Gad! What a week. A book launch + 24 hours in planes & airports + contracting purple diabunghi (some ghastly airborne virus) before arriving in Detroit delivered a woman ready to be scraped from the runway.
Shakily recovered, healthy comfort food that MUST INCORPORATE BEANS is what my body screams for. This Curried Lentil and Whipped Potato casserole fits the bill.
This take on a Shephard’s Pie (Shephard’s Pies traditionally incorporate meat) was a winter staple for the twenty years I owned the Back Alley Gourmet. The following recipe is what memory recalls.
I did make a few changes, one of which was using a ghee made with buffalo milk butter that I found at Trader Joe’s. Lightly seasoned with black mustard seed, turmeric, fennel seed, cumin, coriander, ginger, cinnamon, and cardamom, I found it to be a great, short-cut flavor enhancer. I’m sure it will be my latest pantry staple for making quickie Indian dishes. (Ghee is clarified butter and a staple in Indian cooking. Indian recipes are not known for their brevity so any short-cuts are appreciated!)
Hungry for lentils? This link will direct you to a slide-show of favorite lentil recipes I’ve made through the years. (Below the recipe you’ll find a few pics I took on my trip to Portugal.)
Hungry for lentils? This link will direct you to a slide-show of my favorite lentil recipes I’ve made through the years. (Below the recipe, you’ll find a few pics I took on my trip to Portugal.)
Portugal is a riotous tapestry of color–a feast for the eyes, as well as the palate. I’ve hundreds of photographs, but the following captures the Bohemian artistry of the country for me. And that snaky dish I’m eating at the bottom of this post? Fried eels, which are staple of Aviero, and required eating when visiting this colorful town.
I’m blessed to have a friend who has always seen a better version of me than I see in myself. It’s said that we are the mistresses of our misery, and through the years, I’ve tried to live up to the standards of the woman she thinks I am, usually missing the mark. This special friend, however, has always helped … Full recipe post »
Ahhh, 2016—feels like yesterday. Reflecting back to the good old days, one strong current that kept me off the beach was the Buddha Bowl trend. I’ve been composing bowls and plates filled with an assortment of nutritional goodness (usually a compilation of leftovers) well before the name was penned. But I was loathe to be trapped in the Buddha Bowl … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...