markira: (Default)
Lord, do I love food.

For dinner last night, I made stuffed cabbage leaves on the stove. Super simple to make, quick cooking, and healthy, as cabbage has a million health benefits.

I got this recipe from my September issue of Good Housekeeping. )
markira: (Default)
I enjoy cooking. When I am chopping veggies and simmering sauces and seasoning meats, nothing at all bothers me. I have my little radio in the kitchen playing some Dominican music. I have my favorite knife, and all is right in the world.

Last night, I made a delicious soup for dinner. The official name is "Hearty Pasta and Bean Soup," and it was delicious! I made a few minor changes to the recipe. First of all, I added chunks of chicken breast that I had seasoned with adobo (my must-have seasoning, and quickly browned in olive oil. I used low sodium chicken broth, but I added a crushed chicken bouillon cube to give the soup more flavor (this is a trick I learned from my mother).

The end result is delicious, and you just feel like you're eating good food. [ profile] kingraph and I each had a half a roll with our soup, and it was a great dinner. What I like about this recipe is that it's easily adaptable to suit what you have in your fridge. If you have leftover peppers or broccoli or whatever, just toss those in! Also it's adaptable to serve the vegetarian in your life by leaving out the chicken and bouillon, and using vegetable broth instead of chicken broth. Very nutricious and just fun.


markira: (Default)

March 2010

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