This week is a mixed bag of food. On Sunday I’m supplying a meal for a friend who recently had back surgery, so Saturday night’s dinner is supplying that–big batch baked pasta. I’m going old school on Sunday, Mexican on Monday, and experimenting on Wednesday. How could I not when a local International grocery store is advertising goat ribs? Goat Ribs! I have to try that! Wish me luck, though…
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Tacos are always great because you can really put anything you want in them. Traditionally in Mexico they keep them very simple, meat and one or two toppings depending on the filling. Cal-Mex has heavily influenced the way most people make tacos these days, lots of lettuce, tomatoes, and salsa added in. Grilled chicken breast makes for easy outdoor cooking, and summertime makes for availability of a lot of fresh veggies.
You may have figured it out by now, but our family loves the flavours that go along with Mexican food. Something Mexican-influenced generally shows up once a week or so. This week’s chicken and rice bake requires some time up front, but then you get to put it in the oven and forget about it for a while. Continue reading
I love Minestrone! It’s healthy, it’s comforting, it’s hearty, and it’s easy! You can make it so many different ways, with so many different ingredients. It all depends on what you have in your pantry and what your family likes. This week I’m using beef tortellini as a combined pasta-and-protein ingredient because it was on sale in the flyer and reminded me that it exists and is great in soup. Continue reading
I’m a little food obsessed. I always have been. I don’t eat to live; I live to eat. I’m not a professional chef. At best I’m an interested amateur, a home cook with some knowledge and skills. What I am, though, is a planner. I like to know what’s happening, what’s coming up, and what might happen, so I can plan accordingly.
X-Rated Food 