Bison & Beef: a marriage made in heaven

Bison & Beef: a marriage made in heaven

As the child of frugal German immigrants, I ate a lot of meatloaf as a child, only we called it falscher Hase, literally, fake rabbit. After WWII, when meat rations were still in effect, German housewives would mix up whatever meaty scraps they had, add lots of...
Moroccan Stoup offers Warm Comfort

Moroccan Stoup offers Warm Comfort

  As defined by Rachel Ray, a stoup comes in somewhere between a soup and a stew in consistency…and that is what we have with this simple-to-assemble one pot wonder. For the vegetable you can use any leafy green or even a combination of several: kale is...
CauliBroc with Spicy Mint Sauce

CauliBroc with Spicy Mint Sauce

  Broccoli and cauliflower make fine bedfellows when covered with this exceptional sauce, which can also be used to spice up other vegetables ordinarily labeled bland or boring. Quantities do not need to be exact…start with what’s written here and...
Fennel Fancies

Fennel Fancies

This delicious cookie is just unusual enough to pique interest but not weird enough to offend traditional cookie lovers. Fennel, with its hint of anise and licorice flavors, brings a zesty flavor profile to an otherwise ordinary sugar cookie.   It’s also a...
Presto Pasta

Presto Pasta

For a last-minute entertainment emergency, you might have use for this fast yet fancy pasta. It will take you no more than 15 minutes to put this together! You can use any short-cut pasta but I like campanelle, or “little bells.” Other favorites are gemelli (twins),...
Ginger Pumpkin Bread

Ginger Pumpkin Bread

Here’s another take on a seasonal favorite. This is more of a bread than a cake; the slices want to be buttered! This recipe calls for butter instead of oil and is delicately ginger flavored. I always add more ginger, or grate in a touch of fresh. Nuts add vital...
A Year in My Kitchen: December

A Year in My Kitchen: December

December is holiday time in the kitchen: sharing, giving, cookie baking, indulging.  Our Christmas feast took an Italian twist a decade ago after one too many turkeys in a row. We often begin our morning alone with coffee and my Mom’s Danish, now in the shape of...
Apple Pumpkin Pie

Apple Pumpkin Pie

This is an old standard, tweaked to make for easier prep and fewer calories! There are so many recipes combining apples and pumpkin puree that mine is just another drop in the bucket. But mine requires less sugar and less evaporated milk; it’s faster because, by...
A Year in My Kitchen: November

A Year in My Kitchen: November

For over thirty years we’ve made this scrumptious fall dessert in celebration of our little pumpkin’s birthday. Now he is an adult with a November pumpkin too.  A few years ago we brought the baked layers to Costa Rica, whipped the icing and assembled the...
A Year in My Kitchen: October

A Year in My Kitchen: October

A Year in My Kitchen: October Karo Krunch It’s hard to beat this 1960’s popcorn recipe from the bottle of Karo syrup in my mother’s kitchen. It presents nicely in a basket lined with orange or brown napkins or in a plastic pumpkin that the kids carry...
Jicama & Orange Salad

Jicama & Orange Salad

This refreshing veggie/fruit salad is perfect as a foil for any heavy meal…I am thinking, of course, of Thanksgiving, but it’s perfect as a side dish for any meat and most fish. Jicama is a tuberous root packed with potassium, rich in fiber and vitamin C,...
A Year in My Kitchen: September

A Year in My Kitchen: September

A Year in My Kitchen: September Rosinka’s Peppered White Beans This month’s recipe ranks high in our family favorites.   It’s been shared among family, friends and coworkers.  It’s an easy and sought-after addition to any potluck, pleasing to...