It’s taken me a long time, but I’ve finally perfected gumbo. I’ve gone through countless over-complicated recipes over the years and have systematically thrown out the steps and ingredients that were superfluous. This recipe is what remained. It’s the best gumbo I’ve ever had.
I’m eating lots of protein in the mornings as part of the 4-Hour Body diet. I have to start my day off with a large helping of legumes, beans, eggs, or greens. The best way to combine several of these ingredients are with fritattas and huevos rancheros. This fritatta recipe has been my go-to meal for most mornings. It would be better with cheese and tomatoes, but you get used to it the way it is.
I realized I forgot to buy a loaf of sandwich bread at the store the other day, so I just decided to make my own. I’m glad I did. It came out much firmer and tastier than standard white bread.
We had dinner with friends earlier this week and the hostess made shepherd’s pie. I haven’t eaten it in years and was reminded how much I enjoyed it. Since it’s a faux pas to go back for a third helping, I decided to just make my own version of the dish over the weekend.
I’ve been craving fish for a while, so I decided to pick up some grouper. We had some zucchini and roma tomatoes that were getting a little ripe, so I wanted to incorporate them into the dish as well. As part of our attempt to eat healthier, I decided to bake everything. I ran across a recipe from Steamy Kitchen that included a helpful YouTube tutorial on how to steam fish and vegetables in parchment paper, so I thought I’d give it a try. It was a huge success.
The wife and I have bee trying to eat more vegetables. Whether its cauliflower, cabbage or anything from our garden, we’ve been making meals out of it. I’ve never been a big fan of carrots (except in soups), and I can’t eat them raw at all. After playing around on the interwebs, I ran across a recipe that looked like something I could sink my teeth into.
I’ve been trying to get some of my pan sauce recipes online lately so the wife can cook them when I’m not around. Chicken Marsala is her favorite.
I love veal scallopini served with almost any pan sauce, but my favorite is piccata. Whenever the wife and I eat at high-end restaurants, I usually order the veal picatta as a way to gauge the quality of the kitchen. But more times than not, I prefer my own version to the restaurant’s.
I ran across some turkey tenderloins at the store the other day. I’ve been burned out on bland chicken for a while now, so I thought I’d give a new twist to my old chicken cutlet recipe. I know the name of this dish sounds complicated, but it’s really easy to cook.
After we make fish tacos, we always have a lot of red cabbage left over. We usually switch gears form Latin cuisine to Austrian, and the wife makes some sweet and sour cabbage while I prepare the wiener schnitzel.
