For anyone who has traveled in the Mediterranean, particularly Italy and Greece, and has been searching for a melon to rival the honey-sweet taste of the beauties over there….I have made a discovery! Although I cannot replicate the experience of … Continue reading Long lost memory…FOUND!
I was first introduced to the wonderful cuisine of Vietnam while living outside of Washington, DC in the early 90s. So different from other Asian cuisines, but still similar. French influenced, but retaining enough of its simplicity to make it … Continue reading Someday…..Vietnam
Eating healthy with vegetarian middle eastern dishes is easy. Sunday supper with the bounty of our family garden and and a few extras. Fattoush salad with garden tomatoes, parsley and mint tossed with mixed greens, toasted pita and tahini dressing. Kasseri cheese and oil cured olives.GF My mom’s favorite cucumber salad.GF Recipe to follow…. Homemade falafel and green beans with onions and shatta round out the feast.GF Vegetarian is so refreshing on a hot summer night! Helen’s Cucumber Salad 2 cups thinly sliced cucumbers 1 tsp. Salt 1/2 red (or yellow)sweet onion, sliced thin 1/2 cup greek yogurt or labne … Continue reading Middle Eastern Feast
Great finds today @portcityproduce2 and @seaviewcrabcompany just up the road from me in little old Wilmington, N.C.. Burgundy okra roasted in bacon fat was crispy and fun to eat. Black sea bass from my favorite fish monger, broiled with a lightly browned butter sauce was flaky and moist. Tri-color quinoa with spring onions rounded out the meal. Local is ALWAYS best! Continue reading Local sources
It’s time to vote for a Round 2 favorite in the Chopped at Home Challenge sponsored by Sargento Cheese. The Round 2 category is MEXICAN…Ole’! My close friends and family know that I’ve had a love affair with Mexico ever since I lived there during my college years. That is true. However, the inspiration for my entry is actually a dish from El Azteco, an East Lansing eatery that any true MSU Spartan knows well. My recipe, Chicken Enchiladas Suizas with Poblano Crema is an homage to one of my favorite dishes at El Azteco. This layered, cheesy, creamy chicken … Continue reading Chopped at Home Challenge, Round Two
Since this is primarily a FOOD and Travel Blog, just couldn’t leave off some dining advice for Sedona. First, do stop in to have breakfast or lunch at Miley’s Cafe on Hwy 179 about 6.5 miles from downtown Sedona. Best Huevos Rancheros north of Jalisco and service so fast and efficient you’ll be amazed. Second, don’t miss Cafe Elote also on Hwy 179, but much closer to downtown. This was my second visit to Elote, I actually ate there 7 years ago and it was every bit as good as the first time! Look past the rather funky entrance, (steel … Continue reading Road Trip…more day 4
It’s time for the 2016 Chopped at Home Challenge sponsored by Foood Network and Sargento Cheeses. There are 3 rounds, just like the TV show. Round 1 is called Comfort Foods and the ingredients in the basket are: leeks, cremini mushrooms, cauliflower and Sargento Sharp Cheddar. I modified a gluten-free pizza recipe I like to prepare for my hubby, who has Celiac Disease. My entry is called: Gluten-free Crazy Cauliflower Pizza. It is cheesy- gooey wonderfulness! I am asking all of my followers on WordPress who have loved reading my recipes at Betzabroad.com throughout the years, to vote for … Continue reading Chopped at Home Challenge
Hubby’s recent fishing expedition of the coast of Wilmington, NC netted 2 large Mackerel. Now before you turn up your nose, just want to tell you what great success I’ve had with a couple of very simple recipes for preparing this much maligned fish. While most of Europe is on board with Mackerel, the US hasn’t quite come around. For the llife of me I don’t know why! It is firm fleshed, full of good-for-you Omega oils, and takes on the flavor of many preparations easily. Day after catching the beauties, I stumbled on a fantastic recipe by Jamie Oliver … Continue reading Holy Mackerel it’s good!
The early fall bounty of wonderful tomatoes and squash inspired me to create a rif on an old Italian standard for dinner tonight. Gluten-free, low carb, and lowfat Turkey Zucchini Lasagna is a winner on a Friday night after a long day of yardwork. Turkey Zucchini Lasagna 2 medium zucchini squash 1T salt 1 1/2 C marinara sauce made from fresh tomatoes 1tsp pepper 1tsp oregano 1/2 tsp basil 1lb ground turkey (lean) 1/3 C diced white onion 1 clove garlic (diced) 1 T olive oil 1 C ricotta or small curd cottage cheese 1 egg, beaten 1 C grated … Continue reading Bounty of the season dinner
Spiced boiled peel and eat shrimp, a favorite salad, maybe a baked potato or baked sweet…. that’s the ticket for a warm spring night when I don’t really feel like cooking. The shrimp are made ahead so they have at least a couple hours to cool in the boiling liquid. The BEST boil I’ve made to date includes the following spices: 2-3 bay leaves 1T mixed peppercorns 1t celery salt 1/8C + 1T Old Bay seasoning 1/2T Chili powder Bring to boil in 1 and1/2 quarts water. Add 1lb. raw shrimp. Boil until shrimp are pink. Cool in the boiling … Continue reading Keep it simple…