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Greg Nelson Cooks

Delicious food made easy

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Preserved Lemons: The Condiment You Didn’t Know You Loved

  • by gregnelsoncooks
  • Posted on May 10, 2017November 22, 2020

Preserved lemons are easy to make and add a complex flavor to many Moroccan and Middle Eastern dishes. They are lemony, but so much deeper in flavor in ways that only fermentation and preservation can achieve. It’s lemon umami, and you can make your own!

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  • Breakfast and Brunch

East-Facing Lentils

  • by gregnelsoncooks
  • Posted on May 4, 2017November 22, 2020

Three meals, one dish. You choose. A warm side dish for dinner. A room temperature side dish for a picnic lunch. Or, my favorite, a hot savory breakfast entrée with an added poached, soft boiled or fried egg. Surprisingly light. Not surprisingly delicious!

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  • Desserts & Breads

A Pound Cake Worth the Weight: Boiled Citrus

  • by gregnelsoncooks
  • Posted on April 29, 2017November 22, 2020

A traditional pound cake is one pound each of flour, sugar, butter and eggs. So not only a pound of each ingredient, but pounds on your waistline, too… Here’s an alternative that also uses equal weights of each ingredient, but one that’s healthier and far more unique and flavorful. Don’t have a scale? No worries, I have you covered.

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  • Dinner

Sautéed Chicken Breasts: The Whiter Shade of Pale

  • by gregnelsoncooks
  • Posted on April 7, 2017November 22, 2020

Chicken thighs are not only delicious but super forgiving due to their high fat content. I use them frequently for braising and baking. Breasts, on the other hand, seem so simple, and yet…

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  • Tips & Tricks

Tip of the Week: Leftover Heavy Cream = Homemade Butter!

  • by gregnelsoncooks
  • Posted on April 4, 2017November 22, 2020

My love of dairy goes way back. Does anyone remember getting deliveries from a milkman?…

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  • Breakfast and Brunch

Baked French Toast with Apples

  • by gregnelsoncooks
  • Posted on March 31, 2017November 22, 2020

Because I like sweet and sticky carbs, and so I could get what I wanted, from about the age of 14, I was our family’s weekend breakfast maker. This was mostly pancakes and other sweet stuff like my self-invented “whack and bake” French toast.

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