(I recently started adding the newest recipes on the top and no longer in alphabetical order.)
Chettinad Pepper Chicken Masala -
A spicy-hot east Indian dish guaranteed to wake up your taste buds. This dish is my best chicken curry. Flavorful and earthy from the garam masala sweet with red and yellow peppers and spicy from the green chilies and Sriracha sauce. Served over rice and ac-companied with Indian naan bread. Dairy free and very low in fat this dish is both flavorful and healthy.
Short Rib, Barley and Kale Stew -
Don’t over look this classic stew. This is a meal in itself and a prefect match for family dinner or neighbors and wine. The short ribs are rich in flavor and go perfectly with the earthy barley and the light green crunch of the kale. Lets admit it there are only a few places kale can add to the taste and health of a meal. This is one of them. I could eat this one every day.
Black Beans and Rice -
Quick, easy and soon to be a family favorite for you. This dish is a variation on Red Beans and Rice from this site. Here the variations include the buttery pork and the rich and smooth flavored black bean. You can vary the heat in this dish by adjusting the spices. You can also add toppings such as sour cream, jalapeno and avoca-do but they are not necessary. You can also mix with the rice and stuff into burritos with your favorite cheese, lettuce and tomatoes. Serve family style and enjoy.
Haira Soup (Moraccan Lamb Stew) - I beautiful soup sent to me by our dear Friend Deb. And I mean “sent”. Deb arrived at our home with all the ingredients (including the golden homemade stock) in a basket and offered it as a wonderful gift of friendship. She is a special person and her and her husband are raising a wonderful family (one of our favorites). The key is the merguez sausage. It is spiced with a Moroccan pepper which gives it its characteris-tic piquancy and red color, as well as other spices such s sumac, fennel, and garlic. The lentils and blend of chic peas and saffron melt together to create a flavorful broth that is warm and silky. The lamb meatballs are a hearty surprise. Inspired by the gift of a great friend passed on to you with the same intention.
Pork Chile Verde -
Currently I am snowed in during the Blizzard of 2013. The storm passed but my neighborhood streets remain unplowed. They say it might be a few days before they get to our neighborhood. No where to go and dreaming of warm hearty dishes that would melt the boredom. This dish is fantastic. Very easy to make and needs very little attention after the 10 minutes of prep to start. Not too spicy but just enough to lighten the earthy taste of cumin and cloves. Your family will love this dish. It can be served over rice or polenta or served in soft tacos or rolled in burritos. Give it a try. And if there are leftovers (not a chance) have one of the kids walk up our hill and send us some before we run out of food in this storm.
Super Bowl Food 2013
Last year we had Championship Beef (see recipe on this site) for the party. This year we kick-off with a celebration with the food of the gulf region. Jambalaya is easy to make and easy to adjust for what ever size crowd you have to feed. Spicy from the Andouille sausage and peppers and sweet from the tomatoes. It keeps well in a crock pot as you try to pry the crowd from the game, commercials or half-time show. Add one-half pound of shrimp (optional) before the rice goes in and you’ll even please those who are on the losing end of “The Big Game”.
Keema Beef Curry -
I love Indian food. You’ll find many delicious recipes on this site. The dishes are full of flavor from the many wonderful spice variations and since I omit the ghee (A Indian version of clarified butter) most recipes are low in fats and dairy. This recipe is great. Easy to make and a quick family favorite. Mildly spicy from the ginger and garlic, warm from the hint of curry and creamy from the use of coco-nut milk. Served like American chili over rice this is a beautiful dish for family nights or adult dinners.
Crisp Chocolate Chip Cookies
“Tate’s Cookies” -
When it comes to teaching I find it best to meet the students halfway and teach the way they see the world. It’s less “do it my way” and much more” do it your way”. In the end success is built on the experience and not the path. One sure way to get a students attention is through food and this recipe is a sure attention getter. It is a version of the famous Tate’s Cookies. (the ones that come in the tall cellophane package costing more than a gallon of gas). They are dark and crisp and great with snacks and perfect with a tall glass of milk. I can fill classrooms with students and parents who love this recipe. I hope my students remember me for what they learned but I imagine they will always remember these cookies.
Chicken Riggies -
I am a fan of American regional cuisines and one of my favorites is from upstate New York. Locally known as ”riggies” from the use of rigatoni pasta. This rich and slightly spiced dish is a mix of flavors from sausage and chicken and the mix of peppers. The cream and San Marzanno tomatoes offers a creamy and sweet balance to the dish. Welcome to the other New York!
