Tuesday, March 20, 2012

Green Beans Poriyal


This is a wonderful way to serve green beans, we cook okra in the same way at home, a South Indian style of cooking I learnt from my hubby. For this recipe it helps to steam the green beans for about 5 minutes first to soften them to speed it up, I simply did this in a microwave in a glass bowl with a lid with a little water added. No need for those expensive bags of steamed veggies.


Sunday, March 18, 2012

Chai Smoked Salmon


I have to say my favorite Food Section is The Guardian I always seem to get so inspired and cook from it and I tweet with a couple of the writers, lovely folks. This article about a smoked salmon dish with greens and poached egg in a pub, got my attention as I have been wanting to try home smoking and it sounded so easy. So I made chai smoked salmon it was so good. But the only draw back to making it is the fact it makes the house smell :-) I bet you could do on a grill outside. 

Friday, March 16, 2012

Blossoms


Spring is in the air in North Carolina, I have been enjoying seeing some wonderful blossoms on my walks and thought I would share some. Flowers always make the world a better place.

Big Hugs 

Rebecca 

Wednesday, March 14, 2012

Lamb and Spinach Curry


Here's a great recipe for lamb curry I pretty much make it the same way each time as its a winner, this time I added spinach it was so good, not sure why I hadn't done this before. In fact I was recently featured in ADA Times now Food and Nutrition Magazine see page 17 on lamb and my recipe is there for a Moroccan inspired Lamb dish.

Tuesday, March 13, 2012

Hug a Dietitian!





March 14th is National Registered Dietitians day, a time to celebrate my wonderful profession. 
The clip above explains why we are the nutrition experts from The Academy of Nutrition and Dietetics formerly The American Dietetic Association. Dietitians, work in hospitals, dialysis centers, nursing homes, home health, doctors offices, local gyms, the media. They are cookbook authors with many being qualified chefs too, pioneers in food and culinary nutrition, TV stars, social media practitioners and bloggers like me and more the possibilities are endless.

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