As a kid I loved seafood and hated Indian food. Over the years somehow that got switched up to loving Indian food and becoming vegetarian. About a year ago I decided to make the move to pescatarianism which has opened a whole new culinary world for me.
"This is JUST the drink for those winter-time holidays (Advent, caroling parties, Christmas, New Year's, Valentine's Day). Pleasantly flavored and easy to adjust to your special tastes!"
"This is not so much a recipe...but a GREAT idea...and if you have ever had a kid who played ball, this IS your basic Little League Ballpark food. These are great for the kids when they have sleep overs. They also make great "hand held" food for football games in front of the TV!!!"
This is dead simple, and totally delicious. I tend to grill up millions of them, take them off the skewers, pile them on a platter, and stick a few toothpicks on. People get the idea pretty quickly, and they disappear... I like them good and spicy, but you can adjust the amount of Sriracha as you'd like.
"This is a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. My kids love this chili better than regular chili!!!"
If you're familiar with okonomiyaki, chances are you know it as a clean-out-the-fridge-franken-pancake stuffed with cabbage and a multitude of other ingredients, such as onion, scallions, pork belly or bacon, seafood, fish cakes, udon, mochi (rice cakes), and/or basically anything else you can think of.
Inspired by Edna Lewis' recipe for shrimp paste--which is something between pureed potted shrimp and a flavored butter--this recipe leaves the shrimp whole as a main course. It's ideal served over slow-cooked stone-ground grits but also excellent on its own, chopped and tossed into fettucini or toothpicked individually as a cocktail snack.
"This recipe showed up on my FB newsfeed (shared from Just Recipes https://www.facebook.com/JustRecipes1?ref=stream). Doesn't seem to be submitted here yet. I am going to try this with buttermilk instead of milk."
I've been playing with brown rice in this recipe for a while and this method seems to work pretty well. I have tried it in the oven, but stove top makes it easier to check the liquid level.
Inspired by a Blue Apron recipe, we created our own spin on a simple salmon dinner. Easy to make on weeknights, we've tweaked it over time until we have it just the way we like it: crispy skin basted in butter and lemon, sweet potatoes cooked in coconut oil, and plenty of vegetables.
Making dumplings is not the easiest job in the world. They definitely require steady and delicate hands as well as patience. But when you finally get to put one of those perfectly cooked little parcels in your mouth, you think it is all worth it.
"This is a quick, filling meal that is high in flavor. It contains your vegetables, dairy and meat all in one easy dish. Cooking time does not include the time needed to bake (or nuke) the potatoes."
This is another one of those lovely dishes, originally found in a magazine or newspaper, and adapted over the years to fit various cooks' tastes and needs. In spite of the slightly fussy fish poaching step, it's a remarkably simple dish that bursts with flavor.
"If you love fried chicken but need it "lighter", then try this recipe. It's a great balance of healthy and flavor. Look forward to hearing comments on how to make it better!"
