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Quick Casseroles: Pasta, Kale and Beef
2008-06-11 00:47:00 Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat. I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris ...
By: Baking Delights
Thai Vegan Curry
2008-06-09 17:26:00 One of my favorite cuisines is Thai. I love the spicy-sweet tropical combinations that so many of those recipes have to offer. The versatility of the flavors allows you to substitute as you want and/or need to. To me, this is the mark of a truly perfect cuisine. This curry was ...
By: Baking Delights
Presto Pasta Night! Easy Vegan Penne Portabello
2008-05-29 15:57:00 This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing. I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then ...
By: Baking Delights
Depression and quesadillas.
2008-05-23 19:12:00 I’ve been a bit, uhh, unreachable lately. I haven’t posted and—worse—havenR-17;t been answering emails or commenting enough on your blogs. In truth, I haven’t been doing much of anything—well, I saw a wonderful play on Saturday which was followed by an even wonderfuller meal at Saul in Brooklyn, but after that things began ...
Ugly as a Monkfish?s Uncle
2008-05-12 22:14:00 If monkfish can teach you one thing, it’s “don’t judge a book by it’s cover.” There are hardly any foods in the world that are this ugly: But monkfish isn’t simply ugly, it’s also hands-down the best fish to use in a stew, assuming you can get over the look long enough to cook it. ...
Hauntingly Tender
2008-05-07 23:10:00 I don’t eat (much) veal. That hauntingly tender texture has a way of reminding me that what I’m eating was a baby animal—one who wasn’t allowed to move much throughout it’s too-short life so that I could have a tender dinner. But, like all guilty pleasures, I make exceptions. I love to ...
Grilled Tuna Tacos & Salsa Verde
2008-04-30 22:50:00 Tacos are fun. They’re eat-while-standing-up food. They’re perfect-with-alcohol food…they’re party food. I’ve always loved tacos—tacos (or spareribs) were my favorite dinner as a child, and they remain so to this day. I don’t, however, make tacos often. I’m not sure why, since they are easy as pie (much easier actually). I think it ...
Welcome to the soup to nuts' carnival's main course
2008-04-28 23:37:00 I've never hosted a general interest carnival before and was not really sure what to expect for this one. True to form, a bit of everything came in. To help with finding something you might wish to check out, I have organized the volumes according to the Dana decimal system in my own private blog library. Maybe that doesn't make any sense since I am the main course. But my creativity has been zapped. For the carnival lover in you, be sure to check out all the other courses:The Soul And The Witness for Hors d'oeuvres and CocktailsMusings Of A Manic Mom for AppetizersHealth Plans Plus for the First CourseThe Gonzo Papers for DessertHappy browsing:100's PoliticsNunoftheabove takes a look at the presidential race with Democratic Pyrrhic debacle.Stark County, Ohio News and Human Interest Stories shares a rare appearance of the Cousteau family.Can the US prevent a starvation crisis posts on just that.Can US Economy Survive Doomsday takes a look at the Great Depression.North Cant...
Casseroles & Main Courses to Make Ahead
2008-04-18 20:19:00 If you see dusty fingerprints on this post it is because I have been strolling through the vault looking at some of the old posts. If you are looking for some quick and easy casseroles for this weekend look no further! Green Chili Enchiladas are a favorite around here. You can use them for ...
By: Baking Delights
Vegetable Soup? It?s freakin? 80 degrees out there!
2008-04-18 01:23:00 It’s getting hot in here. Well, not in here—this series of tubes that we call “the internets”—but out there, on the other side of my window, where tulips and blossoms are beginning to bud under the warm New Jersey sun. Tomorrow’s temperature may reach 80, there’s a warm breeze blowing through the blossoming trees, and the ...
We are cursed.
2008-04-16 01:09:00 Jim and I are cursed. I’m absolutely sure of it. The very same day that my back began to feel better than before I got my steroid shot (exactly seven days after I got the shot), Jim hurt his back. When I heard his voice over the phone at work, I assumed that he was calling ...
Torta Rustica: Italian Vegetarian Perfection
2008-04-15 14:53:00 If you are looking for a fabulous main course, Italian dish that is easy to make, and freezes great try this Torta Rustica. There are so many ways to make it that the recipe is almost needless. Add whatever cheese-vegetable-meat combo you want,( this one was vegetarian) and bake in your pizza crust until ...
