Our Greenville grandchildren like focaccias, so I made this for them. It is the first time I have used all-purpose Einkorn flour. As the photo shows, it has a golden color. I have recorded below the original times from the Jovial.com website. I accelerated the process so that I started working on the focaccia around Read More …
We made this version of Mac & Cheese at Lina’s request. It is adapted from a recipe in Ebony magazine and makes one 9 x 13 tray. It is very kid friendly with very little spicing. I have preserved the original recipe’s call for ¼ cup of three different shredded cheeses, but I actually used Read More …
I recently bought Retro Recipes by Bobby Hicks, which consists of modernized recipes for old-fashioned dishes which he thinks modern eaters will enjoy. This is the first recipe I have tried from the book. It is easy to make, takes about 40 minutes, and will serve 4 people. Carol ate it plain and I added Read More …
This quick and easy pickle was a recommended side dish to accompany Ginger-Braised Chicken, and is adapted from Nini Nguyen’s cookbook Dac Biet. It makes about 1.5 quarts and is ready to eat in about a day. 4 Thai bullet chilies (or 1 Red Fresno) thinly sliced ½ cup sugar 2 Tbs. Diamond Crystal Kosher Read More …
This is a good weekday dish since it can be made in about the length of time it takes for a pot of rice to cook. This is adapted from Nini Nguyen’s cookbook Dac Biet and will serve 4 with rice and Grandma’s Pickled Cabbage. ¼ cup sugar 1 Tbs. vegetable oil 1.5 lbs. boneless Read More …
This was a test at home of a one-pot spaghetti recipe which I think will work well on our next Boundary Waters canoe trip. It is called “dirty” because it includes a variety of vegetables and does not include any tomatoes. A key change I made from the original recipe in AllRecipes was to use Read More …
Some Tex-Mex purists insist that chili contains beef, chilies, onions and not much else. Thus, a dish like this with beans, celery, and carrots cannot be chili. Well, if this stew is not chili it is a very close cousin. This version is adapted from the Homesicktexan.com and makes 6 (11 oz.) servings. I made Read More …
In preparation for Carol’s blood donation, I have fixed a couple of high iron dinners. I started with a spinach salad recipe in Lidia’s Italy in America and modified it to be more of an entrée vs. side salad, which I served with a small focaccia as a light dinner. This made 2 servings and Read More …
This is adapted from a recipe in SeriousEasts.com and makes 2 servings. It is quick and easy assuming that you already have cold cooked rice to use. (The best rice for fried rice is cooked in advance and cooled. This is why fried rice is a great use for leftover rice from the day before. Read More …
I recently noticed at Kroger a new flour for sale, Sunrise Flour Mill’s Heritage Bread Blend. I bought a bag and then looked on their website for a recipe designed to use this flour, which is a blend of organic hard red wheat and soft white wheat. This was the first recipe I made, and Read More …