new spring things
By Zainab Shah
The New York Times, “What to Make Next Week”
March 18, 2023
Yield: 4 servings
Time: 45 Minutes
4 tablespoons plus 1 teaspoon cornstarch
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon black pepper
Fine sea salt
1½ pounds boneless, skinless chicken breast, cut into ¾-inch cubes
⅓ cup vegetable oil
easy weeknight meals
I love to both cook and eat! My morning breakfast consists of low-fat Greek yogurt, fresh strawberries or blueberries and granola. Sometimes I munch on the granola when I’m hungry; this isn’t good. I store my Christmas cookies in our front storage attic where its dry and cold, thereby keeping them fresh longer. If you want a cookie, you’ll have to work for it. As of this week, I finished the granola. Breakfast will either be cereal or yogurt with fruit. I have reduced my cookie intake to one, or sometimes two cookies per day. I snacking on Honeycrisp apples when I desire something sweet.
This past weekend I had a craving for risotto and recently caught an episode of America’s Test Kitchen where Elle Simone Scott demonstrated an easier method for making shrimp risotto; constant stirring wasn’t required.
For the recipe you’ll need 1-pound extra-large shrimp, table salt, vegetable oil, water, whole black peppercorns, bay leaves, unsalted butter, an onion, a fennel bulb, baking soda, minced fresh garlic, Arborio rice, dry white wine, Parmesan cheese, minced fresh chives, lemon zest and lemon juice.
December 27th, 2022
what's new and tasty
what i ate last week
It seems I neglected to blog about a recent supper of Lemon-Dill Chicken Skillet that I prepared last week. I am also going to include two other recipes that came on the heels of this one.
I had some remaining feta cheese from the baked eggs recipe I recently prepared for my friends. I was quite happy to find another recipe utilizing feta cheese. This was found in the May 2022 issue of Southern Living Magazine. The ingredients needed include Yukon gold potatoes, olive oil, bone-in, skin-on chicken thighs, freshly ground black pepper, kosher salt, fresh lemon juice, feta cheese and fresh dill fronds. This is a great recipe to keep close at hand as it has a prep time of 25 minutes and completed overall in 40 minutes.
one pan steak salad
I enjoy preparing recipes that appear in Southern Living Magazine. The recipes are well tested, a diverse offering and turn out well when I prepared. One such recipe that I tore from their magazine appeared in the May 2021 issue, Seared Steak-and-Field Pea Salad. This is a wonderful one pan meal. I was unsure as to what field peas were, but discovered it could be a bean. Field peas include speckled butter beans, crowders, pink-eyed peas, butter beans and lady cream peas. This clarifies what I was seeing in the image from the magazine.
For this recipe you’ll need brown sugar, white balsamic or white wine vinegar, olive oil, flank steak, field peas, kosher salt, fresh corn, orange and red bell peppers, black pepper, fresh chives and flaky sea salt. Although this recipe calls for flank steak, I thought I would try flat iron steak which was on sale last week at my local ShopRite.
is it too hot to cook?
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.