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This here is a spur of the moment kind of dinner. I had little fresh, marinated mozzarella balls in the fridge, as well as flat bread and spinach and basil. Add some cherry tomatoes, red onion and olives and you have yourself a Pesto & Mozzarella pizza (or 4 of them, as the mini-pizza case …

Continue reading "Vegetarian Week: Individual Pesto & Mozzarella Pizzas"

Spanish rice goes great with soy tacos, along with some refried beans. It's just like eating at a Mexican restaurant. When I made this recipe, I didn't add the Ancho chile powder until I added the broth but I think it would work very well to just add the chile powder with the onions and …

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Tacos are the perfect year-round food. In hot weather, you have the cool cheddar cheese, tomatoes, lettuce and sour cream or yogurt and in the Winter, there's the sides (rice and beans) as well as the chicken, beef, pork, veggie or soy filling to warm you up. As announced in the title, this week is …

Continue reading "Vegetarian Week Kick-Off: Chile-Espresso Soy Tacos"

This recipe is from the June/July issue of Eating Well -- the same issue with the Chipotle-Cherry Chicken dish. There were actually quite a few recipes from this issue that I really want to try. Too bad that Spencer knocked a big cup of water all over it and the magazine is now all wrinkly …

Continue reading "Rustic Strawberry & Black Pepper Tart for Two"

Once Upon a Feast came up with a great theme for his month's Sugar High Friday -- Ginger. Ginger is a very fun ingredient, as it can be in spicy, savory dishes or sweet (and a little bit spicy) dishes. It's versatile! Of course, this is Sugar High Friday, so I went with the sweet …

Continue reading "SHF19: Honey-Ginger Pineapple Crepes"