Today is the second in a series of real-life fridge pics and quick meal solutions. You got it: real photos from real people. Thanks to these bold folks who have opened the door, snapped a photo, and sent me a visual accounting of their fridge contents. Today's thanks goes out to Sandy, who sent 3 pics. She wrote, "There are some white potatoes in there and a very large red beet, some squash, carrots, celery, spinach, and cilantro.
Tempeh. Unless you're a vegetarian, have vegetarian family and friends, or frequent natural foods stores, tempeh might be a new food for your tastebuds. But then again, if you have had the opportunity to try this fermented soybean protein, you know its appeal. Its one-of-a-kind flavor. It's nutty. It's tangy. It just so happens that a QQM subscriber recently searched for something to make with tempeh.
The first time I made this spinach recipe it seemed almost too easy. Too easy to make ... too easy to disappear--and only minutes after it was cooked. But isn't that precisely what we want to have happen to the veggies we prepare? No complaining here. Was only wishing I had bought another bag of spinach when I was at the store.
Pot roast ... pork loin ... chicken ... soup ... vegetables ... pasta ... rice. If I had to come up with a spice combination that complemented every one of these dishes each and every time I cooked them for dinner, I would be worn out. That's why Adobo comes to my rescue many times a week. Just a sprinkle gives that 'just what ya need flavor' without the spice shelf conundrum. Just sprinkle and roast. Sprinkle and broil. Sprinkle and sauté. Sprinkle and grill.
If you've ever had to throw together a last-minute meal with the findings in your fridge, you've inevitably come face to face with the 'seasoning dilemma:' What herb/spice/seasoning does this dish need? "Oh, if only I knew exactly what this stir-fry, saute, casserole, _____ (you fill in the blank) needed. It needs something ... now let me see ..." And you look ...
It's that time of the year when we're soooooo ready for spring. Oh, it certainly doesn't look one bit like spring is on its way (especially here in the East). But slowly and surely, just as the last flakes of snow coat streets and sidewalks, spring is coming. And even though many of us spend most of our waking hours indoors (except for snowblowing, shoveling and scraping), our bodies are still connected to the ancient rhythms of the earth. Especially our tastebuds.
Salt. It's simple. It's easy to use. It's economical. It really is the perfect flavor picker-upper. And y'all have proven it: there are so many foods that cry out for a sprinkle of salt. We love salt on potatoes, pasta, popcorn, and tomatoes (especially fresh from the vine). But that's not all--don't forget the roast beef, mac 'n cheese, vegetables, and hard-boiled eggs. And watermelon and apples.
Chocolate roses. Candy hearts. Valentine's Day has become synonymous with sugared sweetness in all its many forms. To turn the tables a bit, QQM is not offering anything that will send you into a sugar-induced coma. Nope, in our down-to-earth practicality (and in wanting to help you pull together meals with what you've got), we're giving away salt. Real Salt®.