Quickie Dinner: Ginger Carrots + Soy-Ginger Marinade

I didn’t plan to blog last night’s dinner, but it came out so yummy that I decided to share! I made it up as I went along, so feel free to tweak it according to your own tastes. Add more chili sauce if you like heat or more sugar if you don’t. Either way, it will be tasty!

Last week, I told you about how to make the best tomato sauce in the world but today, I’ll tell you how I made last night’s dinner. We ate these delicious carrots with some basmati rice, edamame, and an equally yummy soy-marinated pork tenderloin. I’m including the recipe for the marinade at the end, as a Monday bonus!!

Oh, and as a bonus-bonus, this meal is C-H-E-A-P. As long as you have the pantry ingredients on hand, it comes out to less than $6 for dinner for two. ($3.50 for a 1-lb pork tenderloin on sale, already had the basmati but it would come out to about $.50/cup, organic baby carrots $1.00 on sale and edamame $1 for 1/2 of a $2 package)

Quickie Dinner – The Perfect Tomato Sauce

In honor of our recent monthly meal planning post, we decided to share with you the most versatile and delicious recipe in our cooking arsenal: tomato sauce. We use it for EVERYTHING. Pasta, obviously. Pizza sauce. A base for quick chili or minestrone soup. A simmer sauce for meatballs.

The following “Cooking Italian with Joe” video with Chef Joe Borio explains it also perfectly well. In his kitchen, Joe shares his best Italian recipes for authentic Italian tomato pasta sauce. It simple, easy, and gives you the feel of authentic Italy:

It’s so good I could eat it every night. We plan to make a huge batch and can it to give away as Christmas gifts along with some fresh pasta. Enjoy!

Quick Tomato Sauce

(adapted from Marcella Hazan’s recipe)

2- 28oz. cans tomato puree

2- 28oz. cans diced tomatoes with juice

1- 28oz. can stewed tomatoes with juice

1 whole onion, halved and peeled

1/2 stick of salted butter, cubed

1 tbsp. salt

Myths about Sugar and Sweeteners

Myth: eating sugars is bad for dieting and significantly reducing sugar intake leads to healthy weight loss
Some diets, such as the South Beach Diet and Atkins Diet, ask participants to severely limit carbohydrates. The low-carb craze has sparked a lot of controversies and many doctors have warned that low-carb diets can actually be dangerous.

Much of the weight initially lost on a low-carbohydrate diet is water weight, not fat loss. And often the weight is quickly regained as soon as dieters resume eating carbohydrates. Instead of chasing a quick fix from a trendy diet plan, it’s a better idea to focus on getting more exercise and eating less.

Slow and steady weight loss is more likely to be sustainable, and a moderate diet and exercise plan will help ensure the body still meets its daily nutrient needs. Cutting out too much food could lead to muscle loss. Staying consistent and balanced is key to reaching your weight goals.

Japanese Food


Sushi is white Japanese rice mixed with vinegar, salt and other ingredients usually topped with raw fish. Vinegar is used for sour taste as well as preservation to keep the freshness of sushi.

It is said that modern sushi was created by Yohei Hanaya during the Edo Period in the 19th century. Today Sushi is still referred to as Edomae Sushi as sushi was made with fish caught from Edo Mae (Tokyo Bay) in the Edo Period.

Clumps of rice, formed by sushi chefs and topped with raw fish, is called Nigiri Sushi. Raw fish alone is called sashimi and different from sushi. Sushi rolled around dried seaweed is called Maki Sushi. A big bowl of sushi rice with scattered toppings is called Chirashi Sushi. …

Classic New Orleans Food and Recipes

The city of New Orleans is renowned for its rich culinary heritage, and the people of the Big Easy are food-crazy. Discover the city’s most favored food and how to prepare them yourself: Po-boys, Gumbo, Muffulettas, Jambalaya, Beignets, Crawfish Etouffee, Red Beans & Rice, and Bananas Foster. Here you can find some original traditional New Orleans Foods recipes:

Crawfish Etouffee

This delicious Cajun specialty belongs to New Orleans’ tastiest dishes – have a bite and you definitely will agree. Ingredients: 3.5 ounces butter, 3.5 ounces chopped green bell peppers, 2 cups chopped onions, 7 ounces chopped celery, 1 lbs crawfish tails – peeled, 2 bay leaves, 2 teaspoons minced garlic, 1 tbl spoon flour, 1 cup water, 1 teaspoon salt, 3 tbl spoons chopped green onions, bit of cayenne, 2 tbl spoons chopped parsley.

Preparation directions: Melt the butter in a large pan over medium-high heat, add the chopped onions, green bell peppers, celery, and saute for some 10 minutes until the veggies are wilted. Now add garlic, the bay leaves, and the crawfish and let everything cool down to medium heat.

Typical New Orleans Food – Classic Creole and Cajun Cuisine

The people of New Orleans are so intrigued with foods that even at lunch they will almost certainly be discussing what they will have for dinner. Just check with some locals where you could get the most excellent gumbo, and you very likely are going to experience a pretty amazing discussion between the city’s residents about the finest place to and enjoy the city’s finest specialty food.

New Orleans really is a city for food enthusiasts and connoisseurs with a great history in fine dining and historical bars throughout the city, from the hectic French Quarter to the beautiful uptown Garden District. New Orleans traditional food combines elegant French cuisine with native cooking trends to produce unique Creole and Cajun plates and bowls that are authentic to the Big Easy. Here we will show you something of the great food this city has to offer.

Cajun and Creole
Although Cajun and Creole cuisine are very often used for the same cuisine specialties, there is a distinction. Both directions start with the same basic ingredients, green peppers, onions, and celery, but after that, each style takes its own slightly different direction:
Cajun food was created down the bayou of Louisiana. The cooking is country-style and begins with a dark roux and fuses French and typical Southern flavors in homely, stuffing food like gumbo and boudin, a hot and spicy traditional Cajun sausage.