04 Saturday Apr 2015
Posted in Gluten Free, Make Ahead, Side Dishes, Vegetables
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This was probably my father’s favorite side dish. He loved corn in all is various concoctions, but this was his absolute favorite and my mother knew it. So this dish graced all of our holiday dinners. I think it is particularly delicious with an Easter ham. Continue reading
04 Wednesday Mar 2015
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I haven’t made the creamy-type of polenta in years…and I do mean years. I had forgotten just how good it is and that it’s a nice alternative to mashed potatoes. It also behaves as a backdrop for other flavors; herbs, spices, garlic, scapes or ramps, and in this case, cheese! Beautiful, creamy cheese!! Continue reading
11 Wednesday Feb 2015
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Fried Rice is a favorite of The Latin Lover; well really, who doesn’t like fried rice? It’s fried, after all. This is the version I made yesterday, but it changes according to what I’m feeling and what I’m serving the rice with. Rice is a blank canvas for flavor! You will need cold rice, so plan ahead…there it is again! Continue reading
24 Wednesday Dec 2014
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Blanching, or pre-cooking, vegetables keeps their color and nutrients stable. Plus, they are half-cooked, so finishing them for dinner, takes moments. There they are, in your fridge, just waiting for some hot olive oil, sliced garlic and a few red pepper flakes. They are fine specimens indeed. Continue reading
09 Tuesday Dec 2014
Posted in Gluten Free, Latin Food, Legumes, Side Dishes
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bell peppers, chorizo, Cuban, dried beans, Garlic, gluten free, onion, Rice, sofrito
When I mentioned that I intended to focus on Latino foods, The Latin Lovers eyes glistened with joy and anticipation. “Please tell me you will make frijoles negros?” And so this post was born. Continue reading
08 Monday Dec 2014
Posted in Gluten Free, Grain, Side Dishes
Rice is a cereal grain; there are white, brown, black, red and purple varieties of rice. Rice offers a wonderful backdrop for other flavors, because it is has such a neutral flavor. Combined with legumes, it becomes a vegetarian protein. It is low in fat and offers a good deal of Vitamin B, potassium, and phosphorus, as well as some fiber, which is all great…but how do I cook perfect rice? Continue reading
07 Sunday Dec 2014
Posted in Gluten Free, Side Dishes, Spices, Vegetables
Cabbage is a rather overlooked vegetable. When we think of cabbage, I think most of us think of cole slaw or stuffed cabbage rolls. I love both, but sautéed cabbage it good, easy and very versatile. Cabbage is great this time of year, when it’s fresh and sweet. I like to combine red cabbage with green and I prefer Savoy cabbage. Savoy is less coarse, but regular old cabbage holds up very well to sautéing. Continue reading
06 Saturday Dec 2014
Posted in Apples, Breakfast, Gluten Free, Herbs, Pork, Potatoes, Side Dishes, Vegetarian Option
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apples, Green beans, herbs, pork, Potatoes, Poultry, rosemary, sage, seasonings, Thyme
We’ve already discussed citrus and how you can use the various types to add flavor. I’ve decided that it might be a good idea, every now and again, to focus on specific herbs, spices, blends and flavors that compliment each other, and how to use them. To that end, we’re going to talk about sage, rosemary and thyme.
Goddess Cooks 