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 …
This version of kolaches is adapted from a recipe in Kolaches: Recipes from the Texas Czech-Belt by Dorothy Tepera Palmer, the former owner of a Czech bakery in Texas. This version will make 12 kolaches (and is ¼ the size of her original recipe.) I made both traditional open kolaches filled with apricot, and enclosed Read More …
A few days ago we went peach picking, and I turned 1 pound of those peaches into a very simple refrigerator jam. It made 2 full half-pint jars and took less than an hour. 1 lb. fresh peaches 1 cup sugar 1/8 tsp. citric acid (or 2 Tbs. fresh lemon juice. Chill a spoon in Read More …
I recently had the brainstorm that the apple brine used to marinade Greasy Little Birds (AKA Apple-Smoked Cornish Game Hens), Greasy Little Wings, and Greasy Little Thighs, would probably also be good with pork ribs. It was. We had almost finished eating the ribs when I remembered to take a photo of the remaining ribs Read More …
Nick and Anna have bushes producing large quantities of blueberries, so I decided to use some of them for this very simple 3-ingredient refrigerator jam. (It is not processed for long term storage at room temperature, but rather for shorter storage in a refrigerator or longer term in a freezer.) AI in Safari suggested a Read More …
Although most American cheesecakes today are made with cream cheese, there is an older tradition of using cottage cheese. Since I had just made a batch of cottage cheese, I looked around for a cheesecake recipe using cottage cheese and decided to make one in the NYT Heritage Cookbook. That recipe used a crust based Read More …
I have been to Puerto Rico a couple of times and was interested when I saw a Puerto Rican recipe in New York Times Cooking, I made it with success, although I did not follow it exactly. The thing which was strange about the original recipe is that it emphasized no salt ingredients and then Read More …
I don’t think I have ever been in a Red Lobster restaurant, but I understand that their Cheddar Bay Biscuits are very popular. I spotted a copycat recipe developed by TheKitchn.com in the Richmond Times-Dispatch and decided to make a 2/3rds batch for Saturday and Sunday breakfasts. I made the dough on Friday, portioned them Read More …