I wasn’t going to post this, but I feel like I owe it to you. This is the best stuffing I’ve ever eaten. It’s the one I’ve been making for years, but this year it tasted especially good. Was it the wine? Was it my technique? Doubtful. It’s just a good recipe. I follow it, don’t alter it…..
Simply put this is fantastic. This is the stuffing you want to eat on the holidays, it will make you weep because it’s that good and because you’ve been making lesser versions all your life. There’s no breakfast sausage, no sage, no apples, no greens, no dried fruit. Thank goodness! There’s Italian sausage, bacon, and fennel. The fennel mellows, so even my fennel-ly challenged husband enjoys this. Yes, there’s both bacon and Italian sausage, but not so much that it’s overpowering. It’s the kind of stuffing you want the next day and the day after. Then you remember, it’s not exactly health food, so maybe it’s best to only make it for the holidays. Yummy holidays. Continue reading
This is my new football food go-to. Kimchi pancakes. Salty and crunchy and entirely addictive. These are best enjoyed with an ice cold beer, hence my labeling them football food. They can be made in small pancakes, as I did here, or one large pancake. I like the smaller size because they can be turned into appetizers or in my case a bar-type snack. Continue reading
The other night I roasted two chickens for my birthday dinner with the idea to have lots of chicken for leftovers. I normally stick extra chicken in a quesadilla or taco – a dinner I happily return to again and again. Rarely do I put chicken and pasta together. Most of the time, it reminds me of “family style” restaurants who’s food is always too…. much….too much cream, too much sodium, too much everything but taste. It’s a lot of bland calories.
However, I was watching some “old” Nigella on TV, an episode where she tore apart a roast chicken with her bare fingers – and somehow made that look alluring and delicious. When I tear apart a chicken, which I do often, it’s a bit more of a cavewoman going at a carcass. But when Nigella does anything…. well you know. She’s Nigella! And she was talking about a Claudia Roden recipe she swears by called Tagliatelle Frisinal. The ingredients are minimal; the dish is simple. You do, however, need to roast your own chicken. This is crucial because all those delicious succulent juices comprise the sauce. Truly, the pasta dish is out of this world. Continue reading
I had a birthday. A big one. The big 4-0. And I’m loving my new decade. I don’t feel older than I normally do. I’d say I don’t feel old, but my kids ensure I get no more than three hours of sleep a night…. so in that way, I feel oooold and tired. But, that’s it. I do feel wiser in a “screw what the world thinks” kind of way. Of course, I didn’t pay much mind before, but even less now. I already see myself turning into the batty old woman that others mutter about when they see me coming “Oh God, here comes Dana again. What’s that lunatic up to this time?” I love that feeling and I truly hope I’m the village nutter. Continue reading
Have you ever had kimchi fried rice? For reasons unknown to me, I was hesitant to make this dish. I think it was because I thought I couldn’t work with fermented foods. I’ve eaten kimchi quite a few times before and loved it. In fact, banchan, the little dishes that accompany a Korean meal, are my favorite part of the meal. Plus, I would go so far as to say that kimchi is my favorite fermented food. But, could I handle working with fermented food?
As it turns out, yes! Kimchi doesn’t bite and kimchi fried rice is amazing and easy. Oh so easy. I worked up the “courage” because kimchi is sold at my farmers market as is kimchi fried rice. So, I not only had tried their kimchi before, but I tasted the complete dish. It gave my confidence a boost. Plus, the vendors are encouraging and helpful. I can’t wait to tell them about this success. Continue reading
In an effort to eat more locally….I’m doing ok!…. I made a salad with mango, hearts of palm, lime…. all local. I normally don’t buy my lettuce local but that’s another story. This was a great tropical salad. Easy and nice to compliment a midweek dinner. It’s husband approved (surprisingly!) Continue reading
Well, this post is long overdue. Overdue by at least two years, I think. These sweet potato and black bean quesadillas are one of the cheapest, easiest, most satisfying, and tastiest dinners I make. At least I think so. And the fact that you can make the filling ahead of time and make enough for a few dinners, makes for a relatively fast weeknight meal. Continue reading
There are certain perks to living in Hawaii. Fresh coconut, real homegrown tree-to-bean-to bar chocolate (more on that later), excellent local coffee…. these are some of my favorite things about living in the tropics. Each weekend I go to the farmers market and drink at least one coconut and eat the meat. I feel so good afterward. I have tried all the supplements that are supposed to make you feel fabulous to no avail, drunk coconut water from the supermarket, and did all those health and wellness things…. Seriously, I should have known better. There was nothing fabulous about any of them. But, drinking coconut water straight from the coconut – that’s a different story. It’s invigorating and refreshing. It really makes me feel good. And it’s a galactagogue to boot! Continue reading
Well, I didn’t think I’d ever eat beets for breakfast – outside of a smoothie, but I did and it was wonderful! What’s more, the breakfast included beet stems and greens, which I was on the fence about but this made me a believer. Continue reading
After 5 years of marriage I learned that my husband likes bananas and will eat one a morning…… good to know after 5 years. Ha! Good grief. But, as it happens, when you buy a bunch of bananas inevitably a few go soft. And when a few go bad you make banana bread (or freeze them for future smoothies). This is the banana bread I came across a few years ago and I truly enjoy it. This bread flavored with nutmeg and rum is top notch. It’s the ladylike version of banana bread. There’s no chocolate chunks, no nuts. No eggs either! The fat comes from a stick of butter and I applied Dan Shepard’s creaming method of incorporating a bit of the flour into the butter before adding the rest of the dry and wet ingredients. It domed beautifully and formed a lovely crackle crust on top from the sprinkle of demerara/turbinado/raw sugar. Continue reading