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…
By Marj Watkins and Suzanna Leigh Adapted from Marj Watkins Loop article, December 2014 For stamina to keep you up with all the delightful demands of December – chilly weather, snow, winter colds, Christmas shopping, the planning, the parties to give and to go to – we need to feed our bodies and minds well….
By Andy Valencia Yes, another recipe from my mother – a holiday favorite. Nominally for the adults only, I always managed to sneak a few! Makes 2-3 dozen, depending on size. Ingredients 3 cups rolled vanilla wafers (12 oz box)1 cup powdered sugar1½ cups finely chopped nuts1½ tablespoons cocoa2 tbsp white Karo syrup½ cup bourbon…
By Marjorie Watkins and Suzanna Leigh Marjorie told me that since now she is 100 years old, she is considering retiring. Not to worry, though, she is leaving us with a wonderful backlog of archived articles to draw from for future “Island Epicure” columns. Also, I am republishing some of Marjorie’s cookbooks, such as “Gluten…
By Cynthia Sadurni This article is dedicated to the memory of my brother Jaime Sadurni, who placed the most beautiful ofrendas. Illustration by Cynthia Sadurni As soon as the autumn days arrive, and the trees turn into beautiful colors, the light begins to change, becomes angled, perhaps even brighter, a blaze before the colder days…
By Chef Julia, Le Cordon Bleu Chef Embrace the autumn flavors with this simple, yet satisfying, roasted vegetable medley. This one pan dish is a colorful and nutritious feast, perfect for a weeknight dinner or seasonal gathering. Ingredients:2 cups carrots, peeled and cut into 1½ inch pieces2 cups of butternut squash, peeled and cut into…
By Marjorie Watkins and Suzanna Leigh (Updated and expanded from Loop article Dec 5, 2013) Some people can get by without eating breakfast. Not me. I wouldn’t last until ten o’clock without. My usual breakfast starts with a small orange and continues with granola and fresh fruit topped with whole milk yogurt. Sometimes I raise…
By Nichole Banducci Editor’s note: Congratulations to Nichole, Vashon Chamber of Commerce’s new Executive Director! This time of year, we are truly in a space of transition. From vacations to back-to-school, summer to fall, and overwhelmingly … zucchini to more zucchini. These zucchini carrot breakfast cookies fit right in! They are chock-full of healthful zucchini…