Greek Lace Cookies- These thin crisp cookies are always a hit . They are easy to bake. Just make sure you handle the final product gingerly since they can break and the cook has to eat all the broken pieces. They are very easy to make. They make a couple of dozen so if you have time you might prefer to double the recipe. They always go fast and can be the subject of many rock, paper, scissor matches for the last one. Guaranteed to make every one smile.
Kung Pao Chicken -A delicious combination of Asian flavors, peanuts and
chicken. Easy to prepare. Prepare all your ingredients first
for fast and easy cooking. Sweet from the sugar, hot from
the chili paste and nut from the , well, the nuts. Easily as
good as anything served in Chinatown.
Balsamic Chicken with Mushrooms - Another great meal shared with our good friends Don and Nancy. Relatively easy
to make this recipe calls for a good aged balsamic vinegar. The older the better.
Since the flavor comes from the dark sweetness of the vinegar I probably would
not use your run of the “meal” variety. Splurge a bit and buy a medium priced or better quality. It will
pay off. Since the remaining ingredients are few you won’t feel the pinch. This is a delicious meal that
has an ease in making and a buttery sweetness that works for elegant dinners and quick family meals.
Served with roasted vegetables and rice or buttered noodles this is a winner.
Pasta Puttanesca -
OK so I will leave the translation out on where the name came from
but it seems that the oldest profession also came with a classic old recipe. This is an easy and
delicious meal. There is a earthy sharpness that comes from the Greek olives and just enough
salt and intensity from the anchovies to match well with the sweet olive oil. It is a perfect balance.
Well matched with a cool salad and some crusty bread for a perfect night or wine drinking
and friends. If you have an aversion to anchovies my recommendation is to get over it.
You don’t taste the anchovies only their wonderful salty aroma. It is the equivalent to using
then replace them with a few shakes of either of these substitutions above. But don’t leave it
out all together.
Championship Italian Beef -Served to me the first time by a students parents with
upper mid-western roots this delicious sandwich is a staple
of that region of the country. This family is a fan of
the New England Patriots and I of the New York Giants.
When theses two teams met in the 2012 Super Bowl I
made this dish for a party I was going to. The Giants won 21-17 in
one of the most exciting games of my memory. This sandwich is now
elevated to the sandwich of Championships. Savory from the Italian spices, buttery from the
cut of meat and slow-cooking. Authentically served with peppers and marinated vegetables
if you like. I prefer horseradish sauce. Enjoy with friends and cheer on your favorite team.
This sandwich is guaranteed to remind everyone at the party that victory comes in friendships
and the times you share, not Championships. Oh yeah, by the way…..Go Big Blue!
When The Rebels Yell,
Feed them Well -
Finally got to meet my Aunt Titsa’s childhood friend Linda. The two of them were responsible
for all the heart and soul in West Hartford and the North-End of Hartford
when they grew up. Back then, if something couldn’t (or shouldn’t) be done the chances
are they did it. Their fire and spirit is still alive today and remains an inspiration to all
of us. It did not take Linda and I long to start talking about our common love of food. I
hope to have many of her recipes on here in the months ahead, but for now, here are a
few recipes to help feed the rebel in all of us. Long live Titsa and Linda!
The word soutzoukaki (soo-tzoo-KAH-kyah) comes from the Turkish "soutzouk"
or sausage. These meatballs are shaped like little kebabs. The are lightly fried and
then bathed in a wine-sweetened tomato sauce. They hail from Smyrni or modern day Izmir, and the
spices are more Turkish than Greek, however they have been adopted by most Greeks as a traditional favorite. My mom made these when I was a kid and I finally found a recipe that brings back those wonderful memories.
The Best Chocolate Chip Cookies
……..No Really! -
“My cookies are better than your cookies”. Get use to hearing that. These cookies, by design
, have a tempting flavor that draws you near and makes them unavoidable. They will
be the request of every dessert table you are part of. There is a sweetness with a hint caramel
that makes these cookies a stand out. Adapted from the Levain Bakery Chocolate
Chip Walnut Cookies and reworked by many of the great food blogs out here. This is my
adaptation. Note that the original Levain Bakery recipe omits the use of vanilla extract.
