East of Temple, and just east of Green’s Sausage House, is a pretty fun barbecue place with outside, covered seating. It’s been there a long time, but it was new to us. We had a great time, the food was good, and served family style. You don’t order, they just bring plates of everything they…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Pork Picadillo
We got hungry for picadillo this week, but instead of using beef, we used lots of leftover pork. It’s a delicious way to have a bit of Spain, at home. Try it, for a yummy way to spice up taco night. PrintPork Picadillo Total Time: 45 minutes Yield: Serves 8 Ingredients3 TBSP extra virgin olive…
Big Food
Are we choosing our food, or is it being chosen for us? Michael Pollan explores capitalism and food in a recent article and interview, well worth the read, click here.
Lentil Quinoa Salad
PrintLentil Quinoa Salad Total Time: 1 hour Yield: Serves 8-12 Ingredients4 cups chicken broth 1 cup lentils 1 cup quinoa 1 cup green or black olives 1 cup cooked and drained greens, chopped 1 cup cooked sweet potatoes, diced 2/3 cup crushed almonds 1 tsp granulated garlic powder 1 tsp granulated onion powder 1/4…
Roasted Asparagus Salad II
We’re still looking for ways to use the daily asparagus harvest. This week we decided to add more ingredients to our first asparagus salad. PrintRoasted Asparagus Salad II Total Time: 1 hour, 15 minutes Yield: Serves 6-8 IngredientsDressing 1/3 cup tamari or soy sauce 1/3 cup toasted sesame oil Juice of one lime 1 TBSP…