By: Baking Delights
Once A Month Cooking by Mimi Wilson, the NEW Version
2008-03-25 17:27:00 So this was the book that started it all for me……. about, gosh, maybe fifteen years ago (or more) someone mentioned this book and said that she had been having great success getting organized with this method. I was a homeschooling mom with (gasp) three children and I knew that if I was to ...
By: Baking Delights
Hangover Corned-Beef Hash
2008-03-18 20:40:00 Even though my St. Patrick’s Day was filled with doctor’s appointments and physical therapy, I figured there might be a few of you out there nursing a hangover and in need of an easy dinner. Corned beef hash is the ticket if you have any leftovers. To tell the truth, Jim and I didn’t end ...
Back with a Pot-Roasted Chicken
2008-03-12 02:41:00 I knew I couldn’t stay away too long. As soon as I told you all I’d be taking a little blog-vacation, my computer started to seduce me. Every time I passed by, on my way to dilly-dally about nothing (that’s what vacations are supposed to be like, right?), my computer would reach out ...
Once A Month Cooking: Stuffed Peppers
2008-03-05 19:54:00 One of our neighbors blessed us with an entire box of peppers last week, in red, orange, yellow, and green. I love the colors in peppers but they are usually so expensive at the store that I don’t get them. This was a special blessing to me! Stuffed peppers are a great Once ...
By: Baking Delights
Arroz con Pollo
2008-02-25 22:23:00 Over the past year or so, I’ve learned that my favorite foods are the so-called “peasant” or “country” varieties: simple risottos, stews, braises, cheap cuts of meat, long-cooked vegetables thrown in a pot. It doesn’t matter where these dishes originate from, if a recipe says it’s a favorite of “the people,” “the farmers,” or ...
Jerk Chicken for People with Tongues of Steel
2008-02-14 04:03:00 This is a recipe to spice up your life this Valentine’s Day. I’d like to think of myself as a spicy person. I’d like to think I could handle scorching hot chiles and searing curries. I think it’d be sexy desirable kinda-cool if I could down tacos slathered in the hottest hot sauce. ...
OAMC:Once A Month Cooking- Calzones
2008-02-09 18:05:00 I found out that I make Calzone wrong. Apparently, by adding the sauce to the inside of my calzone I am making a stromboli…except I don’t roll it right. So, this dish might better be called a calzon-boli. I like the whole aspect of doing OAMC but a big, frozen pizza is, by my standards, ...
By: Baking Delights
Superbowl Coq au Vin
2008-02-08 00:41:00 There are a good many Americans who enjoy their football. I’m not one of them. I do, however, enjoy being stuffed to the gils in the name of celebration—every chance I get. And there’s always the commercials. I agreed to watch football with Jim on Sunday (our first football-watching together—Jim’s more a basketball ...
Superbowl Coq au Vin
2008-02-08 00:41:00 There are a good many Americans who enjoy their football. I’m not one of them. I do, however, enjoy being stuffed to the gils in the name of celebration—every chance I get. And there’s always the commercials. I agreed to watch football with Jim on Sunday (our first football-watching together—Jim’s more a basketball ...
Hearty Fish Soup with Cider, Leeks, and Mushrooms
2008-02-04 21:03:00 I don’t know what I find so funny about fish heads but, well, I think most of the prep I did for this soup involved me holding the fish heads up in front of my face, giggling and pretending that they were speaking to me in funny voices. I was literally laughing out loud, ...
Hearty Fish Soup with Cider, Leeks, and Mushrooms
2008-02-04 21:03:00 I don’t know what I find so funny about fish heads but, well, I think most of the prep I did for this soup involved me holding the fish heads up in front of my face, giggling and pretending that they were speaking to me in funny voices. I was literally laughing out loud, ...
Main Course Recipes : Sicilian Pasta and Black-Eyed Peas
2008-02-04 15:54:00 serve 6 to 8Ingredients :1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces)4 cloves garlicOne half cup olive oil1 tsp. dried basil3 Tbsp. fresh parsley, chopped1 14-oz. can diced tomatoes, drainedHot pepper flakes to taste1 small jar capers, drained1 pound linguineFresh grated Parmesan cheeseCook shrimp or chicken in deep saucepan/wok until done. Remove shrimp/chicken and discard liquid. In same saucepan add garlic, olive oil, basil, parsley, tomatoes, red pepper flakes and capers and simmer for 4 to 5 minutes until garlic is cooked. Add shrimp or chicken during last 2 minutes of cooking. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta. Add pasta to sauce, sprinkle generously with fresh Parmesan cheese and toss to completely coat pasta with sauce and cheese. Serve immediately.Tips : Be careful of how much of the red pepper flakes you use. Some guests or small children may not li...
