(adapted from Cooking Light’s Reader’s Top Rated Recipes) 1.5 teaspoon olive oil 1 cup diced peeled sweet potato 1 cup small cauliflower brocolli florets 1/4 cup thinly sliced yellow onion 2 teaspoons Madras curry powder 1/2 cup vegetable chicken broth 1/4 teaspoon salt 1 (15oz) can chickpeas – rinsed and drained 1 (14.5oz) can diced tomatoes, undrained […]
Valentine’s Day varies in meaning in different parts of the world, from Finland where they celebrate “Friends Day” to Iran where printing and distributing anything promoting the holiday has been banned because they feel it opposes Islamic values. That may be a nice little tidbit for those who go through the trouble of getting in […]
Ok fellas, Valentine’s Day is a few days away and regardless of the constant flood of commercials from candy, flower and teddy bear pushers this may be your first time hearing about it. Don’t fear because I am going to let you in on my secret tool that is going to help make your Valentine’s […]
This is a follow-up to my previous post and can used to top a pulled pork sandwich or eaten as a side INGREDIENTS (adapted from “A Taste of Florida and the Keys”) 3 cups shredded green cabbage 3 cups shredded red cabbage 1 cup grated carrot 1/4 cup raisins 2 large oranges, peeled, sections and diced […]
The zucchini is a vegetable I did not eat very much growing up. Not quite sure why but I do know my grandmother didn’t like cooking things she couldn’t pronounce (I take that back, she made Chicken Tetrazzini a few times ). “In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as […]
La Buena Vida 