Salad days are definitely here again and I hope they stick around for awhile, but I know that when the hot summer arrives the spinach, arugula, lettuce and cilantro, so lush and abundant now, will languish and tomatoes and cucumbers will come into their own. Hopefully there will be some overlap so they can all … More Salad Days & Corn Quesadillas
Breakfast this morning was polenta (yellow grits/cornmeal mush/cornmeal porridge). While I’m perfectly happy with just salt, black pepper and a little butter in my grits, I thought I would give it more flavor and sneak in some greens. When I make polenta I don’t bother with all the stirring or whisking until thickened routine. I … More Polenta With (Veggie) Bacon & Spinach
I ran across these Pink Onions (™) at the supermarket and, having never seen them before, I had to see what was so special about them that they claimed trademark status. The story on the packaging reveals that pink onions were originally grown in France and were introduced to the British in the 1800s. They … More Pickled Pink Onions With Brown Rice, Garbanzos & Spinach
First thing this morning I took some blueberries out of the freezer and mixed the frozen berries with Greek cream cheese. This was left on the counter to come to room temperature. One might not normally think of spinach belonging in a (slightly) sweet dish… but who gets to decide what is normal? I poured … More Spinach Crepes With Blueberry Cream Cheese Filling
Mushrooms had been in the fridge for over a week safely preserved in a paper bag but were beginning to dry out. I also had a craving for something green, so decided to make crêpes with a mushroom and spinach filling for breakfast. Ingredients for the whole wheat crêpes were: 1/3 cup milk 1 Tablespoon … More Whole Wheat Crepes With Spinach & Mushrooms
My daughter recently gifted me with this bottle of Coconut Aminos which, as you can see, is made with coconut palm sap and sea salt. I immediately opened the bottle for a taste. The intriguing flavor was slightly sweet and at the same time slightly salty. I used it as one of the flavor components … More Mushrooms Marsala Over Brown Rice Noodles & Broccoli
I was running late and threw this breakfast together in a hurry. It used up a few odds and ends that were hanging out in the refrigerator. The pictures tell the story of sautéing onion and orange bell pepper then adding spinach and precooked brown rice. I wanted to see the egg in the dish … More Brown Rice & Spinach Breakfast Scramble
Every now and then when I sense there hasn’t been enough greens in my diet I get a serious craving for them. Palak Paneer, one of my favorite curries made with spinach and homemade cottage cheese, is the perfect fix. I have done several posts on the procedure of making paneer and a few about … More Kasoori Methi & Curry Leaf Paneer In Spinach Curry
I thought the cooked soba noodles left over from yesterday might go well with scrambled eggs. There weren’t very many eggs left and Faye needed some for baking today so I used partly powdered and partly fresh eggs (powdered eggs aren’t that great on their own). As with most everything I prepare, I started by … More Eggs Scrambled With Soba Noodles & Spinach
This post is pretty much a repeat of my last post with a few variations. I’ll be away from the kitchen for the next little while so it was desirable to finish up some of the perishables in the refrigerator rather than return to find them in an unrecognizable condition. An egg dish for breakfast … More Using Up The Perishables
