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.
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
Steamed butternut squash, kale and quinoa topped with a southwestern tahini sauce and pepitas make for a well-rounded and nutritious dinner! Vegan Yack Attack
I've never been and egg person per say, as I have always preferred a sweet breakfast. But, every once in a while I get a craving for a nice and savor...
I love peppers and I love nothing more than a simple, healthy, hearty meal. Peppers are such a versatile vegetable. They can be eaten raw, roasted, added to salads, sandwiches the possibilities are endless…. ...
Bright orange sriracha sauce over shredded imitation crab "noodles" with vibrant green scallions and giant scallops seared to perfection... If I see them on the menu I almost have to order them!
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.
Yes, these Mexican culinary wonders are a lot of work, and they take a lot of time. On the bright side, the work isn’t difficult and boy, is it worth it in the end.
This soup actually warmed me to the core and the flavor was just incredible. It is a perfect dish for cold winter nights, and if you use the quick cooking barley, you can even make this as an easy weeknight meal.
