I may have mentioned a few hundred times that my mother loved to bake but hated to cook.
She did cook, of course, because that is what one did.
She was a good cook, but she didn’t enjoy it so there was no burning desire … Continue reading.....
A food processor would make short work of all the chopping for this recipe.
I, of course, couldn’t be bothered to get it out…. I spent about 15 minutes chopping.
Don’t let the greenish tinge to the burgers put you off. They fry up to … Continue reading.....
Even though we continue to have warm days I can tell winter is coming.
We saw the first mouse of the season run across the floor the other night. And we’ve been hearing them in the ceiling.
The mornings are very wet with dew so … Continue reading.....
In the summer we love burgers.
In the winter we love meatballs,
We like them with pasta or rice or barley or mashed potatoes or….
Spaghetti.
I know I just did a post on Spaghetti and Meatballs with Chard Mushroom Sauce.
But, as it’s … Continue reading.....
This is a strange time of year in my kitchen.
The potager is completely unreliable, producing in fits and starts.
But it is producing, so I don’t really like to buy vegetables for the week.
But we have to eat.
So I either waste vegetables … Continue reading.....
Pasta sauce doesn't have to be tomato based.
Even pasta sauce with ground beef doesn't have to be tomato based.
This doesn't have a hint of tomato in it and is definitely on our list of favorites!
Remember the old ‘Stuffed Green Pepeprs’?
The ones that were over-cooked, mushy, slightly bitter and everyone left on their plate?
These aren’t those.
These aren’t even close to those.
There is no faux cheese, no tomato sauce and no Minute Rice.
Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior and a light-as-a-feather interior. Here they are finished with a savory mushroom sauce.
Preparation and cooking time: 25 minutes
Ingredients:
