Squash lasagne – I’m in heaven!

You may be wondering why the picture accompanying this post is of giant patty pan squash. Well…we had some rain and the garden plants really loved it, and I didn’t go out there for a few days, and…next thing I knew the patty pans had become mutant squash! It gave me an idea I’ve been wanting to try. Since I can’t have pasta I thought I’d try making lasagne using squash strips instead of noodles. I hopped on the internet and found the following recipe on allrecipes.com. It is fabulous! The meat sauce alone is worth making, and you could Continue Reading →

Sometimes only an omelette will do

Last night my husband and I were exhausted from a day of dealing with technology issues with out wireless network. It’s not like we were hauling wood or moving rocks, but our brains were fried. I had forgotten to take anything out of the freezer for dinner, so my brain had to rev up to think of something for two hungry luddites. I had some veggies and some leftover pesto in the fridge, and the lightbulb went off over my head – an omelette! Breakfast for dinner is common for us when we are busy doing outside stuff around the Continue Reading →

Chicken Curry – easy and delicious!

Last night I made Chicken Curry, which I haven’t made for a while for some reason. I guess I’ve been in a rut! This is such an easy dish to make and if you like curry you’ll love this. I got the recipe from Sally Fallon’s cookbook “Nourishing Traditions.” This is a fabulous cookbook (look for it on Amazon), billed as “The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.” She basically goes back to the traditional diet before everyone was scared off meat, eggs, fat and salt. She also talks about raw and fermented food, and gives Continue Reading →

Tahini chicken

Years ago I came up with a tahini sauce which I use on all sorts of things….chicken, steamed veggies, for dipping cheese slices, for dipping raw cut-up veggies, etc. It’s a great dip or a cooking sauce. One of my favorite ways to use it recently is poured over two chicken breasts with roasted red peppers (chopped up) and sliced green olives on top. Bake uncovered at 375 degrees for about 35 minutes, or until the breasts are fully cooked. Before serving, top with goat cheese. You can also add nuts or mushrooms for a little variety, or anything else Continue Reading →

Easy Fajitas

Some days I just don’t feel much like thinking about what to make for dinner. I want something easy, and It doesn’t get much easier than fajitas. Even if I don’t remember to take chicken out of the freezer in the morning, it’s easy enough to defrost chicken breasts in warm water later in the day. I don’t believe in using a microwave oven so I go old school for that sort of thing. If you take some sirloin steak or round steak out in time, you can make beef fajitas just as easily. Just slice it thin so it Continue Reading →

Coq Au Vin – almost the real thing

Okay, I confess that I have bought Julia Child’s cookbook but I haven’t cracked it open yet. Although I’ve been cooking since about the 4th grade, for some reason I was suddenly intimidated by those recipes. I got this recipe from a gluten-free cookbook that I picked up at the health food store. It’s close to Julia’s recipe and it’s easy to make. Real Coq Au Vin is made with bacon, which I don’t do. Sometime over the winter I’ll gird my loins and do Julia’s recipe, as well as her Bouef Bourginon (spelling?). For that one I may have Continue Reading →

One of my first 5-Star meals

I got this recipe  out of Bon Appetit Magazine about 15 years ago, and it’s always a hit with my husband. You can pretty much use any cut of meat you want, but I always make it with fillets because those taste the best. Steak with Mustard and Green Peppercorns 2 6-7 oz. beef fillets 1 tbsp. butter (I use more) 3 tbsp. chopped shallots (I use onion if I don’t have shallots handy) 1 tsp. drained green peppercorns in brine, chopped (I use organic capers, is that the same thing?) 2/3 c. chicken broth (I use beef broth) 2 Continue Reading →

Killer Chili

This is a great time of year to have chili! This is the recipe I’ve been using for a long time, totally made up off the top of my head. Feel free to fiddle with the ingredients – I do on occasion. In a crock pot combine: 1-2 pounds stew meat, depending on how carnivorous you are feeling 1 large onion, chopped 1 large can black beans, rinsed 1 red bell pepper, chopped, or add roasted peppers in the last hour of cooking 1 can tomato sauce 1 big can stewed tomatoes 1 tsp. cumin 3 tbsp. chili powder, or Continue Reading →

Sloppy Joes – an old favorite

I started making Sloppy Joes again this summer after about 15 years of never making them. I think it was hard for me to get over the fact that I couldn’t have it on a bun anymore. I mean, isn’t that what makes a Sloppy Joe great? A couple of months ago I pulled out the old reliable Betty Crocker, which has a basic recipe for just about anything basic you want to make. I did her Sloppy Joe recipe and was pleasantly surprised. I used chipolte powder and Worchestershire sauce for the seasoning, and yum it’s good! I just Continue Reading →