Monthly Archives: December 2007

Green & Red Beef Chili

Just in time for NFL playoffs, here’s a delicious chili that’s just different enough to be interesting. I really like it over basmati rice. Green & Red Beef Chili 2 tablespoons peanut oil 1-1/2 pounds beef chuck, ground coarsely 2 … Continue reading

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Orange Almond Biscotti

Equally good with coffee or tea, these crispy confections are surprisingly easy to make. (Just make sure you wet your hands when forming the loaves.) And the recipe makes plenty, so you can have your biscotti and give it away … Continue reading

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Creamy Shrimp Pasta

Ready for some creamy goodness? This is for a cold night when you’ve been outside all day, raking or hiking or braving the mall parking lots. It’s rich and scandalous and shrimpy and full of love. There’s nothing terribly healthy … Continue reading

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Risotto Rosso

This spicy risotto is perfect for the holiday table. The cranberries don’t really lend their taste to the finished product, but their vivid color warms up the dish’s palette, and their acidity helps to make the peppers, tomatoes, & salami … Continue reading

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Italian Pot Roast

A great Sunday dish, this one needs some time in the oven, but the actual labor involved is minimal. As you can see, I call again for the trusty “French oven,” and some have asked just what that is. Well, … Continue reading

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Boneless Chicken Stuffed with Chard, Feta & Olives

Imagine your guests’ surprise when you bring a lovely roasted chicken to the table and instead of fighting your way around the bones to carve off a few tasty bits, you begin to slice the succulent brown bird—like a big … Continue reading

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Broccoli Cheese Soup

Ah, a warm sip of soup quiets the gray and groan of a winter day. With a loaf of bread and a salad, this is a simple meal that will please everyone, maybe even those who claim to dislike broccoli. … Continue reading

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Ostrich & Snow Pea Chili over Wild Rice

You say you’ve never had ostrich chili? Well, I guess it’s time to fill that little void. Ostrich meat is red, just like beef, but it has a richer, nuttier flavor and has less than half the fat of chicken. … Continue reading

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Olive & Roasted Pepper Tapenade

Real Provençal tapenade is made with olives & a few flavorings, and the real stuff is mashed in a mortar. This version is quick & easy & a little more imaginative. Use your favorite kinds of olives, but try to … Continue reading

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