Seco de Carne con Tamarindo (South American Tamarind Beef Stew)

During the later parts of pregnancy, my wife has had a thing for beef. Being the spectacular husband that I am, I happily catered to this craving. I kept getting stuck on stewy/braise kind of dishes, so in looking for something new and interesting to try, I came across something that fed my stew craze while bringing something new and interesting to the party. In this case, this beef stew (called a “seco”) has Ecuadorian/South American roots, flavored in a big way with tamarind.

Seco de Carne con Tamarindo

My initial concern was that this would just greatly resemble chili and be nothing super exciting (and don’t me wrong–I am nuts about chili…its just not what I was aiming for this go around). Not so. This was very distinct and simply awesome. I am a lover of all beef stews, and this one really stood… click to read more…

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Orange Chicken

This is one of those Asian dishes that probably isn’t authentic or even originally Asian…but even still, we’ve all devoured take-out versions of this dish before and relished every last bite. Now some of you might wonder, why on earth would you go to the trouble trying to recreate something you could easily get via takeout? Well, then you wouldn’t have eaten some of the awful food near where I live, lol! Even if your options are better than mine, its also kind of fun–trying to recreate something you enjoy and making it a whole lot better. Plus, you can skip the stuff you don’t like (I never enjoyed all the broccoli this is normally served with…yea, I’m gonna be a great dad! lol). Anyways, whatever your reason, back to the food: Orange Chicken!

Orange Chicken

I’ve been enjoying over-indulging in oranges (winter is citrus season in Florida), so it seemed like a happy coincidence when I saw the click to read more…

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Pollo a la Poblana con Hongos (Chicken with Poblano, Mushrooms, and Cream)

One of the nice things about running this site is that it forces me to try new things all the time (since you wouldn’t keep coming back to see the same set of dishes each week). With all the variety, I’ve come to appreciate how much more there is for me to learn, and on my agenda for this year is to learn more about Mexican cuisine (something I’m always drooling over). So today, I thought I’d share a chicken recipe with you that is topped with mushrooms and a really tasty poblano cream sauce.

Pollo a la Poblana con Hongos

This dish comes from Rick Bayless’s Mexican Kitchen. In flipping through the book, somehow, this was the first thing I turned to and I was instantly intrigued. The only pepper cream sauce I’d ever had before was with red bell peppers. Poblano cream seemed a lot more interesting,… click to read more…

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Potato Ricotta Gnocchi with a Tomato Basil Cream Sauce

I have a love-hate relationship with pasta-making, but with the passage of time, whatever my last experience was, the idea of making pasta sounds better and better to me. So like a moth to the flame, I come back to it. Plus, it had been so long since I last tried my hand at gnocchi, so it seemed like it was time for me to try it again. Plus, after having the most spectacular gnudi when I was at The Spotted Pig a few weeks back, gnudi and gnocchi have been on my mind. So today, I’ve made a potato and ricotta based gnocchi (and some day in the future, gnudi!).

Potato Ricotta Gnocchi

With gnocchi on the brain, I looked to see what click to read more…

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Pumpkin Pizza

I love pizza and one of the best parts of making your own at home is that you can experiment with some different flavors. A while back when my pumpkin obsession was in full swing, I thought I’d toy around with making a pumpkin pizza.

Much to my delight, the end result was great. The sauce was simple and lightly spiced, aiming to highlight the star: pumpkin. The toppings were a bit of a hodgepodge, but they all worked really well and made for a pizza that really hit the spot: ground beef, cubes of roasted squash, pine nuts, shredded leeks, sundried tomatoes, olives, and crumbles of sharply flavored feta cheese. I know–try saying that three times fast.

I was initially worried that the feta would be too strong, but it actually paired quite nicely. The sauce wasn’t as strongly pumpkinny as I’d wanted it to… click to read more…

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Channa Masala

I can be very much a “where’s the beef?” kind of guy, but every now and then, a truly vegetarian dish somehow slips under my nose and wins me over without me realizing it. This chickpea-centric dish, called channa masala, is one of the first Indian dishes I’d ever had and it’s kept me coming back for seconds ever since.

Channa masala is essentially a strongly spiced curry (the “masala” part) with chickpeas for the protein (the “channa” part) rather than meat. Calling any curry “strongly spiced” is a big generalization, but this is strong even among other curries. This isn’t too say that it’s overwhelmingly hot–just really flavorful (there’s some heat, of course, but it is a bit milder). A big distinction in my mind is that this curry has both a distinct tang and a certain sourness that makes for an incredibly delicious result. Plus channa masala is fun to eat and quick to make (especially compared… click to read more…

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