Category Archives: VERY CULINARY

WASABI – The wasabi stem is grated into wasabi paste – the wasabi served on your plate has only 1% wasabi in it, because it is the most expensive plant to grow commercially in the world. Wasabi, or Japanese horseradish is a plant of the family Brassicaceae which also includes horseradish, mustard, and broccoli. A paste made […]

Curried Butternut Squash Soup (with coconut & lime) A refreshing light meal. We tried this soup recently using a recipe adapted from William-Sonoma’s “Eat Well” cookbook. A tasty, yet light and vegan meal (if you leave off the dollop on top.) Here is how we made it! INGREDIENTS: 1 1/2 Tbsp olive oil, 3/4 cup […]

SUSHI AT HOME – When cravin’ a California Roll, big time, but you’re eating 95% at home these days – give DIY sushi a shot. The cooking and slicing was a bit time consuming but easy. Having the correct short grain rice and following the sticky rice directions closely probably made all of the difference. […]

VEGGIE CASSEROLE – We often go to the fridge, see what’s there and just invent a dish. Certainly this might have been done before, but this is a new experience for us! INSTRUCTIONS: This casserole is made with cooked Angel Hair pasta that has been tossed with grated Parmesan cheese – spread onto the bottom […]

SHRIMP & MASHED POTATOES – You’ve heard of “Shrimp and Grits,” well this change is just as tasty and much more doable! Grits are hard to cook, for beginners, and many people don’t even know where to find grits. Potatoes are available everywhere and buttery, creamy, mashed potatoes are easy to make at home! Even […]

Small flour tortillas cut into 8 triangular sections each, then shallow fried in a non-flavored oil like coconut oil. Remove onto a paper towel and salt (with sea salt) as soon as they are out of the skillet (in batches) so the salt will stick. NOTE: These burn very easily – put them in – […]

Perfectly cooked and moist salmon served with veggies. Start with a 10” piece of center cut salmon fillet, put it in the bottom of a buttered roasting pan, sprinkled it with “seafood seasoning”, put pats of butter down the center and slices of lemon in the valley of the fillet. – Cover the pan as […]

OLD SCHOOL SUNDAY DINNER – An organic whole Roasted Chicken cooked on a bed of onions and served on a bed of home made croutons to absorb the juices, with the baked onions served on the side. With so much pre-cooked frozen foods being served on dinner tables today, we forget how GREAT old school […]

EASY (AT HOME) BEIGNETS Café Du Monde in New Orleans is packed 24/7/365 with tourist to the French Quarter and local New Orleanians ordering one thing – beignets with café au lait to wash them down. This is a rare treat outside of New Orleans, but here is a (95% as good) home version that’s […]

®ARTS&FOOD’s Mock Turtle Soup 2 large pork chops, t-bones, cooked to med-well – done but still soft to the touch, not hard as a rock 1 + Tbs of olive oil to coat the skillet for sauté 1 cup onions, diced 1 cup celery, diced 6 cloves garlic, chopped 1 cup flour (browned in a […]