Love Greek food.
Way to go, growing your own vegetables at home.
I have been trying my hand at growing my own herbs recently, and hence been reading a lot of blogs to gather tips on how to do it right. I’ve had some luck though there is still a long way to go before I can boast about any of it 😉 A surprising tip I read was about growing spring onions or chives…some bloggers/ gardeners shared their experience of how simply placing the cut root-ends into a jar of water would make them grow again. Nothing can be that easy, right? So I tried it myself, straight from the refrigerator and into an empty salsa jar. I was ready to say tchahh! but look here what I got! New leaves started to show within a day of placing the roots in water. I am elated to say the least. If only everything in this world were as simple as growing chives!
Great look, and also my fav color. Beautiful table.
A staple of the puertorican cuisine with French influence. Chicken fricassee consist of a saute and stew meat, mostly chicken prepared with vegetables and white wine. But it can also be prepared with pork, or veal. I prefer to braise the chicken except the breast, to add color to the meat before adding the vegetables and the liquid that should barely cover the meat. Ingredients:
1 whole chicken cut (put aside the breasts) 4 potatoes, 2 carrots, 2 stalks of celery small diced, 1 green pepper small diced, 1 onion small diced, 2 garlic cloves crush, 1/4 c cooking oil, 2 c of white wine, 1 small can of tomato sauce or crush tomatoes, s & p, 1 tablespoon cornstarch + 1 c of water for the slurry.
Season chicken with salt and pepper. Place 1/4 c of oil in a saute pan and add the chicken. Turn frequently until you get a soft brown color in all pieces of chicken. Remove chicken and set aside. Add the vegetables and saute until browned. Return the chicken to the pot, except the breast. Add the wine and the rest of the ingredients. Cover and simmer for 20 minutes, add the breast pieces, and the potatoes, return to heat for 5 more minutes or until the chicken is at 165oF internal temperature and the potatoes are done. Dissolve the starch in water to form a slurry, an add it to the chicken pot to thicken the sauce. Serve with white rice. Enjoy!!
Great and easy. Less to do in almost a week, and you`ll have something ready to eat. Love the idea from Simple Provisions!!.
Recently I got back into my winter routine of roasting up a big batch of hearty veggies on the weekend, ready to use in meals throughout the week. Writing a food blog means that at least once a week I’m cooking something new and interesting, but most of the time, especially with a baby in the house, getting a meal on the table is just part of the daily routine, and strategies like this help make life a little easier.
Roasting a bunch of vegetables at once means that you have a map of the week’s meals already done, the crisper draw no longer harbours rubbery carrots, and you’re banking your daily vegetable quota ahead of time. Here’s how I prepare and roast my veg, then, I thought it might be cool to share what I’ve done with the veggies throughout the week. Head over to like Simple Provisions on Facebook to…
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City Girl Arts rocks, this is a great transformation on an old piece.
In my recent visit to Miami, Fl. I was invited to eat at a Peruvian restaurant. It was my first time experimenting this cuisine, and let me tell you it is delicious. These were the dishes that we ate that night.
Papas a la Huancaina
One of the most famous dishes from the Peruvian cuisine is “papas a la huancaina”, that derived their name from Huancayo, a city in the highlands of Peru. Its made of boiled potatoes, with a spicy sauce made with aji amarrillo, (yellow peruvian chilli peppers), oil, evaporated milk, queso fresco, salt and saltines crackers.
Another staple of the peruvian cuisine, is Jalea de Mariscos a combination of fish and seafood, slighty breaded and fry, serve with yucca fries or “tostones ” (double fry green plantain), pickles red onions, with a sauce of garlic and onions. This dish is serve family style, and is plenty for 4 or more persons.
Chaufa rice is fried rice from the peruvian /chinese cuisine. Is a mix of rice, eggs, ginger, vegetables, scallions, some meat and soy sauce. introduced to Peru, by the chinese immigrants it is another staples of the peruvian cuisine, and an everyday meal.
The most popular of all peruvian/african cuisine dish. Basically is a mixture of leftover rice, with cooked and mash beans, lentils, or garbanzo with saute red onions, garlic, and yellow peruvian chilli peppers. Serve with a very thin piece of steak, fry plantain, and an egg. These resembles the traditional “arroz manposteao” from Puerto Rico and others Caribbean Islands.
Because most of these plates are serve individually, you will have plenty of food to share or to go. Hope you enjoy peruvian cuisine like I did. Enjoy!!