Roasted Potatoes With Broccoli/Green Mole Sauce

Baked potato and steamed broccoli go well together, especially when accompanied with add-ons like real butter, sour cream, aioli, green olives, shredded cheddar cheese etc., etc. This time I envisioned broccoli in a creamy sauce, but not a cheese sauce (as wonderful as that is). This is the way it went: First I started the … More Roasted Potatoes With Broccoli/Green Mole Sauce

Pomelo Salad

Pomelos show up in the supermarkets this time of year and every now and then I will purchase one. I decided to use this one in a salad.   I had only two ingredients in mind for the salad when I began preparing it: pomelo and some figs which had been soaking in coconut rum … More Pomelo Salad


On a recent visit to the Super Global Market we purchased several items which included Curry Flavored Tofu, Hot & Spicy Tofu, White Bunashimeji Mushrooms and Brown Beech Mushrooms. For our midday meal I put together a stir-fry using the Hot and Spicy Tofu and the Brown Beech Mushrooms.   Ingredients used were: toasted sesame … More Stir-Fry

Pani Puri

What better way to celebrate the new year than with Pani Puri?! This should really be done at midnight, I suppose, but senior citizens may need to celebrate a tad earlier, like maybe 5:30 or 6:00 PM?    

Chili & Cornbread

After dining on leftovers the last few days I was ready for freshly made fare. Chili and cornbread seemed appropriate considering the frigid weather we are experiencing. Onions, garlic, jalapeño, red bell pepper, dried red chili and bay leaf were sautéed with olive oil and kosher salt.   Thickly sliced mushrooms, corn and red kidney … More Chili & Cornbread


The refrigerator was suddenly inundated with leftovers. First we enjoyed them again as they were. Then it was time to change them up a bit. Leftover green beans, carrots and broccoli were added to leftover store-bought dosa batter to make savory vegetable pancakes/uttappam.   To accompany the veggie pancakes I used leftover frozen (freezer burned?) … More Leftovers