As promised, here’s a nice ham and bean soup recipe for those of you with leftover holiday ham. This is a real basic recipe, so use as a guide rather than a recipe set in stone. If it’s a honey glazed ham, you’ll notice a slight difference in taste – not exactly sweet but maybe a bit more mellow. Now if you don’t have leftover … Continue reading Leftover Holiday Ham? Make Ham & Bean Soup!
As I do every Thursday morning on Sonrise Morning Show/Sacred Heart Radio, I chatted with Matt Swaim about Halloween. Now for us Christians, Halloween has this meaning (along with the fun dressing up and ” begging” for treats): Halloween refers to the Feast of All Saints. The word itself is taken an older English term, “hallows,” meaning “holy”; and “e’en”, a truncation of the word … Continue reading Jalapeno Poppers Two Ways
Some recipes I share with you are new, some are retro favorites. The arroz con pollo (chicken with rice) dish today is a little of both. It was so long ago I don’t remember exactly when, but my then Ecuadorian boss’ wife, Dora Almeida, gave me her recipe for this popular one pot meal. It was an easy recipe for a young cook venturing out … Continue reading Arroz con Pollo
Regardless of how you pronounce this beloved seasonal vegetable here on my little patch of heaven, trying to get a photo of an abundant tomato harvest isn’t easy when my girls/chickens are out and about. That’s why you see 2 of them approaching the bowl of tomatoes perched on our outhouse stoop. I thought you’d like to see a photo of all these different kinds … Continue reading I say ToMAtoes; do you say ToMAHtoes?
OK today when chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio, the subject was cheese – yes, cheese was eaten during Bible times (perhaps not in the form we know today) but in 2 Samuel David is offered “honey, and curds, and sheep and cheese of kine (cow) as provisions. So cheese is indeed an ancient food. How about having feta as the … Continue reading Baked Feta with Garlic & Oregano
Well, guess what turned up at my back kitchen door yesterday? Fresh sugar snap pea salad, that’s what. Our friends, Bob and Bert Villing, who live in an old farmhouse down the road and grow long rows of snow, sugar snap and English peas, brought us a bowl of Bob’s sugar snap pea salad. Simple and sensational – fresh sugar snaps in a cream dressing of … Continue reading Sugar Snap Pea Salad
Our friends, Bob and Bert Villing, live in an 1800’s farmhouse down the road from us. Bob grows asparagus, and lots of it. We were the happy recipients of several pounds of this springtime vegetable. We’ve eaten the asparagus raw, out of hand (if you’ve never eaten raw asparagus, you’re in for a treat) and grilled just until crisp tender with a sprinkling of lemon … Continue reading Fettuccine Alfredo with Asparagus
What is Skirt Steak? Skirt steak is a long and thin cut of beef that comes from the underside of the cow, near the diaphragm, and is known for its rich flavor and chewy texture. Skirt steak is often used in Mexican and other Latin American cuisines to make dishes like fajitas, tacos, and carne asada. Skirt steak is also popularly used in Asian cuisine, … Continue reading Carne Asada in honor of Pope Leo XIIV
A couple of days ago I mixed up a chili and smoked paprika rub for pork tenderloin. That made supper an easy choice, since all I had to do was trim the tenderloins, get them seasoned and cooked in a hot oven. We had roasted garlic lemon potato wedges as a side, but next time I’ll make a pot of rice and add a shake … Continue reading Pork Tenderloin with Chili and Smoked Paprika Rub
About Eating 