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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Salads, Veggies/sides, on March 8th, 2010.

grilled veggie salad

You want a tasty grilled vegetable salad? Oh gosh, is this one ever good. My friend Linda T. came to visit last week and she told me all about this recipe, telling me I just HAD to make it. It fit in perfectly with a rotisserie Greek lamb dinner I made last night. I doubled this recipe, and have just a little bit leftover after serving 7 people. Everybody liked it. I loved it. The recipe came from Ellie Krieger at the Food Network. I followed it to the letter.

Simply put, it’s nothing but grilled vegetables (bell peppers, onions, zucchini and eggplant) with a red wine vinegar, oregano and olive oil dressing drizzled over it, with some freshly cut tomatoes and crumbled Feta cheese. And some mint. The BEST part is you can make it up a few hours ahead (Dave was busy on the barbecue for quite awhile, he was quick to tell me) and let it sit at room temp until you’re ready to dress it and get it ready for serving. I poured it into the new bowl (pictured above) that Linda gave me for Christmas (thank you, Linda). Goes perfectly with my dishes. I didn’t have one of those curly edged bowls. Now I do. And I’ve got this great recipe which would be good any time of year.

Am sure you can change the ingredients a bit – use more or less of anything. But this combo of peppers, zucchini, eggplant and onion was perfect. A winner of a recipe.
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Grilled Vegetable Salad with Feta and Mint

Recipe By: Ellie Krieger, Food Network
Serving Size: 4

1 whole red bell pepper — cored and cut into 4 pieces
1 pound eggplant — cut across into 1/4-inch rounds
1 medium onion — cut into 1/4-inch slices
8 ounces zucchini — cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup tomatoes — grape type, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

1. Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray.
2. Preheat a grill or grill pan over a medium-high heat.
3. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
4. In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
Per Serving: 262 Calories; 21g Fat (69.9% calories from fat); 5g Protein; 15g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 221mg Sodium.
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A year ago: White Chocolate Bread Pudding
Two years ago: Seared Steak Salad

Posted in Veggies/sides, on February 25th, 2010.


This is an oldie. But a goodie. It used to be a regular on my holiday menu – whether it be Easter, Thanksgiving or Christmas. Or even just for a dinner for guests. I’ve made it with fresh broccoli (like this time), but hey, it tastes just great with frozen chopped broccoli. So if you don’t feel like fussing with fresh, you’ll not be disappointed using frozen chopped. I decided to post it, in case you’re thinking about some easy, but different casserole to make for Easter dinner. It can be prepared ahead and popped in the oven when dinner is close. My recollection is this recipe came from an ancient Sunset Magazine. I searched their website but couldn’t find it. I got it from a distant relative, Gerry Black, a loo-ooo-ng time ago. But it’s weathered the ages. Well.

Somehow, we’ve gotten out of the habit of making cream sauce. Well, you know, maybe it’s not so good for us, especially if you use butter and cream. But, this one CAN be made with non-fat milk and a bit less butter if you want. It calls for mayo, so you can use non-fat mayo (Veganaise works well here_ if you want. So, you may alter the recipe any way it suits you.

There’s the dish, L-R: Mixing in the broccoli to the cream sauce; in the hot water bath ready to go in the oven; easy serving right out of the casserole.

A note about the onion. I think I’ve mentioned here on this blog before, that when I was a young woman and still learning to cook (this, when I was in my 20’s) I was a bit loose with the herbs and spices. I figured that if a teaspoon of thyme (one of my favorite herbs, still is) was good, then 2 teaspoons would be better. It probably worked fine with thyme, maybe not so well with curry powder. Time, age and humility have set in, though. I now use what the recipe calls for first. THEN, if I want to, I’ll diddle with the proportions. Hence with this and the onion. The original called for about a tablespoon of onion. Well, I don’t know about you and onions, but with me — who uses a tablespoon of onion, for heaven’s sake? So, I started using more. But then I noticed that it tasted more like an onion casserole with a green veggie in it, instead of a broccoli casserole. That’s the humbling part of it – I learned that this recipe really doesn’t like tons of onion in it. So be gentle. But I’ll tell you that the mayo is an important component – don’t skimp on it, be it full fat or low or non. Of course, it makes it delicious.
printer-friendly CutePDF and MasterCook file (click link to open recipe)

Broccoli Casserole

Recipe By : Gerry Black, via Sunset Mag, probably about 1970
Serving Size : 6

NOTES : This can be made with egg substitutes, non-fat mayo and less butter, and it’s still quite tasty, but this is close to the original recipe (I added more onion). I also add just a tiny sprinkling of nutmeg to the cream sauce.

