Pickles, Pickles, Yay!

Well, I’m happy to say that my first jar of pickles with the new recipe provided by my sis turned out great! My husband is not usually a big pickle eater, but he loves these. Last year, my dad and I were trying different ways of fermenting pickles with whey, and it just didn’t work. Actually, Dad got one fantastic batch and then couldn’t duplicate it. In any case, the following recipe is easy and seems to be foolproof. You can eliminate the red pepper flakes if you are a spice-weinie like my sister. Refrigerator Pickles Pickling Liquid 1 1/2 Continue Reading →

Ginger Vinaigrette makes a super salad

I made my Ginger Vinaigrette dressing for the salad tonight, clipped years ago from Bon Apetit. I usually add more ginger than it calls for because my husband and I like it spicy. You can also use this as a dip for veggies, a sauce for chicken or for stir fry. You can probably think of more uses for it yourself. It’s fabulous! Ginger Vinaigrette 2 green onions, chopped 2 tbsp. brown rice vinegar 2 tbsp. sesame oil 2 tbsp. tamari 1 tsp. honey or 3 drops stevia liquid 1 tbsp. minced fresh ginger 2 cloves garlic, chopped 1/4 olive Continue Reading →

You can’t beat fresh salsa!

I made a bunch of salsa last fall with my tomato crop and froze it in quart baggies, and I’m still enjoying it now in the dead of winter. It’s like a summer explosion on the taste buds when I thaw out a bag and dig in. I use a really simple recipe from my farmer friend Leon, who is an organic farmer in the valley who does CSA (Community Supported Agriculture) produce boxes every summer. That’s where you pay a certain amount of money up front and get a box of fresh produce every week. I used to get Continue Reading →

Hollandaise sauce – don’t be intimidated

I’ve heard several people comment on how scary it is to contemplate making Hollandaise sauce, but really it’s not a big deal. I got my recipe from Betty Crocker. Betty has a lot of basic recipes so if you want to make something you haven’t made before, check with Betty. Anyway, the secret to easy Hollandaise is low temperature. Use a small saucepan that has high sides so you can whisk without it flying all over the kitchen. And don’t stop whisking! You have to keep the mixture from separating, so whisk constantly. I put Hollandaise on anything…fish, chicken, steak, 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 →

Nearly perfect pumpkin pie

Perfect pumpkin pie would be the regular kind made with lots of sugar and nestled in a flaky crust. In my world, pumpkin pie is crustless and made with Stevia. I made two pies this morning for my family’s Thanksgiving celebration, and this evening was the big taste test. They actually turned out okay! I was pleasantly surprised with the experiment, so here’s the recipe: Nearly Perfect Pumpkin Pie 1 regular can pumpkin 1/2 tsp. salt 1-1/2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. ground ginger 1 can evaporated milk (without sugar) 2 eggs 1-1/2 tsp. clear Continue Reading →

Killer Cornbread

This is my Killer Chili companion for a cold, wintery day. I used a Betty Crocker recipe and modified it to be gluten-free and sugar-free. Works pretty well! By the way, any Betty Crocker recipe I use that calls for sugar, I automatically cut the sugar amount in half. I swear, that woman must have been a sugar-holic! The excessive number of eggs and the extra tablespoon of baking powder are to lighten up the heaviness of the buckwheat flour. If you use regular flour, it’s one egg and one tablespoon of baking powder. You shouldn’t be able to taste 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 →