Never in my days have I come across a cabbage recipe that had a Mexican flare to it. Eating it cooked with tomatoes, beans, sweet corn, onion, cumin and chili powder was a whole new yummy experience.
This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
This recipe is pretty comforting as well. Like a blanket of happiness wrapped around meats. Ha. And since we don’t eat tortillas in this little paleo community of ours, I had to turn to the next best thing. Sweet potatoes.
I pulled together a healthy, vegetarian (actually, this one will satisfy those who prefer vegan, too) soup for dinner. Truth be told, I needed something light after a weekend of hot gravy sandwiches
This dish is a cuban style dish that I altered to how I would like it. It usually has olives in it but I hate olives so I just made it how I think makes sense.
The capers and parsely complement this mild fish quite nicely and I often find myself slurping up the sauce and last slivers of fish with a soup spoon.
Slowly simmered and cooked directly in your favorite marinara, these meatballs are simple. They’re perfectly moist and tender, while still holding on dearly to their cute round figure.
This popular Veg fried rice is simple to make and quick to put together if you have leftover rice. A versatile recipe and a popular Indo Chinese treat.
