Showing posts from March, 2004

Easy Turkey Chili

Ha! I laughed out loud when I recently re-read this 2004 column; it's being published online in 2013 for the first time, some nine years after written. I wrote then, "It's silly, perhaps, but only recently did I discover frozen vegetables."I'd forgotten this, coming late to frozen vegetables. It's no wonder that when I started writing A Veggie Venture about a year later that for the first month, I experimented mostly with frozen vegetables. And today, as fascinated as I am with new ways to cook fresh vegetables, I still stock frozen vegetables. When it comes to value and convenience, there's no rivaling frozen vegetables. So the recipe for Easy Turkey Chili calls for an entire pound of frozen bell peppers – though if you've got fresh on hand, sure, use them, they're great too. It’s silly, perhaps, but only recently did I discover frozen vegetables. For too long, unless a vegetable was fresh, it wasn’t worth serving.The transformation happened ove…

Very Very Green Green-Pea Soup

Do you keep a bag of inexpensive frozen peas in the freezer? Me too! First, they're handy when a soup or stew needs a dash of color at the end. But the real reason? They're a major supper saver! Add a few pantry ingredients and you won't believe the great soup that starts with a simple bag of peas. Really!Oh. And for my fellow procrastinators? The very very green color makes this soup perfect for an impromptu St. Patrick's Day meal.
"... it was fantastic! .. I'm keeping this recipe on hand for when I'm pantry-diving before payday!" ~
"This is fabulous! It's good by itself, but it's wonderful with the egg!" ~ acr
In 1912, my London-born maternal grandfather emigrated to Canada. He arrived on St Patrick’s Day and some times I wonder what he'd think of the rowdy revelries that headline festivities nearly a century later. He loved a party: he’d likely have thought he’d reached the Promised Land!Grandpa S was a foodie of t…

Baked Chicken with Herb-Roasted Potatoes

Back in the day, this was my mom's favorite quick chicken recipe. It was comfort food for cool Minnesota nights, warming her kitchen, filling the whole house with the enticing aroma of roasted chicken and potatoes – and in just a couple of hours, filling our bellies too.The recipe couldn't be simpler. Just brush chicken with sour cream and toss potatoes with mustard, herbs and a little olive oil. Then bake them side by side. Tonights's Supper? Really, it's that easy. Recipe updated & republished 2015 to remember my mom on what would have been her 85th birthday ...
"... it was delicious." ~ Jessie Your best recipes – where do you find them? My own bookshelves hold dozens of cookbooks. The basement houses who-knows-how-many back issues of cooking magazines. An invaluable food website is Epicurious, where every-day home cooks critique recipes from Gourmet, Bon Appetit and other food magazines. The Food Network is entertaining and reliable for tip…