Posts by pwsbuilder
SPINACH EGG DROP SOUP
I’ve been watching this documentary series on NETFLIX, You Are What You Eat, and quite frankly, it’s scaring the bejeebers out of me. Basically, it has convinced me that I eat way too many fatty meats and not enough plant based foods. So, in an effort to balance my foods a bit better, I’ve been…
Read MorePACCHERRI LASAGNA PIE
I’m not gonna lie — this recipe takes some time. But it’s quite a fun showstopper for a special occasion. You’ll need a 9” spring form pan and some large hollow pasta tubes like paccherri. And if you make the Bolognese sauce a day ahead, it will make the whole process much easier. The flavors…
Read MoreCHICKEN POBLANO SOUP
Every week during the cold months I make a huge pot of bone broth. I’m always looking for new soups to make using the broth, and this idea came to me at the end of the summer when our garden had an abundance of poblano peppers. I love these peppers because they give a little…
Read MoreSOMETIMES THE BEST MEALS ARE A SURPRISE
When I travel, my husband and I love to go off the beaten path to discover things many tourists might miss. We love the back roads and small towns where every day life just moves along in its normal flow. While in Hanoi, we wanted to get a sense of life outside of the city,…
Read MoreGRILLED EGGPLANT WITH TZATZIKI
During my college semester abroad, I made my way from Belgium all the way to Greece to meet up with my college roommate, Sarah. We spent a month on the southern side of Crete in the little beach town of Matala. We lived on grapes, chocolate cookies, and beer, but once a week we would…
Read MoreBLACK BEAN BURGERS
If you’re trying to cut back on meat, but miss the experience of burgers on the grill, here’s a vegetarian version that will make you wonder why you ever ate meat in the first place. Okay, that may be an overpromise, but these bean burgers are still pretty tasty. INGREDIENTS (Makes 4 burgers) 1 (15.0-ounce)…
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