Posted at 4:15 am , on August 25, 2020
Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
This was a 6 pound lamb roast that started with a nice fat cap, making the meat tender and juicy. After serving it sliced the first night, I cut the leftovers into bite-sized cubes and made a stew for my daughter with potatoes, celery and peas, Shepherd Pies for us and finally this curry served over jasmine rice.
Posted at 5:05 am , on August 11, 2020
In lieu of hot veggies, I like to make side salads to go with dinner in the summer. Hubby isn’t a big fan of green salads so I switch it up now and then.
This bright salad combines the sweetness of ripe watermelon with the salty tang of feta and kalamata olives. The sweet/savory dressing brings it all together for yumminess in every bite.
Variations: Any tomatoes will do; I like the yellow for the contrast in color. You can use an English cucumber and leave the skin intact.
Posted at 5:19 am , on July 28, 2020
Chicken wings don’t have to be a guilty pleasure. I’ve found that baking them is as delish as deep frying, and far more heart-healthy (not to mention less messy).
You can take the easy-peasy route and simply make a batch of basic wings and then serve a variety of dipping sauces on the side. Or you can go a bit more fancy and flavorful by tossing them in one of the sauces below near the end of the cooking time. I usually serve with a platter of raw, cold veggies.
Variations: Recipes for my basic wings and two favorite flavors are below: Buffalo and Ginger-Soy. You can toss the wings in a multitude of sauces of your choosing and finish in the oven. Oil based salad dressings are a good option. Stay away from cream-based sauces as they will burn; offer them for dipping instead (ranch and bleu cheese are a favorite). An easy way to create your own dipping sauces is to start with a base of 1/4 cup sour cream and simply stir in herbs and spices of your choosing.
Posted at 4:41 am , on July 14, 2020
A dear friend gifted me with a literal armload of fresh herbs from her garden. I used them in daily recipes for a solid week, keeping them wrapped in damp paper towels in the fridge, and then needed to find another use before they turned brown. There are a plethora of ideas such as tying them in bunches, hanging by their stems and letting dry, making pesto or chimichurro sauce, and freezing in ice cube trays. I opted to make simple syrup, compound butter and infused oil.
- Simple Syrup … the name says it all. It takes all of 5 minutes to make and the result is a thick, sweet syrup. Herbal infused simple syrup adds a gourmet flair to cocktails and desserts and lasts for about two weeks when stored in a sterilized glass container in the fridge.
- Compound Butter … Another easy way to add flavor to everyday meals with a pat of herbal butter on warm rolls, rice, mashed potatoes or veggies. It is also incredibly delicious served on a steak hot off the grill or pan. It can be frozen for up to six months or about a week in the fridge.
- Olive Oil … Store-bought infused oils are expensive, especially when they are so easy to make! The big difference is that manufactured products have a longer shelf life than homemade versions. So you’ll want to make these in small batches and use within two weeks. Use the lightest olive oil you can find so the flavor doesn’t compete with the herbs. You can use the herbs that are strained out in future recipes. The rosemary and garlic gets nice and crispy and is wonderful added to soups and stews.
Posted at 9:52 am , on July 12, 2020
Both of my parents were born in Belfast, Northern Ireland and the majority of my family lives in the United Kingdom. I am first-generation American and proud of my Orange-Irish heritage and can’t wait to one day sail “home” into Belfast Harbor.
Many who know me well have been schooled on St. Patrick’s Day on the difference between being Orange and Green Irish. I DO NOT wear green on St. Patrick’s Day as I am absolutely sure my father would look down with disapproval. The Orange Irish celebrate Orangemen’s Day with bonfires kicking off the festivities on July 11th and parades on July 12th. Homes and buildings are adorned with bunting and people crowd the streets waving the British flag. Read on for a wee bit of history about the holiday.
Ireland has a tumultuous past, to say the least. The picture above shows the flags of Scotland and Great Britain, represented by the Union flag, the Red Hand of Ulster, representing Northern Ireland, and the flag of the Republic of Ireland (Southern Ireland), the Irish tricolour. Much blood has been shed in religious wars for territory and power between these countries over the centuries.
Posted at 3:30 am , on June 30, 2020
Kugel is a well-loved staple of Jewish family meals and can be made sweet or savory, with noodles or potatoes. Although I’ve seen some fancy schmancy recipes, traditionally it’s a baked pudding or casserole with simple ingredients, served as a starch side or dessert. It can be made in a regular casserole pan but I like the presentation of a round pie dish.
Potato kugel is made with grated potatoes, but when I’m making a special holiday dinner with many components such as Passover, the use of frozen hashbrowns makes for an easy side that can be prepped in the morning and popped in the oven an hour before serving. It can also be baked, cooled, frozen and reheated if you want to pre-make it.
Posted at 3:16 am , on June 16, 2020
Hubby is most definitely a meat and potatoes kind of guy but we have been trying to limit our carbohydrate intake so often dinner just features a protein and large portion of a veggie side. Sunchokes, also known as Jerusalem artichokes, look similar to potatoes when diced or sliced and have a similar texture, but feature a sweet, nutty flavor similar to an artichoke, that only needs a few herbs and olive oil. I served these with Easter dinner (turkey ham basted in mustard, honey and brown sugar and roasted asparagus).
Sunchokes are also good raw; crunchy and a great addition to a green salad when sliced thinly. Some people prefer to peel them, but with their odd shape it can be quite a task. I prefer to wash off any dirt and give them a good scrub with a textured sponge or veggie brush and leave the skin on.
They are rich in iron, potassium and vitamin B1. And the really good news for diabetics is that they have have a lower glycemic index score than potatoes as they store their carbohydrate as inulin (not to be confused with insulin) rather than starch. And for all of us, they aren’t fattening (one cup of raw sunchokes has approximately 110 calories and zero fat)!
Posted at 2:46 am , on June 14, 2020
It was New Year’s Eve and I was cruising up the Pacific Coast Highway in my Dodge Colt. On a whim, I’d decided that morning to ring in 1987 back home in the Bay Area instead of San Diego, where I had been stationed in the Coast Guard and still lived. My SoCal girlfriends would be whooping it up at the Country Bumpkin, our dive bar of choice, two-stepping and shooting tequila and kissing every cowboy within reach at midnight. A year ago I was matching them shot for shot and kiss for kiss, but not this year.
I was pregnant.
This wasn’t part of my plan. I was 22, carefree and looking forward to a long military career as a Radioman. Children weren’t anywhere on my radar. I’d just started dating a Navy Gunnersmate after ending a relationship with a fly-boy. It seems I had a thing for sailors even back then.