Category: About Rita
VEGGIE CREAM CHEESE SPREAD BETTER THAN STORE BOUGHT
As some of you know, each week I chat with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio. Today it was all about radishes. Did you know they were eaten as a staple of the slaves during Bible days? (And by the way – I had a fun time cooking with friends and colleagues, Giovanna Trimpe and Annie Mitchell at the Cincitalia Festival at … Continue reading VEGGIE CREAM CHEESE SPREAD BETTER THAN STORE BOUGHT
Another Yummy Strawberry Pie Recipe
First, an apology. I haven’t chatted with you for a while – we’ve had some very sad events happening here with family on our little patch of heaven. My beloved brother, Charlie, passed away suddenly and we are doing our best to get through. So things have been put on the back burner, so to speak. Today I had a nice conversation with Matt Swaim … Continue reading Another Yummy Strawberry Pie Recipe
Chicken Spaghetti
T Chicken Spaghetti Today when I chatted with Matt Swaim on the Sonrise Morning show/Sacred Heart Radio, the topic was chicken. Here’s a passage maybe familiar to you from the Bible, and a yummy photo and recipe from the Pioneer Woman site. MATTHEW 23:37 – “O Jerusalem, Jerusalem, killing the prophets and stoning those who are sent to you! How often would I have gathered … Continue reading Chicken Spaghetti
Maple Granola with Homemade Maple Syrup
Remember a couple of months ago I told you about tapping the maple trees for syrup? We harvested over 12 gallons of sap and spent a couple of days boiling the sap down on my kitchen stove to make maple syrup. We wound up with close to 2 cups. We’ve been enjoying this precious commodity on pancakes, in hot tea and in granola. I hope you … Continue reading Maple Granola with Homemade Maple Syrup
Steelhead Trout baked in Parchment and Crispy Fried Fish
We are well into Lent here on our little patch of heaven, so meatless meals are on the menu. Fish in particular since groceries have a good amount of variety and something is always on sale. This week we’re having steelhead trout cooked in parchment. Sounds fancy, I know, but cooking fish in parchment is a fool-proof way to enjoy moist, well seasoned fish without … Continue reading Steelhead Trout baked in Parchment and Crispy Fried Fish
Quiche with Potato Crust
Each week one of the things I “do” is chat about foods and herbs from the Bible on Thursday mornings with Matt Swaim. He’s the host of the Sonrise morning show podcast aired on Sacred Heart radio. Matt is a foodie like me. Today we talked about a recipe shared by my neighbor, Erin Phillips. It’s a grain free quiche, using potatoes as a crust, … Continue reading Quiche with Potato Crust
Wingin’ it for Super Bowl
Marcella’s Simple Pasta Sauce
It was fun chatting, as usual, this morning, with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio about foods eaten during Biblical times. After the heavy eating of the holidays, we’re going with simple. And I mean simple. This sauce recipe from famed Marcella Hazan for pasta uses 4 main ingredients: butter, onions, salt and, of course, tomatoes. Now the butter, onions and salt … Continue reading Marcella’s Simple Pasta Sauce
Best Peppermint Bark!
Those of you who are “regulars” know that during the holidays I share a recipe for peppermint bark. It makes the best gift from the kitchen!Looking at the ones we’ve swapped over the years, there’s some common threads that run through. It’s about quality and technique. Here are answers to both. To replicate famous, super expensive candy like Wms Sonoma’s bark, use quality bar chocolate … Continue reading Best Peppermint Bark!
About Eating 