There are just certain flavors that remind me of Fall and Thanksgiving. Cranberry is one. Although butternut squash is available year ’round in my neck of the woods, I still think of it… Continue reading
This cornbread dressing is spicy because of the addition of poblano peppers and the use of andouille sausage. You could also use a milder bell pepper, if you prefer, and a kielbasa sausage,… Continue reading
I don’t know if you grow your own yellow summer squash or not, but I do. Not so much by choice, but it does have a mind of its own. Last year I… Continue reading
Roasted cauliflower is one of my most favoritest things. This version has it all, from the sweetness of the tomatoes to the earthiness of the chickpeas and the saltiness of the olives.
I saw a similar recipe in Better Homes and Gardens magazine, but they wanted me to shred up some Brussels Sprouts. This I could not do. You see, I do not like Brussels… Continue reading
This is a take on German potato salad and as such has no mayonnaise. It sort of has a sweet-sour flavor profile. The recipe comes from an old pamphlet, “Texas Recipes from Texas Places, Volume… Continue reading
As in a substitute for fried Rice. This is a simple side dish like a fried rice. It is just sliced onions, minced garlic, snow peas, cashews, cooked wheat berries, vinegar and soy… Continue reading
Grilling shallots makes a simple, yet sweet, side dish that pairs with anything grilled. Leftovers are terrific chopped and added to salads, soups, and other recipes.
If you watch too much television, you would think kasha is only for your breakfast cereal. You would also believe that that lady in the jeans wanders all over remote areas of the… Continue reading