Normally, if one participates in the Secret Recipe Club, one posts a recipe with the assigned group on a Monday.
There are 4 groups.
Some months have 5 Mondays (the audacity!).
The 5th Monday is given over to any who want to participate and a theme is chosen. The theme for this Monday is Fall Food.
How perfect for … Continue reading.....
Before I started writing this post I did a bit of research on the name.
After years of dining at a wide range of Italian – American (or would that American – Italian?) restaurants, I was a bit confused about scampi. Sometimes I saw ‘Shrimp Scampi’ but more often I saw ‘Scampi’ with shrimp listed as the main ingredient. At … Continue reading.....
We’re still having beautiful, sunny, dry days but the nights have been cool enough to use the oven.
Which is good as we have a lot of acorn, butternut and spaghetti squashes to eat.
I didn’t grow up eating squash – either winter or summer. My mother was not an adventurous cook or eater. Our vegetables were green beans, peas, … Continue reading.....
When I first made Stuffed Green Peppers I made them with ground beef and Minute Rice.
Over the years I have used brown rice, pasta or barley and ground veal, turkey or sausage.
Some had tomato sauce and cheese; some had water chestnuts and soy sauce.
That’s my favorite thing about stuffing vegetables – anything (almost) works.
These are made … Continue reading.....
It’s summer squash time.
Whether you call them zucchini, courgette or yellow squash they’re all summer squash – and all the same in my opinion.
I’ve seen lots of recipes and more than a few comments that more recipes are needed…. Not by the same people (I assume).
I thought I would throw a few of my own into the … Continue reading.....
We’re back….
We’re tired – all of us.
I haven’t cooked in three days but I have managed to eat very well and far too much.
So here is a salad that I posted years ago, but was in desperate need of an updated photo.
I’ll be on bread and water for a few days….
It’s soup season.
For me there are only two things that make winter tolerable.
The first is that I don’t have a long list of outdoor chores every day – no hoeing and mowing and trimming and all that sort of stuff.
The second is the soup.
I love soup.
Mon mari accepts soup….
As long as there are biscuits … Continue reading.....
This is another dish from my French gratin cook book – so the original recipe was a bit rich…
And it served four.
I tweaked and substituted and cut back…..
I added quinoa, reduced the salmon, added smoked salmon and substituted yogurt for heavy cream….
It was still more than enough for the two of us.
I would say this … Continue reading.....
