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Inspiration for Everyday Food Made Marvelous

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September 25, 2016 / 0 comments

Making your favorite Greens
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September 9, 2016 / 0 comments

Seared Pork Chops with Caper Cashew Cream Sauce
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September 5, 2016 / 1 comment

Jicama Tacos
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September 2, 2016 / 21 comments

Chipotle Elote
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September 1, 2016 / 1 comment

Summer Salad
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August 23, 2016 / 3 comments

Breezy Afternoon
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August 22, 2016 / 1 comment

Crunchy Chicken Taco Salad
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August 16, 2016 / 1 comment

Artichokes with Mint Pesto
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August 15, 2016 / 1 comment

Crispy Noodles
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August 5, 2016 / 0 comments

Lobster with Homemade Mayonnaise Sauce
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It's fall, and I surrender, and there's no better dish to begin with than my succulent chicken stew. It's such a favorite for me that make it often just a bit different each time. First I brown chicken pieces on the bone thoroughly in bacon fat and add cloves of garlic. Next I add a blend of warmed homemade stock and pureed tomatoes, thickened with my red pepper paste. Often I'll add a pint of the oven roasted sun golds I tucked away or other tomatoes preserved from the height of summer but it's also great with a jar of tomato sauce or store-bought crush tomatoes . After simmering covered for an hour, I throw in handfuls of chopped herbs and olives and let simmer another 45 minutes uncovered. No matter how much I make this, it is always gone within 24 hours. Neighbors and friends can smell this stew simmering from the sidewalk outside! Recipe on the blog 💛💛 Jicama Tacos ! If you’ve never tried jicama tacos, they’re an absolute must and simply delicious. I originally enjoyed them doing @Whole30, but came to realize, I preferred them to corn. There are so many ways to vary this up with all of your favorite goodies. I wanted to come up with a super light vegetable version and this one happens to be vegan, paleo and @Whole30, but even if you’re none of these, this is just simply delicious eating. This taco is stuffed with grilled zucchini planks, thinly sliced radish, Fresno peppers, red cabbage, avocado, cilantro, a cherry tomato and shallot relish, topped with a roasted red pepper paleo sour cream sauce, but fill it with whatever you love. Many people use a mandolin to slice the jicama, but because I’m not extremely coordinated, I borrowed an inexpensive at home food slicer from a friend and realized I needed one for myself. It’s something I use daily. Check back on the last post to see how we cut them. Jicama Taco Shells! How do we do it? Thank you for your questions on the last post and all of interest on how we did a ‘Taco’ with Jicama as the ‘shell’. It’s served cold and crisp and delicious with so many toppings. At first, we tried using a knife and mandolin to slice the jicama, but I was never able to get the perfect thickness. Is it just me? Perhaps I'm completely uncoordinated. But a friend let me borrow her inexpensive at-home food slicer for a month, and I realized all the many ways I could use it. As you can see in the video, the trick is to take your time, moving slowly, and as you cut, you want to be able to bend the slice without breaking it - think the width of a quarter. Not every slice comes out perfect, so the ones you don’t use, slice them up and use them like I did in my Taco Salad (Ask me if you need more details). I found this one for just under $100 and its quickly become my number one tool for @Whole30 cooking - I haven’t looked back. And since I intend on eating jicama tacos for the rest of my life, the splurge seemed worth it. Check back tomorrow and we'll show you the finished product. Farmer’s Market sauté – Last Call! I’m still enjoying a gorgeous last-minute dinner with all these beauties that I picked up at the @greencitymarket yesterday. Heirloom carrots, strips of red pepper, plump cherry tomatoes and French green beans, stir-fried and doused with coconut aminos, then finished with tarragon (not everyone loves it, but I simply adore it) amazing! I tucked away some leftovers and will enjoy them tomorrow morning with scrambled eggs. What is in your favorite early September stir-fry? If you’ve been watching the Instagram stories you’ll know that I’ve been sharing all of the lovely ways I love to preserve tomatoes for winter and here is the creme de la creme.  Every year I make a smoky paprika sauce. I prefer San Marzano tomatoes which are perfect now! I remove the core, but don’t bother with the skinning and peeling. Cut them in half, core them, put them in a big pot on the stove and cook them down till they fall apart. this last weekend I did 10 pounds, so I pre-roasted them in a 400 degree oven before putting them in the pot. Then I add loads of my favorite smoked paprika and here I’ve added some finely chopped handfuls of my oven roasted tomatoes to the sauce in this @staub_usa gorgeous winter white cocotte. I blend with a hand emulsion blender, but I'm not fussy so I don't bother getting rid of the seeds or the skin. Into the freezer it goes and no matter how many I do, they are gone quickly. This is a treasured family dish. Make some tomato dishes with your family today. Breakfast. Yum! i'm a gal that wakes up pretty excited to eat breakfast and if you've been watching the Instagram stories, you know that I've been doing a little series on making a simple and delicious breakfast that feels new. And to that end, thanks to @entube for sending me their new Indian Curry chili paste and for brightening up my morning. A squirt of the paste in the pan gave my eggs a delightful twist, and I served it with crispy prosciutto and a baby kale salad. Breakfast of champions! Loving all the feedback on the stories. I'm certainly having a lot of fun with it.

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