When you think of an ingredient that can enhance many dishes, you might not think of fermented soybeans, but that’s just what we’re talking about today. . .miso! Miso is lauded for its ability to maintain good gut health and provide amazing flavor to any dish. Even Bon Appetit magazine called it “. ….
lemon
My Favorite Hummus
Many years ago my husband and I owned a marina store on the Intercoastal Waterway, where boats pulled in for fuel, bait, beer and snacks. Here’s a rendering he created of that sweet, little place: I never imagined owning a business like this, but an opportunity presented itself, and we thought it would be a…
Sauteed Collards with Lemon
We’re officially back to healthy eating at my house, so you can expect to see posts over the upcoming months highlighting fresh veggies, warm/cozy soups, and tasty snacks! I think it’s safe to say that most of us are relieved the holiday hoopla is behind us, so I hope you’ll find something interesting here to…
Greek-Style Roasted Fish
I love Greek food for its simplicity and deliciousness, and using fresh, whole ingredients like lemon, garlic, oregano and olive oil, makes all the difference. Yesterday I was craving a Greek salad, so I bought the ingredients to make it for dinner. Personally, I would have been satisfied with just a big salad, but hubby…
Calamondin, Lemon & Rosemary Salt
According to Jay Rayner, British food critic, “Salt is the difference between eating in Technicolor and eating in black and white.” How true! Unless you’re on a low-sodium diet, salt is a basic flavor enhancer in your kitchen. It’s a key ingredient in cooking and baking because it rounds out the flavors of food. And…
Lemon, Parsley & Garlic Grouper
It’s Red Grouper season in (State) Gulf waters, so we’ve been enjoying it immensely. When cooked, Red Grouper’s flesh is bright white and it has a delicious, mild flavor (I’ve heard it described as a cross between Halibut and Bass). It’s tender, flaky and lean, and the sturdy texture can handle just about any cooking…
Roasted Cod in Banana Leaves
Today was my day to try something new! But if you’re thinking it was something like sky diving, learning how to play the accordion or scaling Mount Everest, well, you’re incorrect. . . Cooking fish or poultry in banana leaves has always sounded like such a cool thing to do. So, as I sat on…
Roasted Spicy & Sweet Chickpeas
You can call them chickpeas or garbanzo beans, but ultimately they’re just plain yummy and I’ve loved them since I was a kid. These funny looking legumes are not only tasty, but also, high in protein, fiber, iron and magnesium. And, as my doctor reminds me, beans are extremely beneficial to us (well, me, especially)…
Flounder with Mint-Lemon Gremolata
Gremolata might sound like a fancy word but it’s really just a mixture of a few ingredients and it brightens up just about anything it’s paired with, especially braised meats which tend to be heavy (eg. you usually see it served with osso buco). Traditional gremolata is a mixture of minced parsley, lemon rind and…