10 ounces chopped broccoli, frozen
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 dash pepper
1 dash nutmeg
1 cup milk
1/4 cup onion — minced (very finely minced)
3/4 cup mayonnaise
3 whole eggs — beaten

1. Preheat oven to 350°F. Cook broccoli in a little water until barely done. Drain and set aside. Meanwhile, make a white sauce: in a saucepan melt the butter, add flour, salt, pepper and then milk all at once. Stir until thickened. Add the mayo, onion and eggs. Gently stir in the broccoli and pour into a buttered baking dish.
2. Place that pan in a larger pan of hot water and bake for 30-45 minutes (depends on how deep the dish is), until knife inserted in the middle comes out clean. It may still be a little jiggly, but if the knife comes out clean it will continue cooking for several minutes.
Per Serving: 251 Calories; 24g Fat (83.3% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 278mg Sodium.

A year ago: Bailey’s (Irish Cream) Cream Cheese Brownies (very rich, very sweet)
Two years ago: Warm Bean & Brie Dip (very easy, a quite delish)

Posted in easy, Salads, Veggies/sides, on February 20th, 2010.

algerian carrotsIt’s been about 3 years since I posted this recipe, back in May of ‘07. And “keepers” sometimes need to be repeated – those recipes I would encourage you to make. Over and over. Cooked carrots have a bad rap sometimes. Remind people of baby food, or something.  But these little gems have a burst of flavor – from garlic, olive oil and lemon juice. And a little bit of ground cumin and brown sugar. They’re especially good if  you make them ahead and allow them to sit overnight in the dressing (chilled, of course). I like to let them sit out and get to room temp. You just need to briefly cook the carrots – you’ll want them to be just barely tender, or you can make them more crunchy if that’s your preference. The dressing is very easy to make (good at this time of year with ripe lemons filling bowls in my kitchen) and just stir it all up and let the carrots marinate. This is best with some kind of highly seasoned dinner – don’t serve this with a filet of sole, for instance. Not unless you’re making it with garlic and lemon juice. This recipe could also be made with zucchini – or maybe better yet, do both and serve them side by side. Would make a very colorful side dish.

What’s in this: carrots, olive oil, lemon juice, garlic, ground cumin, brown sugar and parsley. And a bit of salt and pepper too. That’s it. Click HERE for the write-up I did back in ‘07. I took new pictures of the carrots, and will insert this new one in the old recipe since this one is much closer and clear!

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A year ago: A list of the 50 top blogs
Two years ago: Sugar Snap Pea Tops

Posted in Veggies/sides, on February 17th, 2010.

crispy potato roast

Thanks goodness for photography. I might never have made this side dish had I not seen the photo of it. Isn’t it unusual? I always like unusual. Anybody can make scalloped potatoes. Or mashed, or home fries. So somebody at Martha Stewart obviously thought outside the box – standing thinly sliced potatoes on their sides.

Read the rest of this entry »

Posted in Veggies/sides, on February 16th, 2010.

cabbage leek gratin

Cabbage isn’t the most photogenic blossom on the block, I’ll admit. And the leeks hiding inside didn’t much poke their heads above range, so what we have is a kind of beige looking glob. But the taste – well, that’s all that matters, isn’t it?

