Monthly Archives: March 2007

Mixed Mashed Garlic Potatoes

Mashed sweet potatoes are great, but they’re a little heavy. Mixing with russet makes for a flavorful, light, and tasty mash, with a crazy color never really intended to make its home on a plate. Boiled with the potatoes, the … Continue reading

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Spaghetti Squash with Roasted Red Pepper Sauce

Spaghetti Squash with Roasted Red Pepper Sauce serves 4 1 spaghetti squash (about 3 lb) 3 medium red bell peppers 1/2 teaspoon salt 1/4 cup orange juice 1 clove garlic, pressed 1 tablespoon olive oil 1/2 cup finely grated Parmesan … Continue reading

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Grilled Ginger Leek Chicken

If your taste buds need a little pick-me-up, this is just the trick. The flavors are rich, complex, and exotic, but the recipe itself is the very picture of simplicity. 24 hours is best for marinating this chicken, so you … Continue reading

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Corned Beef Hash, Dressed for Dinner

Mmmmmm. Crunchy, salty, meaty. The easiest way to do this is to use the leftover meat & potatoes (make extra) from a boiled corned beef meal. Corned Beef Hash, Dressed for Dinner serves 4 1 tablespoon butter 1 tablespoon olive … Continue reading

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Navy Bean & Kale Soup

This is the perfect soup for a cold night. Serve it with a crisp loaf of multigrain bread and a nice salad, and you’re all set. Yes, this is another pressure cooker recipe. If you don’t have one yet, well, … Continue reading

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Ostrich Balls Stroganoff

Well, actually, it’s ostrich meatballs, but that’s not quite as eye catching, now is it? I found frozen ground ostrich at My Organic Market, a local health food grocery store; if you can’t find it, you can always order ground … Continue reading

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Cappellini with Quick Chunky Tomato Sauce

Better, cheaper, and only slightly more work than the kind in a jar. Cappellini with Quick Chunky Tomato Sauce serves 4 1 tablespoon olive oil 1 small onion, minced (about 1/2 cup) 1 garlic clove, thinly sliced 1 28-oz can … Continue reading

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Grilled Rib-Eye Steak with Sweet Garlic

The alchemy of butter and slow heat transforms garlic cloves into confections in this elegant topping for grilled steaks. I call for Calvados, a brandy made from apples in Normandy, and you should use it if you can find it. … Continue reading

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Twice-Baked Potatoes

This is definitely a little more trouble than plain old baked potatoes, but the extra effort is rewarded eleventy-fold by the experience of diving through the crispy crust into the rich, creamy potato filling. You don’t have to have a … Continue reading

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Cheesy Buttermilk Corn Sticks

This is a very easy recipe, but you do need a Corn Stick Pan to make it work (get two; they’re cheap and you can make more sticks at a time). The taste of these corn sticks baked in these … Continue reading

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