This dish was named this way because it was created on homecoming weekend for many of the local colleges. It definitely falls under the category of “comfort food.” We call it a stew because it has a lot of solid ingredients, but it could also be considered a soup, as it is very liquid. Either way, it is very satisfying and tasty, and will be made again.
This post is the result of an exciting new experiment. Having tasted tempeh at a restaurant, we decided that we had to attempt something with it. For those who do not know what it is, tempeh is a soy product which originated in Indonesia. Unlike its cousin tofu, it is not highly processed, but is grainier, consisting of soy beans held together by a fermentation process. It is extremely tasty, has a crunchy nutty characteristic, and is also quite healthy, and is a vegetarian dish that would satisfy many meat-eaters. It can be found in the vegetable section of many supermarkets, near the tofu. Despite never having cooked it before, we decided to create a brand new recipe, which while using some techniques we found in other recipes, is wholly our own. It came out extremely good. We can’t wait to cook with tempeh again.
Hot summer day, time to grill outside again. There’s something about a backyard party with friends that inspires creation. We love salmon, and decided to try something new, with a few tried and true elements, with the addition of fresh dill. The results were a resounding success; salmon grills exceptionally well. Continue reading
This time of year, this type of dish comes to mind; fresh vegetables always remind us of spring. We like to toss together a combination of vegetables and mix it together with some pasta and wine and have a light meal. Shrimp is a nice touch as well. However, this time we went a little berserk in the vegetable aisle of the supermarket and decided to add pretty much everything that came to mind. At one point during the cooking we felt some concern that there were too many vegetables as they seemed to be piling over the edge of the pot and the pasta had yet to be added (thus the “extravaganza” in the name, and it was no longer what one would call “light”), but this proved to be not an issue at all. The dish turned out to be a resounding success and all of the flavors worked really well together. We couldn’t stop piling extra helpings onto our plates and still have plenty of leftovers, which will make the next few days that much better. Here’s how we did it:
On the first sunny Saturday of spring, the urge to grill was too great to resist. In the area of safe experimentation, I used a similar recipe that I had used in the past for swordfish. A good marinade seems to be something that can transfer from one medium to another, so I’ll probably use it again, maybe with some other sort of meat, or maybe with none. However, for the sake of simplicity I will describe how I made it this time. The meat and vegetables are served as one dish together, either on or beside the couscous.