Wednesday, December 16, 2009
Thursday, December 3, 2009
Tuesday, November 10, 2009
It's time for our family to load up the moving van and move to our "new" adobe home, which you can see more of over on my other blog, The Zees Go West. I'll be back in a week or so, hopefully with some recipes perfect for serving in that lovely desert climate we'll be calling home.
Monday, November 9, 2009
Sunday, November 8, 2009
Saturday, November 7, 2009
Friday, November 6, 2009
Thursday, November 5, 2009
Wednesday, November 4, 2009
Sunday, November 1, 2009
Saturday, October 31, 2009
1/4 c. butter, melted
2 cloves garlic, minced
1/4 c. Dijon mustard
1/2 c. panko (Japanese bread crumbs)
3 tbsp. Parmesan cheese, shredded
1 tbsp. parsley flakes, or some minced fresh parsley
Slice the chicken in 1/4" thick pieces. Coat the pieces in mustard sauce on both sides, then roll the pieces in the crumb mixture to coat.
Put the chicken pieces on a greased cookie sheet. Bake at 475 degrees for 15 minutes*, turning pieces over halfway through.
This is my own variation of a recipe from Cooks.com.
*Important note re time and temp: I just got a new gas stove and this is too much time at too high of a temp. Just realize that you will need to adjust for your own cooking conditions. Don't worry though, it will be worth the trouble!
Friday, October 30, 2009
*Later note, October, 2010: It turns out that there is something you can do with the rest of that leftover Velveeta--you can try making White Trash Fudge! But let's get back to the Queso:
Thursday, October 29, 2009
We lived in Las Cruces for a year in the late 1990s. When we first shopped at the local grocery stores after moving there from New Hampshire, we were pretty amazed at the differences we found. We liked those differences, mind you, because we could really tell that we had moved, not only to a different part of the country, but a different part of the world. We definitely had a whole new culture to learn about.
Wednesday, October 28, 2009
Tuesday, October 27, 2009
Monday, October 26, 2009
Sunday, October 25, 2009
Saturday, October 24, 2009
Friday, October 23, 2009
Thursday, October 22, 2009
Wednesday, October 21, 2009
Tuesday, October 20, 2009
- These always made the loveliest weekend breakfast for the family; the kitchen was so fragrant with the smell of spices and apples.
- 2 cups all-purpose flour
- 1/4 cup firmly packed dark brown sugar
- 1 teaspoon baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, separated
- 2 cups buttermilk (plain yogurt may be substituted; you can add a little milk or water to the batter if it seems too thick)
- 1/4 cup butter, melted
Combine flour, brown sugar, baking soda, ginger, cinnamon, and salt in a large bowl. Stir together egg yolks, buttermilk, and the melted butter; stir into flour mixture.
Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
Bake in a preheated, oiled waffle iron until golden.
Serve with butter and warm applesauce.
Monday, October 19, 2009
Sunday, October 18, 2009
Ben asked for recipes with maple syrup, because we all have such fond memories of maple sugar time in New Hampshire. This recipe comes from The Tasha Tudor Cookbook; Recipes and Reminiscences from Corgi Cottage.
Saturday, October 17, 2009
This recipe comes from Tasha Tudor's Old-Fashioned Gifts. Every time I look through this book I am struck anew by the lovely, other-worldly life she led with her family in Vermont.
Friday, October 16, 2009
Thursday, October 15, 2009
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Monday, October 12, 2009
I have an old 1962 cookbook called Creature Comforts that was compiled by the Ladies' Evening Circle of the Chester Congregational-Baptist Church in Chester, NH. Chester is the town next door to Candia, where our family spent so many wonderful years. This recipe is contained in that cookbook.
Sunday, October 11, 2009
Saturday, October 10, 2009
I came across this recipe in my old 1951 cookbook, A World of Good Eating; a collection of old and new recipes from many lands; tested in the kitchen of a New England housewife.
Friday, October 9, 2009
Thursday, October 8, 2009
Wednesday, October 7, 2009
Years ago, when we lived back east, my ladies knitting group went out to lunch in Concord, New Hampshire at a place that served copper pennies. I had never heard of them; all the others had, so I assume that this is an old New England favorite.
Tuesday, October 6, 2009
Monday, October 5, 2009
- This recipe came from the Bon Appetit Magazine Millennium Special, Sept. 1999. It's a fairly quick dish to make.
- 8 ounces thin dried Asian noodles or linguine
- 4 tablespoons oriental sesame oil
- 3 tablespoons chopped peanuts
- 2 tablespoons finely chopped peeled fresh ginger
- 3 large garlic cloves, minced
- 6 tablespoons bottled teriyaki sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon chili-garlic sauce
- 1 1/2 cups thinly sliced green or red onions
Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.
Sunday, October 4, 2009
- I have no idea who started the idea that men do the grilling, but I love it. Grilling has changed Beez from a man who only ate hamburger, steaks, and pizza into a culinary adventurer.
- 1 cup 1/4-inch pieces peeled, cored pineapple
- 3/4 cup 1/4-inch pieces peeled, pitted mango
- 2/3 cup 1/4-inch pieces red bell pepper
- 1/2 cup 1/4-inch pieces seeded tomato
- 1/3 cup 1/4-inch pieces seeded English hothouse cucumber (guess what? I'm betting you could substitute regular old every day cucumber)
- 1/3 cup 1/4-inch pieces red onion
- 3 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh mint
- 2 tablespoons minced seeded jalapeño chili
- 2 tablespoons fresh lime juice
- 6 6-ounce sea bass fillets
- Olive oil
Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.