This is my adaptation of Dal Makhani. This is a slightly sweet and savory version compared to the tomato-based versions out there – it reminds me more of what you would get in a restaurant. I use sugar, cinnamon, and more butter than other offerings in my version. I always make my version of Coconut Chicken Curry when I make this recipe. This dish pairs well with a rice side; I prefer basmati rice, particularly as a pilaf. It also pairs well with naan bread.
This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!
May 13, 2019
Cuban Beef Stew
The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.
October 14, 1999
Instant Pot® Vegan Cauliflower Soup
A luxurious vegan cauliflower soup that requires hardly any prep time and is ready in a flash. I find the secret to making a satisfying pureed vegetable soup that’s vegan is to drizzle in extra virgin olive oil while blending. It lends richness to the soup, not to mention the olive oil helps your body […]
January 23, 2020