An Engineer's Perspective – Page 30 – If an Engineer can't fix it, we're in trouble

Air Fried Roasted Vegetables

While oven roasted vegetables are preferred, the process is a bit messy, heats the kitchen, and takes most of an hour to finish; along with having an oily baking tray that needs to be cleaned. This air-fried version is just as good and finishes in …

Cubed Chicken Sauteed in Red Chile Spice

This spicy chicken recipe stands on its own as an entree but also makes an amazing base for chicken tacos. Sometimes I saute this as patties and other times as loose pieces, so you have options. My preferred entree method is to saute the chicken …

Where You Are

R.M. Dolin, December 1, 2023 The air I breathe no longer moves, frozen by the very same sky creatingrings around the full moon castinglost shadows on still falling snow with a claritythat causes me to remember the way your eyes reveala faraway light of forever, …

Corn Bread Casserole

Whether as a main dish or a side, this simple dish plays well at the campsite or elegant dinner party. While I prefer to make my cornbread from scratch, you can also substitute two boxes of Jiffy corn bread mix, if that’s how you roll. …

Homemade Cornbread

Yes you can just buy a couple boxes of Jiffy cornbread mix for a buck, do you really want stale grains and chemicals when you can make it from scratch using fresh chemical free ingredients….your call. The secret to making fluffy cornbread, like making fluffy …

Basic Turkey/Chicken Brine

There are many reason you’d want to brine your fowl, foremost is taste and texture of the finished bird and second, it seasons the meat throughout and not just on the surface as rubs do, and it renders a dark crispy skin when cooked. It’s …

Sweet Potato Souffle

To start with, let’s agree to avoid the whole Yams versus Sweet potato debate and stipulate that you can use both for this recipe. So, a souffle is a baked, egg-based dish that requires a small amount of precision and lots of luck, which can …

Quick Irish Soda Bread

As I travel the world going from one adventure to the next, the thing I most enjoy is visiting local bakeries to sample bread. An interesting phenomena I observed is that local breads in other countries taste different than the same bread made from a …

French Lasagna – white sauce and spinach

This is a mostly French lasagna, but I’ve made so many tweaks to the recipe I’m not sure the French would claim it any more. It has a white sauce base with mushrooms and spinach as well as an optional protein, such as Italian sausage. …

Ricotta Cheese from Milk

Classic ricotta cheese is made from a combination of Whey and Milk (see Traditional Ricotta recipe), but the challenge is finding whey. One way, and excuse the pun, is to make whey, which is a by-product of making cheese; you see the circular irony right? …