When I read about this recipe over at Marie’s blog, I knew my DH would love it – he adores cabbage in almost any way, shape or form. So with the addition of leeks, a cheesy cream sauce and a breadcrumb topping, I knew he’d be in seventh heaven. And he was. It’s a simple recipe, really. Just needs to be made in steps: (1) cooking the sliced cabbage and leeks in boiling water; (2) making the traditional cream sauce with butter, flour and low-fat milk, with some grated cheese and a smidgen of grated nutmeg added; and (3) preparing the buttered crumbs to sprinkle on top. I made everything the day before – just didn’t do the crumb topping until the last minute.

cabbage gratin closeup And I must tell you a story. I took this dish to our son and daughter-in-law’s home on Sunday for a festive family Valentine’s dinner. In the photo at top – – I brought the Berkshire ham you can see on the plate at right, the potatoes you can see in the foreground, and Karen made fresh asparagus. So I popped this casserole in the oven 35 minutes before serving time. Right on time I opened the oven and the casserole was still very pale looking, so I turned on Karen’s broiler. And within about a minute the infrared broiler element had set the bread crumbs on fire. I mean flames. Our son saved the day by pulling out the casserole from the oven and extinguishing the fire, fortunately. And at that point I was looking at this blackened – a la flambé – mess. Not the kind of flambé that you want, though. But once I took a flat edge to the casserole I was able to scrape all the blackened crumbs to one end and we ate it without mishap. In the picture above you can definitely see the result of my broiler mishap. But you know what? Those blackened crumbs tasted just fine! And the casserole itself was delicious. Definitely a make-again dish. Everybody loved it, me included. A keeper. Marie had suggested cheese as an addition, which I did. I used some imported England sharp cheddar, and Parmigiano-Reggiano. I also put some additional grated cheese on top of the cream sauce too, then the crumbs were sprinkled on top of that.
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Cabbage and Leek Gratin

Recipe By: Marie, A Year from Oak Cottage blog, 2/10
Serving Size: 8

1 head cabbage
3 medium leeks
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
freshly grated nutmeg to taste
a dash of hot pepper sauce
1 1/2 cups milk — 2% is fine
9 ounces cheese — cheddar or Gruyere and Parmesan, grated
1 cup fresh bread crumbs — (I used panko)
2 tablespoons butter — melted

1. Remove any old leaves from the outside of the cabbage. Cut it into quarters and remove the core. Shred or slice coarsely.
2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander and allow to sit for a brief time to drain – to get as much water out as you can. You don’t want any of the water to dilute the cream sauce.
4. Preheat the oven to 180*C/375*F.
5. Make cream sauce by melting the 3 T butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste. Add the shredded cheese (reserving a bit of it to sprinkle on the top).
6. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over the top and allow it to soak in for a few minutes, while you make the crumbs for on top. Sprinkle the cream sauce with the reserved grated cheese.
7. Melt the 2 T of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. If the top isn’t browned, put under the broiler for a few minutes until golden brown. Watch carefully so it doesn’t burn.
Per Serving: 141 Calories; 9g Fat (56.8% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 268mg Sodium.

A year ago: Mushroom Bread Pudding (a real stunner of a side dish)
Two years ago: Fish Chowder with a Thai Twist

Posted in Veggies/sides, on January 12th, 2010.

french glazed carrots

This recipe goes way back in my repertoire. Given to me by a friend from college. One evening when I visited her home many years later, she made these carrots, and I’ve made them oodles of times since. I forget about them because they’re not one of those veggies that are all that good for us – they’re a carb rather than a true vegetable. But carrots were all there was in the crisper. Since my DH was cooking the dinner, I knew these would not be difficult for him to make.

I sat at our kitchen island and gave him directions. I did some of the chopping (slice the carrots on the diagonal if you can – makes them much more attractive) and coached him along the way with the preparation. They’re NOT hard by any stretch of the imagination. But they do require a couple more steps (to get sugar and clip some fresh parsley out of the garden) before making them.

Obviously it’s the sugar that makes them French. And they’re oh-so succulent when they’re cooked just right (meaning they’re not overcooked). Well, they do have some butter in them too – that makes them especially tasty as well. This dish is a very nice colorful veg for a company meal. It can be made ahead and reheated just before serving too. That’s always nice, isn’t it, to have something all done and all you have to do is reheat it. Dave was a happy camper with these carrots – he made them all by himself and he wanted to dig in for seconds.

