Moroccan Chickpea Stew with Tomatoes & Warm Spices

Moroccan tagines are savory stews made with spices and vegetables. A bit of a departure from the usual fare,  these stews provide you with welcoming warmth and intoxicating aromas. They  make for good eating.   Chickpeas are simmered in a light tomato sauce infused with several spices. This is no ordinary beans and rice dish. Smoked paprika … Continue reading

Fresh Pasta with Mushrooms & Tomatoes

Patience has never been one of my virtues. When it comes getting to a meal ready when I’m hungry, patience goes go out the window. I try to cook nutritional food, even when I’m tired. The peanut-butter-and-jelly-sandwich-and-ramen-noodle-diet that sustained me through college will not do anymore. I’ve learned to take better care of myself. With … Continue reading

Thai Style Corn Fritters with Tomato-Avocado Salsa

At least once every couple weeks, I find myself craving something golden brown and crispy.  So, I make endless varieties of vegetable fritters. My readers seem to enjoy them too. This is a Southeast Asian take on an American classic.  The sweet corn kernels pop in your mouth against the fluffy, moist centers and crispy … Continue reading

Spanish Chickpea & Tomato Stew Served with Toasted Quinoa

  This vegetable and bean stew is inspired by the Spanish flavors of smoked paprika and saffron.  It answers the call for something satisfying.  It’s loaded with protein, fiber and antioxidants. Low in fat but big in taste, this healthy stew is started on the stove top and finished in the oven for maximum savoriness. If … Continue reading

Mediterranean Eggplant Stew

Upon arriving home from a my daily walk along the Charles River with my beagle, I happily consumed two bowls of this healthy but satisfying stew. Warm spices, common to Lebanese cooking, deepen the cozy flavors of the stew, complementing the tangy tomatoes, eggplant and bell peppers. This is a healthy, filling and comforting stew … Continue reading

Pasta with a Light Tomato-Basil Cream Sauce

The inspiration for this sauce came from Pioneer Woman’s creamy tomato sauce. I used her suggestion of canned tomato sauce instead of canned whole peeled tomatoes. Tomato sauce has more body than most other choices which is a good thing here. From there, I veered off in my own direction, using light cream instead of … Continue reading