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My husband doesn’t like Indian food.  C’mon…did you really think he would?  It’s a cuisine I enjoy on precious nights out with girlfriends or those occasional evenings when work keeps my husband out past dinner time and I think to myself “What can I order in that he would never ever want to eat?”

So the first time I made one of Maya Kaimal’s Indian Simmer Sauces, I didn’t tell him what it was.  I think I said something along the lines of “Oh, you know, its just chicken with a tomatoey spicy kinda sauce.  You’ll like it.” And you know what?  He did.

These Indian Simmer Sauces are chock full of nutritious vegetables and antioxidant-filled spices, and provide an AMAZING base for a full-blown Veggie Fake-Out.  Our favorites are the Vindaloo and Tikka Masala, and here’s what I do with them…

Small dice a pound of boneless chicken, season with salt and pepper, and cover with the sauce in a large bowl.  Store in the fridge for a few hours or overnight.  In a large saute pan, heat 2 tablespoons of oil and soften some sliced onion, chopped garlic, and diced sweet bell pepper.  Add the chicken and sauce mixture, and simmer over low heat for 30 minutes, until the chicken is completely cooked through.  Add a cup of frozen green peas in the last few minutes, and serve over steamed rice or couscous.  A little chopped cilantro and a dollop of plain yogurt wouldn’t hurt either.  Voila!  Veggie Nirvana!

*What are Kitty’s Purr-fect Products??*

Hi There!  Did you know that you’ve found us at our OLD location?  Wouldn’t you just love to join us at our shiny and pretty NEW location?  All the kids are doing it!  Click here!

…and it was so much easier than I had ever imagined.  Like, seriously, what was I waiting for?

Pizza is a near religious experience in our household.  Before we’d even cemented our then-future daughter’s name, or color of her nursery, it had already been decided that Friday night would be family pizza night.  Living in brownstone Brooklyn, the pick of pizza places can seem pretty luxurious.  Want it delivered?  There are no fewer than 25 places that are willing to deliver, half of which will serve you a pie worthy of a true pizza connossieur.  Willing to get in the car?  We’ve got the original Totonno’s in Coney Island, Jay Z-hangout Lucali, Man Vs. Food endorsed L & B Spumoni Gardens, NY Times 2 star rated Franny’s, and, of course, the pizza mecca itself, DiFara’s.

So why would I ever make one?

But then, this new pizza place opened in our ‘hood, Fornino, (which had garnered accolades for their original location in Williamsburg).  Fornino’s pizza is grilled to a cracker-crisp perfection, and the lower heat on the grill allows them to top the pies with cheeses and vegetables that normally wouldn’t survive the heat of, say, an 800 degree coal burning oven.  We’ve enjoyed their pizza on a few occasions, (and not just because of the offspring-friendly widely spaced tables or the fact that they are happy to store your folding stroller in a back room).  On our last visit, however, an idea sprang forth into my sippy cup-addled brain.

“Why, I could grill a pizza at home!”  So, I did.

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Hi There!  Did you know that you’ve found us at our OLD location?  Wouldn’t you just love to join us at our shiny and pretty NEW location?  All the kids are doing it!  Click here!

Hey Gang,

I promise some new posts soon, but in the meantime, here’s a few suggestions from the archives that would be simply smashing to serve during whichever Bowl you happen to be viewing this weekend (yes, Puppy Bowl, I have not forgotten you, you adorable flea-bitten show of absurd cuteness).

Crockpot Pulled Porksuper budget-friendly, easy to serve, and feeds an army

Truly Great Guacamoleonly tackle this one if you can find good and ripe avocados

Lower-Fat Guacamoletantalize your guests who are foolishly still sticking to their New Year’s resolutions….this one is also great in stretching your avocado dollar

Kick-Ass Refried Bean Dip – this recipe for refried beans is made superbowl worthy when you stir in a few dollops of sour cream, cover with shredded cheddar, and bake for about 15 minutes.  Chipotle Madness!

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