Pan-grilled eggplants with tomato sauce and cheese

Easy, tasty, filling, vegetarian. When Speedy went to the condo to bring supplies for the girls, I sent this grilled eggplant dish for Sam. There are two older versions of this recipe in the archive but this is so much better and so much faster to prepare.Why better and … [Read more...]


Chicken, mushroom and vegetable chowder

The rest of the cream of mushroom soup left over from the chicken dinner the other day went into this soup. I made the two dishes on the same day, actually, but I didn't serve them together. The chicken dinner was served with rice; a loaf of sourdough bread accompanied this … [Read more...]


30-minute chicken, mushrooms and peas dinner

When the typhoons came one after the other over the past several weeks, we stocked up on canned goods. That's really the only time of the year when that happens. Before and after the monsoon season, we rarely have more than a few pieces of canned goods in the pantry. But, as … [Read more...]


Herbed rice and buttered vegetables

The "fish fillet" behind the rice is soya-based textured vegetable protein. Sam likes to include what she calls "fake meat" and "fake fish" in her meals for texture more than anything else. I mean, they don't have any distinctive flavor so what they really do is add bulk. … [Read more...]


Zucchini medallions with mozzarella and chili

Ever since I made the meatballs a la parmigiana, I've been wondering how to transform it into a vegetarian dish. Eggplants would turn too soggy if baked or fried then baked again until the cheese topping melted. Other vegetables that could withstand multiple cooking, like … [Read more...]


Smashed potatoes

When Sam asked me to make smashed potatoes, I thought she was referring to the salad. You know, like mashed potatoes but with less mashing? I have it in the archive. But Sam said no, that wasn't it. It's baked potatoes that you smash, season and garnish then put back in the … [Read more...]


Buttered vegetables with soubise sauce

Soubise sauce is a secondary sauce based on B├ęchamel sauce. Make the basic B├ęchamel sauce, stir in chopped onion cooked in butter and you have soubise sauce. Some cooks prefer to sweat sliced onion in butter, puree the mixture in the blender then stir the puree into … [Read more...]