Cod In Miso Broth

Light. Comforting. Satisfying. Delicious. Japanese-like. Cooked in one skillet (if you don’t add red lentils). Ingredients 2 tablespoons canola or other neutral-tasting oil 5  shiitake mushroom caps,  sliced 3 scallions, thinly sliced, dark-green parts reserved for optional garnish 1 clove garlic, minced 2 teaspoons peeled, finely minced fresh ginger root 3 cups water 3 tablespoonsContinue reading “Cod In Miso Broth”

Roasted Chickpea and Fennel Ratatouille

This is a great recipe. My wife Susan found it for me and suggested that I make it. If you have made Ratatouille on the stove-top, adding ingredients one at a time, you are going to love this. Rich and hearty. So delicious. And so easy to prepare! The recipe is from Mark Bittman and heContinue reading “Roasted Chickpea and Fennel Ratatouille”

Hoppin’ John

For years, and always a few days before the New Year, Susan will say, “Bruce, would you make Hoppin’ John for New Year’s Day?” It is a Southern peas and rice dish traditionally served on New Year’s Day. And finally I make it this year. Not on New Year’s Day but a few days ago onContinue reading “Hoppin’ John”

Pasta alla Louise

Yesterday, January 8, was Susan’s birthday. I gave her a choice of four different meals for dinner: pasta and spinach, meatballs and rice, meatloaf, or hamburgers. She chose pasta. The recipe is based on one I found online called “5 Ingredient Spinach Parmesan Pasta.” I call this recipe “Pasta alla Louise.” Why Louise? Because thatContinue reading “Pasta alla Louise”