Creative Cooking – Covid Coping

Since the first virus lock-down was implemented in March of this year, I have made it my mission to cook something different for dinner every night. It hasn’t been as difficult as you might think, plus is has the benefit of giving me a project every single day. I get inspiration from regions around the world, both for recipes, and for cooking methods and presentations. And last week I did a sort of Americana theme, making ribs, chicken wings, homemade Ramen, and clam chowder.  This was one of the fancier meals I created.  Grilled lamb Souvlaki, sauteed vegetables, and Greek Villages salad.  Served with a nice Pinot Noir and a low calorie Greek dressing.  The vegetables are zucchini, yellow squash, mushrooms and potatoes.  All sprinkled with Parmesan cheese.

 

IMG_2687

Lamb Kebabs

So Many Recipes – You Choose What’s Next

I’ve been so busy with projects around the house and gardens that I haven’t had a chance to post the many new recipes that I’ve made over the last several months.  What would you like to see first?  Keep letting me know, so I can be encouraged to spend more time with my blog!  (As usual, I do gluten-free and limit dairy products.)

  • Shrimp and Grits
  • Sesame Pork Rice
  • Shrimp and Pasta Puttanesca
  • Salmon Timbales
  • Chicken Meatballs with garbanzo beans
  • Walnut and Bleu Cheese Grapes
  • Fennel Cauliflower with Pineapple
  • Alaska Halibut Royale
  • Chicken Cacciatore
  • Cabbage Patch Soup
  • Cashew Milk Custard
  • Eggplant Parmesan Meatloaf
  • Sautéed Broccoli
  • Pork Shoulder Roast with Figs, Garlic, and Pinot Noir
  • Pheasant Under Glass
  • Moroccan Lamb Stew with Preserved Lemons
  • German Style Potatoes
  • Béarnaise Sauce (without all that butter)
  • Steak Oscar
  • Lamb Shanks in Coconut Milk
  • Baked Falafel

quiche

Random picture just to get your taste buds working, if they’re not already! 🙂