Category: Spring

Slow-Roasted Beef

Well, as you can probably tell by the tardiness of my post, my back is not back to normal.  It is better, but standing at the stove and cooking for a long time is just not happening.  I made this recipe last week, using a roast that I had in the freezer from a few months ago.  I was really pleased with how it turned out.  Even though it was an inexpensive cut, the meat was tender and juicy.  The first night we just had it sliced with a side of roasted vegetables, but since then, I have been using it to make sandwiches and boy are they yummy.  So, if you are like me and mobil-y challenged at the moment or would just like an easy recipe that produces a good meal and leftovers, this is definitely for you.

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Collard Greens with Freekeh

Well, the universe has chosen to remind me that I am not Superwoman and am all too human and breakable by providing me with an excruciating bout of sciatica.  This means no standing on my feet for more than a few minutes and trying to pick recipes for my husband to cook for us that I might be able to help with from a seated position.  Just because I am not mobile at the moment does not mean that I am going to give up eating seasonally and healthily.  Enter who might be my next food crush: Joshua McFadden and his book, “Six Seasons.”  This recipe, along with a couple hundred others are broken down seasonally with some delicious and inventive ingredients.  This one calls for freekeh, a roasted wheat grain with a lovely smokey flavor.  It is worth hunting down, but you could also use a medium grain bulgur or if gluten is an issue; cracked buckwheat groats.  Here’s hoping I’ll be vertical next time we speak.

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Chorizo and Halloumi Pancakes with Fried Eggs

I love breakfast!  At almost any time of the day, there is nothing quite so satisfying as an egg with a runny yolk, a pork product (yes, I was born and raised in the south,) and/or pancakes.  I love to find new recipes and flavors for those times when we are having breakfast for dinner, brunch, or hosting friends.  This has been in my recipe queue for a few months and this feels like the right time of year to try it.  There are a couple of interesting ingredients; Spanish chorizo (the cured kind, not the raw Mexican version that requires cooking) and halloumi cheese (a “grilling” cheese, popular in Greek cooking.)  Both should be able to be found in the cheese section of better grocers.  I like chorizo (both kinds actually) because it provides a great deal of savory flavor to most any dish, even if you use very little and halloumi; well come on, its cheese, whats not to love.  So whether you are making this for brunch or dinner, for yourself or friends, enjoy some farm-fresh eggs with a couple of new and interesting flavors.

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Garlic Soup

Sorry to be a bit late, but the day got away from me…This month, my cookbook club is revisiting (some for the first time) Julia Child’s “Mastering the Art of French Cooking.”  This recipe has been quite popular and is next on my “to-do” list.  Except for the mayonnaise, which I am totally going to use my hand mixer for, it is a pretty simple dish and great for the back and forth spring-winter weather we are having.  I need something a little easy to do this week, since I am elbow deep in my husband’s birthday dinner prep.  He requested Mexican and of course I have gone a bit overboard (no big surprise there,) but this will signal the official end to the holiday season for me, so I can take a breather; at least until I decide to go nutty again.  See you on the other side…

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No-Knead Brioche Buns

It is the time of year where we usually start thinking about cleaning up our diets for our new year’s resolutions…well, not so fast, we still have a little partying to do.  I made these buns for our Christmas dinner and we loved them, but I realized how much better they are suited to making sandwiches for leftovers or as buns for burgers.  I actually froze half of them for the latter purpose.  This recipe will take a couple of days (due to the resting time in the fridge,) but no special equipment is required and no kneading!!  If you have an active starter and would like to replace some or all of the yeast with that, then go right ahead.  Your rises might take a little longer, but the added flavor should be worth it.

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Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Well, December is just flying by (as we all knew it would.)  After a week of treat baking, I am now putting up my tree, mailing cards, wrapping presents, thinking about my Christmas dinner and trying to prep ahead of time for that.  At the same time, we still need to eat, so this new carrot salad recipe is on my list for tonight.  I mean how easy can you get?  Minimal chopping and no actual cooking; yay!!  A perfect side dish for whatever protein you should choose.  Healthy with loads of beta carotene and anti oxidants, plus bonus points for being pretty and colorful.

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