Preparation: fry chicken breasts coated with Trader Joe’s21 Salute and garlic powder in lots of olive oil, chop vegetables large pieces, cook penne al dente while you fry the vegetables in lots of olive oil with tarragon and marjoram; add cubed fried chicken. Drain pasta and cover 1/2 of an 8″ plate, add vegetable/chicken breast mix, top with sheep cheese, pepitas and ground black pepper. Read the rest of this article…
Preparation: Claire bakes her no kneed many grained bread; I can’t be more specific because she makes it differently each time, which is part of the adventure! Steam the asparagus while frying the salmon in olive oil, sprinkled with tarragon and fresh pressed garlic. Make dipping oil/vinegar mix adding Trader Joe’s 21 Salute and pepper. Arrange on an 8″ plate, sprinkle asparagus with sea salt and serve with wine. Read the rest of this article…
Claire played Charlie Chaplin in our local Entertainers presentation. She did the scene where he eats his boot while starving in Alaska in the movie, The Gold Rush.
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Dice vegetables in large pieces, cube cooked chicken breasts; fry vegetables in lots of olive oil, adding pressed garlic, spices and cubed chicken near the end.Cook pasta al dente, drain but reserve 1 cup, add 3 tbsp of pasta water to bowl, one egg, 1/4 cup grated cheese and stir until a sauce. Reduce over heat if necessary. (Claire’s sauce) Mix pasta back into sauce. Place vegetable chicken mixture and pasta on 8″ plate, cover with sauce, sprinkle nuts and add pepper or salt if you like. Have with wine and your sweetie. Read the rest of this article…
Fry patties in lots of olive oil, in a medium hot iron skillet, uncovered. Sprinkle with Old Bay seasoning, or other spice that goes with something a little sweet. TAKE CARE, the natural sugar in the yam tends to make the patties go from brown to burnt very quickly! Read the rest of this article…
This woman was selling fresh pineapples in a roadside market in Laos. We bought one, and she expertly peeled and sliced it in finger friendly pieces and put it in a bag so we wouldn’t get our bicycle sticky. It was a pineapple I will remember forever, because it was so perfectly ripe. Our interaction was fun with the few Lao words we know, but smiles go a long way when language is short. The price was a few cents, and sustained us on a long hot day. I hope our small sale helps that bun in the oven get an education one day, something few Lao children get. Read the rest of this article…
Preparation: Cut squash in half, remove seeds, bake covered in oven, or in microwave. Clean spinach, chop onion, caramelize onion in olive oil, add spinach, dice or press garlic on spinach. Add leftover fried chicken breast or fish to pan and cover to warm through. Place squash halves on 8″ plates, drizzle with honey. Place spinach onion mixture on 8″ plate with meat. Sprinkle pepitas over spinach and onions. Read the rest of this article…
Cook and drain rice, set aside. Chop nuts (suggestion: walnuts and almonds), chop and caramelize onions and mushrooms in extra virgin olive oil and several cloves of pressed garlic. Remove from pan, add to rice and cover in bowl. Brown chicken breasts in olive oil on hot, both sides: sprinkle with spices of your choice. Remove from pan and put on top of covered pilaf to finish (microwave off is a good place). Saute vegetables in olive oil, add a small amount of chicken or vegetable broth and rice wine to finish. Read the rest of this article…