This is a super easy and interesting side dish to make. Actually, you can make it into a meal on it's own with a little sauce over top if desired. I serve it with roast chicken and sweet potatoes; or fish; or Sunday pot roast. They are easy to make fresh, as well as freeze for another day. Plus, you can get inventive and use beets and goat cheese, edamame and ricotta, corn and tarragon. You get the point.
Friday, May 21, 2010
Friday, May 14, 2010
M.I.A.
I have to apologize for not posting any new recipes. I just returned from a trip to Albuquerque, New Mexico to visit friends, and was completely without internet or phone. It was actually quite relaxing.
I have also been in a food funk lately. Nothing really appeals to me taste-wise. Perhaps it's the change in seasons as spring brings in that awkward bi-polar weather - is it warm or cold? Rain or sun? Snow or wind?
That's why it was so refreshing to go to a new locale and taste a new cuisine. New Mexican cuisine is similar to Mexican food, except there is a bit more cheese and everything is covered with chilies. The question you will always get asked there is "red or green?" and you quickly get used to replying "which is hotter today?"
So, expect some spicy foods to appear and some unusual ingredients to take centre stage. Thanks for your patience!
I have also been in a food funk lately. Nothing really appeals to me taste-wise. Perhaps it's the change in seasons as spring brings in that awkward bi-polar weather - is it warm or cold? Rain or sun? Snow or wind?
That's why it was so refreshing to go to a new locale and taste a new cuisine. New Mexican cuisine is similar to Mexican food, except there is a bit more cheese and everything is covered with chilies. The question you will always get asked there is "red or green?" and you quickly get used to replying "which is hotter today?"
So, expect some spicy foods to appear and some unusual ingredients to take centre stage. Thanks for your patience!
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