Happy Chinese New Year! What better way to usher in the Year of the Pig than with a plate of succulent, tender, juicy ribs, glazed with an almost unbearably yummy sauce? Forget those hard, dry little ribs found on your last Pu-Pu platter. These bad boys are the bomb. They are sticky, sweet and savory all at once. You may cry with joy. You may want to set off some Chinese firecrackers to celebrate. I found this recipe on the New York Times Cooking website, which has become one of my favorite places to find divine new recipes. The recipe author noted that in China ribs are not merely served as an appetizer, as they are in many Chinese restaurants here. They are frequently enjoyed as a main course served with rice and a green side.
(Vicki James) Few things are more comforting to the soul on a cold evening than a delicious steaming bowl of beef stew. Especially when it's packed with an assertive mix of fruits, olives, mushrooms and wine. As the poet John Keats wrote, “ O, for a beaker full of the warm south!” He was talking about wine as he shivered away in the cold damp climate of England. Maybe he was even talking about wine similar to the one I used in this wonderful stew. This stew tastes like a bowl of the warm shores of southern Spain and I guarantee its like nothing you have ever had before.
Fill your Belly with the Taste For Winter - Slow Cooker Lentil Soup with Sausage and Greens | Vicki James
All the foodie magazines extol the virtues of legumes these days. They are a great source of fiber, minerals and vitamins. They are recommended for weight loss programs because they fill you up. And, of course, they are sustainable, so they help reduce the carbon footprint. So, what’s not to like? The taste, according to my husband. He also objects to the texture. He will eat black beans in chili, but no other kind. We had a big breakthrough a few years ago when he admitted he liked my split pea soup.
A stew without vegetables? Sounded strange to me, but I know there are plenty of meat eaters out there who will love and appreciate this unusual dish. Ribs? Chicken? Sausages? All in one pot with a spicy mixture of tomato paste, garlic, onions and hot sauce. Sounds like dinner time in the man cave to me! I think this meat lover’s stew would make a great feast for an upcoming Super Bowl Party. It makes 4 to 6 servings, but with other goodies on the smorgasbord, it could easily stretch to feed 8. Unless, of course, I happen to be one of the guests.