This recipe caught my eye recently on Pinterest. I try to cook vegetarian meals a few times a week because research shows it’s good for the planet and people. Plus, we like the variety. Joe likes to say, “It’s good and good for me.” So dang cute. The recipe is from Minnesota blogger Lindsay … View Post
Israeli Chopped Salad With Avocado
This is a good warm-weather salad for when you don’t feel like cooking. If your walnuts are already toasted,* all you have to do to get this salad ready is some quick chopping. I found this recipe in Mediterranean Fresh, A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings, by Joyce Goldstein. Crumbled feta would … View Post
Relaunching with Chicken Pot Pie Soup
I have many projects on my agenda as a new retiree by layoff. Go to Kentucky for our traditional Christmas in January: check. Pack up Christmas decorations: check. Host a lively discussion with the Best Book Group Ever: check (Necessary Lies by Diane Chamberlain, really good). Help pack up the life of my best friend for 30 years in three suitcases and a … View Post
Split Pea Soup and Spinach Feta Bread
This bread and soup make a wonderful combination, and not just visually. I’ve been making the split pea soup for years, based on the recipe in The New Basics by Sheila Lukins and Julee Rosso. I was saddened last year when Lukins died; she was a big influence on me and many other cooks, and … View Post
Sweet and Sour Chicken (not fried, not dyed)
Doesn’t look like your typical restaurant sweet and sour chicken, does it? No red dye; no out-of-place, overly sweet maraschinos; no breading; no deep frying. There’s just flavor, and it’s fairly healthful, too. If we ate green pepper at our house, it would be a little prettier. I substituted yellow pepper, and a glance … View Post
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