Curried Cauliflower with Dahl

I don’t often cook with cauliflower. It’s not that I don’t want to, I like eating cauliflower, but cauliflower seems to turn brown if you don’t use it the day you buy it. However,  here are two cauliflower meals I have made and both were delicious: Roasted Cauliflower with Pomegranate, Mint and Tahini Seared ScallopsContinue reading “Curried Cauliflower with Dahl”

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”

Red Lentil Soup

Easy to make and delicious! Made March 14, 2017—the day of Blizzard Stella. From Melissa Clark, New York Times. She writes: “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less thanContinue reading “Red Lentil Soup”