I’m terrible at this

Wow am I terrible at writing posts (regularly). Hopefully I haven't disappointed both of my readers. The whole summer went by and school is now in full swing. Food update: I have a back log of pictures of delicious dinners from the past few months. In lieu of inundating this post with a wall of images, here are the links to some of the best recipes I've cooked recently: Lentils Spiked with Mustard Baja Pork Stir-Fry Salmon with Lentils and Mustard Blackened Tilapia Baja Tacos Looking back at these recipes, me carb of choice has switched from quinoa to lentils for the time being. Whats new with my home-brew Here in Atlanta the weather is finally cooling down enough to start brewing again. Because I don't have chillers or run the A/C during the day, brewing can't start until the inside temp doesn't get above 76. I may also up the ante a little and brew 2 batches simultaneously. While the 2 gallons from each batch is a decent amount, one batch every six...
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Quinoa: it’s what’s for dinner + fresh beer

Don't get me wrong, I like quinoa, but the choices I find are usually limited to a salad with beans, corn, tomatoes, a tangy sauce and a couple unique ingredients. I felt that this season warranted a slightly heavier version of my usual quinoa-based meal. I found a recipe for stuffed poblano peppers with quinoa and chipotle sauce  and decided this is for me. I'm in general a fan of stuffed peppers because they provide an edible container for a whole meal, and are often simple to prepare. The only difficulty I had with the recipe was finding fresh poblano peppers, but Whole Foods came through after 2 other grocery stores. As for the meal itself, I don't think the pictures above do it justice. The meal was hearty with the addition of the pepper and 8oz of goat cheese on top and mixed in the filling. I was easily expecting to eat 2 peppers, but 1 filled me up with the addition of...
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Soup Week (and a pizza)

Each winter Cooking Light seems to do a chicken issue with over 20 great recipes for chicken prepared all sorts of ways. This past week I made the first two recipes from the most recent issue. Being winter and all, I decided to make Chicken Chorizo Stew and Spicy Thai Coconut Chicken Soup. Both soups were very good and not overly salty. They were not heavy soups, but were satisfying enough for a cold day dinner. The chorizo did make the stew pretty fatty, so I will try find a leaner chorizo if I make this stew again. I also decided to make my weekly pizza margherita style....
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