CheapCooking
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Pacific Lime Chicken from Pure Simple Cooking
These Pacific Lime Chicken Thighs are marinated in soy sauce, honey and lime juice, then baked. Cutting slashes in the underside of the chicken helps the marinade penetrate, even if you only marinate for fifteen minutes or so while the oven preheats. I checked Pure Simple Cooking: Effortless Meals Every Day by Diana Henry out…
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Pizzettas! Small Pizzas with Loads of Flavor
Last night I cooked a few pizzettas from POLPO: A Venetian Cookbook (Of Sorts), a cookbook I would likely not have bought without having read about everyone on Chowhound cooking from it. The pizza dough recipe was pretty classic so use your favorite or this one. All of the pizzettas here are about 7-8″ in…
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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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Harvard Beets
You can make these Harvard Beets with canned beets or boiled or roasted fresh beets. My girls both like these. It’s not a strong pickling, like pickled beets. More like a sweet and sour mild flavor.
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Vietnamese Grilled Pork and Vermicelli Bowl
One of my favorite things to order at a Vietnamese restaurant is the pork vermicelli bowls. The pork is incredibly flavorful and the combination of textures (cold noodles, hot pork, crunchy bean sprouts and peanuts) and tastes (pickled carrots and cucumber, marinated and grilled pork, herby cilantro, tangy dressing). Mmmm! I’m getting hungry again just…