The Master Taste Tester’s quick Veggie Stir Fry is loaded with flavor, but light on the calories. It can be easily adapted to what you have on hand. Regardless of the variation on a theme, what makes this Veggie Stir Fry so special is his “secret” stir fry sauce.
Not your traditional Shepherd’s Pie because it doesn’t contain lamb, but incredibly tasty and healthy with the substitution of red lentils, this Faux Shepherd’s Pie is a true comfort food. Like a Shepherd’s pie, it is filled with vegetables and topped with creamy mashed potatoes.
Quick and easy to prepare, and full of healthy vegetables, this Lo Mein takes less than 15 minutes to cook, and makes incredible leftovers. Even better is its versatility – dress it up with chicken, shrimp, beef, etc., or keep it vegetarian with broccoli florets, celery, or bean sprouts in place of, or in addition to…
I’m counting down to Cinco de Mayo. Today’s treat is Mexican Rice. It has the perfect blend of ingredients to make it a memorable addition to your Cinco de Mayo celebration.
Frijoles Negros Rotos are also known as Smashed Black Beans. They are not only delicious on their own, but also outstanding in black bean dip and in quesadillas. As an added bonus, the Smashed Black Beans are super easy to make.
Several months ago, I made Ratatouille following Julia Child’s recipe. It was absolutely delicious, but also time-consuming to make. The Master Taste Tester suggested that the preparation could be simplified by cooking everything in one pan. He was right! It tasted as good as Julia Child’s version with significantly less effort.
For dinner tonight, we’re having leftover meatloaf that the Master Taste Tester made earlier in the week. I thought that I would pair it with steamed fresh broccoli and Julia Child’s Grated Potato Galettes from The Way to Cook.
Pommes Fondantes or Melting Potatoes – the name says it all. It’s an incredible side dish that is easy to make and goes with anything. I adapted these from Jacques Pépin’s Heart and Soul in the Kitchen.
Several days ago, the Master Taste Tester suggested that we should have Ratatouille for dinner. I thought – great! In my dim distant memory, I remember making Ratatouille once before, but didn’t really remember anything about how I made it. Therefore, I turned to Julia Child in The Way to Cook for guidance.
Several years ago, on a visit to a friend in Germany, the subject of sauerkraut came up. I asked “how is it made?” The reply was cabbage and salt. I couldn’t believe that only those two ingredients produced sauerkraut, so I asked again.