Last night I made two new recipes for dinner. Both were big hits. The Major says this is his new favorite rice dish. These are perfect for a summer meal eaten on the deck. Enjoy!
Archive for the ‘Recipes’ Category
My mother was a foodie. She loved talking about food. She loved cooking and baking. She loved cookbooks. She didn’t actually eat a whole lot, but that’s another story.
I grew up loving every meal I had as a child. Weekend breakfasts were special. Music would be blaring on Saturday and Sunday mornings. My dad, a fabulous guitarist, loved bluegrass and gospel music when we were growing up. We often had fresh fruit salad with lime juice and grated lime peels. We would also have some baked good my mother had whipped up. We had special weekend breakfast plates, which I have and we use for birthdays.
Weekend lunches were usually popcorn, apples or pears and cheese. Sounds simple, but my goodness, so delicious. This would be eaten after the weekend errands had been run, after my dad had cleaned the house and while watching whatever sporting event was on that afternoon. My dad would probably be ironing his clothes.
I was always excited to see what we were having for dinner. Everything was homemade. My mom’s salads and salad dressings every night were to die for. Continue reading
Go here for some yummy Haitian recipes. We “winged it” and made our own recipes.
TM refused to post this recipe. Something about not wanting to appear on The View.
2 cups masoor dal
1 1/2 t garam masala
1 1/2 t turmeric
1 t salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated & chopped
1 (1-inch) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
- Rinse massor dal thoroughly, until water is clear. In pot, bring 1 quart water to boil. Add massor dal.
- Cook halfway, about 10-15 minutes. Add 1/2 t garam masala, 1/2 t turmeric and salt. As massor dal cooks, uncovered, water will evaporate and mixture will thicken.
- add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
- Add garlic, ginger & chiles. Continue to fry until onions are deep-yellow. Add remaining 1 t each garam masala and turmeric.
- Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
- Pour in pot of dal and simmer to blend flavors. Taste and add more salt, if needed.
I had every intention of making these Stuffed Mushrooms for my Thanksgiving dinner. I got so caught up in making the turkey and stuffing that I didn’t get to this recipe until the Sunday after our feast. Continue reading
1 3/4 cup flour
1 t baking soda
1 t cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ginger
1/4 t ground cloves
1/2 c butter
1 c sugar
3/4 canned pumpkin
3/4 c chocolate chips
3/4 c chopped walnuts
2 T cognac
Preheat oven to 350. Grease a 9x5x3 pan. Combine flour with soda, salt and spices. Cream butter into large mixing bowl. Gradually add sugar; cream at high speed of mixer until light and fluffy. Blend in eggs; beat well. At low speed add dry ingredients alternately with pumpkin; begin and end with dry ingredients. Blend well after each addition. Stir in chocolate chips and 1/2 cup walnuts. Pour into pan. Sprinkle wiht 1/4 c walnuts. Bake at 350 degrees for 65 to 75 minutes until cake springs back when touched lightly in center. Cool. Drizzle with glaze. Let stand 6 hours before slicing.
Combine 1/2 c sifted powdered sugar, 1/8 t nutmeg and 1/8 t cinnamon. Blend in 1-2 T of cream until the consistency of a glaze.