Tillie’s Stuffed Zucchini is a flashback to the golden era of Grand Ma cooking treats when the kids came to visit. To make this delicious Blast-from-the-Past: Dice and sauté: one onion, one green pepper, four stems of celery, AND cook 1/4 lb of ground turkey, Gently seasoning all with steak seasoning, as they cook. Slice […]
Category Archives: VERY CULINARY
06
Sep
Sep
Berries and Bubbles Cocktail (Alcohol Version & Virgin Version) The exotic presentation with fog rising up out of the liquid makes this the perfect cocktail for all parties. It can be made with liquor or as a mocktail version. Impress your friends with this one, Berries and Bubbles. ———- Cocktail with Alcohol: Citrus Vodka […]
06
Sep
Sep
Pan-Roasted Salmon & “Pasta Claire with Mushrooms” “Pasta Claire” is a dish created by ARTSandFOOD®️ Magazine’s test kitchen. This meal is fantastic, especially paired with flutes of lemon-flavored sparkling water! The salmon (which we split, 1/2 piece shown) was pan-fried in olive oil, starting on the unseasoned skin side then flipping over (the top side […]
06
Sep
Sep
Yellow Squash Lasagna This was an experimental dish – we substituted layers of baked yellow squash for the wide pasta noodles. The tomato sauce was homemade and was divine plus the yellow squash by itself was delicious, so we knew the flavors were great before we started and the dish was an excellent taste treat. […]
06
Sep
Sep
Roasted Head of Cauliflower – There is no easier meal to make than this one. Simply clean up a head of white cauliflower, rub it all over with olive oil, season it with salt and pepper, then roast it in the oven at 400 degrees for 45 minutes to an hour. If you want […]
07
Jul
Jul
One of the great assets of summer is the Farmer’s Market. It is such a pleasure to buy fresh produce from these local growers, who sell their products directly to us. These markets are a visual and culinary delight to attend. For now, enjoy the warm days of summer and consider buying your produce from […]
28
Jun
Jun
CHICKEN SOUP WITH RICE – “Sipping once, sipping twice, sipping chicken soup with rice!” – Maurice Sendak. After you are done carving the roast chicken, it’s time for the remains to be put into a pot of water along with some onions, celery, carrots, and seasonings then simmered until all of those flavors are in […]
28
Jun
Jun
YOGURT HONEY & DIJON DRESSING With all of the choices on the grocery shelves for dressings, one wonders why we should make a salad dressing. This GREAT dressing could never come in a bottle – it is fresh, lively, and bright. SO GOOD and worth the effort. – For a salad dressing that works at […]
28
Jun
Jun
Delicious HARISSA CARROTS our way — (you can cook roasted asparagus at the same time) in a 400º F oven for 14 min. The carrots you coat with harissa, cumin, honey, olive oil, and salt. Spread the carrots out onto parchment paper on an oven tray. Cook for 14 minutes in the oven, or until […]
28
Jun
Jun
BLUEBERRY LEMON CAKE – Ingredients: 1/2 cup plus 2 Tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 lemons: finely zest to get 2 teaspoons, then juice to get 2 Tablespoons 1 teaspoon vanilla extract 3 large eggs, beaten 2/3 cup all-purpose flour, sifted 1/2 teaspoon baking powder 1/8 teaspoon salt 3/4 cup […]