Trottole Trapanese

This is a pasta post, based on my discovering the cutest twirly pasta ever, called Trottole. I purchased the spinach variety, for color. As is my pattern, apparently, I purchase a unique pasta, then figure out what sauce to put on it. For the trottole, I decided to again make a Sicilian sauce that I

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Golden Cauliflower and Carrot Rice

I’m pretty sure you all know that I’m not fond of food trends. I’ve probably mentioned this numerous times. So if something becomes popular and trendy, I completely ignore it. Sure, I’m old(er) and old-fashioned, but it’s just my personality. I never wore white metallic lipstick in the 60’s, either. The dumb thing is, sometimes

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Bastila

A Bastila is a savory Moroccan pie with a chicken filling that is cooked within crêpes. The preparation is a little involved in that both the filling and the crêpes need to be made first. But it’s not a difficult pie to make, and so worth it! What makes this pie’s flavor unique is that

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Almond Herb Pesto

We love a good pesto in our family. Of course there’s the popular Genovese pesto made with baby basil leaves, olive oil, pine nuts, garlic and Parmesan, which is divine. You can find this traditional recipe in any Italian cookbook. But it’s also fun to create different pesto varieties. If you want to stick with

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Asparagus Pesto

Do any of you ever dream up recipes? Well this is one of those for me. I remember seeing a plate of salmon steaks topped with a green pesto, but that’s not far fetched for me because I spread basil pesto on just about everything. It’s really good on chicken. But my husband would probably

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Mughlai Kabobs

Yesterday I made a creamy sauce called sas, which is a creamy nut sauce made with pistachios, cashews, and almonds. And today I’m making curried lamb kabobs that go perfectly with the sauce. From Indian Food Forever, a website devoted to Indian recipes, “Mughlai food is known for its richness. It is famous for the

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Creamy Nut Sauce

The actual name of this sauce is sas. It’s Indian in origin, and the recipe I’m basing this on is out of the Foods of the World – The Cooking of India cookbook. The sauce is made essentially with nuts and cream and is served with various kababs. Tomorrow I’ll be posting a recipe for

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