The original recipe uses a combination of white, light brown and dark brown sugar, I
have added all light brown sugar to my recipe as well the use of ½ & ½ and adjusted the
size of the cookie as well as the baking times.
with Caper Sauce -
OK I can hear it now. Meat, anchovies and capers Yuck!. Trust me on this one. The recipe
takes some time but is delicious. I was hesitant to try it but was amazed at the final result
and my friends raved. The meatballs are flavorful and bright with lemon zest. The sauce is
creamy and has a hint of salt from the capers. They are a perfect balance. Don’t miss this
classic German dish. As they say “Das ist sehr gut “ This is very good!
(7-Letter Spinach Pie)
Dedicated to the “Lovely Ladies of the Madison Scrabble Society”.
Spanakopita is a phyllo and spinach pie that has a blend of the sweet flavors
of phyllo , earthy warmth of spinach, salty touch of feta cheese and the fragrant
hint of dill. This Greek inspired dish was a staple of every gathering of my youth.
From weddings, funerals, Holidays and back yard gatherings. One taste and I am instantly
reminded of the love of family and the strength and support you can find from sharing
your love and food and one another. It is not hard to make. Just make sure you keep the
phyllo damp while working with it.
(tomato cheese sauce with chicken) -
Many more years ago then I care to remember I had this
college friend Jeanette she remains a beautiful person both
inside and out. We would go to her Aunt’s house on the weekends
and her Aunt would cook this wonderful dish for any and all of
Jeanette’s friends who gather. All these years later I have tried to
remember this dish and recreate it from it’s Puerto Rican roots. This
original recipe included chicken livers. I prefer a ½ pound of livers
included but I wrote the recipe with out them and added more
chicken thighs. This recipe is for ½ pound so don’t forget to adjust
measurements based on serving size.
Pastitsio - Here is a classic greek dish that I first posted on Yia-Yia.Net. It is a Greek version of lasagna but honestly better. Using a delicious meat sauce and bechamel (white cream sauce) to create a wonderful baked pasta casserole. There is sweetness from the mint and earthiness from the nutmeg and heck covered with cream sauce what are you waiting for? This takes a bit of preparation and cooking time but is worth the effort and unlike any other dish you can think of. Always served at Greek celebrations (which could be just about any day in a Greek household) guaranteed to keep the family and the table longer and the raves louder. Enjoy! (απολαύσει)
Tori Victoria Casserole -
(ham, pineapple, rice Gluten-Free casserole)
I made this casserole for one of my students and her namesake
Grandmother. I am friends with all three generations of this
family and am constantly honored by the care and love they return
to our friendship. The sweetness of the pineapple works great with
the saltiness of the ham and the sharpness of the cheese offers great
taste alongside the freshness of the pepper and onion. Being glutenfree
makes this a big hit at potlucks and the uniqueness of the dish
will make it a popular hit with everyone. I know my cooking occasionally
brings my friends joy but never as much as having them in
my life. Serve with love.
Lemony Egg Salad with Basil and Capers -
Like no other egg salad you have made. The eggs in this
one are not drowned in mayonnaise but rather folded gently
into a mixture of lemon, basil and capers. Here the mayonnaise
only acts as a binder of these great ingredients. The egg boiling
method is the one perfected by Julia Childs and works every time
no matter what you are doing with the hard boiled eggs. This will
definitely brighten up the lunch time crowd and be a favorite of
sandwich trays shared at church.
Not Even Close to Chicken Curry -
(Garam Masala Chicken)
Ok so I was so myopic that I thought all Indian food was
curry based. Was I wrong, I truly apologize. This dish
was excellent and can be served at both family dinners
and dinner with friends. Garam Masala is a very popular Indian
spice that has regional ingredients. Mine comes from Penzy Spices
(see the “ You Have To Have This ” tab) and has Moroccan coriander,
Tellicherry black peppercorns, cardamom, Korintje cassia cinnamon,
kalonji, caraway, cloves, ginger and nutmeg. Served over
rice this dish is sweet and earthy and has a warm elegant flavor that
will change you mind about Indian food (If I wasn’t the last one to
figure it out already).
Red Curry Chicken -This is a quick and easy recipe that allows you to pick your protein to vary the meal. I use beef, chicken, scallop or
shrimp. I use chicken in this version but feel free to swap it
out to you choice. The curry has a sweet spiciness that is
well balanced with the coconut milk. Add a few dashes of hot sauce
if you prefer. Don’t fret over the fish sauce. It has a wonderfully
smooth and salty taste and goes well with the sweetness of the
brown sugar. If you don’t have fish sauce use the same amount of
soy sauce. The secret to this dish is the basil so don’t forget to use
it. Served over rice this is a great exotic meal that is easy for a
quick dinner and unique enough for a weekend dinner party.
