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    38 Recipes

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    Madhur Jaffrey's relish which I serve with every Indian meal.

    Recipe #493910

    14 year-old DS brought home 19 orate (porgys) that he'd caught with his cousin. So proud! But they're a plain, bony white fish that need some ommph. I poached them in a court boullion, boned them :( and served them with the following garnish, and Perfect Microwave Rice with some cheese stirred in. It made for a lovely summer meal. Now if he'll just put his fishing pole away for a few days...

    Recipe #388726

    This is a scrumptious hummus using less oil. It's adapted from Martha Shulman's Mediterranean Light and works well with Brenda's "Middle Eastern Tuna Salad Pitas" or as a dip with raw vegetables.

    Recipe #355347

    This comes courtesy of DH's Italian cousin, Teresa. It has to be made 6+ months in advance, but is worth the wait. Posting now in autumn as pretty soon clementines will be flooding the market. Prep time doesn't include the long wait.

    Recipe #488687

    My late and great baby sister and I shared a lot of things, food being one of them. She was a life-long vegetarian, yet found and cooked so very many wonderful dishes for us "flesh-eaters". She appreciated that we all have different tastes and march to different drummers. This is one of her delicate and tasty creations.

    Recipe #428437

    These are addictive; especially if you like a little sweet edge to warm spicing. Halves just fine.

    Recipe #488686

    The recipe's title is a mouthful, but it does pretty much describe the dish - except it should also say "Wonderfully Easy and Delicious" at the start. Courtesy of the Francisco Bread Company which provides a photo of it looking yummy on a bed of couscous nestled beside baby salad greens & a lemon wedge.

    Recipe #489182

    In Italy, turkey is often prepared as you would with a chicken breast fillet. Since it's so low in fat, it dries out very quickly. This fast cooking method and creamy sauce produces a nice and easy little dinner. Come to think of it, bet the sauce would be nice on left-over roast turkey. Can't remember where this came from, so let's pretend I made it up. Update 4/14/10: Just made the sauce with low-fat cream cheese and it was every bit as good as with regular, so I'm changing the recipe. Who needs the extra calories? I recommend doubling the sauce, at least the cream cheese and milk. And it's lovely on chicken fillets as well.

    Recipe #374460

    This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used that much. So drizzle it on with caution and use the rest for future salads. And try and cook the asparagus, beans and artichoke hearts to the "al dente" (8 minutes and poke) point so it doesn't become Mushy Spring Salad.

    Recipe #419529

    I believe there is a NYC restaurant "Lutece", but this is from Taste of Oregon and is our favorite way to serve fresh tomatoes. Remember, never refrigerate your tomatoes. If you aren't going to use them right away, buy or pick them underripe and they'll ripen up in a couple of days, counter-top. Preparation time includes letting the tomatoes stand at room temperature for 20 minutes.

    Recipe #429791

    This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.

    Recipe #374463

    These have a wonderfully Italian flavor. Adapted from "The Good Egg" by Marie Simmons.

    Recipe #364525

    There are several recipes posted which are similar to this, but by the Gods of the 60's, this is the basic one so many of our bridge-playing, menthol-cigarette-smoking, cream-of-mushroom-soup-casserole-making mothers had ready for us after school. I do the same for mine (without the bridge, cigs or Campbells) and they are always devoured. The recipe doubles and triples, butter substitutes well for the shortening and I use whatever nuts are on hand - they all work.

    Recipe #370157

    This is a combination of altered, unrelated recipes that turned out wonderfully. The creamy sage sauce is the real star, and could be used with other meat preparations such as roast pork, veal or why not turkey? If you're a sage fan, this one's for you. Prep time doesn't include brining.

    Recipe #484086

    These are perfect for those diet times when you want something that feels like dessert.

    Recipe #472966

    A Sunset Magazine reader's recipe which I've modified. It's wonderfully satisfying and fresh and tastes like summer.

    Recipe #374471

    From the Pomona College Magazine featuring alumni chefs. This one by Maya Kaimal is not overpoweringly spicy, but delivers lots of flavor levels and works well with other types of poultry/meats.

    Recipe #493916

    These reasonably low-cal carrots are full of flavor and complement just about anything. They'd be perfect for a picnic as they're to be served at room temperature; they're also delicious cold. I clipped this from a magazine years ago. Prep time doesn't include 48-hour marinating. P.S. First "salad" 15 year-old boy has eaten and requested again in like FOREVER.

    Recipe #451242

    Spring brings us all this gorgeous but pricey fresh asparagus. I don't mind the expense for the pleasure of steamed spears. But I've found that in making risotto, using a frozen product often gives as much flavor, and is easier and cheaper. Step 6 is where I veer away from traditional risotto making - something I figured out when my kids were little and I wanted to be with them rather than stand at the stove, stirring. This early prep saves you at least 10 minutes of on-your-way-to-varicose-veins time.

    Recipe #364483

    Shrimp + butter + garlic = LOVE. From Taste of Oregon. You can serve it over pasta, but we like it as is, with some crusty bread to sop up the sauce.

    Recipe #429749

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