The original name of this recipe is Half-Hour Chicken and Leek Stew. I lopped off the beginning because it took a bit longer. But it was worth it. Cutting the chicken into 1-inch pieces instead of 2-inch chunks would cut a few minutes off the cook time. But it’s really the preparation of … View Post
Stir-Fried Vegetables With Gouda
The recipe says to serve this wonderful concoction on English muffins, which, according to my scribble in the cookbook, is “great.” I experimented this time with serving the cheese-glazed vegetables on better-for-you whole grains. The recipe is in my battered copy of Stir-Fries from Better Homes and Gardens’ Cooking for Today series. We liked the cheesy veggies served … View Post
Shepherd’s Stew with Dumplings
I came across this goody in my stack of untried soup recipes. It’s from the Food Network Kitchen’s The Chopped Cookbook: Use What You’ve Got to Cook Something Great. The recipe, a take on the classic Shepherd’s Pie*, says it takes 50 minutes to make, and that is about right. But contestants never get that much … View Post
Cauliflower Marranca
This standby is from Moosewood Cookbook by Molly Katzen. It is simple but hearty and flavorful and the leftovers are just as good. I turned to it when a friend was visiting with her teenagers, one of whom was skipping meat for a month for a science project. I have altered it to suit … View Post
Creamy Wild Rice Soup
I had mushrooms on the verge of… well, whatever mushrooms do when they take a step toward inedible. (Maybe they grow a fungus?) I had wild rice. I had leftover rotisserie chicken in the freezer. Time for soup. This recipe is from Cheap. Fast. Good! by Beverly Mills and Alicia Ross, also known for … View Post