Category: To Eat

Kit’s Jambalaya

  2 T olive oil   3 T butter 1 T  Cajun spice (or Emeril’s) 1 C long grain rice (uncooked)  ½ C chopped onion 1 T minced garlic 2 cans Rotel tomatoes 2 C chicken broth 1 C V8 (2 small cans)  or Snappy Tom ½ to 1 C fresh or frozen, sliced okra (No okra?…

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Pho to Go: Shrimp

Mom creates a shrimp and veggie pho for college son working on salmon boat. Inconceivable!

Basic Lamb Stew

Lamb, cinnamon, cumin, tomatoes, garbanzos, pumpkin seeds, and yogurt? What could possibly be better than this luscious stew?

Vinagre (Pique): Puerto Rican Vinegar Condiment

This may become your favorite flavoring! Vinagre, also referred to as pique, in Puerto Rico is a standard condiment in most homes and at restaurants. The pineapple skins release juice that ferments to make a fruit vinegar that is rich in the enzyme bromelian and vitamin C.

Talking Turkey

Ahhhhh. . . .  Fall!  Turning leaves, smoke drifting through the trees from the first wood stove fires of the year, frost on the pumpkin, bean soups, plaid, and. . .  turkey harvesting. We commenced our fall turkey harvest and processed six out of 23 birds of various sizes.  Here are some of the things…

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Vaquero Pork and Beans

Our Rotary club hosted an international friendship exchange this weekend with some Australian Rotarians.  One of our dinners was a BBQ potluck, and I volunteered to bring pork and beans.  Wanting to serve something representative of this side of the pond, I went for the west coast: a Mexican cowboy version of pork and beans….

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Winnie’s Posole

First order of business: how in the heck do you pronounce this stuff?