A friend shared this recipe with me and I instantly liked i, since it called for wild rice, which I had not eaten in nearly fifty years! And recently, after cooking many beef, chicken, pasta and sausage dishes, I felt ready for something mostly vegetarian. However too, I often like to switch up ingredients in…
Category: RECIPES
An Asian fusion: chicken, shallots, garlic, red and green peppers tossed in a light black bean sauce
Chicken has been a favorite food of mine for over half a century. Naturally it’s economical , but too, for me, that’s a side benefit; what I crave is its flavor when eaten in many guises and forms. Chicken rocks my palate, especially when mingled with other foods. Raised in a rather secluded and sheltered…
Sesame-Paprika, herb-cheddar biscuits
I had planned to write this biscuit recipe several days ago. However, I was busy in the kitchen with other baking and cooking projects, plus participating in a Chinese cooking event with a dessert. For a group of passionate cooks, I fried sesame balls to celebrate The Year of the Pig, to honor the Chinese…
Juicy, herb-roasted Cornish hens smothered with vegetables and garlic
I hadn’t eaten Cornish hens in several years, so, I picked up two at my local grocery store. But, for a change, I wanted to do something creative with them–not just a simple roast and turn them over and we’re done. No particular recipe caught my eye in my chicken cookbook and elsewhere, but for…
Cream Cheese (and chocolate filled) thumbprint cookies
Cooks and bakers can relate to my feelings. As I thumb through assorted cookbooks on my shelf, I’m on the prowl. Although I’m not searching for anything in particular, but, just a recipe that catches my eye, or ingredients, or words, something which will make my eyes go pop! Oh, how about a new cookie,…
Puffy Peanut and Almond Butter Cookies with milk chocolate chips and walnuts
I’ve never been a huge fan of peanut butter. Sure, I’d have it now and then, but, mostly I gravitated toward cream cheese and jelly, and only really, raspberry jam as an accompaniment; I don’t like grape jelly. And– now this is a sidebar– my favorite sandwich which I ate often as a kid and…
Tender pot roast aside caramelized onions and carrots, all topped with warm gravy
In our household growing up in the suburbs of Newark, New Jersey we ate pot roast fairly often. I don’t recall the side dishes, or what else came along with the meat, but probably the pot contained potatoes and carrots, onions naturally, and perhaps other vegetables. To this day, I’m not fond of potatoes in…
