Showing posts from March, 2003

Homemade Yeast Rolls:
My Mom's "Ice Cream Pail Buns"

An easy no-muss method for making homemade yeast rolls with my mother's favorite bread recipe and favorite bread bowl, a plastic ice cream pail! ~ Skip Straight to the Recipe ~ Bread & Recovery When my mother was 35, she and her mother were diagnosed with breast cancer only days apart. Luckily, they had survivor genes too. Both recovered and lived long, full lives. While Mom was recovering from her mastectomy, she made bread every few days. Years later, she confided that despite the pain it caused, making bread was get-well therapy. Her chest and shoulder muscles needed exercise and her family needed nourishment. By making bread, she accomplished both at once. Still, I remember her standing at the kitchen counter kneading the dough, pain etching her face, tears on her cheeks. Modern-day bread machines are ever so convenient and when a hot loaf of bread pops out, it’s just magic! But I’ll likely never have one, in small tribute to my mom and the way she endured pain

Twenty-Minute Beefy Black Bean Chili

There's a certain romance about a big pot of chili simmering seductively on the stove all day – except when it's a busy weeknight, no time for thinking, let alone tending the stove. This is a chill-blasting chili that cooks in 20 minutes, start to finish. The recipe uses a couple of favorite convenience products, black beans and salsa, both easy to keep handy in the pantry. This column was first published in print in 2003 and was published online for the first time in 2011. March days can chill our bones! We are so ready for spring but winter somehow just hangs on. And on and on. And on. For a fast warm-up, turn to Twenty-Minute Beefy Black Bean Chili for supper some damp, cold night. It requires only 20 minutes from stove to table so is also a good choice for a last-minute supper. If you like the recipe, keep the ingredients on hand in the pantry and freezer so you can cook up a batch at a moment’s notice. ALANNA's TIPS After draining the first can of bean

Winter Fruit Salad

A fruit salad for the months when fresh fruit is scarce, a combination of fresh, frozen and canned fruit, brightened with lemon peel and Grand Marnier. Winter Fruit Salad is a beautiful fruit salad for buffets, brunches and other family gatherings. Early Easter, anyone? ~ Skip Straight to the Recipe ~ Spring! It’s here! Or in the North, as the calendar promises, it’s coming, truly, it is! Outside, spring’s arrival is manifested in nature’s simple gifts. Tiny rabbit tails on the pussy willows. Crocuses poking out of the earth as if to thumb their colorful noses at remaining bits of snow cover. The first flush of green in the tree tops. When it comes to fresh fruit, however, we must do without a bit longer. Even supermarket strawberries are unpredictable right now. They were beautiful two weeks ago. But last week? None to be found. Whether you make this fruit salad in late winter or early spring, it makes the wait a bit easier for it’s as good as any summer batch.