Regardless of what you call it, Stromboli or pinwheels, layering pizza dough with cheeses and meats if you like along with herbs and greens is what we call supper. And an easy one, too, since you can make your own pizza dough or purchase it. Today Matt Swaim and I chatted on the Sonrise Morning Show/Sacred Heart Radio, about cheese. Yes, cheese was an important … Continue reading Stromboli/Savory Pinwheels
Have you heard of cashew cream? Interest in plant-based recipes is growing and that’s where cashew cream comes into play. In its simplest state, cashew cream consists of soaking, then blending, “raw” cashews with water for a creamy, vegan alternative to heavy cream. It can stand in for coconut milk, as well. Cashew cream subs in for whipping cream in this recipe for creamy Italian … Continue reading Creamy Cannellini Bean One Skillet Meal with Cashew Cream
Sometimes you have to be a bit lenient with recipes. Like use them as a guide, not set in stone. Shrimp scampi is one of those. A little more of one ingredient, a little less of another. It’s all about going to taste. That’s why the recipe I’m sharing gives you leeway. Remember, you can always add more, but you can’t take away. I tossed … Continue reading Shrimp Scampi with Garlicky Spaghetti and Wilted Spinach
“Pease porridge hot, pease porridge cold, pease porridge in the pot 9 days old.” My garden peas have pushed through the soil, still tiny but looking strong. For some reason, that childhood rhyme came to mind, so indulge me! Peas are really a lovely seasonal vegetable, so when they’re abundant, peas are in my meal rotation a lot. These legumes are good for you, too. … Continue reading Spring Stir Fry: DIY Universal Stir Fry Sauce
Greek Beef Kebabs Every year I have the same goal: to plant fewer vegetables so I don’t get overwhelmed during harvest. Obviously, by the photo here of grandsons Will and Jack putting in tomato stakes, that goal won’t be reached this year either. Along with over a dozen tomatoes, we’re planting several kinds of peppers, a trellis of cucumbers, 2 kinds of squash and my … Continue reading Greek Beef Kebabs and Grilled Pineapple for Father’s Day
Each Thursday, as many of you know, I chat with Matt Swaimon the Sonrise Morning Show, Sacred Heart Radio. Today the subject was fowl/chickens. Did you know those birds have been on our earth for over 5000 years? FOWL (CHICKEN) MATTHEW 23: 37: Jesus refers to fowl when He talks about gathering the children together, “even as a hen gathers her chickens under her wings…” … Continue reading One Pan Chicken Dinner w Veggies and Fresh Herbs
Friends Char and Butch with a morel harvest. One place there’s no worry about social distancing during these challenging times is when my friends, Charlene and Butch Castle and I go foraging for wild morel mushrooms. We start out at the bottom of the hill. By the time we reach the top of the hill we have kept our distances naturally — in fact, … Continue reading Morels! Yes, They’re Growing!
Today the subject was coriander/cilantro during my weekly chat with Matt Swaimon the Sonrise Morning Show, Sacred Heart Radio. I also shared a yummy recipe using this lovely and citrusy tasting herb. CORIANDER/CILANTRO Coriander is referenced several times in the Old Testament. Exodus 16:31 ….”And the food became known as manna – meaning “What is it? It was white like coriander seed and flat and … Continue reading Cilantro and Tex Mex Lasagna
A few weeks ago I tossed well aged chicken manure onto our vegetable garden. Today as I tilled it, I was happy to see fat worms wiggly through. A simple country pleasure. To top that off, my neighbor Liz stopped by with her toddlers, Ollie and Calvin. Yes, they kept their distance, though it was hard for those little ones not to run right up … Continue reading Chicken Moutard (Chicken with Mustard Cream Sauce)
Today Matt Swaim on the Sonrise Morning Show and I chatted about Passover and its beautiful and significant meaning. And I shared yummy, yummy brisket recipes, along with one for unleavened bread and Charoset. PASSOVER FOODSJohn 13: 1-17 Talks about how the last supper was carried out with Jesus and his disciples, how he started by washing their feet. The Eucharist was born … Continue reading Passover Brisket and Unleavened Bread
About Eating 