I made this up a while ago because I wanted to use some swiss chard and try my new blood orange olive oil I was gifted. It came from Splash of Olive in Kelly’s Market in downtown Decatur and I highly recommend grabbing some (it’s amazing in brownies). I also have their rosemary oil which is fab to throw on carrots to roast.
For this recipe feel free to sub out the chard for spinach or kale.
» Read more about: Coconut Orange Lime Rice »This past month Nick and I have been in Mexico in a little penthouse apartment on a small bay just outside of Tulum.
What I learned on this stay regarding food;
If you look around online for other variations of this recipe, please take note that the majority are 5 star rated. That’s what it looks like when a dish just works. We really love a lot of vegetarian African specialties, and you will often find region or country-specific variations on widely used classics.You can read more about the history of peanut stew here. The dish more often uses collard greens,
This is my new favorite lunch, I tend to make a big tub of the slaw part for the week and grab a handful for this salad (for other meals you can add apple cider vinegar, go the mayo direction, or leave it virgin. It’s good as a baked potato topping, or for anything that needs a bit of crunchy jazz). Last tip – good quality greek yogurt makes a difference. I say boo Chobani,
How are you? The quarantine is tiresome, we have gone through a cooking spike and out the other side – now I can’t be bothered. I will try to re-cap the best recipes from when I was an inspired cook. We cooked khachapuri, rolex (which I can’t recommend enough), we failed at cooking jollof (determined for a rematch one day). We made eggplant rotolo, spicy fried plantain, onion tart, lots of tacos.
Nick has been baking away,
» Read more about: Coconut Macaroons »Last post I mentioned how I now don’t eat tofu and I thought I should explain. Without being overly graphic, let’s just say there were blockages followed by the opposite of a blockage. Unpleasant.
The funny part was that when I went on my month-long trip it didn’t happen, I was wonderfully regular. I tried to think of all the foods that had been eliminated on the trip and begun to experiment by cutting things out.
» Read more about: Forced Soy-free, Quarantine Life, Buckwheat Pancakes »These are two ways to make tomato-y beans, I love them both. The first way is the English way. To all my American readers, in England Hienz baked beans are a much loved household staple. Beans on toast, beans on jacket potato, beans with a full english – we are mad about beans. I used to mention to my friends in America how much I loved baked beans and they often appeared surprised, dismayed. I didn’t understand why until I tried American-style baked beans.
» Read more about: Beans in Tomato Sauce Two Ways: English + Continental »
This recipe has turned into a regular as of late. It’s probably because my dieting has been all around and goes from a night out binge eating and drinking to a salad day and this recipe sits beautifully in the middle as a testament to moderation, a truce, a compromise. It is both very healthy and feels somewhat indulgent like a normal non-diet friendly meal at the same time and I love it so much for that.
» Read more about: Spicy Tomato Eggplant Zoods »Popcorn has always been one of those distinctly American things that I’ve never understood why people love so much…like chimineas and samoas, all very meh to me. This past year I have had some distinct culinary changes; I like green olives, I seem to have more of a sweet tooth, I cant eat tofu anymore (makes me so sad) and last but not least, I kind of get the whole popcorn thing…it’s due to this amazing Jamaican restaurant in Atlanta,
» Read more about: Our Favorite Popcorn »Here we are in the midst of the holidays and this sad abandoned blog. So much to get you up to speed on… we went on out wonderful trip back to England and then went on to Sardinia, Naples and Rome. The food was fantastic in all destinations. Notable culinary take-aways;