Winner Winner Beer Braised Chicken Dinner -
Every now and then you come across a recipe that right after
the last bite you want to make again the next night. This is
one of them. The fennel is a nice sweet balance to the hops in
the amber beer (I use Sam Adams Winter Lager). The slow
braising also the chicken to fall off the bomes. The gravy created
is perfect with polenta or grits although I imagine you
could use a good mashed potato as well. With only five ingredients
this is easy on the cook and hard to keep from making on back to
back nights. Go ahead try.
Greene Guinness Chili -
I met new friends Gail and Rose today and shared
this new recipe with them and my many good friends
at the church holiday fair. It was a sell out. The combination of
stout, bakers chocolate and espresso powder made for a rich meaty
chili that had a lot of deep wonderful flavors. Although it has many
ingredients, it was very easy to make. If you are looking for a new
chili to warm the winter nights this is the one for you. Out of the
ordinary and full of many accolades from people I grateful call my
Pasta Fagioli -
This dish has been made by many cultures with many
variations in each. Mine is a quick, hearty meal that
can be prepared when all hope is lost for finding something
interesting for dinner and hunger must be appeased. The
beans provide a creamy contrast to the bite of the macaroni and the
ham offers a salty protein balance to the soup. I love this soup and
every time I make it I remind myself that I should make it more often.
If it takes more then 30 minutes from start to soup bowl you
are doing it wrong.
Yia-Yia’s Navy Bean Soup -
This was one of Yia-Yia’s most requested soups. She
made a pot of this that Papou would love. Of course
during the depression it was also cheap to prepare.
Hearty and rustic this soup warms the snow days and feeds the Sunday
afternoon football crowd. You have to have the four hours to
cook this soup in order to allow the beans to soften slowly and not
dissolve from cooking too fast and to braise the pork so it remains
moist when you shred it.
Pastel de Tres Leches y Coco - (Cake with Three Milks)
I had my first taste of this cake while on vacation in
Puerto Rico. Every bite brings me back to the cool
warm waters of the Caribbean. It can’t be easier to
make and believe me it doesn’t get any better. This is like having melted ice cream and cake. It is sweet and creamy and will soon be your favorite. It stores well in the refrigerator and gets better each day if it can last that long.
Spanish Slow Cooked Roast - We have these great friends that we love spending time
with. By Friday night we all can use a few hours of friendship and
a good meal. The problem is there is never time to cook. I made
this recipe one morning running late. It was easy to get ready and
required no attention. When I got home 8 hours later the house
smelled great and the meal was ready for 4 great friends to linger
over. I love a meal you can spend no time preparing and serve on a
family dinner night or to guests. However, I suggest serving when
you celebrate the best of friendships.
White Ragù -
Where is a wonderful dish that you don’t see much.
The subtle flavors of the meat is enhanced by the
mascarpone and the salty pancetta is balanced by the
earthy nutmeg. A wonderful weekend dinner party surprise but lets
face it you will love this so much you will make it for family night
suppers or solo nights in front or a great classic movie.
Meatballs al Forno - Not your ordinary meatball recipe. This is a baked
(al forno) meatballs with fresh tomatoes and mushroom
sauce. Served with polenta and you have true
Neapolitan home-style meal. Remember that red sauce/pasta is an
American thing. Using more eggs than sounds right, basil and milk soaked
bread and you get a moist tender flavorful dish. Rolling them in bread
crumbs and quick frying offers a great outside crust-coating. Be prepared to
hear the word “perfect” when asked what your family thinks of dinner.
Lamb Shanks with Potatoes,
Orange and Apricot-
Lamb is an under used cut of meat. Cooked correctly and
prepared with the right ingredients the flavors can be
amazing. I like braising and slow cooking the best but a nice
low and slow grilling can produce some wonderful results as well.
In this recipe, the earthy flavor of the lamb is a nice mix with the
sweetness of the orange and apricot. Here the slow cooker helps
create a time saving, tender meal. Make this mid-week for guests
and they will be amazed at your gourmet talents (it will be our
secret). And yes, I use canned potatoes. They are creamier and
firmer then using traditional potatoes. No washing or cutting
involved and deliver and better result. Try this recipe with veal or
beef as well.
