This must’ve come from a TV show profiling a particular chef. I don’t see how I could do the steps in order while the linguine is cooking, being sure to be done with everything else before draining the linguine. I would have to set it up with all measuring and prep work such as peeling… Continue reading Linguine with Shrimp and Pesto
Tag: pine nuts
Moroccan Chicken Stew, or Chicken Tagine
1 can (14.5 oz.) chicken broth¼ cup tomato paste½ teaspoon salt2 tablespoons all-purpose flour2 tablespoons lemon juice2 cloves garlic, minced1 ½ teaspoons ground cumin1 ½ teaspoons ground ginger1 teaspoon ground cinnamon¾ teaspoon black pepper4 carrots, sliced2 large onions, cut in half and thinly sliced3 pounds skinless chicken breasts, thighs, and drumsticks½ cup raisins½ cup chopped,… Continue reading Moroccan Chicken Stew, or Chicken Tagine
Rice Lentil Poulou (from “Laurel’s Kitchen”)
The book “Laurel’s Kitchen: A Handbook for Vegetarian Cookery and Nutrition” was originally published in 1976. It is a comprehensive guide to feeding your family with vegetarian, whole foods. The book is helpful even for beginners in vegetarian eating. Judging by the number of times we’ve cooked it, this would have to be our favorite.… Continue reading Rice Lentil Poulou (from “Laurel’s Kitchen”)
Recipes out of the Blond Box 