New York Monday: Graduates

May 27, 2013 | Filed Under New York Monday | 2 Comments 

All over, you see happy faces of graduates and their family and friends.


You find graduates stopping to pose in front of Alma Mater, a famous statue on campus.


You’ll also see students moving.  Time to move on.


 Have a wonderful new week, everyone!


New York Monday: Garden

May 20, 2013 | Filed Under New York Monday | 6 Comments 

This is a garden in one of the housing projects.  Last year, when I passed by, I saw some beautiful flowers, including a lovely rose, which I had not expected to see.   I look forward to seeing the flowers that will grow here, this summer.

Have a wonderful new  week, everyone!


Pan-Roasted Carrots and Parsnips with Smoked Paprika

May 16, 2013 | Filed Under Spices, Vegetables | 4 Comments 

The title is pan-roasted carrots and parsnips, but you can see from the photo that I added a tad bit more oil in the pan.  So, the first time I made this dish, it was more like fried, instead of pan-roasted.  However, this vegetables still turned out very well.  Very delicious.

It’s the second time I prepared parsnips.  I liked it.  I appreciated the combination of the carrots and parsnips.  I also liked the way the paprika enhanced the taste.  I didn’t have "smoked" paprika and used what I had on hand "regular" paprika.  I think it tasted just fine.

I’ve made the pan-roasted carrots and parsnips, several more times.   Of course, I’ve used less oil.  It’s been perfect!



PanRoasted Carrots and Parsnips with Smoked Paprika
as seen on lattes and leggings


serves 4

2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 medium carrots, peeled and thinly sliced lengthwise
2 medium parsnips, peeled and thinly sliced lengthwise
kosher salt and freshly ground black pepper
1 tablespoon poppy seeds
1 tablespoon smoked paprika (such as Safinter)
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley

In a cast iron skillet or large saute pan, heat the olive oil over medium heat. Add the carrots and parsnips. Season with salt and pepper and stir to coat the veggies in the oil and butter. Add the poppy seeds and saute for about 7 to 9 minutes, stirring occasionally until veggies cook down and parsnips turn golden. (Add more olive oil if the veggies start to brown too quickly). Add the paprika and stir to coat the veggies. Add the vinegar and cook for 2 to 3 minutes until evaporated and veggies are tender. Remove the skillet from the heat. Season with salt and pepper to taste. Sprinkle with parsley and serve



New York Monday: Above Ground

May 13, 2013 | Filed Under New York Monday | 6 Comments 

Passing through Harlem, going further uptown.

You get a nice scenic view riding above ground.

Have a wonderful new week, everyone!


Buckwheat Chili with Spinach and Tomatoes

May 8, 2013 | Filed Under Buckwheat/Kasha, Spinach | 7 Comments 

The other day, I posted about the Quinoa Salad with Baby Spinach and Grape Tomatoes.   I went to make some more and discovered I was out of quinoa.  So, I decided to use some leftover chili instead of the quinoa.  Well, whaddya know?   It didn’t taste bad at all.   I mixed together in a pan:   Buckwheat chili, tomatoes, onions, spinach, garlic, with olive oil and herbs.  Just like the other recipe, it tasted really good.  



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