Lemon Chicken -
This is a quick version of the Chicken Scarpariello
recipe from this site. Delicious and easy. The fresh
lemon flavor is a nice balance to the roasted crisp
chicken. While the chicken is roasting you can roast
broccoli and potatoes in the pan next to it and dinner is done with
minimum effort and maximum appreciation.
Braised Chicken with Dates -
This recipe is wonderful. Easy to make with a great
presentation. Sweet from the dates with an earthy tone
from the paprika. Serve it with Couscous for the perfect
middle eastern feast. The secret here is using a large
skillet. The chicken must be placed side by side and not stacked on
top of each other to create the perfect braise. I use a 12 inch skillet
with a domed lid.
Linguine with Clam Sauce -
This is one of my favorite meals. The combination of ingredients
is wonderful. I don’t use fresh clams because I find
them more work then necessary but help yourself. Try it
with whole wheat linguine . It brings out a nutty flavor that
is a great balance to the sweetness of the clams and basil.
You can also add some heavy cream at the end and simmer until it
thickens if you like it a bit more creamy.
Bay Scallop Gratin -
My sister Victoria passed this dish along to me. She
made a few changes from the original. Serve this with a
wild green salad and mustard vinaigrette. It is a delicious
use of bay scallops when they go on sale. Also when having a
dinner party this is an easy time saver that would allow you to
spend time with guests. Pernod is an anise flavored liquor but
honestly at 2 tablespoons at a time it can be expensive. Swap out
for the white wine or sherry that should be in your cooking pantry.
Stuffed Peppers -
Trisha Yearwood is a great country singer and as it turns out
she is a great cook as well. This is her recipe for stuffed
peppers. I like it for a number of reasons. You slice the
peppers the long way allowing for more stuffing and you
layer cheese on top at the end which is something you don’t
see in traditional recipes.
Strawberry Jam -
Spent a beautiful summer day with two wonderful friends
making strawberry jam. This is an easy recipe and dose not
require pectin. The apple and strawberries offer plenty of
natural thickener. Perfect with the sour cream biscuits from
this site. Make some for friends. It is a wonderful way to
celebrate long summer days.
Chicken Scarpariello -
A delicious dish recommended to me by a family I know with a love
for each other, life and the food that comes with it. Scapariello or “Shoemaker-style” means that the dish is so meager it could even be
made by the family of a poor shoemaker, or it contains such straightforward
ingredients that it can easily be cobbled together. The chicken is flavored
with rosemary and garlic and finished with a lemon glaze that highlights
the succulent chicken and makes you envious of the shoemakers in the world.
Ran into two great friends at the local 4th of July Symphony on
the Green. They are two examples of God’s Grace in out lives.
They invited us to sit with them on the green. They had great
seats, wonderful food and the world’s greatest white sangria. I
could not find that recipe so I offer this one in Brenda and Gary’s
honor. Bottom line to any good recipe for sangria is use a good
wine and add the fresh fruit and ingredients you like and have on
hand. Don’t worry about the rest 2 glass of sangria and your friends
won’t miss a thing.
Sticky Buns -
Ina Garten calls these better then the original long involved
recipe. I agree. They are simple quick and delicious.
Feel free to half the recipe but just make sure half
a recipe will be enough. I can eat 6 myself.
Kelly Burgers -
(Cheddar and Chopped Bacon Burgers)
Named for a beautiful niece of mine these burgers are
wonderful on their own. Make them the favorite of a special
young women who makes me proud every day and
these burgers are elevated to fine art and gourmet cuisine. Kelly
is a talented college student who has a joie de vivre (joy for life)
that brings a smile to your heart. These hamburgers can’t match
that but they will bring joy to your appetite. (la joie à votre appétit )
Silver Palate Carrot Cake -
(Quick…..Nancy made cake)
There are really only three kinds of carrot cakes in the world. The two
best: this one and my sister Vicky’s (e-mail her at Victoria@
VictoriasGrace.Com for her recipe) and all the rest. There are only
two worth making: this one and Vicky’s. This recipe is courtesy of
The Silver Palate but in my life is made by a co-worker Nancy. She is a
great cook and a greater friend. Her first grade students talk about the
love, patience and care she has for her students long after they have
graduated college. Long live the great ones. She is famous for her
cakes. She brings them in for birthdays and celebrations. She puts them
out when she gets to school and I, like others,, make excuses all morning
to leave their rooms to grab a slice before it is long gone by lunch time.
