I have so many cookbooks that invariably a book I really like gets pushed to the bottom of the pile, and later I rediscover it. That happened to me over the weekend with The Olive and the Caper, a book about Greek Cooking written by Susanna Hoffman. I saw a recipe in this book called "Beef with Olives and 100 Cloves of Garlic," and it was the inspiration for this recipe. I didn't actually use 100 cloves of garlic, but I did use quite a bit, so this is a stew for people who really like the flavor of slow-cooked garlic. If you've never had garlic that's been cooked for a long time, it's sweet and delicious, and I loved the way this turned out.
Tuesday, February 26, 2008
Thursday, February 21, 2008
If you were hanging around this blog during November, you may recall me raving about the Moroccan Spice Mix recipe I found in Fine Cooking Magazine. I tried the mixture on butternut squash, then on carrots, absolutely loved it, and promised more Moroccan spice roasted veggies to come. Recently when I saw a recipe for crispy roasted chickpeas in The South Beach Diet Cookbook my tastebuds started imagining how great those crispy chickpeas (also called garbanzo beans) would taste with just a hint of that Moroccan spice mix, and that's how this recipe was born.
Tuesday, February 19, 2008
|This Mushroom Lover's Frittata with Spinach and Cheese is a great meatless dish for breakfast, lunch, or dinner!|
(Updated with better photos, May 2013.) Doesn't everyone love a frittata? If you're not familiar with them, frittatas are a type of Italian omelette that's not folded, but instead cooked on top of the stove, and then browned under the broiler to finish. This is such a perfect dish for a quick breakfast, lunch, or even dinner. I've been making frittatas for quite a long time, but my frittata preferences have evolved over the years, and now I make them heavy on the veggies in proportion to the eggs, kind of similar to the Spanish egg dish called a tortilla, where eggs are mostly used to bind the ingredients together.
Saturday, February 16, 2008
|Sugar-Free and Gluten-Free Cookies with Almond and Flaxseed Meal|
It's President's Day weekend in the U.S., but before I take a few days off, I thought I'd share this cookie recipe I made recently. If you've looked through my recipe archives, you see I have a few Low-Sugar Desserts, although I don't make a lot of cookies. However, a few years ago I had a reader named Adam who inspired me to post a recipe for low-carb snickerdoodles. That recipe uses a whole stick of butter and although the cookies were delicious and it worked for Adam, who was an Atkins dieter, it's not something I would make now.
Thursday, February 14, 2008
Last week I posted a great recipe for Swiss Chard and Mushroom Squares, and told everyone not to throw away their chard stems, since I'd spotted this recipe on Up a Creek without a PatL. Pat also introduced me to the book the recipe came from, Vegetables Every Day, without a doubt one of the best cookbooks I've ever owned. (Thanks again, Pat!) The cookbook version of Swiss Chard Stems with Butter and Parmesan was no doubt delicious, but I decided to substitute the butter for a slight misting of olive oil, and it still tasted wonderful. I think it would take as many as three bunches of chard to come up with the pound of chard stems the original recipe calls for, but I used the stems from one bunch of chard which made about two servings (or in my case, a whole dinner because I ate the entire thing at one sitting.) If you like chard but haven't stumbled on a good way to cook the stems, this is simple and delicious, and I love the idea that you're making a side dish out of something that might get thrown away.
Tuesday, February 12, 2008
|Delicious roasted broccoli with soy sauce and sesame seeds.|
I think one reason broccoli is so popular (well, not with everyone) is that it's pretty hard to make it taste bad. You can eat it raw, boil, steam, stir-fry, or roast it, and unless it's completely overcooked, broccoli will taste pretty good. But even though a lot of cooking methods work, I think roasting broccoli concentrates the flavor in the best possible way. This batch of broccoli turned out so well that I ate nearly a pound of it and called it dinner. It was also so easy to make and so diet-friendly, I knew after one bite this recipe would be a hit with anyone who tried it.
Sunday, February 10, 2008
In Utah we're finally starting to get a little sun, but temperatures are still pretty cold, and those rare sunny days seem to be followed by more days of snow. I know the piled up snow next to my sidewalk is the highest it's been for many years. I'm really longing for spring, but I have a sinking feeling that I'll still be making soup (and shoveling snow) for another month or two.
Saturday, February 09, 2008
(Updated, January 2008) I was inspired to make this recipe in late 2006 when I received a review copy of The Good Home Cookbook via Cooking with Amy. It turned out to be a good all-purpose cookbook, and this was a simple recipe with fairly ordinary ingredients that most people would have on hand, and it produced delicious pork chops with a very tasty milk gravy.
I don't cook a lot of pork because my stepmother doesn't eat pork, and when I cook meat I'm often making extra for her and my dad. But I do love the flavor of pork and when I noticed there are no pork recipes in my Recipe Favorites category, I chose this recipe which is definitely a favorite. Keep reading for step-by-step directions for how to make this, and pork chop ideas from other bloggers after the recipe.
Tuesday, February 05, 2008
It's been a while since I've shared one of my favorite ingredients for Kalyn's Kitchen Picks, and this Fage Total 0% Greek Yogurt (pronounced Fa' Yeh) is long overdue for a pick. Not only is it creamy and delicious, but it's completely fat free. Normally I'm not a fat-free kind of gal, but this stuff is great. I was so excited last July when my friend Georgette told me she'd found it at Wild Oats near my house, and used it when she taught me to make the World's Best Tzatziki Sauce. Then about a month later I discovered Agave Nectar (another pick) and used it to make Greek Yogurt with Agave Nectar and Pecans.
Posted by Kalyn Denny at 6:08 AM