The “Taste of Lebanon” Indoor Fall Festival I love Lebanese food (after all, I’m Lebanese….) and love to cook it. Just this weekend I made stuffed cabbage rolls. So good. But you know what? This food takes TIME to make and that’s where the St. Anthony of Padua food feast comes in. Yes, it’s this coming Sunday and all your Middle Eastern faves are there … Continue reading The “Taste of Lebanon” Indoor Fall Festival
MY PASTA FAGIOLI One of my most requested. It’s not like the pasta fagioli soup, but is a wonderful pasta with the best sauce. For Carol F., who wants to make it for her vegetarian niece for Christmas. Made with whole wheat pasta, you’ll taste a nuttiness that you won’t get with regular white pasta. You’ll never miss the meat! While the pasta is boiling, make … Continue reading MY PASTA FAGIOLI
Jim Reinhart, an Indiana reader, is one of the best home cooks I know. He sent me this unusual, pretty and very yummy recipe, adapted from a magazine. A super way to use leftover turkey and gravy. Ingredients 2 small pumpkins or l bigger pumpkin 2 cups wild rice blend, cooked 1/4 cup dried cranberries 1 shallot, minced 2 cloves garlic, minced 2 tablespoons celery, … Continue reading Jim’s Stuffed Roasted Pumpkin
Gourds are mentioned in the Bible in several places. Lots of different types of wild gourds abounded in the Mediterranean region. Some were edible, some were not. In 2 Kings 4:39, when Elisha had his people around him, one of his servants put a gourd into a pot of stew. In Jonah 4:6-10, the gourd is identified as the plant under which Jonah found shade. … Continue reading Pasta with Butternut Squash and Sage
Hard to believe that September has passed and we’re into the first week of October. The corn stalks have turned a dark tan, which means it’s time to cut them down for bundling. Corn stalks make a nice autumn display. We prop them up behind the straw bales alongside the outhouse. The little ones put pumpkins, squash and gourds on top of the bales and … Continue reading Take the Chill off with Black Eyed Pea Stew
I was really hungry for Pad Thai, that delicious Thai stir fry with rice noodles. Going through my recipes, I ran across a favorite from Jaime Carmody, Chef Proprietor of Out of Thyme Kitchen Studio in Symmes Township here in Cincinnati. It was from 2016! Seems just like yesterday that Jaime and I cooked together. I’ve adapted her recipe slightly. It’s worth buying small bottles … Continue reading Pad Thai – Here’s an Easy and YUMMY Recipe and Vietnamese Cilantro/
I was really hungry for Pad Thai, that delicious Thai stir fry with rice noodles. Going through my recipes, I ran across a favorite from Jaime Carmody, Chef Proprietor of Out of Thyme Kitchen Studio in Symmes Township here in Cincinnati. It was from 2016! Seems just like yesterday that Jaime and I cooked together. I’ve adapted her recipe slightly. It’s worth buying small bottles … Continue reading Jaime’s Chicken Pad Thai