Teacher literally run down the hall whispering “quick Nancy made cake”
Share this recipe with your favorite teacher. They deserve a slice.
Broccoli Slaw and Ramen Noodle Salad -
This is a great salad to have with supper when you want to add
vegetables and protein in to the mix. Also it adds a nice surprise
to a picnic buffet when you know everyone will bring the same
green leaf salad. I swap out the nuts, berries and seeds and use
which ever favorites we have on hand (pistachio, raisins and pumpkin
etc.). Add thin sliced beef, cooked shrimp or chopped chicken
and make it a complete meal.
Potato Leek Soup -
Check the salt and additives in most canned soup and you
will rely on easy homemade recipes like this one. Not as hard
as you would think. Add some left over ham or add a bit of
cooked diced bacon in the end and enjoy even more. Sever this
dish with crusty or bread, your favorite homemade Bruschetta.
Upside Down Pecan Cake -
Phone rings, what a beautiful day. Mother-in-law says
she’ll be right there, oh the storm clouds. Here is a cake
that you can make quick that has pantry items, dose not
take a lot of time and is sure to sooth the inner-anxiety in
anyone (including your mother-in-law) Enjoy.
New Friend Pecan Pie -
Recently, I met a new friend at a church gathering. She is all
Northerner coming from a old Yankee family but she is full of
southern grace. You must meet her someday. We started talking
cooking and soon become good friends. This is her recipe.
She swore the choice of dark corn syrup makes all the difference
and she was right. We use Alaga Syrup. (the name is a
combination of Alabama and Georgia, the home states of the
company founder and his wife) If you can't find it, e-mail me and i will send you some. It is a combination of corn and
cane syrup. She tells me it is famous in the South. I do not
know about that but her friendship is famous with me.
Sour Cream Biscuits -
Easy and delicious these biscuits are now your go-to
biscuits. Add chives a bit of cheddar cheese or
chopped prosciutto, or southern ham and all of a
sudden you are famous. Make sure you are using self rising
flour. If you don’t have any I added the recipe below
Seafood-and-Chicken Paella -
This dish is all about the layered flavors. It is much easier
to make then you think. The key is in the “Mirepoix” or preparation. I chose to not use clams
or mussels due to their limited availability, work
cleaning them and seasonal price. However, feel free to use any
and all fish, and meats you like. The saffron and sofrito really
flavor the dish so the protein contents are endless.
Cabbage Roll Casserole -
My Aunt Sandy was Polish and although she was not a
famous chef she was famous for having Aunt’s who were
famous for all things Golumpki. Here is a short cut to that
great sweet and sour taste of stuffed cabbage. Perfect for
a family dinner or pot-luck affair.
Salmon Cakes -
Tastier and cheaper and an elegant change to predictable
crab cakes. This requires a bit of work, but if you want
easier then you will miss out on this wonderful favorite.
Great with summer salad dinners.
Hungarian Beef Mushroom Barley Soup -
This one is the real thing. Inspired by a wonderful friend who
makes your soul warm just like this soup will do to your heart. I
added the beef and barley to it but it is Joan’s grace you will taste.
Make sure to use real Hungarian paprika. Use real lemon juice at
the end. The juice out of the plastic lemon has a use, I just haven’t
found it yet and in this recipe it makes all the difference in the end.
As it brightens up the final flavors.
Aunt Victoria’s Red Velvet Cake -
I have this sister; to say she can cook is like saying
Michael Phelps can dog paddle. I mean, I’m sure they
both can but my sister brings cooking to a different art-form
then any one I know. This is her recipe. It will
be your favorite. Throw in the love my sisters puts into
her cooking and baking and it will be your families
favorite as well.
Maple Pecan Cookies -
I have a friend, Kirsten, She is a wonderful friend, mentor
and cook. She is also one of the best maple sugar makers I
know. She teaches others how to make a maple tree’s second
best gift to us (I would say first but there that hole
photosynthesis thing). These cookies are dedicated to her "joie de
vivre" . These cookies are easy to make and freeze pre-baked for a
nice surprise for last minute drop in guests. They're not supersweet,
but they're very buttery. I want to develop a light glaze for
these cookies but I haven’t yet. Feel free to create one and add it to
your recipe. (send it to me and I will add it to mine as well).
