It’s been a while, folks. After viewing this picture on my Instagram, a lot of you have been requesting the recipe. I promised it would be up “shortly”, but, unfortunately, I can’t control that #LawyerLife. However, after all the take out, missed groceries, and forlorn glances out of the floor-to-ceiling windows to my gilded cage–err, office–it’s high time for a home cooked meal. And thank goodness, too, because this one is pretty easy to make and comes in at around 680 calories per plate. So let’s get down to the nitty gritty shall we? Because let’s face it–I still have contracts I need to draft. :-/ What You’ll Need 10 ounces chopped chicken breast ½ cup jasmine rice 2 tsp minced garlic 2 scallions ½ pound bok choy 3 tablespoons cornstarch 3 tablespoons soy glaze 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 teaspoon black and white sesame seeds ¼ teaspoon crushed red pepper flakes In a small pot, bring to boil the rice, a pinch of salt and 1 cup of water. Once boiling, cover and reduce the heat to low. Cook 12 to …
Enjoy chicken infused with the softer, sweeter aromas of marjoram and garlic. Right in time for spring.
‘Tis the season where heavier dinner fares are both craved and called for. Enjoy this spin on traditional steak and potatoes.
This is a quick and easy, light, but flavorful Middle Eastern grain salad mixed with the hearty texture of eggplant.
It’s that time of year again–Thanksgiving, Christmas caroling, presents, and oh the food! If you’re hosting a holiday party or, like me, have a large number of family members coming in for the holidays, preparing that holiday dinner may seem daunting. I know I had grand plans of creating an elaborate menu from scratch. But . . . 16 is a large number of mouths to feed and I don’t really want to spend the entire day cooking. So . . . here’s a holiday meal hack that will save you on time and keep your sanity in check.
Memorial Day is upon us. Get out to the beach or the parks with a refreshing, easy to make, gourmet meal.
I know I’ve been harping about the weather in Virginia in the last couple of posts, but it really is bipolar. Just when you think it has decided that it will stay spring, a cold blast blows through.
On the upside, it allowed me to fit in one more of my favorite winter/comfort foods–butternut squash soup.
I recently came across this lovely deceptive grain and couldn’t wait to use it in a recipe! Bucatini looks a lot like spaghetti, but is thicker and actually hollow in the middle—making it the perfect pasta to stew in any soup.
Veracruz is a tomato based sauce traditionally flavored with mostly European ingredients such as olives, garlic, and capers. I like to use tilapia in this Caribbean dish. I’ve also incorporated a heavier Spanish influence by serving it on top of homemade yellow rice.