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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
cooking
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Fall Food Festival

This month's "Cooking Light" has a ton of amazing recipes. So good I basically planned my weekend around them. On Saturday night Jay and Erika came over for dinner and brought mini quiches and brie cranberry phyllos. The main course was coconut crab and shrimp salad with spicy pita wedges. We finished off with their dessert contribution of turtle cheesecake.
For brunch the next day it was apple oatmeal pancakes with honey butter (not a Cooking Light recipe). They were the best pancakes I have ever eaten in my life. No exaggeration. The recipe is from a book a friend bought me and I can post it if you are interested. The batter made alot so I cooked them all and we'll eat them the rest of the week.
Dinner was golden potato-leek soup with cheddar crisps (I love leeks), autumn apple pear and cheddar salad with pecans and provencal herb-marinated roasted chicken (prepped in the morning). Total heaven. I love being able to cook for people again. I have leek soup in the freezer, shrimp/crab salad for lunch and roast chicken with more apple/pear salad for dinner. Yay me!

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