to tell you about all of the nutritional reasons for this switch, but I would like to share some ideas based on our favorite way to make mashed sweet potatoes.
|Mashed Sweet Potatoes with Orange and Ginger|