All your broth questions answered!
Category: To Eat
Broth . . . Importantly
You really need to make your own broth . . . really.
Cheese Grits Life Line
I had the most wonderful phone call today from my friend Ronald. He called to say Merry Christmas and that he wondered if I could come to California to make fried chicken, waffles and cheese grits. I worked with Ronald for 9 years in California before moving to Washington. On the last working day prior…
Kiss My Quinoa
Quinoa looks like little spaceships or some weird sort of twisted germ when cooked.
Turkey Oola (turkey part deux)
This dish is the capstone to the T-Day experience. The big bonus is that you really do not need a recipe—it is more a method.
In a Rut
Have you ever been in a cooking rut where you cooked the same thing over and over?
I have.
Tuscan Cabbage
Forget steaming up your kitchen with a boiled cabbage side dish or slogging through wilty, bland coleslaw. This is so easy, you’ll be wondering why you never made it before. This has now become my favorite way to serve cabbage. It is a slight variation on the recipe for Cavolo E Pancetta Soppresa in Cucina Simpatica (Johanne Killeen…
Fresh and Simple Cod and Tomato
Personally, I like to buy my cod frozen at sea (insert visual of me freezing my rear off in a row boat as I try to buy cod somewhere in the icy reaches of the Pacific Ocean).
Peach and Mint Sunday Chicken
When I was in college, my roommate Pam was the orchestrator of most of our meals. There were four of us girls in a two bedroom apartment, and we organized ourselves into cooking/shopping and cleaning teams. We had $30 per week to spend on groceries.(Don’t try to figure this out, but suffice it to say…
Sinfully Good Hoisin Marinated Pork Tenderloin
I declare that this looks nothing like what Luke left on the carpet.
What’s Going On? Kimchi
Talk to me, so you can see Oh, what’s going on I was tempted to relax on the front porch swing, reading about Sunset Magazine’s recommendations for awesome National Parks and watching Mr. Artifact refinish another chair. However, a news story about the tragedy in South Korea was fresh in my mind. Earthquake? Mudslide? Famine? …
Stacey’s Secret Spice Rub
This actually takes some effort to make, but it will last for a long time in your cupboard. The best flavor is derived from harvesting your own tomatoes and onions and dehydrating them. If you cannot do this, I have offered some options below. (to grind any of these ingredients to powder form, you will…
Butternutplace 