A love for creating recipes, cooking, and sharing tasty food
I wanted to make a quick supper tonight, and something that didn’t require a lot of chewing as the Hubby visited the dentist today. So I whipped up a batch of goulash. Note this is American-style goulash, not to be
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A trip to the butchers this weekend inspired me to make rouladen for Sunday dinner. I love anything that comes with gravy and rouladen is not only stuffed with delicious bacon, but this recipe produces enough gravy to satisfy anyone.
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Another tasty hit from the cookbook Saffron in the Souks, sumac-spiced lamb pitas are another Lebanese breakfast bread. The other one I’ve made is za’atar man’ouche and both the Hubby and myself liked the meaty version more. Usually, the lamb is
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Za’atar Man’ouche (Lebanese breakfast pita) is another recipe from the cookbook Saffron in the Souks. It’s ridiculously easy to make and tastes delicious. Another keeper from this cookbook and I can’t sing its praises enough. The za’atar man’ouche recipe in
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I am in love with my new cookbook (Saffron in the Souks) and have been picking out recipes like crazy. My latest selection was the sumac and seven-spice roast chicken. It was very good and I’m positive if I had
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I was going through my spice cabinet the other day and noticed a packet of Moroccan seasoning. Later that week, I pulled a whole chicken out of the freezer and put the packet to good use for some Moroccan chicken
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Pork chops in mushroom gravy is one of my favorite old-school dishes. I’m not a huge fan of pork chops, but there is something about adding mushroom gravy that makes it divine. As I’m lactose intolerant, I can no longer
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I wanted to make beef wellington for Christmas dinner, but due to the storm that rolled in and dumped a metric tonne of snow on us, we moved dinner to mid-January. We were at a local deli (before Christmas) and
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I generally decorate my Thanksgiving table with mini pumpkins, and this year I also had a kuri squash from a friend’s garden. I decided to do a take on my butternut squash soup and do a beef, navy bean, and
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I don’t know why I don’t make lasagna more often. Maybe because with just two of us and it makes about 10 pounds worth? But this lasagna is definitely company-worthy and would feed a large family or small army. The
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