Tags
Asian eggplants, béchamel sauce, dry white wine, feta cheese, fresh mint, Garlic, ground lamb, Italian cheese blend, olive oil, Onions, potato, Spices, toaste walnuts, Tomatoes
I think I’ve mentioned a couple of times (or twenty), that The Goddess has a fondness for eggplant. The season is in full swing now, so you might imagine that eggplant is finding it’s way into, onto, around, under, etc. her table. She’s been hasselbacking things recently, and why should eggplant escape her vision? Continue reading
Last fall we visited the Iberian peninsula. If you haven’t been to either Spain or Portugal, it should definitely be on your list, and soon. The food there is so delicious. The flavors so bright and un-muddy. This is what inspired this chicken. It took me back to Sevilla. 
Floating Islands? Seriously…what has happened to The Goddess? Has she been into the Rosé to excess? Or was she out in the sun too long? Everyone knows that “floating islands” is a dessert. Yes. That’s true. Normally, it is. But, as you know there’s nothing normal about The Goddess! 
I’ve had Banh Mi on my mind recently. At this point, venturing out for a Banh Mi, is foolishly indulgent, no matter how good it is. And these are good! Solution? Make some for the The Latin Lover and me. To that end, a meatloaf seemed like the place to start. This is that meatloaf. 
I always have bottle of this rub/seasoning in my cupboard. With BBQ season just around the corner, this is a must-have. I usually double the recipe, as I go through it quickly. It takes a burger and a steak to a heavenly place. 
This is summer…or in this case, late spring, on a plate. It’s perfect for lunch or dinner, and can go main course by adding some shrimp or tuna. Use whatever beans you have in your cupboard, but garbanzo or kidney are my favorite for this salad. 
Sloppy Joe’s are one of those wonderful memories we have from childhood. I love them. I still do. I like mine on potato rolls, with slices of raw onion, dill pickle slices and potato chips on the side. MMM…what a wonderful memory! 
Fish curries don’t seem to be as popular as chicken, lamb or vegetable curries. It’s too bad, because fish curries are really good. This curry uses both fish and shrimp, which work very well together…friendly creatures of the sea, swimming together in a nice tomato-based curry sauce. 
This is a quick-fix dinner for Cinco de Mayo. If you have leftover chicken from Sunday dinner, like the 
This version of Korma is not traditional. I’ve added eggplant and lemon zest. Feel free to omit both, but hand-to-heart, it won’t be as tasty…and at the Goddess’s abode, we’re all about tasty! This Korma has particularly good Karma. 
Goddess Cooks 