10 Sunday Jun 2018
Posted in Casserole, Make Ahead, Roasting, Side Dishes, Sweet Potatoes, Vegetarian
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Sweet potatoes are just as good in summer as they are for Thanksgiving. Maybe they’re even better in the summer. You can put this mixture on the grill, wrapped in foil. This works as a perfect bed for Jerked Chicken. All the flavors play off of each other…perfect cacophony of flavor. Continue reading
10 Thursday May 2018
Posted in Gluten Free, Latin Food, Main Course, Make Ahead, Rice, Side Dishes, Stir-Fry, Vegetarian Option
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bacon, bacon fat, bell peppers, cilantro, cooked chicken, cooked rice, dark soy sauce, eggs, ginger, Onions, Scallions, soy sauce, toasted sesame seeds
Peruvian cuisine is wonderful. If you have a Peruvian restaurant near you, and haven’t tried it. Go. Go right now. Peruvian roast chicken is magic and magically delicious. But today we’re making Chaufa Rice, Peru’s version of Chinese fried rice. It’s simple. It’s delicious. And it also happens to be a great way to use leftover chicken or pork, if you don’t have fresh. Continue reading
28 Wednesday Mar 2018
Posted in Gluten Free, Guava, Roasting, Sweet Potatoes, Vegetarian, Walnuts
These are just so delicious and deliciously easy. They are slightly unusual, in so much that they have decidedly tropical flavors. Guava is sweet, but with a nice little tang that works really well with sweet potatoes. Continue reading
24 Saturday Mar 2018
Posted in Baking, Broiling, Casserole, Cheese, Cheese, Gluten Free, Holiday Fare, Sweet Potatoes, Vegetarian
Sweet potatoes are a nice change of pace and they shouldn’t be relegated to being served as just a Thanksgiving side dish. And savory is the way to go, as sweet potatoes are sweet enough…you know, like The Goddess! Continue reading
09 Friday Mar 2018
Posted in Gluten Free, Latin Food, Main Course, Make Ahead, Onions, Pineapple, Pork Butt, Pressure Cooker, Pressure Cooking, Spices, Wine
The Spicy Honey took me to Doce Provisions for my birthday. It’s a nice little place, with an interesting and delicious menu. Their “Lechon Asado Buns”, which they serve on bao, were heaven. They were the inspiration for this, except I put the meat and pineapple on an arepa. Continue reading
05 Monday Mar 2018
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Gai Lan, hoisin sauce, red pepper flakes, rice vinegar, sesame oil, soy sauce, spring onions, vegetable oil
This is a really nice side dish for an Asian-inspired dinner. Well, for any dinner, really. I love spring onions. They are like giant scallions, but more onion-y and maybe a bit sweeter. At any rate, they’re darned delicious. Continue reading
28 Wednesday Feb 2018
Posted in Casserole, Cuban, Gluten Free, Ground beef, Latin Food, Main Course, Peppers, Potatoes, Roasting
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beef, bell peppers, mashed potatoes, olives, Onions, raisins
I love stuffed peppers. I didn’t always, but the I grew up. And now I do. I love the sweetness of the pepper, after it roasts. I seem to always like whatever is stuffed into them. It always seems to work. And these Papa Rellena Stuffed Peppers…baby, do they ever work! Continue reading
12 Monday Feb 2018
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This is a technique to add to your repertoire of skills. Toasted nuts are delicious. Nuts add flavor and texture to dishes, both sweet and savory. Toast nuts and they becomes a thing of beauty. In fact, they’re a revelation. Continue reading
10 Saturday Feb 2018
Posted in Asian, Beef, Broccoli, Garlic, Gluten Free, Make Ahead, Onions, Peppers, Stir-Fry, Tangerine
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arrowroot, beef sirloin, bell peppers, black bean sauce, broccoli florets, brown sugar, cilantro, Garlic, olive oil, Onions, oyster sauce, rice wine vinegar, sambal oelek, sesame oil, soy sauce, star anise, tangerine zest, Thai basil, toasted sesame seeds, Worcestershire sauce
The key to a successful stir-fry, is a hot wok and having your mis en place, in place (pun totally intended!). Have everything sliced and diced before you even put the pan on the stove. Then, turn on the exhaust fan and crank the heat! Continue reading
10 Friday Nov 2017
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Most of the time, when we prepare poppers, we cut the top of the chile off, remove the seeds and stuff away. Easy, right? But, what if you want to leave the chile whole and stuff it? Then, how do you remove the seeds and membranes? Continue reading
Goddess Cooks 