By Megan Hastings The definition of a casserole is “a kind of stew or side dish that is cooked in the oven” … Ok, that is a wide berth of genres. But let’s talk about the best of the best. First, I’d like to say, I have always been a sucker for a casserole ……
By Suzanna Leigh Resplendent in a blue brocade robe she brought back from the Orient, Marj presides over Easter dinner. A widow now, she is the matriarch who sits at the head of the table and blesses the food. “Lord of the Universe,” she begins, “Thank you allowing us to live in this beautiful place.”…
By Chef Julia This chutney is a vibrant blend of tart, sweet, and warm flavors that bring depth to any dish. The cranberries provide a tangy base, while fresh orange zest adds citrusy brightness, and ginger lends a subtle heat that enhances the chutney’s complexity. Its rich yet refreshing taste makes it an ideal accompaniment…
By Marj Watkins Feast yoursel’s, friends, on the foods of dear old Ireland. A blessing ’tis, too, that they’re mostly cheap, easy to make, and tasty they are with … butter! I believe in butter. Sure, it’s got saturated fat in it, but never mind that. It’s Omega 3 fat, an essential to provide skin…
By Marj Watkins and Suzanna Leigh Chocolate of course! Who doesn’t love it? Choose cocoa for a temporary boost to your brains’ serotonin, the happiness chemical. It won’t give you lasting happiness, but it will—for a little while—make you smarter. There are many components in chocolate, especially dark chocolate, that help to lift our mood….
This delightful and elegant vegetarian entrée or side dish was created by Cat Rose, a staff member. Acorn squash is stuffed with an herbed risotto, speckled with delectable chunks of butternut squash, then baked until meltingly sweet. Serves 8 4 acorn squash3½ tbsp extra virgin olive oilSalt to taste6 cups water or gluten-free vegetable broth1…
By Andy Valencia If your store-bought muffins have become flat little pucks of shrinkflation, bake them for yourself and get the classic muffin you remember, while saving some money. Ingredients Dry mix: 2 cups all-purpose flour2 tbsp sugar2 tsp salt2¼ tsp active dry yeast Mix dry ingredients together in large mixing bowl. Wet mix: 1¾…
By Eva Deloach This recipe yields 10 servings. 4 tbsp butter or olive oil 1 large onion 4 cloves garlic, minced 1 green bell pepper, diced 1 stalk celery, diced 1 lb dried black-eyed peas 1 cup chicken or vegetable broth – more as needed 1 whole ham hock or smoked turkey breast Salt, pepper,…
Warm Up A Cold Day with Mesclin Flatbrod and Hot Chicken Soup By Suzanna Leigh and Marj Watkins Marj Watkins’ “Gluten Free Baking” cookbook is a do-it-yourself project; Marj first printed in the 1970s under her publishing imprint, Firtree Press. This year, I dug it out of retirement, put a new cover on it, updated…
By Jane Valencia We were heading soon to a gathering, and I unexpectedly found myself with a spare 45 minutes. Could I cook something to bring? We had a new large griddle, and over the years I’ve made a lot of pancakes. The pancakes today would need to be dairy-free. Gluten-free, or digestively gentle, would…