If you love the combination of seafood and meat in one dish, this recipe is for you. Regularly, for the stuffing I would take quite fatty pork, but since during the fall and winter our summer clothes seems to have significantly shrunk in the closets, I temporarily replace fatty pork with leaner chicken or turkey. But you can take pork, beef or any combination of meats you like.
Continue reading "Squids Stuffed with Ground Chicken and Spinach in Herby Tomato Sauce" »
Strained yogurt, popular in Mediterranean and Middle Eastern countries, reminds me very much of cream cheese because it has the same soft, spreadable texture and slightly tart flavor.
It has many names, but I like to call it its Lebanese name, labneh.
Continuing the salad theme, here’s one I make often for myself for a snack. It takes mere minutes to make and is quite filling, so you can spend next half an hour without thinking about food. ;)
Continue reading "Simple Salad with Tomatoes, Avocado, Olive Tapenade and Fresh Basil" »
Wednesday was my last pottery class this quarter and we had a potluck. I was thinking about bringing something easy to make, easy to transport, easy to eat even without plates and utensils and came up with these savory puff pastry squares. All you need is a package of puff pastry sheets (I use Pepperidge Farm), soft goat cheese, some vegetables and mushrooms and no more than 45 minutes of your precious time including baking.
Recent Comments