Pasta and Grains – Page 5 – My Life Runs on Food

Thank You, PBS Food

January 12, 2013January 19, 2022Sanura

A Classic Turkey Bolognese Sauce Lasagna with Ricotta Cheese, Swiss Chard and Mushrooms

Last month, I was so busy with KwanzaaCulinarians.com, I barely noticed PBS Food recognized MyLifeRunsOnFood.com as one of the top 10 food blogs of 2012. It was a brief ‘WOW’ moment, then I was back to work. Then, the congratulatory emails came forward. They were returned with humbled thank you’s. Then, I went back to work. A few days later, my food world friend, Nicole, host of the online radio show, Hot Grease, made a striking comment, “[Non-ethnic] media lists rarely mentioned food bloggers of color. And, you’re listed with a few well-known food bloggers.” Oh. Double. Wow. She caught my attention.

Being one of the many food bloggers of color listed in a major media list, I feel truly honored. When Courtney of Coco-Cooks.com emailed a congratulatory note, I told her, “Let’s hope more of us get recognized.” Ironically, her recipes are crazy creative, and she should have been listed as one of the best a long time ago. I could mention more food bloggers of color, but the list will fill a whole page (Visit DuoDishes.com’s Blogroll for recommendations). So, thank you, again, PBS Food for being one of the few non-ethnic media outlets to recognize a food blogger of color. I’m hoping to see more of my friends being recognized for their creativity in the kitchen. Also, in addition to cooking our favorite soul and Latin dishes, rely on us for other types of cuisines, too. Read more →

Twas the Night Before Kwanzaa

December 25, 2012January 19, 2022Sanura

Black-eye Pea and Wild Brown Rice Risotto, Seared Baby Lamb Chops and Saute Swiss Chard

Twas the eve of Kwanzaa, and all through our house, we will rest in peace after unwrapping Christmas gifts with glee. This year, my household of two starts a new tradition of celebrating Kwanzaa. Our Christmas tree is brought mere days from the 25^th. I want it to stay fresh into the New Year when we celebrate the last principle, Imani. It’ll be our Kwanzaa Christmas tree. Read more →

Creamy Cheesy Yellow Grits with Roast Brussel Sprouts and Sausage

October 27, 2012January 19, 2022Sanura

How do I delicately say this–without offending Dad? It’s quite awkward, because the guy is a great cook. However, everyone has an Achilles’ heel. Well… his grits might be one of the few dishes with few good memories. Who knows what went wrong. They weren’t creamy. The texture was mostly watery. I only liked them with tons of cheese to hide the taste.

Imagine my surprise, when grits became a trendy ingredient along with the raise of southern cuisine a few years ago. I initially avoided grits on menus, and wondered why any chef would serve them. Over time, I decided to give grits another try to discover a soft, creamy taste. Humbled and in love with my first true taste of properly cooked grits, I wanted to learn the proper technique to cooking them. Read more →

Appetizing Thoughts: Dr. Angelo A. Alonzo Hearts Your Health

July 27, 2012January 19, 2022Sanura

The effects of eating unhealthy food isn’t always immediate. It’s why many people continue to have unhealthy eating habits… until it’s too late. One result are heart attacks. If victims survive, they have to follow a strict diet if they value the continuity of their life. Butter, salt and sugar are usually completely eliminated from their diet. As a foodie, my heart goes out to them.

In today’s guest interview, Dr. Angelo A. Alonzo discusses his project, The Yale Heart Study. He’s concerned about how people get medical care as they experience heart attack symptoms. In the following interview, Dr. Alonzo shares his favorite heart warming recipe, Pasta with Artichokes, Leeks and Olives, as he discusses his project in detail. Read more →

Strawberry Walnut Cookies and Strawberry Coconut Granola

May 6, 2012January 19, 2022Sanura

Dried Strawberry Cookie and Granola

On one of my best friend’s born day, I called to talk about a personal problem and those congratulatory words of “Happy Birthday” never entered the conversation. True to her friendship, she listened and wished me well. A few days later, I realized she never mentioned, hinted or questioned my forgetfulness about her special day.

She’s the friend I discuss revolving problems at three in the morning. We talk countless hours on the phone. Other than my parent’s home number, I remember her phone number. My boyfriend frequently quizzes me about his number (the last four digits occasionally perplex my memory).

The first time we met, she was this bright girl with a warm smile sitting at our cafeteria table. She was a ‘new girl’ in orchestra with my other best friends who introduced us. I was a ‘cool kid’ cheerleader who dismissed this girl with a mickey mouse fan club voice and a Jheri curl hairstyle. As we exchanged pleasantries, I made a mental note to talk with my familiar girlfriends about being careful of inviting certain people to our table. Two years later, “mickey mouse” had stolen the affection of my high school crush. Read more →