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Recipes I've Shared:

Shiraze Salad

A recipe adapted from our former mediterranian restaurant, Shundeze, in Philadelphia.

Salmon, Rice and Lentil Kedgeree

Kedgeree is a British-Indian colonial meal that has been adapted as a first-run show of color from leftover salmon. This is a take on a recipe from the September or August 2011 issue of Fine Cooking. I prepared it quite differently and gave myself 6 servings instead of four for the recipe, and it drops to just about 331 power-packed calories from 650! I love the protein and fiber count! I think it has a mild Indian flavor, but like so many Indian dishes can be heated up easily--especially if you stir in an unground Indian spice mix and roast in the oiled pan before you begin your saute.

Lentil Salad with Olives, Mint, and Feta

Adapted from Cook's Illustrated September/October 2011. The baking technique is a standout. Also, I used less oil and vinegar, and used water instead of chicken brother. I also omitted a minced shallot, but you could easily add the onion flavor of your choice.


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