Have you checked out the book Modern Spice by Monica Bhide yet? It's tantalizing Indian cuisine without the hours-long prep times. And you know how we luv quick and delish here at QQM! Thanks to Monica for sending me a review copy last year -- it's been read cover-to-cover and used many times, especially when we're in the mood for food that's exotically satisfying.
There's something infinitely comforting about having at-the-ready packages of meal starters stowed in the freezer. Especially when they've been acquired on sale. They are the items that I don't always remember to put on my weekly grocery list, but when I spot 'em in the freezer section (on sale!), I don't think twice: ravioli, tortellini, pierogies. Sometimes gnocchi.
Scrambled, sunny-side up, or in a sandwich. In quiche, baked goods, patties and loaves. What would we do without eggs? (If you're not a vegan, that is!) They are one of the most economical proteins around AND most people love 'em. After all, the average American uses 251 pounds of eggs per year (according to the US Census Bureau, Statistical Abstract of the United States: 2009).
Leftover rice, onion, anchovies, shiitake mushrooms. This is what Pat had on hand when she sent me her fridge pic. Today is part #3 of our ongoing series that gives a peek into other people’s fridges—plus some ideas of what to make for dinner. We can all use some help there, right?
Adobo is my go-to seasoning. Kind of like my go-to guy. Reliable, dependable, and ready-and-willing to lend a helping hand when needed. We all need a go-to guy. And everybody needs a reliable go-to seasoning.
Today's blog is short and sweet, just like the contest it kicks off. Want to win a full pound of Adobo? Leave a comment here and share a food that's in your fridge that could use some extra flavor. Is it last night's pasta? Is it that flavorless pork loin? How about those blah veggies?
Could your fridge be a window to your very soul? Well, if we truly are what we eat, what exactly do your fridge contents say about YOU? Never thought of it quite like that, did you? I hear you. Most of the time we’re opening and closing that door in such a rush to get out the necessaries (or peering in for much-needed inspiration). Yet walking into someone’s home and opening their fridge door is not a common practice (or even considered good manners).
Don't worry: it's way easier to make than it is to spell (and even easier to eat)! This is one of my favorite condiments of all time. Sure, it has the sun-dappled Greek Isles to thank for inspiration, but it really does go with just about any food you throw at it. Chicken fajitas. Salads. Grilled beef or salmon. Tacos. Meatballs. Nachos. Heck, why not soup, spaghetti, and baked beans?
There's one pack of tortellini in the freezer and it's not quite enough to turn into dinner for 4 people -- especially when 2 of 'em are big hungry guys. In order to turn this pack of freezer tortellini into meal I'm thinking of making some unmeatballs and pairing it with salad. No, that's not a typo. UNmeatballs are vegetarian meatballs.