Have you seen the USDA’s new food suggestions? They center around a plate, with a back-to-basics portion suggestion. The USDA now suggests that half of every meal be made up of fruits and vegetables. One quarter should be protein and one quarter should be grains, preferably whole grains. And the meal should be accompanied by […]
Balsamic vinegar improves almost every food. This chicken came out juicy and tender, and the mushrooms were perfectly cooked – firm but slightly tender and caramelized. I’m definitely going to ask Joe to make it more often in the days ahead.
Joe and I have been making this recipe for years and years, perhaps since before we were even married. I haven’t got the faintest idea where the original recipe came from; it’s one of those hand-written recipe cards that found its way into our kitchen. We’ve tweaked it many times over the years, making minor […]
A couple of weeks ago, Joe found a recipe on a scrap of yellow paper tucked in a cookbook in our dining room. Obviously, I had copied the recipe from somewhere, but I don’t know when or from where. In the margins, I’d make lots of notes and changes. I vaguely remember eating it once, […]
Several times this summer, we’ve had so much zucchini, yellow squash, and eggplant that it wouldn’t all fit in our refrigerator. Seriously, that’s a lot of vegetables. It’s a good thing that we like to eat healthy, fresh food ’cause it’s all we’ve got. Last week, I madeÂ No Noodle Crockpot LasagnaÂ that popped up in my […]
I just made up that name. Â I don’t know what to call this supper, which is my favorite meal right now. This dish started out as “Balsamic Roasted Sausage & Onion Pitas,” a recipe I found on a Cooking Light bulletin board in 2004. Â It’s really morphed into something different. Did I mention that I […]