By: Cooking is Easy
Main Course Recipes : Sauteed Flounder with Orange-Shallot Sauce
2008-02-02 14:08:00 Makes 4 servingsLook for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.Ingredients :1/3 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper to taste1 pound flounder, sole or haddock fillets1 tablespoon extra-virgin olive oil1 large shallot, finely chopped (about 1/3 cup)1/2 cup dry white wine1 cup freshly squeezed orange juice2 heaping teaspoons Dijon mustard2 teaspoons butter2 tablespoons chopped fresh parsley1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.2. Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (see Tip). Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.3...
By: Cooking is Easy
Main Course Recipes : Roast Rack of Pork with Mustard Greens, Baby Turnips,
2008-02-01 03:39:00 Serves 4 POMEGRANATE MARINADE :Ingredients :2 ounces peanut oil or vegetable oil4 small dried red chilies2 cups pomegranate juice1/2 cup rice wine vinegar1/2 cup chopped garlic1/2 cup thinly sliced fresh ginger root1/2 cup packed brown sugar1/4 cup mushroom soy sauce6 ounces tamarind paste1 bunch green onions, chopped1 tablespoon freshly ground black pepper2 tablespoons ground coriander PORK AND VEGETABLES:Ingredients :1 (8-rib) pork rack, Frenched (bone ends trimmed clean by the butcher)SaltFreshly ground black pepper1/4 cup extra-virgin olive oil8 ounces unsalted butter (16 tablespoons)2 ounces thickly sliced smoked bacon, cut into large squares2 whole unpeeled heads garlic, cut in half horizontally2 pounds mustard greens, washed and trimmed, leaves cut into 3-inch squares1 1/2 cups good quality canned chicken broth1 pound baby turnips, trimmed, peeled, and cut into quarters1 tablespoon granulated sugarFirst, make the marinade: In a saute pan, heat the oil over moderate heat. Add ...
By: Cooking is Easy
Bean Pie!
2008-01-31 03:28:00 I keep a mental list of foods I want to create at some point in my life. This is not an organized list, mind you, and it’s rather unrealistic and full of food-snobbery. It mostly contains intricate recipes with far-out ingredients, recipes that would take way too much time and money to ever ...
Bean Pie!
2008-01-31 03:28:00 I keep a mental list of foods I want to create at some point in my life. This is not an organized list, mind you, and it’s rather unrealistic and full of food-snobbery. It mostly contains intricate recipes with far-out ingredients, recipes that would take way too much time and money to ever ...
Main Course Recipes : Chicken Stuffed with Golden Onions & Fontina
2008-01-29 16:54:00 4 servingsA semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.Ingredients :4 teaspoons extra-virgin olive oil, divided1 1/2 cups thinly sliced red onion2 teaspoons minced fresh rosemary, divided1/8 teaspoon saltFreshly ground pepper to taste 2/3 cup shredded fontina cheese, preferably aged4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat1/2 cup white wine1 cup reduced-sodium chicken broth4 teaspoons all-purpose flour1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.2. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-che...
By: Cooking is Easy
Eggplant & Lentil Terrine with Morroccan Spices
2008-01-28 21:05:00 I have been so busy lately I have not involved myself in the Jousts and the other roundups that I normally do. I wanted to do another terrine for WTSIM… at The Passionate Cook, a savory one this time, and the ingredients Dharm had picked for the Leftover Queen’s Royal Foodie Joust were: eggplant lentils cinnamon And ...
By: Baking Delights
Main Course Recipes : Orange-Scented Beef Stirfry
2008-01-28 15:58:00 4 servings, 1 1/4 cups eachIngredients :1/2 cup reduced-sodium chicken broth, divided1 tablespoon cornstarch2 tablespoons reduced-sodium soy sauce2 tablespoons orange marmalade1 tablespoon oyster-flavored sauce1 tablespoon rice vinegar1 1/2-2 teaspoons chile-garlic sauce4 teaspoons canola oil, divided12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips1 tablespoon minced fresh ginger1 large onion, slivered (1 1/2-2 cups)1 small red bell pepper, diced (1 cup)1 pound broccoli florets (about 4 cups)1. Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.2. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir...
