Missing a lot of items in my newly moved into kitchen, so I flavored the sautéed onions, carrots, celery with fresh garlic, dried thyme, salt and pepper and ketchup. Sprinkled flour to sautéed veggies, poured over some beef broth (from Better Than Bouillon). Simmered till carrots were done. Added frozen peas. Then topped with previously […]
First: Saute onions until brownish. Second: Skillet roast 2 fresh broccoli crowns. Combine with onions.Cool. Yes, I used pre-made pie crust with my proven trick: Roll crust, fit into deep dish Pyrex, place in freezer for 10 minutes. Preheat oven to 375 F.. Bake slightly frozen crust for about 8-10 minutes, until slightly brown (no […]
Not sure where this came from—just found in some notes Eat a chocolate bar (dark chocolate) before each meal, it’ll take the edge off your appetite and you will eat less. Anybody willing to try—feedback???
Introducing truly unique cauliflower—roast in hot oven with pineapple and taco seasoning (scratch, of course). Fill a crunchy shell, top with shredded cheese and guacamole—Wow!! Will you miss the meat? Cauli Florettes
Baby Kale is a prolific grower here in my balcony container garden. Jacques Pepin has the ultimate best method for roasting and crunching. Bake on a rack in a 250 degree oven for 20-25 minutes. Toss with only 1/2 tablespoon of extra virgin olive oil and some orange zest. Perfect vegetable appetizer. Baby Kale Before […]
An open-faced tart in France is called a Galette, in Italy, a Crostata, in the United States we call them a Rustic Country Tart. Whatever you call it, this one is delicious. Scratch cornmeal pie crust, thin raw cauliflower slices, diced sopressata, chopped red onion, grated Italian Fontina cheese, fresh basil, olive oil and kosher […]
Roasted Beet Crostini Read the latest reasons you should try beets these days: In Australia, a true Oz-style burger must have a slice or two of beets. Even McDonalds and Burger King have had to tow the line and include it in their menus. Beets have one of the highest sugar contents of any vegetable. […]
Warm Leek & Swiss Chard Topper My Mom and Dad always grew Swiss chard in the garden, sometimes growing the white and the red varieties. I never liked it as a kid, but today I crave it simply sautéed with shallots and leeks. Leftovers are great as a quiche filling together with sautéed mushrooms or […]
Living in Tarpon Springs Fl is a delight of eating in Greek restaurants; joy in learning family recipes from Greek residents; and shopping in Greek bakeries and markets. However, I was in a rush and decided to make a tart with spinach, mushrooms, barrel-aged feta and greek seasonings, all topped with sliced phyllo, easier than […]
For salads and of course, colorful apps, simply tossed with kosher salt. Just read Idaho Potato Newsletter, recipe for cherry tomato salad with Balsamic Vinaigrette served over warm Idaho baked potato. YUM!