Savory

I was away for a day and I feel I have so much to catch up! I had energy just enough to write on the post and hit the publish button and then I was off. I took a day off from work and just spent the entire day in bed. Luckily by night I was back to normal. But looks like I can never miss my Monday blues and I had them on Tuesday!Though I always loved going to school, butterflies literally ran arou

Weekends around here are usually pretty food-centric; we have more time to plan and shop and cook, for one thing, and there are often a few hungry friends hanging around with that feed me look in their eyes — which, of course, we always do. This weekend, however, seemed even more food-minded than usual. On [...]

Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts. All Butter Crust for Sweet and Savory Pies (Pâte Brisée) Recipe This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

It’s savory. Oh, so savory. Josh insists on putting barbecue sauce on it, but I can’t stand anything covering the … the … SAVORY taste of this meat. This is by far my favorite crock pot recipe. Especially because I can easily freeze half for a later dinner. (And we eat a [...]

This week I've been thumbing through another cookbook, formerly lost on my bookshelves. I received it several years ago as a gift and remember reading through it at the time. I'm not sure why it never clicked with me back then, but this week I've been intrigued by quite a few of its recipes. Written by Ken Hom of PBS/BBC series called "Great Food", Travels with a Hot Wok explores Asian fusion

I came up with my perfect breakfast about 5 years ago because I needed a healthy, athlete's breakfast (good carbohydrate and protein). It's oatmeal with an egg over-easy (made in a non-stick pan with Pam so I don't add fat) on top, generously seasoned with salt and pepper. This may seem odd to you since most people have oatmeal with honey, cinnamon apples, or something sweet. But consider it a new take on the Chinese breakfast, congee, which is a savory rice porridge. If I call it fusion food, will you eat it?I love runny egg yolk. It is nature's ready made sauce that coats anything it touches. It's rich and fatty yet having just one egg controls the amount. Oatmeal has that wonderful chewy starchiness while being high in fiber. This savory oatmeal breakfast became a staple for me when I n

A delicious chicken skillet recipe. Quick, easy and good flavor.1 tbs. olive oil1 1/2 lbs boneless chicken, cut up1/2 tsp dried thyme1/2 tsp black pepper1 pkg chicken flavored rice and vermicelli mix2 cans sliced mushrooms1 1/2 cups water2 apples, cored, peeled and diced1 cup apple juiceBrown chicken in olive oil over medium high heat. Add rice mix, mushrooms, thyme, and pepper. Stir in water and apple juice. Bring to a boil. Reduce heat to medium low; simmer, covered, 15 to 20 minutes or until chicken is no longer pink in center and rice is tender. Let stand 5 minutes before serving.More Skillet Recipes

Note: French version is on La cuisine de BabethImportant: don't forget to check: Help beat sarcomaGirls from the 7th muffins day contest challenged me. I had to come up with savory muffins, cute and eatable (as I must add).I wanted to come up with muffins fully loaded with seasonal ingredients.I saw some interesting videos (mostly on the Today Show) and read recipes (see Heidi's one) about brussels sprouts. Well you may have the same unappealing souvenir of them, yep you had the same boiled ones at your school cafeteria, yeurkkk! Really not tasty.But in all those recipes I saw and read, brussels sprouts were not boiled just stirred, and that looked yummy and vibrant green not mashed and dark green like school cafeteria's ones.I wanted to try ,so as soon as brussels sprouts arrived on my f

Ingredients :2 Tbsp. olive oil2 sweet onions, chopped4 boneless chicken breastsOne half cup dried figs, cut into small piecesSalt and pepper to tasteOne quarter cup fresh rosemary2 sweet potatoes, peeled and sliced1 cup fresh brussel sprouts, washed and trimmedHeat oil in a skillet and brown onions. Place chicken in a baking dish and top with onions. Sprinkle chicken with salt and pepper and top with dried figs and rosemary. Place sweet potatoes and brussel sprouts in the baking dish alongside the chicken. Bake at 350 degrees for about 45 minutes.Tips : Use skinless chicken breasts.http://www.pheedo.com/f/cooking_is_easy

Since Christmas celebrations are in full swing in the Algarve, it’s time to start thinking about what will be on the Christmas table. Things have been a bit busy so I’m getting a late start, but good things are in store. Portuguese enjoy some pretty big feasts at Christmas so, I’ll be sharing some simple dishes and, also trying my hand at some traditional Portuguese Christmas recipes, I’ve loved for years but didn’t have the courage try. Mostly, because I have family members who are masters, so why mess with perfection - but to carry on the tradition, I’ll be putting on an apron and apprenticing…stay tuned, this could get messy! Portugal is very regionalized and this carries over to the food; with each region having its own traditions and variations of recipes - then there’s the staples that grace every table from north to south. One of these is Conserve de Cenoura, with or without olives. (more…) Share This

Today was a beautiful autumn day. The temperature hovered in the mid 50s and the leaves are turning color. After a rainy morning, the afternoon was bright and sunny. It’s high school football weather in Ohio. I get a weekly email from Midwest Living magazine with a menu for the week. This week it featured [...]

The staff of Savory Chef is conducting a six day tour of the south of France where staff will take participating clients to Provence, Cannes, Nice and other French cities. Included is a five-week series of cooking classes at Savory Chef’s cooking school in preparation for the trip. Teacher Shelley Stokely has traveled extensively throughout France and Italy and will share the recipes and methods she has already learned.

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.IngredientsWhite Chinese Noodles1 Chicken Breasts - sliced into strips2 SquidsSquids - cut into slices20 Medium sized PrawnsPrawns1 Fish CakeFish Cake - cut into slices1 cup Chicken Stock2 Garlic ClovesGarlic Cloves - chopped2 cups Water1 EggsEggs - beaten2 tbsp Light Soy Sauce2 tbsp Oil1 ScallionScallion - choppedSpinach or your preferred green vegetableSalt to tastePeppe

From Sam's previous post:I bet I will go ahead and shower, but not before eating chocolate for breakfast. Sure, I could eat yogurt, a bagel, cereal, or a banana for a more healthy breakfast, but those don't seem to fill my need, or stuff it down is more like it.This inspired me to write a little something on FOOD.It feels like I don't have time to enjoy my breakfast or snack, double Latte, or even a plain old cup of black strong coffee.Nothing tastes good to me anymore.While The Girl is eating dinner (sweet potatoes tonight), I'm writing (as I am now), or doing some dishes (hey- I said some), or putting a weeks (or so) worth of laundry away finally.My snacks are less than tasty, sometimes, and can end up being my dinner (i.e. Chocolate or cookies, a single banana or spaghetti for the third day in a row), or "well, at least I ate something.' That last one appears quite often.And coffee-oh coffee. I down so much of this stuff, I don't even feel the buzz anymore. I should be