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This dish tastes like Thanksgiving in Thailand. The original recipe used raw chicken breast sauteed and added to the rest of the ingredients at the beginning. I had a lot of leftover turkey and was tired of the standard options, so I adapted the recipe. Oddly, I’ve cut down on the spicy heat in this recipe. It was … Continue reading
This recipe has been reworked so it no longer resembles the original, which came from a friend in Duluth. It can be served over rice noodles, egg noodles, or rice. If you are avoiding carbs, it is good just as it is. Serve it with something chilled to balance the heat. I serve it with cole slaw or chilled sliced … Continue reading
This is a good soup for fall and winter. It is topped with raita, an Indian yogurt condiment. I use Greek yogurt because I like the taste and texture better, but any good quality plain yogurt with active culture will do. Although it has many ingredients, it is fairly simple to make, and when it … Continue reading
Since Dan is a bit lactose intolerant, traditional pumpkin pie with its cream and evaporated milk was a real problem, especially since he loves pumpkin pie. So I hunted for something that didn’t have those ingredients. The sour cream recipe fit the bill. If you are lactose intolerant, be sure that your sour cream has … Continue reading
This is the perfect fall (or spring or summer) breakfast (or lunch or dinner). It is full of flavor and contains no gluten or dairy products. This is modified from a Jenn Cuisine recipe. Lots of variations, as you will see below. Maple Pumpkin Almond Granola (gluten free, vegan) 5 cups of old-fashioned rolled oats … Continue reading
This marinade is the product of years of tinkering. I still change it from time to time. I use it for steak, but it also works on chicken thighs and venison. The following recipe is just large enough for 2-4 steaks. If you need more, double the recipe. Marinade for Grilled Steak 2 tbsp Worcestershire … Continue reading
Both my grandmother and my mother made pickled beets. I used their recipe until sometime in the late 70’s or early 80’s when I stopped using sugar and started using local honey. I even kept bee hives for two years. Even though I use some sugar in my diet these days, I still use mostly … Continue reading
Before I learned that I was sensitive to gluten, I made zucchini bread. It’s a good solution for what to do with too many and too big zucchinis. I experimented with brown rice flour and oat flour and came up with the following recipe, which is an adaptation of my original flour recipe. Makes 2 … Continue reading
Spanikopita is a sort of spinach pie made with filo dough. Although the recipe is somewhat time consuming, the result is worth it. Here is my version, which is a combination of recipes I’ve used, my own tweaking, and instruction from a former sister-in-law. Spanikopita travels well. I’ve brought it to parties and packed it for … Continue reading
A few years ago, my sister, Gussie, offered to contribute mashed potatoes to Thanksgiving dinner at my house. She was going to make them ahead of time and then transport them 1 1/2 hours to my house. I was skeptical, knowing from experience that old cold mashed potatoes just ain’t that great. She said not to … Continue reading
Cookery & Rhetoric 