Category: Kitchen Experiments

Spiced Paneer


Paneer is a fresh cheese that hails all the way from South Asia, in particular India and Pakistan. It is an unaged cheese that uses natural acids to curdle milk and form cheese curds. It also does not contain rennet. Paneer is a versatile cheese in that you can season it while making it, adding

fruity white sangria

Fruity White Sangria


Summer is the time for sangria. I love sipping this fruity white sangria on a hot summer day with the grill going and friends over. In fact, we’re having friends over tomorrow so I’m making this today. This recipe is very easy to make and is guaranteed to be a hit at your next barbecue

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Smokey Dry Rub


Dry rubs are simply that, a dry spice rub used on meats for smoking or grilling. Although, rubs can be used in vegetarian cuisine as well. This particular dry rub is perfect for brisket or spare ribs, but can be used on just about anything. I used it recently on a smoked brisket and despite

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Polenta with Shiitake Mushrooms


Polenta is a interesting food. Made from corn meal it can be soft and creamy like grits or refrigerated and hardened into something that can be grilled, sauteed or fried. Polenta can be made in about 100 different ways. This particular experiment was one that I came up with on the fly. It combines rich

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Couscous and Veggie Salad


Couscous salad is a great alternative to traditional pasta salad. Couscous are small balls made of semolina (the same thing most pasta is made from). These little pasta balls originate in North Africa but can be seen in dishes from Sicily to Israel and the Middle East. Traditionally, couscous is topped with a stew of

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Citrus Dill Vinaigrette


Summer is a great time for vinaigrette. But, stop spending crazy amounts of money on store bought dressing that contains a lot more than just oil, vinegar and spices. This citrus vinaigrette is a great option for a range of dishes from salads and marinades to an added ingredient in dishes. The bright citrus flavor

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Grilled Jalapeno Burgers


Summer, the time for grilling. The season always seems to turn on my grillin’ bug. As the weather warms, I tend to cook outside much more often. My grill runs about 4 days a week on average in the summertime. This year, thanks to some frozen jalapenos from a neighbor, I thought I would try

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