Today has been “one of those days”. I was too busy (also known as “too distracted”) to think about making supper, and when my tummy began rumbling, the last thing I wanted to do was COOK.
Read moreSalmon and Wild Rice Salad with Marinated Vegetables
Entrées
Lite Italian Beef Stew
Some times it’s challenging to come up with creative ways to serve leftovers. The typical beef rump roast is bigger than what 2 people can eat, and besides, I always pile my plate with veggies, so they are all gone. What’s left is a big old hunk of meat.
Rolled Rump Roast
I married a farm boy. He grew up on a small dairy farm, did chores before school, and showed animals for 4H. He also prefers to eat like a farm boy – meat and potatoes.
Chicken with Cilantro Pesto
A line in one of our favourite holiday movies is:
“Pesto is passé!”
No way. Not possible.
Smoky Shrimp Stuffed Kumato
My gardening skills are weak, mostly because I can’t leave things alone. I am forever picking the pea pods, cherry tomatoes, or basil to nibble, leaving very little for a decent harvest.
Stuffed Salmon
It’s pathetic, I know, but I am “pintrest-challenged”. Any pinning I do is to my bulletin board. Instead, I have several folders stuffed with ideas – a green folder for gardening, black for home decor, and red for recipes. Most of these ideas come from magazines, newsletters, friends, and even pages ripped out of old church cookbooks.
Spring Pea Shoot Soup
There are buds on the trees, the temperature remained above freezing last night, shoots from several flowering bulbs have emerged, yet it’s chilly enough to want to sit by the fire and sip some soup. (Lots of S’s there!)
Vodka Cream Sauce
Have you ever gotten one of those instant headaches? You know, where you think your brain might just explode? And then you realize that you’ve just leaned over a pan of vodka cream sauce, and the alcohol evaporated into your skull? Not that I’ve ever done that, of course……
Tuscan Ham Soup
Although I have never been to Tuscany – it’s on my bucket list – foods based on the Tuscan tradition of simplicity, availability, quality, and economy seem to fit perfectly with my style of cooking. And eating.
Gorgonzola & Date Stuffed Chicken Breast
William Cowper wrote a poem titled “The Task” in 1785 that includes the idiom, “Variety is the very spice of life, that gives it all its flavour.” How that applies in cooking is obvious, and this recipe absolutely nails it.
