Skirt Steak Tacos with Black Beans

Skirt Steak Tacos with Black Beans

When Michael lived in San Diego, our favorite restaurant was a little diner in La Jolla called The Coffee Cup. (Discovered, surprisingly enough, through Groupon, and not that Yelp.) The food was fresh, generously portioned, and filled with flavor. My standby was the papas locos with bacon and 2 eggs: crispy smashed and griddled rosemary potatoes with … Continue reading

Spicy Korean Pork Bowls

Spicy Korean Pork Bowls

With my current “super-commuter” status, most of my previous blogging–and cooking–time is now spent in the car. So, instead of cooking and blogging, I’m driving, and listening to audiobooks. While this commute time does entail some mental menu mapping, the last few months have year has been a rinse/wash/repeat approach to cooking, with the focus on minimizing … Continue reading

Tex-Mex Chicken Crock Pot

Tex-Mex Chicken Crock Pot

Have five minutes in the morning? Dump this in the crock pot before work or running your errands and come back to a big pot of tasty chicken that can be incorporated into your meals in many ways in the coming week. When I made this initially, I was a little disappointed. Then I realized all it … Continue reading

A few of my favorite things…

Lately, my focus has been on “food. bowls. refrigerator.” and the idea of photographing and then recalling recipes/process for the blog has been far from my mind. Moreover, the food we’ve been making has been fine – FINE, I tell you – but it’s been pretty basic: consistent variations on (rice & beans) or (sweet)potato … Continue reading

Berbere Braise

Berbere Braise

Berbere is a key ingredient in many Ethiopian dishes. It’s a flavorful, aromatic blend of spices that is both spicy-hot and spicy-spicy (aka filled with lots of spice flavors!). It’s hard to describe, but typically the flavor is deep and savory with hints of floral sweetness, without veering too far into the dreaded potpourri territory. … Continue reading

Ribs.

Ribs.

This is my favorite type of recipe: simple, delicious, and utterly flexible. I like to use boneless beef short ribs or country-style pork ribs, as they both have a higher meat:bone ratio than spare ribs. Once you have your meat, all you have to do is season it, slice some onion (optional, but I like … Continue reading

Winner Winner Chicken Dinner

Winner Winner Chicken Dinner

If you couldn’t tell by the proliferation of pork, we don’t eat chicken that often. And, I rarely eat boneless, skinless chicken breasts. Yes, they are great high protein sources (hence, their popularity with body builders and fitness competitors), but they are generally meh in the taste department. Enter, the chicken roulade. Chicken breast becomes … Continue reading

Asian Lettuce Wraps

Asian Lettuce Wraps

Another big hit at the recent pot luck were AK’s chicken lettuce wraps. When she sent me the recipe she noted, “A wok and a food processor make this recipe quick and easy, but you can also use a regular saute pan and chop all your veggies by hand.” (I don’t have a wok…but I … Continue reading

Banana-Walnut Cream Tarts

Banana-Walnut Cream Tarts

Yet another fancy dessert from Becky B. sure to impress both WLC participants and others. Becky says, “I think this one may have been my favorite in its deceptive quality to look almost like the real thing and be just as delicious!” Enjoy! Banana-Walnut Cream Tart Adapted from Rawmazing Desserts by Susan Powers Makes: 4-6 … Continue reading