Asian Sesame Cod -
Quick easy and delicious. There are ingredients I always
have on hand. If you don’t here is a chance to stock the
panty with flavorful low-cal ingredients that are the base of a
lot of Asian healthy cooking. Serve this with brown rice and
steamed vegetables or (my favorite) while the fish is cooking prepare
the fillings for fish tacos.
Country Pork Ribs, Cabbage,
and Sauerkraut -
Friend Susie and sister Victoria helped with this recipe.
Thanks for being daily inspirations for me.
Savory and delicious. How bad can this be? Pork, Sauerkraut and
Beer. Like a great meal at Yankee Stadium. (27 is heaven but 28 will
be great?) This is an easy slow-cooker meal for a buffet, summer picnic
or pot luck. Never disappoints!
Cold Sesame Noodles with Shredded Chicken -
This meal is created for two people. Feel free to adjust the recipe for your
crowd. Cold noodles are one of my favorite. It reminds me of being a kid
in New York City, out at the famous Empire Schezwan down the street
from our house. My dad would order twice as much food as any waiter
thought we could eat and then marvel as his family gobbled it all up. We had
such great times strolling the Upper East Side to walk off these joyful meals.
Outreach Minestrone -
I went to an outreach event at my sister Michele’s church.
The Spring Glen Church is a wonderful place. They do
amazing work and truly are the faces of God’s love. I met
a new friend Carolyn who shared this recipe with me. It is
a quick and delicious recipe to make for dinner and warm
up a crowd.
Don’t be over-whelmed with the idea of creating this
famous sweet sticky crunchy dessert. Just work efficiently,
keep the phyloo covered with a damp cloth and keep building
this wonderful treat. As a child my Yia-Yia and Aunt’s
would make this for holidays. Stella, Sophia and Mary are gone know but
I can taste the love they had for us in a beautiful dessert like this.
Asian Noodle Soup with Chicken and Snow Peas -
A great Asian soup (see Seared Beef Noodle Soup as well). A
nice twist on chicken soup that is quick and delicious.
Top That Brownie With This -
Whether home-made or box mix use these quick couple of
steps to add something special to your brownies. Double this
recipe if you are using “Brownies for Victoria” on this site.
These treats are like eating a slice or brownie and a slice of cheesecake
all at once. Do I have to say more?
Mrs. LaPenta’s Banana Nut Bread -
When Yia-Yia was a child one of her best friend’s Mom was
Mrs. LaPenta. She was famous all over town for her Banana
Nut Bread. Yai-Yia and her girlfriends could always stop at
Mrs. LaPenta’s and find her famous big hug and a warm slice of
this moist banana-nutty treat. As an adult Yia-Yia received this cherished
recipe from Mrs. LaPenta. Yai-Yia and her friend, Patty, are still
friends so I dedicate this recipes to friends who share with each other.
Chicken Potska Paprikash-
A former roommate and always a dear friend of mine,
Potska, taught me a lot about friendship, perseverance and
loyalty. This eastern–European beauty was always a friend to anyone
who passed her way. Her generosity famous and her style unrivalled.
She also has a few great recipes up her sleeve. Chicken paprikash is one
of them. Her Czechoslovakian heritage is the secret to her verve for life, her
love of friends and her wonderful cooking. I adapted her recipe for the
Giouvetsi - (Greek Lamb with Orzo)
I asked my Uncle recently if he could have any dish his father
(my Papou) cooked what would it be. My Papou was the real
cook in our family. My Papou died many years ago but his
cooking talents took him from the Arthur Drugs lunch counter and
the Channel 30 Studios lunch counter, both in Hartford Connecticut.
To many great family celebrations at home. My Uncle’s answer
was this dish. It is classic Greek. I don’t remember having my
Papou’s version but my Mom’s (a Yia-Yiia 16 times over) is one of
my favorites. As for me I was a fan of my Papou’s rich and creamy
oatmeal. As kids we would squeal with delight when he cooked it.
Pronounced moo-sah-KAH, Moussaka can be any dish of layered vegetables
and ground meat, and dishes with the same or similar names are prepared
in several areas of the world. Other Greek versions call for artichokes,
potatoes, and zucchini, or a combination, but this is the classic known worldwide.
No one ever said it was easy, but it's worth the effort!
Pork Ribs - (Costesine in Tecia) On a trip to Venice I was swept away by the people. Not the ones
from the cruise ships or in the shops selling the culture but the ones
behind the garden walls living the culture . Families with generational
histories going back 100’s of years. Here is a sweet, earthy
and rustic dish that will immediately make you one of the family.