Quinoa: KEEN-wah or kee-NO-ah. Either way, it’s an Inca thing. My first attempt at cooking it was a lumpy, gummy disaster. Since then, my research showed that the proper ratio is 1 cup quinoa to 2 cups liquid. Some packages and recipes go with that; my initial foray into the so-called ancient grain (it is actually the seeds … View Post
Cherry Balsamic Pork Chops/Medallions
We love this recipe from Ellie Krieger’s The Food You Crave. As the talented Krieger notes, this is one dish that works better if you don’t use a nonstick pan. Those bits that get stuck to the pan and caramelize are loosened and added to the flavorful sauce when you deglaze the pan with the … View Post
Grilled Marinated Eggplant and Onions
The smoky flavor added by grilling does something wonderful to eggplant. This is my adaptation of a recipe from www.allrecipes.com for Eggplant Mixed Grill. I skipped the asparagus, mushrooms and peppers just because I didn’t have any; we liked it so much with just eggplant and onions that I continue to make it that way. … View Post