This recipe comes from Chinese Cooking Cantonese by Margaret Leeming. She notes that it’s a modern version of a traditional Buddhist dish. I’ve modified it further to use more fresh vegetables and to make four to six servings. I also skip deep-frying the cashews. I don’t think it loses anything but unneeded fat. The sauce … View Post
Crab Chowder
This chowder is tasty and creamy without being too guilt-inducing. I made a few changes to a recipe from Fresh and Simple Quick-Simmering Soups from Better Homes and Gardens. (I like the whole Fresh and Simple series, which includes Pasta Pronto, 5 O’Clock Grill and Super Suppers). I added the potato, extra crab (I like … View Post
Summer Pasta Salad with Roasted Vegetables
This recipe makes a veritable vat of pasta salad. As much as we liked it, I knew it was too much for the two of us to eat in a reasonable time, so I trucked some to my book club potluck, and they seemed to enjoy it, too. The recipe is from The Roasted … View Post
Roasted Ratatouille Tart
I got this recipe from an Ellie Krieger (Food Network star) cookbook called The Food You Crave. I added the garlic and yellow pepper and upped the cheese. The crust recipe is the original. I had a 10 1/2-inch tart pan, so I increased the crust by half. Next time I’ll add fresh herbs, perhaps … View Post
Homey vegetable casserole
Shame on me. I bought groceries without a menu plan, shopping the sales. I don’t usually do that because you have to go out shopping again after you figure out what to cook. This week I said “Fuggeddaboudid!” (Think Mickey Blue Eyes.) So with my purchases in mind, I searched through cookbooks and the … View Post