Tag Archives: onion

A Delightful Stir-Fry

13 Dec

This feisty and ultra-satisfying vegan dish turns carnivorous in one simple step

Winter may seem an odd time for a stir-fry. Aren’t vegetables best in the spring and summer? But most of the vegetables used in a stir-fry… onions, peppers, mushrooms, carrots, zucchini, broccoli, etc… are available year round. On a cold night, yes, a hearty stew or soup is wonderful… but so is a delicious bowl of perfectly cooked vegetables. Finished with a savory sauce and fresh herbs, this stir-fry will satisfy the hungriest soul.

StirFry ingredient line up

Stir-fry lined up and ready

I’ve been playing around with this recipe for a while, working to get it just right. I discovered there are two keys to making the best stir-fry possible:

  1. the order in which you cook the vegetables
  2. the sauce you use to bring the dish together. 

When it comes to cooking the vegetables, for ease you certainly can throw everything in a sauté pan and quick cook the vegetables all together. But different vegetables have different cooking times and if you cook everything together, you end up with a less than satisfying mush. Additionally, I like certain vegetables (onions, chili peppers, garlic) cooked down soft for flavor, while others (colored bell peppers and zucchini) I like to remain just a touch undercooked to give the stir-fry different layers of texture as well as a satisfying crunch. It takes a little more time to cook this way, but the final dish is infinitely better. Acid and fresh herbs at the end brightens the dish enormously. 

As for the sauce, most recipes I saw online were way too sweet. Experimenting with a variety of choices, over time I narrowed the sauce down to three savory ingredients with a dollop of honey. It’s killer. A lot of stores are carrying these ingredients now but you can easily order them from Amazon; just click the links in the recipe. It’s worth having these in your pantry.

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Antipasto, Please

30 Sep

Antipasto is a bit if a catch-all. Literally defined as ‘before the meal’ antipasto can and does include almost anything, depending on who is preparing it, and it can be served in a variety of ways… as a platter of unmixed items, as single items on a buffet or as hors d’oeuvre, or, my favorite way, combined all together for a mixture of divine goodness.

antipasto-ingredientsOlives, meats, cheeses, marinated vegetables, pickles, peppers… these are wonderful ingredients all that when combined create not only a terrific appetizer but a fast and delicious lunch or light supper.

Antipasto is also practical as you can also prepare it in a few minutes on a Sunday and then use it in a variety of ways during the week. This is a perfect excuse to use mostly jarred items so I almost always have in the pantry the ingredients I need.

It may not be the most attractive dish you’ve ever made but did I mention how incredible it tastes?

For the recipe, click here:
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A Perfect Breakfast

31 Aug

As readers of the blog know, I have a more than a few obsessions, chicken being one of them. It follows that eggs are also an obsession. I eat eggs virtually every morning. Along with coffee, there is no better way to start your day. Let me then give you one of my favorite breakfasts, a dish I make at least twice a week if not more: a baked omelette.

baked omelette

Baked Omelette, with nature’s gift on the side

Is this a quiche, you might ask. No, it’s not a quiche. I know that real men eat quiche but I’ve never been a huge fan of quiche. A baked omelette is excellent, then, for people in my camp. Even if you are a fan of quiche, I trust you will love this as well. The differences? First, there is no crust. I love a good flaky crust as much as anyone but I certainly don’t have time to roll one out in the morning. A good flaky crust also isn’t the healthiest thing to eat every day. A baked omelette is lighter, healthier and easier to make. It cooks in the oven much faster than a quiche, so it has a different consistency. It may not be incredibly attractive, but when something tastes this good, who cares?

A baked omelette is also very versatile. As the recipe below shows, you can incorporate all kinds of flavors into it, which means you can make it over and over and still keep it original and delicious.

It’s also damn good.

Omelette ingredients

basic ingredients for a baked omelette

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Best. Guacamole. Ever.

15 Feb

While I genuinely feel very sorry for the avocado haters, given the incredible wonderfulness they miss on a daily basis, ultimately, who cares. I mean, seriously: more for me. And while I am all over simply cutting an avocado in half, sprinkling on a little salt, a dash of Tapatio, and inhaling said avocado, few things in this world bring me such joy as a good batch of Guacamole.

Guac 5

I guess this is part of my Texas/Tex-Mex roots. I’ve been a fanatic for guacamole since, well, ever. Over the years I have played around with various ways of making it until finally, a couple of years ago, I landed on the perfect combination. You need a few important staples in your cabinet and one very important ‘piece of machinery’ but if you, like me, go crazy for guacamole, do yourself a favor: get what is needed, follow the steps below and you will end up with the Best. Guacamole. Ever.

Click here to continue and find out how!