By: Cooking is Easy
OAMC Recipe of the Week: Roast Chicken
2008-01-27 00:28:00 I know, roast chicken? But one of the things that I have the tendency to do is to stick with tons of casseroles. This makes for a not so happy hubby. Remember, once a month cooking is a convenient way to have dinner in a short amount of time, and most roast meats ...
By: Baking Delights
Main Course Recipes : Norwegian salmon fillets with zucchini, pine nuts and
2008-01-26 13:36:00 Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.Preheat your oven to 400 degrees. To cook the salmon: You'll need an ovenproof sauté pan. (Cast iron works well). Spray the pan with butter spray. Spray the pink side of the salmon too. Sprinkle on the spice mixture to your taste. If you are using the Italian ...
By: Cooking is Easy
Baked Eggs with Polenta with, of course, bacon
2008-01-25 22:23:00 I used to think eating runny eggs was akin to slurping up snot. I was disgusted at “birdies in a nest” and couldn’t stand the sight of a half-cooked yolk breaking open and spilling all over the bread. I wouldn’t touch it. I preferred my eggs as firm omelets or hard-boiled. ...
Baked Eggs with Polenta with, of course, bacon
2008-01-25 22:23:00 I used to think eating runny eggs was akin to slurping up snot. I was disgusted at “birdies in a nest” and couldn’t stand the sight of a half-cooked yolk breaking open and spilling all over the bread. I wouldn’t touch it. I preferred my eggs as firm omelets or hard-boiled. ...
Main Course Recipes : Southwestern Chicken Dinner with Zippy Corn Pudding
2008-01-21 16:52:00 Ingredients Cornbread 1 7.5-oz package of corn muffin mix (Martha White is one brand)1/2 cup milk Zippy Corn Pudding One batch of cornbread (9X9-inch pan size or pre-made from the store will work fine too)1 cup canned corn, rinsed and drained4 slices hot pepper cheese or 1 cup block pepper cheese (diced either way)1/2 sweet red bell pepper, chopped1 mild chili minced (no seeds; use Anaheim, banana or some other mild chili)3 green onions diced (light green parts included)1 cup buttermilk (1% is fine)1/2 cup red enchilada sauce2 eggs1/4 tsp salt Chicken 4 chicken breasts, split, bone inSouthwestern meat rub or a barbecue rub1-1/2 cups red enchilada sauce (I use medium hot; you choose your level of taste.)6 green onions chopped (light green parts included)1 mild chili sliced into small rings (no seeds; you choose your chili)2 six-inch zucchinis, chopped into one-inch cubes Cornbread Instructions To make the corn bread, pull out your 9X9-inch ovenproof pan. Spray with baking spray or g...
By: Cooking is Easy
Quiche for the Blues
2008-01-18 22:43:00 Normally I wouldn’t turn to any food in particular for comfort. The term “comfort food” to me means wintry or warming, not something that I would literally need to eat in trying times. I do like to eat—or pig-out—when I’m down and out, but in those times I’m not picky and will eat ...
Quiche for the Blues
2008-01-18 22:43:00 Normally I wouldn’t turn to any food in particular for comfort. The term “comfort food” to me means wintry or warming, not something that I would literally need to eat in trying times. I do like to eat—or pig-out—when I’m down and out, but in those times I’m not picky and will eat ...
Main Course Recipes : Southern Beef Stew, Spinach and Mandarin Orange Salad
2008-01-16 04:03:00 Spinach and Mandarin Orange SaladIngredients :2 lbs. fresh spinach leaves torn into bite sized pieces2 large cans (about 8 oz. each) mandarin oranges drained1/4 cup almonds, slivered3 oz. real bacon bits2 eggs hard-boiled and diced1/4 cup green onions chopped DressingIngredients :1/4 cup dry red wine1/2 cup vegetable oil1/4 cup sugar1 tsp. salt1/2 tsp. pepper1 tsp. dry mustardToss salad ingredients together. Combine dressing ingredients together. Shake dressing well and serve dressing with salad.Tips : You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad. Southern Beef StewIngredients :2 lbs. stew beef cut into 1 inch cubes2 Tbsp. olive oil2 cloves garlic, minced1 small onion, finely chopped4 ribs celery, chopped2 carrots, shredded6 small new potatoes, cubed2 sprigs fresh thyme1 cup dry red wine2 cups beef broth1/2 cup cold water1/4 cup cornstarchSalt and pepperIn a large saucepan heat oil ...
