Chicken Sausage with Caramelized Onions, Broccoli and Cheesy Grits
Imagine an Italian grandma gazing out over the Tuscan hills, stirring a big copper pot of simmering polenta… for hours. Then serving it on a big white platter, smothered in sausage, slowly caramelized...
View ArticleTortilla Espanola (Spanish Potato “Omelet”)
Tortilla Espanola only has tortillas in its name — there are actually no tortillas used in this recipe. It is a delicious, comforting egg and potato dish, traditionally served as tapas in every Spanish...
View ArticleCooking Tip: Measure Precisely When Baking
When baking, please measure! Get out standard measuring cups and measure where measure is called for, this will save you from things going amuck and ensure success. For dry things like flour, oatmeal...
View ArticleStoring Fresh Vegetables
We are big fans of in-season, farm fresh vegetables. But how to clean and store the produce to keep it at its best? There are different opinions as to whether you should wash your produce first or not....
View ArticleFresh and Fruity Summer Porridge (Bircher Muesli)
Porridge is not just for winter! Here is a cool, tangy, creamy, fruity, porridge for summer. Mix raw rolled oats, yoghurt and fruit. Spoon it into pretty glasses or mason jars. Pop them into the fridge...
View ArticleEdible Flowers
I love flowers in food, it is like bringing the flower garden to your table. And for some reason all of these flowers are very easy to grow. Once they are flowering in your garden (you might even...
View ArticleThe Difference Between Olive Oil Grades
Choose Regular (Pure) or Light Olive Oil for high heat cooking like sauteing or when you need a neutral flavored oil). This olive oil is usually the least expensive. Since it is basically the bottom of...
View ArticleSunday Soup
Sunday soup…doesn’t that name make you smile? Try saying it with a frown. Impossible! The other reason it should make you smile is it is the perfect way to use up those vegetables languishing in your...
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Recipe for a Tabletop Terrarium
Terrariums are perfect little worlds in the middle of your dinner table. Whether it is faraway jungle with miniature orchids and moss, or southern desert, sparse with a few rocks and succulents, you...
View ArticleCook’s Tip: Shrimp, Fresh or Frozen?
Should you buy shrimp fresh or frozen? If you can get local fresh shrimp, you are very lucky. Buy them. However, most shrimp you see in the market have been frozen and defrosted. There is nothing wrong...
View ArticleSticky Teriyaki Chicken
It will only take you 10 minutes to make this marinade. Then while the chicken is marinating for an hour, you can start the brown rice cooking, make a salad, play Go Fish, set the table and feed the...
View ArticleA Quick Trip to India
Take a trip to an Indian grocery store for spices. You will be amazed at the colors, scents and shapes of spices you have never seen before… or you have seen, but never whole. The spices are much...
View ArticlePeanut Butter and Banana Sandwich
How many times has Laurie said, “Dinner is not about three courses and dessert, it can be as simple as a peanut butter and jelly sandwich, it is the time you spend together that matters.” She has said...
View ArticleA Delicious French Radish Snack
Sometimes you need to cook, and sometimes you can just leave ingredients alone to shine. Here’s a little French radish snack, quick, easy, and delicious. You Need: Radishes of all colors and sizes,...
View ArticleGrilled Fish for Summer
Summer starts this weekend, and what better way to celebrate than with a BBQ? Instead of the traditional steaks and hamburgers, try grilling seafood and vegetables. Here are some tips for grilling...
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