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Thanks for sharing these recipes Julie - they sound great!

For shellfish my favorite is scallops. For fish, my new favorite is sablefish.

I like to do a marinade for salmon and other fish using miso paste, soy sauce and ginger and garlic. Here is a link to my Miso Ginger Salmon. I also use this marinade for sablefish. Miso Ginger Salmon « The Arthritis Kitchen Blog

Agree - so nice to not have to avoid Top Chef chat because of being a season ahead. I love this show. Kevin is extremely strong time and time again. Don't see that changing.

I usually use my large chefs knife for most tasks but have recently been making use of some of my smaller knives because they are lighter weight and therefore easier on sore hands. Its a bit of a learning process if you are used to always using a chefs knife but I agree, you can get very...

I have been using turmeric in my cooking a lot lately. I have Rheumatoid Arthritis and Turmeric is said to have inflammation reducing properties so I've been incorporating into a lot of my recipes. Some of my best results have been in curry type dishes and combining it with ginger. I also...

This morning I started 2 big pots of stock on the stove. I roasted a turkey last weekend and froze the carcass to make stock the following weekend. Plan is to make a risotto tonight with seafood of some sort I think. Will see what looks good.

Cool idea and I think you came up with a great dish using those ingredients. My significant other will sometimes say he is in charge of dinner then it ends up being me cooking with whatever he has picked up. Not quite the same as your Chopped Challenge but in the ball park. I have told him...

Hi Jay, Sounds like you have the makings of a good meal. I like pairing pork with pineapple and cutting the sweetness with an apple cider vinegar and some spices like paprika, turmeric, chili flakes etc. Here is an idea for a recipe I made a while back with pork chops, apples, leeks. Pork...

That sounds amazing! Fondue is a great fit fall evening. Tonight we are revisiting the Thanksgiving meal from last night. I'll add a new fresh green veg but everything else is good to go.

I love stuffed peppers. I understand the method as you have written it out and think the two suggestions given will make it really clear and easy to understand. Sounds good.

Thanks, appreciate the feedback. Stopped in at yours, nice stuff. Your squash with garlic and sage looks fantastic!

Roast Turkey Classic Bread Stuffing with sage, mushrooms/celery Baby brussel sprouts with bacon and shallots Mashed potatoes, gravy Roasted Yams Homemade cranberry sauce with orange zest (made last night) Pumpkin pie served w/whipped cream

I love the OXO Good Grips line. I'm cooking today and have already used the rubber spatula and will be using the vegetable peeler and potato masher later in the day. I find they are designed well as kitchen tools go and, with having Rheumatoid Arthritis, I find the ergonomic handles and the...

I'm cooking all day today. Pumpkin pie just out of the oven, will be roasting a turkey and doing all the fixin's. Happy Thanksgiving everyone.

Piece of cheese, bit of bread.....some nuts maybe. (another glass of wine)

Hi Folks, Been away for a long time...I'm back. So many dinners are sounding good tonight. Just put a bird in the oven. Having classic roast chicken, yams, mashed potatoes, gravy and another veg that I have yet to decide on.

^^^^^^ What Keltin said.

Hi Lady D, I see you are in Vancouver (me too). Lots of choices for good quality eggs here. I really find a difference ie. better quality when buying free run eggs. It is especially noticeable if having poached or fried eggs as they hold their shape better. Taste is richer as well. But...

Uncle Bob, Really intrigued with your combination of slices of lime, onion and fennel. That sounds really good. Think I'm going to have to steal that one from you. Cheers.

I usually marinate for a min of 1 hour in some red wine vinegar, garlic, dried oregano, olive oil, s&p. Sometimes a splash of wine. I usually thread them on skewers along with some red onion. Pretty simple. Mmmm, I love lamb.

I LOVE both of my cast iron pans. One is a 10" classic old, well seasoned black cast iron. No idea of brand. Use it all the time. The other one is a 8qt Mario Batali Italian Kitchen brand coated enamel. It is at a price point below Le Creuset and very good quality and value for the money...

I only eat plain yogurt that I flavor. I add Splenda, Vanilla and fresh berries if I have them. Blueberries and strawberries being my fave. Depending on the brand of yogurt and the sweetness of the fruit determine the amount of Splenda. Usually, for a 3/4 cup of yogurt I use a rounded tsp of...

Sending good thoughts....

I like to use it shiny side up................ looks prettier!