Good food feeds the soul
Eating Moroccan food in Morocco was an eye-opening experience after growing up in the Western world. Nothing was what we thought it. For example, the tagine I had in the US is actually couscous. In Morocco, tagine is NOT served over couscous. Instead, it’s more …
Eating chicken tinga tacos or Tinga da Pollo always brings back delicious memories of childhood. From the time I was about 10 years old, a large Mexican family helped on the produce farm. Everyone, including my family, called the group’s matriarch, Mama (I never knew …
It’s springtime and time for spring lamb. Well, it is in many cultures. While lamb use is increasing in the US, Americans are not huge consumers of lamb compared to the rest of the world. In fact, the average American only eats 0.88 pounds of …
Saturday, January 28th, marks the beginning of the Year of the Rooster and I’m sharing 17 Asian-inspired chicken recipes to get you into the mood. I’m an excited tiger this year. According to my Chinese horoscope it’s going to be an awesome year. Here’s the …
Happy New Year. It’s that time of year again. We have a whole year ahead of us. A clean slate so to speak. So what are your new year’s resolutions and goals this year? Are they to make changes? Most of us plan to make …
While fall officially arrives on September 22nd, the unofficial goodbye to summer in the US is Labor Day weekend. The kids are back in school and Labor Day is the last hot three-day holiday weekend until Thanksgiving. Labor Day’s origins are about celebrating the American …
I didn’t realize until traveling to Europe and Morocco, how underutilized whole grains, or cereals as the Europeans call them, are in the diets of Americans. Or the hubby’s and my diet. Barley, millet, rye, buckwheat, farro, whole wheat couscous, whole corn, quinoa, sorghum, whole …
We are finally home! I have to admit to being so sick of hotel rooms and am so happy to be home. Hubby is a little wary because he is afraid they will send him back out there. I am lucky to be able to …
Staying inspired for cooking from the hotel room, is a bit challenging because of the limits of not having my arsenal of spices, knives, pots, pans and of course a full-size fridge. It is a challenge I have enjoyed since it forces me to use …
It is another addition to the hotel cooking series using the slow cooker. This addition brings a slow cooker version of the famous Cubano in the form of a slider. Version being the keyword, because while being completely yummy this version does not compare to …