So many recipes, so little time

CurryChickenAndEggplant

As I travel though the blogosphere, I have a tendency to bookmark recipes for future use.  Most of these bookmarks never get revisited and “my favorites” in my browser are littered with good intentions.  I also have a real world example of this horrible pack rat tendency of mine.  I am a magazine junkie and I tear up my magazines, saving recipes that look good.  I currently have two file folders bursting with clippings from years of reading and hoarding.  I don’t often weed through these folders either.

One day, as I was admiring other bloggers that are hosted on WordPress, I stumbled upon a gorgeous blog called See Beautiful.  Beth Ann is a talented photographer who moved to Japan and was chronicling her life there through her photos and her blog.  As I looked at her photos, I stumbled onto some delicious looking recipes and I bookmarked them for later.  A few months later, I actually remembered the recipes and made them.  They were so delicious that I have made them again and again.  Beth Ann has reworked her blog and it is now called Beth Ann Blog.  Click on the link to enjoy her amazing photos of Singapore!

About those recipes?  I highly recommend you make this food for dinner soon, so click on the links for Curry and Dijon Baked Chicken and Roasted vegetables with soy sauce and ginger.   Don’t be put off by the idea that an Asian style chicken recipe has Dijon mustard in it.  It is pure genius.  The sauce has a lovely sweet and spicy flavor.  I add twice the ginger and garlic to the veggies for a spicy and sweet but mellow flavor.  Round out this meal with a hot serving of plain brown rice to soak up the sauce from the chicken.  You’ll be happy you are cooking with other bloggers, just as I am.

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1 Comment

  1. beth said,

    June 28, 2009 at 4:34 am

    Hi Mimi!! Thanks so much for your very kind words and for linking back to my site! I need to get back into posting recipes again! 🙂 Ironically, I just made this recipe last weekend for a BBQ. I changed it up a little to make it gluten free and everyone ate it up soo quickly! I will have to post the “revised” version of the recipe sometime…it was just as tasty (leave out the soy sauce or use a GF sauce, add ginger, garlic, lemon, honey or apricot jam + everything else in the recipe…yummm!)!


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