When the carrots were perfectly cooked, sometimes you still have an abundance of water in the pot. Remove the carrots, boil down the sauce a bit, then put the carrots back in for a re-warm and serve. See, these are really quite versatile.
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French Glazed Carrots

Recipe By: From a friend from college, Jane Weber.
Serving Size: 8
NOTES: The cooking time varies depending on how thick you slice the carrots. Do keep that in mind – definitely don’t overcook them! You can also make these ahead and just reheat before serving.

6 cups carrot slices — 1 inch thick
1/4 cup butter
1 teaspoon salt
1 1/2 cups water
1 tablespoon sugar fresh ground pepper — to taste
2 tablespoons parsley — chopped
1. Combine water, butter, sugar, salt and pepper in a large saucepan. Add carrots and bring to a boil, cover and simmer for about 10 minutes.
2. Remove cover and continue to cook about another 5-10 minutes, until the carrots are barely tender and liquid is mostly reduced to a syrup. If the carrots are done, but the sauce is not reduced enough, remove the carrots to a heated bowl and keep warm. Turn up the heat under the sauce and keep it at a low boil until it is reduced to about 1/4 cup or more. Add the carrots back in to re-warm for a minute or two.
3. Serve with chopped parsley on top.
Per Serving: 97 Calories; 6g Fat (52.8% calories from fat); 1g Protein; 11g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 359mg Sodium.

A year ago: Homemade Turkey Breakfast Sausage
Two years ago: Raspberry-Almond Truffle Tart

Posted in Veggies/sides, on December 26th, 2009.

yellow crookneck rice casserole serving

Yellow crookneck is one of my favorite squash varieties. With friends coming over for dinner the other night, I needed a new version of this, so decided to combine a carb and veggies at the same time. I found a similar recipe to this on the internet, but I changed it some. You may even have this recipe – it’s not anything innovative or new. Just good and tasty.

yellow crookneck rice casserole baked The squash, onion and chicken broth are cooked together, then that’s combined with rice, a small can of chopped green chiles and a bunch of cheese, some sour cream and seasonings. And a bit of cheese is sprinkled on top. You can also broil the top just at the end if you prefer a more browned look. I didn’t bother with that step. This is delicious. Not over the top, but a good comfort-food kind of side veggie. I’d make this again.
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Yellow Crookneck Squash & Rice Casserole

Recipe By: Adapted from a Cooking Light recipe found on the internet
Serving Size: 8

2 1/2 pounds yellow crookneck squash
1 cup chopped onion
1/2 cup low-sodium chicken broth
2 cups cooked rice
1 cup sharp cheddar cheese — grated
1 cup Monterey jack cheese — shredded
1 cup sour cream
1/4 cup grated fresh Parmesan cheese — (2 oz) divided use
3 ounces chopped green chiles
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs — lightly beaten
Cooking spray

1. Preheat oven to 350°.
2. Combine squash, onion and chicken broth in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 10-15 minutes or until tender. Drain; partially mash with a potato masher.
3. Combine squash mixture, rice, cheddar cheese, Jack cheese, green chiles, sour cream, 2 tablespoons Parmesan cheese, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.
Per Serving: 301 Calories; 18g Fat (51.7% calories from fat); 14g Protein; 23g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 317mg Sodium.

A year ago: Schnecken Rolls (a sweet-ish dinner roll)

Posted in Veggies/sides, on December 24th, 2009.

cauliflower gratin baked

This dish is really yummy. Can you tell by looking at the photo? Cauliflower florets just dripping with cheese and cream. Not much in that NOT to like. I don’t want to know the calorie and fat count. Just eat it and enjoy. The recipe came from Bobby Flay (Food Network). I was watching it the other day and it looked really easy. And tasty. I took this to our son’s and daughter-in-law’s home the other night. Everybody loved it. And the creamy, saucy stuff down in the cauliflower was wonderful with the beef roast Karen served. The sauce spread around the plate (too much actually), but we enjoyed mopping up the sauce with a bit of the roast. And with the potatoes that went alongside.

