­

Cuisine: Indian

Ode to Rome: Pasta Cacio e Pepe By Foodie’s Chef Laura Brennan

 

This is a quick and simple and delicious pasta dish from Rome.  Long strands of pasta are coated with a cheese & butter sauce.  Traditionally made with only sheep’s milk pecorino cheese; I have added a bit of Parmigiana to soothe the American palate. It adds a bit of sweetness to temper the tang of the pecorino.  And -  this recipe uses very few ingredients and can be made in one pot!

 

 

Ground Turkey & Coconut Milk Curry by Foodie’s Chef Laura Brennan

 

This is a quick ‘stew’ that offers ease of preparation (one-pot cooking), aromatic flavors and good nutrition.  It’s “Paleo and Keto” friendly and only a bit exotic; you’ll be able to serve it to the whole family!

 

 

SPICED CHICKEN TIKKA MASALA by Foodie’s Markets Chef Laura Brennan

Chicken Masala is an Indian dish that’s fairly quick and easy to prepare. If you like Indian spices then this is a good dish to practice the art of combining aromatic and assertive spices. Having trained with a French chef (Madeleine Kamman) and being of Italian heritage, I was once very hesitant to push my taste buds outside their comfortable European borders. But, I was completely smitten with the food of Paula Wolfert (traditional Moroccan cooking) and Ana Sortun (modern Turkish cuisine). And I started to cook with different spices and slowly developed a ‘taste-memory’ for them. Once you can remember what new spices taste like, separately and combined, you can begin to incorporate them into your repertoire with confidence.