Doctors are the worst patients! Anyone that has tried to ask a doctor they know, to help themselves know exactly what I am talking about. They know they need to do certain things, but often times, they wait till the last minute, or keep postponing the inevitable. Dr. Jenny, my wife, has been a vegetarian for as […]
Doctors are the worst patients! Read More »
This simple ingredient transforms most the Punjabi/Multani dishes. Your diners will not know why the dish does not taste like the one they make and the secret is this simple concoction that I recommend you make and keep in your fridge (it will stay good for a month or so). Ingredients: 8-10 dried red cayenne
Multani Chili Paste Read More »
One day we barely had any veggies in the refrigerator (imagine that?!). I could only find two stalks of leeks and some potatoes in the pantry. Since Jenny was sick, I decided to go for a hearty soup for her but instead of making it heavy with cream, I made it with skim almond milk
Potato leek soup with chanterelle mushrooms Read More »
Ingredients: 1 butternut squash olive oil spray 1/4 stick of butter 1 medium onion 2 carrots 3 celery sticks 3 garlic cloves 3-4 sprigs of thyme 1 sprig rosemary 5 cups vegetable stock 3 chipotle chilies with 3 tbl sp adobo sauce 2 tblsp sour cream 1/4 stick butter Method: Pre-heat oven to 400
Butternut Squash Soup Read More »
1 red onion, 1 green pepper, 1.5 jalapeños, 6 cloves garlic- all chopped Sauté the above veggies in olive oil, then add roasted ground cumin, chili powder, coriander powder and salt to taste. Cook til veggies are soft and cooked thru. Add 1/2 pack gimme lean sausage flavor, 1 can black beans, 1 can pinto
Jenny (and Rachel Ray)’s veggie chili Read More »
Meatballs: Mince half of a red onion and about 5 cloves of garlic. Mix into one package of gimme lean sausage flavor. Then add half cup of grated romano, one egg, two tbsp of milk, and one tbsp of catsup. Roll into inch sized balls and pan sautee in hot oil, then boil in half
Vegetarian meatballs, ravioli and romesco sauce Read More »
Ingredients: Onion/celery/carrots (mirepoix) thyme butter vegetable stock chickpeas seafood mix Method: Saute the mirepoix in vegan butter (I cheat and use a little evoo). Add thyme and within 1 minute, the chickpeas and veg. stock. simmer on low for 15 minutes. Add seafood mix fold it in, cover and turn stove off. Let it simmer
Quick mirepoix based seafood stew with chickpeas Read More »
