My kitchen is always calling me. With a few shared recipes, I hope yours will too!
6-8 servings Tip: If you're not into making pie crust, keep things simple and purchase one. Another option is to make the quiche without crust. It would be equally delicious. I had 2 small bundles of dough scraps in the freezer from a previous pie bake, so decided to patch them together for this quiche.... Continue Reading →
Makes 24-28 crackers per loaf Note: I tip my hat to marthastewart.com for the inspiration for these crackers. Tip: Make lots of these crackers and eat them with St. Agur blue cheese. The end. 😋 Ingredients Soft, unsalted butter (for buttering the pans) 2 cups all-purpose flour 1/2 cup brown sugar, packed 1 tsp... Continue Reading →
Tip: This recipe uses 3/4 of a whole fresh pineapple, possibly less if it's particularly large. Of course, the remaining fruit can be enjoyed on it's own, but if you haven't tried grilling pineapple, please do! It's delicious grilled (or roasted in a hot oven) with chunks of bell pepper, red onion,... Continue Reading →
Tip: I'll admit I've not canned or preserved food, other than freezing. I don't take a lot of big risks. Pressure cookers scare me. Botulism scares me! 😀 Quick pickling doesn't scare me; in fact, it's a fun and simple way to use ingredients you may already have and the zesty results are scrumptious. Look... Continue Reading →
Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads Panzanella for Two (non-traditional) 22-May-2020 Brussels Sprouts Salad w/Caesar Dressing 1-May-2020 French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw with Cilantro-Lime Dressing 28-Oct-2018... Continue Reading →
6-8 appetizer servings Tip: Holidays many times call for appetizers, whether at home or taken to a friend's or colleague's party. Look for options that can be made ahead so the host won't need to share kitchen space when you arrive. I also appreciate appetizers that can be served at room temperature. All the better... Continue Reading →
Serves 2 Tip: I'm cheating a little here...I made this dish for dinner early last week with my leftover salsa verde. 🙂 Just think how prepared you can be for an easy meal when you make extras of certain recipes! Don't think of it as leftovers (if that's a bad thing in your world). Be... Continue Reading →
About 1 1/2 cups hummus; # of chips varies with how many pita breads you use Tips: With a food processor or blender, hummus is very quick to make at home and you can season it to your own taste. The key to creamy texture is removing the tough "skins" from garbanzo beans (or any... Continue Reading →
Dough for approximately 3 large thin-crust pizzas Tip: This is not an advertisement, but I use King Arthur or Bob's Red Mill flour in a lot of my baking. White whole wheat flour from either brand provides nutrition and fiber just as whole wheat flour would, but the result is lighter and milder tasting.... Continue Reading →
Makes about 1 cup Tip: This sauce can be made in a food processor if you're careful not to overprocess the ingredients. You want it to be a little chunky as shown in the photo. If your knife skills need work, make the recipe by hand to get some practice. Use a sharp chef's... Continue Reading →
