Recipes

Recipes
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Lyutenitsa

Lyutenitsa

Lyutenitsa is one of the most beloved Bulgarian products. So with great pleasure I want to share this recipe, the best Lyutenitsa that you ever tried.

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my Date square Recipe

This recipe is how I started my catering business.This recipe has 1 cup of brown sugar for a 9x13 pan . These are the most healthy best tasting date square you will ever eat!!! Everyone who tastes them tells me that.

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Simple Vanilla Ice Cream Recipe

Simple Vanilla Ice Cream Recipe

Deliciously simple, the classic vanilla ice cream is perfect for any occasion, its taste being a great compliment for all deserts!

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Rajas con Queso (Chiles con queso)

Rajas con Queso (Chiles con queso)

4 comments

Traditionally this dish is made with poblanos, but any green chile can be used. If you use Anaheims or New Mexico types, you can add a little more heat by using a few serranos, jalapeños, gueros, Hungarian hot, or even a habanero pepper. This is a far cry from the processed cheese dips that are served in most restaurants. It is more chile and less queso, but it is wonderful, simple peasant food. I like it best when served with warm whole-wheat flour tortillas—I cut them into quarters—put some chiles on top and roll them up.

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Chocolat

Chocolat

5 comments

This seductive beverage was inspired by the one prepared in the movie Chocolat. Rich, dark, and smooth this hot chocolate is subtly uplifted with a hint of vanilla and the spice of ground chile. (Do not use chili powder—the mix of spices with cumin and oregano. Use pure ground red chile pepper like the rich pasilla, chile negro, or ancho.) In the cafés in Europe, hot chocolate is usually prepared with cream and melted chocolate rather than milk and cocoa, and served with a dollop of whipped cream on top. Here, experience the best of both worlds—this recipe is very rich—it can be made with just milk and is quite delicious. If you use bittersweet chocolate, you will need the larger amount of sugar, with semisweet use the lesser amount and then taste. Try just a few pinches of chile or about 1/8 teaspoon and then taste—and add more if desired--I like this recipe with about 1/4 teaspoon so it warms the tongue. For those who don’t the heat of chiles, cinnamon can be substituted in its place.

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Veggie Reuben

Veggie Reuben

3 comments

This is one of my favorite sandwiches and it is most delicious when you use your own sauerkraut, pickles and peppers. The secret is in the sauce...

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Savory, Oven-Roasted Sweet Potatoes

Savory, Oven-Roasted Sweet Potatoes

This is a quick and easy recipe for savory sweet potatoes--once they are prepped just put them in the oven.

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Masoor Dal

Masoor Dal

6 comments

Easy to cook and very delicious recipe with a name, which you will probably have hard time to remember. Try Masoor Dal and share your opinion.

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Savory Recipe: Homemade Salsa with Black Beans and Corn

Savory Recipe: Homemade Salsa with Black Beans and Corn

In my last blog, I said that I would post a recipe from my program on "Seasoning with Savory" which I gave at the IHA conference in Canada. Here is a seasonal salsa which features Savory, which will be Herb of the Year for 2015. Both summer and winter savory are ready for harvesting in my garden. Here is a simple and tasty summer salsa featuring savory and a few pix with ways to preserve savory for seasoning throughout the year!

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Summer Squash Sauté

Summer Squash Sauté

It's that time of year--the summer weather has arrived--and so the seasonal produce is just starting to come in: squash time! Here is a quick, easy, tasty squash saute that can be made ahead and taken to a potluck--so this recipe is just in time for your Fourth of July picnic.

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Veggie Bundles for the Grill

Veggie Bundles for the Grill

I grew up eating potato bundles--my paternal grandmother had a shore house--and we put these bundles on the big brick barbecue all summer long. This is an updated vegetarian version, although she often put a chicken leg or wing or a small sausage in the bundle. My favorite part besides opening them hot off the grill, and smelling the aroma, was the assembly line in the kitchen when making them.

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Raspberry Rhubarb Jam

Raspberry Rhubarb Jam

9 comments

Fruity Spread for Toast & Biscuits

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Potato, Asparagus and Arugula Soup

Potato, Asparagus and Arugula Soup

This is a wonderfully simple, delicious potage, featuring all of the flavors of spring. Other seasonal garden greens can be used in place of the arugula.

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Lucies Deviled Eggs

Lucie's Deviled Eggs

Our family loves deviled eggs—my grandmother used to make them—now my daughter Lucie is in charge of the deviled eggs and she better not show up at a family gathering without them! In the summer, we vary the herb by adding fresh dill, tarragon, or a tablespoon of fresh minced basil. The recipe can easily be doubled or halved depending upon how many you are serving; we have to allow at least 2 halves per person in our family! Lately we’ve been adding a little Sriracha to spice them up!

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Asparagus Soup with Chives

Asparagus Soup with Chives

4 comments

Yum asparagus season! Depending where you live in the country, the end of February, beginning of March through late May are when we find the best local asparagus and this pungent allium in our gardens and market. This light soup, given body with potatoes, brings them together. The pale jade color and refreshing taste make it an appropriate beginning to any spring meal.

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Plantanos Fritos--Fried Plantains

Plantanos Fritos--Fried Plantains

6 comments

Rice and beans are staple foods for our vegetarian diet. This time of year, we are all feeling a bit of cabin fever... so why not add a tropical twist to the menu? Plantanos or plantains are a member of the banana family and are readily available at the grocery store--usually next to the bananas. Try this easy and delectable recipe, which will add a Costa Rican flavor to your rice and beans.

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Lima Beans with Tarragon

Lima Beans with Tarragon

I have preserved tarragon on hand from last season, so I am able to use it to brighten winter dishes. If you haven’t done it before, be sure to preserve some tarragon next growing season. Meanwhile, try this easy and tasty white bean dish—use preserved, dried or frozen tarragon.

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Cranberry and Orange Relish with Maple Syrup

Cranberry and Orange Relish with Maple Syrup

This recipe has only three ingredients and is quite simple to make. It is a wonderful accompaniment to the Thanksgiving table, or to any meat, fowl, or vegetarian entree. The relish is fresh and crunchy, tart and sweet. I like it right out of the bowl with a spoon. It is tasty on yogurt with granola, over ice cream, in a smoothie, on a bagel with cream cheese, and on sandwiches. Try it with sharp cheddar on pumpernickel for a great grilled cheese or on a veggie or turkey reuben with sauerkraut. Mix some into a vinaigrette or marinade. Cranberries are at their peak in November--so buy some now--they will keep in the fridge for about two months and can be frozen.

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Peanut and Sweet Potato Soup with Coconut Milk

Peanut and Sweet Potato Soup with Coconut Milk

This soup was inspired by the African ingredients, which are indigenous there, as well as some crops that have become part of the diet of the many countries from this continent. It is full of flavor, rich and hardy, and vegan though not on purpose. Add double the amount of chile peppers if you like it hot. Use any greens that you have: kale, collards, chard, spinach, field or watercress, orach, dandelion, or a mixture thereof.

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Spicy Stewed Okra

Spicy Stewed Okra

11 comments

Okra is a handsome garden plant and the flowers are quite lovely. Pick okra pods when they are 2 1/2- to 3-inches long; 4-inches is about maximum because they tend to get tough and stringy when too big. If you harvest your okra everyday--in just a few days you will have enough to make this stew. It is easy and tasty and can be frozen if you have excess.

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