My own take on my grandmother's dish. Apparently, back in the 50s, it was all the rage for American housewives to cook chow mein. And even though the dish is not authentic Chinese, it is authentic Chinese-American. This side-dish makes 7 Cups of chow mein; it is intended to be served in 1-Cup servings.
A bit salty but rich and creamy, this soup reminds me of the way in which I love salted caramel. It's not sweet but the richness of the fat in the cream goes incredibly well with the saltiness of the reduced chicken broth.
I love soft beans in soup and enjoy pairing them with whole cloves of garlic. You can leave the whole cloves out if your diners don't care for them. I, personally, love a large, soft clove (like a tiny burst of butter or an especially large and soft bean) with the occasional bite. There aren't many in this dish, but I notice if they're left out.
This has recipe has been my go-to ever since I was diagnosed with diabetes. Sweet potatoes, while having more sugars than standard potatoes, lock those sugars up in more complex carbs thus forcing your body to do more work to break them down over a longer period than with a regular potato. This means, lower sugar spikes. This dish tastes good, goes very well with eggs and whole grain breads, and is something I adore. 1 full recipe makes 60 ounces. 1 serving is 6 ounces.
This recipe is my own modification of the one made famous by Linda McDaniel. Her recipe, for green tomato relish, is fantastic. But when the time came for me to make it, green tomatoes were not available. I did, however, have tomatillos. The flavor is decidedly different but I've come to love this sweet-n-tangy relish even more.
I always keep a jar in the fridge but it never lasts too long. I have found it goes really well with ham (on English Muffins) or even just served with eggs (sunny-side up or poached) for an unusual but bright-tasting breakfast.
This recipe makes about 5-1/2 Cups of relish and was configured to be served in 2-Tablespoon portions.
Made in the spring when both morel mushrooms and vidalia onions are in season (and, sometimes, the rare heirloom tomato such as a Cherokee Purple), this dish can be a nice change from regular beef stroganoff.
It's important to note that when I came up with this recipe, the only wine I had on-hand was "off" so I left it out. Honestly? I didn't notice the difference and was able to taste the lamb much more.
Don't use fat-free sour cream; you need some fat (I go for low-fat) in order for the sauce to form and get thick.
This makes 6, light servings (fairly small), good for a brunch or light supper.
This fast-n-easy dinner salad is huge and fills me up while losing weight while keeping an eye on my diabetic needs. In fact, it is so low on the carbs that I tend to have to have a slice or three of bread (or some rice) with it just to meet my meal's needs.
I came up with this recipe to try and help a friend who was buying a form of pre-packaged riblet for his meals to help with his diet. I took it as a challenge that I could make it cheaper and better. Here is my second attempt.
A family tradition of ours is to make a gingerbread cake for Christmas morning shaped like a gingerbread man. In the past, we've decorated him with icing and even had a single, big cake pan (which, in recent years, got damaged). We now use this updated, gluten-free recipe in two, small pans which are, roughly, the same volume as 9" cake pans.
This dish has seen plenty of variations over the years. It has been a staple of my family's Christmas morning meal for as long as I can remember, though. This version is the standard version, updated to include the gluten-free bread. Frequently, we'll use a mix of fresh and frozen vegetables based on what's around and what's able to be made. This is comfort food, plain and simple.
This, to me, sings of winter. Sure, curries are not traditional but, for me, they are a comfort food. I tend to make my own curry powder spice blends (usually from cardamon, turmeric, cinnamon, coriander seeds, and other spices) but you can make this dish with the pre-prepared variety from the supermarket. I would recommend, though, making your own some time: it really is the best way. The same can be said for the vegetable broth.
I started loving sweet potatoes only as an adult and have to wonder: why was I missing these things? I started substituting them for normal potatoes just about everywhere. Most recently, I mixed them with roasted garlic and coconut milk for a sweet and savory side-dish that goes great with turkey, goose, and (especially) ham.
Basically a form of mayonnaise, intended to be served at room temperature or chilled, I make this condiment (or sauce base) with roasted garlic. It's creamy and garlicky and goes perfectly with both shellfish and roast beef.
I don't live near the coast. In fact, I live about as far from the coast as someone in the continental United States can get: Minnesota. But I still love shellfish and adore New England-style crab cakes. This recipe usually has to be made with canned crab but on special occasions, I'll get some meat from the local seafood shop that has it flown in, frequently.
I started making these as a low-calorie and reasonable-carb form of meatball that I could eat while losing weight and still feel full. I usually combine a single serving of these meatballs (5 to a serving) with 3 ounces of whole wheat spaghetti and a half cup of simple marinara sauce. The sweetness of the cranberries combines nicely with the Thanksgiving-inspired herbs and spices to make an unconventional meatball. I really love these!
My favorite Pagan treat, common to many Wiccan gatherings, I adore these shortbread-like cookies. My addition was the walnuts (a "must-have" in many of my cookie recipes) and the cinnamon sugar. My friends who enjoy alcohol tell me that they like dunking these in a mug of warm mead during their Yuletide celebrations.
One of the first dishes I learned to prepare after moving out of my parents' home, many years ago. I loved pita bread and this smooth bean paste was perfect on it. Of course in the twenty years since, hummus has become ubiquitous; in every grocery store. But this simple dish is how you make it for yourself. Try serving it with a drizzle of chili or basil oil.
A favorite, warming dish on an Autumn night, I like serving this for Hallowe'en when I have guests over for dinner. It is based upon a Cambodian dish I had years ago that was nothing more than roasted and salted sweet potatoes served with rice and soy sauce. This version takes that same, general savory approach but omits the rice and makes a few other additions.
As sweet as an angel but as messy as something you've peeled off the front-bumper of your 1958 Plymouth Fury, I love these ribs as an accompaniment to something spicier. Always messy, I prefer serving these with flat bread of some kind.