Category: Learn About …
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Fried Rice with Steak, Asparagus and Carrots
Fried rice is one of my oldest’s favorite dinners yet somehow it’s been ages since I made it. It’s a great way to use up bits of vegetables and meat, in this case some leftover steak and a handful of raw asparagus. It works best with leftover rice but in a pinch I’ve made it…
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Cooking Ahead: Roasting Vegetables
Last night it was just me for dinner and before I started I was re-reading parts of An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler, which is not full of recipes exactly but more like ideas. It’s about not wasting food and cooking ahead and exploring. Every time I pick it up,…
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Grilled Pork Tenderloin with Asian Marinade
This pork tenderloin is sliced, pounded, then marinated in a marinade that reminded me of Vietnamese flavors. They were in Cooking Light magazine as part of a “cook once, eat three times” article. I just used one pork tenderloin rather than two but kept the marinade the same as it was a large tenderloin. We…
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Pasta with Breadcrumbs from Lidia’s Italy
My youngest texted me from Australia the other day, where she’s studying for a semester, because she was making olio e aglio (oil and garlic) pasta, which my former mother-in-law taught me how to make. It was funny that she was making that because just the other night I made this Pasta with Breadcrumbs, from Lidia’s…
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How to Peel Ginger
The easiest way to peel ginger is with a spoon! Just scrape the peel off with the bowl of the spoon. You can also use a knife, of course, but I’ve found that I waste a lot of ginger that way. Once the ginger is peeled, you can chop it or grate it. You can…