By: Cooking is Easy
Chicken Artichoke Pie
2008-01-15 14:24:00 I got in the cooking mood and decided to play around with new ways to do old things. One thing we really like is chicken pie, or chicken a la king…I had some puff pastry in the freezer and so I decided to make a pie. In hindsight I wish I would have put ...
By: Baking Delights
Main Course Recipes : Good For You Stew
2008-01-12 17:48:00 Ingredients :One quarter cup olive oil1 pound stew beef cut into cubes1 pound ground beef (I used venison)2 cloves garlic, chopped finely1 small head of cabbage, quartered with the tough center removed and then cut in thick slices3 carrots, chopped4 ribs of celery, chopped2 turnips, chopped1 large onion, chopped48 ounces of V-8 juiceOne half cup red wineOne quarter cup red wine vinegar1 cup beef bouillonSalt and pepper2 bay leaves2 zucchini, chopped1 cup barleyBrown stew beef in a skillet in olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet, drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onion to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover, season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for an hour. Add barley and cook for anoth...
By: Cooking is Easy
What To Serve As The Main Course For Your Dinner Party
2008-01-11 18:37:00 What To Serve As The Main Course For Your Dinner PartyBy Jordi Shoman Choosing the prizewinning nutrition to help as the important instruction for a band band is ofttimes a dilemma. Hosts and hostesses poverty to attain trusty that they do not help foods to which the guests haw hit an hypersensitised activity and when handling ...
By: health food tip
Main Course Recipes : Blackened Rockfish, Polynesian Wild Rice Pilaf
2008-01-11 17:27:00 Ingredients :6 - 8 rockfish filletsOne half cup butter, meltedBlackening seasoningCoat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your area, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Tips : Coat the fish with non-stick spray if you would prefer but we think butter is always better.Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too spicy, try to limit the amount of seasoning you use to coat the fish and serve the fish with some ...
By: Cooking is Easy
Fresh from a Slump
2008-01-11 00:10:00 I hit a slump last week. I had been on a high since Christmas. I got some compliments on my homemade gifts, and I got to make dinner for my family. I was on a roll with some delicious soups. I even sold my first chutney! Then I ...
When Cultures Collide: Southwestern Quiche
2008-01-09 03:09:00 I, as you may have figured out, like to bake an cook. Alot. One of my favorite types of cooking is French because I find it challenging. And because it is just so good. But I will admit to craving the odd taco now and then. I am, after all, a resident of Texas, land of ...
By: Baking Delights
Chicken and Mushroom Fiori Alfredo
2008-01-08 13:03:00 I don’t know about you, but my grocery budget is getting harder to manage. I try very hard to buy organic, fresh, local… but living so close to Dallas means that even a trip to farmer’s market will often result in overpriced produce from South America. And prices are going up almost minute by minute! So ...
By: Baking Delights
Buon Viaggio Risotto
2008-01-07 23:12:00 My younger sister leaves for a semester abroad in Florence tomorrow—and although I may be a smidgen jealous—I’m bowled-over excited and happy for her. As an older sister, I still think of Kathy as a little baby, and something about her getting on a plane to fly thousands of miles away, all by herself, ...
Hoppin? John Soup for Good Luck
2008-01-06 17:44:00 I have to admit it, when I first heard that Hoppin’ John was eaten on New Year’s throughout the American South for good luck, I thought it was preposterous. Firstly, the idea that collard greens will bring you good fortune sounds about as senseless to me as owning a money tree plant, (though, come ...
Crockpot Meals: Andouille & Lentil Stew
2008-01-03 09:48:00 *This can be a Once A Month Cooking (OAMC )Recipe On New Years we traditionally have black-eyed peas but this year I found at the last minute that I didn’t have them and substituted lentils. Wow, I was pleasantly surprised! The lentils gave the stew a mellower flavor than the black eyed peas and I really liked ...
By: Baking Delights
Leek & Cauliflower Soup
2007-12-30 23:48:00 When Jim and I first started dating, he once told me he didn’t like soup—he just wasn’t a soup-guy. For a split second I thought to myself maybe I need to reconsider getting serious with this mope—in my head sprung images of winters to come, with icy snow tapping on the shivering windowpanes and ... |
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