A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!
I've been getting so much food through my CSA that I've been giving some of it away every week. Some mustard greens ended up making it to my friend Ricky who used it to make chicken saag, an Indian dish made with pureed spinach or mustard greens. The next week I got more mustard greens, and decided to make some myself. Saag can be plain or made with meat, chickpeas or paneer (cheese).
One useful thing to be able to do in the kitchen is prepare several dishes at once. A few simple side dishes can add extra flavors and textures to meal, creating a more satisfying (and often more nutritious) meal. The trick is to be able to use time efficiently in preparing and cooking ingredients. This dinner consists of crispy baked cod, aromatic steamed shrimp, grilled corn, and caramelized fennel.
