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Chicken and Ricotta Enchiladas

KZ — Thu, 09 Feb 2012 18:25:49 +0000

This is one of the few times I use prepared food. I don’t make either the tortillas or the sauce. I know I could… There are lots of recipes… But since 99.9% of what we eat is home-made and I … Continue reading →

Rainbow Vegetables ‘en Cocotte’

KZ — Tue, 07 Feb 2012 15:12:48 +0000

Colorful vegetables, finely chopped, lightly sautéed, then baked with eggs and cheese… Use any vegetables you have lurking in the fridge. This is perfect for the odd bits that are sometimes left after a week of cooking. It’s an easy … Continue reading →

Stir-Fried Turkey with Cabbage and Cashews

KZ — Mon, 06 Feb 2012 16:00:24 +0000

I love the crunch of Savoy or green cabbage. If you’re unfamiliar with the name, it’s the cabbage with the dark green, somewhat curly outer leaves. The leaves aren’t nearly as tight as the traditional white (think cole slaw) cabbage … Continue reading →

Beef and Root Vegetable Soup

KZ — Sat, 04 Feb 2012 17:32:25 +0000

Soup. I chuckled when I saw the label on this photo. It’s simply ‘soup’. My mother was an excellent cook but did not have a lot of recipes in her repertoire. She made soup several times each winter. When she … Continue reading →

Beef and Spinach Risotto

KZ — Thu, 02 Feb 2012 20:34:59 +0000

I am on a mission to get more people to make risotto. Contrary to what you may believe it’s not difficult and doesn’t require constant stirring. It is easy provided you use the right rice and keep your ingredients in … Continue reading →

Chicken Breasts with Mushrooms and Chevre

KZ — Tue, 31 Jan 2012 11:16:48 +0000

This is a quick pan sauce, thickened with creamy goat cheese. The goat cheese is the soft, spreadable kind that comes in small cartons – Chavrie in the US (I think) and Chevraux or Fromage de Chevre in Europe. It … Continue reading →

Mushroom, Roasted Red Pepper and Chicken Lasagne

KZ — Mon, 30 Jan 2012 11:13:16 +0000

A layer of sautéed mushrooms, a layer of crushed tomatoes and one of shredded chicken and sliced red peppers makes this is a colorful lasagne with surprise flavors in each bite. It’s a bit lighter on the cheese (but not … Continue reading →

Red-Cooked Salmon with Peanut Sauce

KZ — Sat, 28 Jan 2012 17:13:51 +0000

‘Red-cooked’ refers to a Chinese technique of poaching or braising in soy-sauce based liquid. Salmon is not a typical fish in Chinese cuisine but it worked very well. Peanut sauce is also not a typical Chinese dish, more reminiscent … Continue reading →

Stir-Fried Chicken and Broccoli on Barley

KZ — Tue, 24 Jan 2012 09:29:28 +0000

We like barley. I use quick-cooking barley… Yes, I know, not as healthy as the slow variety, but still good and it’s all I can get without tracking down a health food store in the city. I use it in … Continue reading →

Meat Loaf Florentine

KZ — Sat, 21 Jan 2012 09:16:42 +0000

It’s always a debate at our house: Should we eat the meat loaf hot out of the oven? Or just refrigerate the whole thing for Meat Loaf Sandwiches? I solved the problem by making big meat loaves. And I make … Continue reading →