cauliflower gratin cheeses

The cheeses are a bit different – Monterey Jack, Parmigiano-Reggiano AND goat cheese. It’s the goat cheese that makes it unusual, I suspect. Then you pour heavy cream all over it. Sprinkle with salt and pepper and into the oven it goes. The recipe indicated it would be tender in 30 minutes. Uhm. No. Not. But then, I doubled the recipe. However, it was perfect after about an hour and 15 minutes. I doubled the recipe, so perhaps the cauliflower that was submerged in cream was cooked in 30 minutes, but the rest of it wasn’t. It also depends on how large you cut the florets, too. So keep that in mind if you make it. I’ve altered the recipe some to account for the few things I’d do differently. On the Food Network site many people weighed in (uhm, no, not that kind of weighing) with their opinions – lots of people didn’t like the soupy thin-ness of the cream. I agree. There was too much cream altogether. And if I made this again I would add about a tablespoon of all-purpose flour – and toss that around with the grated cheeses. That would provide some thickener to the sauce.  But if you’re asking me did we like it? Absolutely, and yes, I’d make it again with those changes.
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Cauliflower-Goat Cheese Gratin

Recipe By: Bobby Flay, Food Network 12/09
Serving Size: 6
NOTES: The baking time will depend on how large or small you cut the cauliflower. If small, less time, obviously. Next time I make this I’m going to add about a tablespoon of flour to the cheeses (to help thicken the cream).

1 head cauliflower — cut into florets
1 1/4 cups heavy cream
1/2 pound Monterey Jack cheese — coarsely grated
2 cups Parmigiano-Reggiano cheese — grated
6 ounces goat cheese — cut into small pieces
Salt and freshly ground pepper

1. Preheat oven to 400 degrees F.
2. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
3. Cook’s Note: Recipe can be doubled and made in a roasting pan.

A year ago: Baked Rice with Poblano Chiles & Corn

Posted in Veggies/sides, on December 9th, 2009.

risotto cake

Never have I made risotto just for the purpose of using the leftovers! This was a first. And rarely do we even HAVE leftover risotto on the rare occasions that I make it. But I adore the stuff. I remember oh-so-well the first time I had it – at a cooking class back in the 1980’s; it was champagne (and asparagus) risotto. I thought I’d died and gone to heaven, it was so good. Over the ensuing years I have made the risotto, using champagne, but we need to have an excuse to drink the rest of the bottle (do we ever need an excuse to drink champagne? what am I thinking?). My favorite technique was to serve risotto for guests, and I’d get THEM to stir it. Read the rest of this entry »

Posted in Veggies/sides, on December 3rd, 2009.

garlic broccoli with dried cranberries

I know, I can hear it – garlic and cranberries? They don’t seem to have any affinity for one another, do they? Well, it may not sound like it, but it works. That’s all I can tell you. It works. This was the vegetable I served on Thanksgiving Day, and it was enjoyed by all. Mostly nobody knew there was garlic in it – you’ll notice in the recipe that there are 6 cloves, which is a lot – and I didn’t tell, either. The dried cranberries added a really nice touch to the veggie. It came from that Thanksgiving cooking class I took a few weeks ago with Phillis Carey. The photo above I took at the class – I was so busy on Thanksgiving Day getting all the dinner last-minute things done that I didn’t even take a single photo. This would make a really nice side veggie with any festive holiday meal. It’s dried cranberries, so you could make it any time of year, really, but it was just perfect with the turkey and dressing.
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Broccoli with Garlic and Dried Cranberries

Recipe By: A cooking class with Phillis Carey
Serving Size: 8

8 cups broccoli florets
4 teaspoons olive oil — or butter
6 cloves garlic — minced
1 cup dried cranberries
Salt and pepper to taste

1. Plunge broccoli in boiling salted water and cook for about 5 minutes or until just tender, but still vivid green in color. Drain and rinse in cold water to stop the cooking. (This part can be done several hours ahead; just leave the bowl out at room temp, covered with a damp paper towel.)
2. Heat olive oil (or butter) in a large skillet or wok over medium-low heat. Add garlic and cook gently for one minute. Add broccoli and cranberries and saute for about 3 minutes. Reduce heat to low and continue cooking until the broccoli is warmed through. Season to taste with salt and pepper.
Per Serving: 45 Calories; 2g Fat (44.2% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium.

Two years ago: Bishop’s Bread (my favorite Christmas bread)

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