Wednesday, June 14, 2017


One of my absolute favorites.  Unfortunately, not one of Sam's but he'll eat it.  I freeze individual servings for lunch and the smell tortures my co-workers in a good way, not in a reheating fish in the microwave way.

Dice to preferred size approximate amounts of the following
1/2 lb andouille sausage
1 lb chicken
1 very large onion
3-4 stalks celery
2-6 cloves garlic depending on size
1-2 bell peppers

Olive oil
28 oz can of crushed or diced tomatoes, sometimes more
Chicken stock…to texture
About 1 1/2 uncooked rice

1/4 tsp cayenne
1/2 tsp black pepper
1 tsp thyme
1/4 tsp sage
2 bay leaf

In Dutch oven, brown the sausage, then the chicken in the olive oil.  Add half of each the onion, celery and all the garlic.  Cook until onions are translucent.   Add spices and cook for about a minute or so, until fragrant.  Add the tomatoes and chicken stock and remaining veggies and chicken stock.  Bring to a boil and add the rice.

Bake for 45 min – an hour at 350F until rice is cooked.

Makes a lot, about 8 good sized servings.  

Thursday, April 13, 2017

Spicy Red Lentil Dal

A classic, easy, and tasty.  I like to make this and then freeze, with brown rice, in lunch-sized containers.  I'm not sure my co-workers appreciate the smell but there are times I just don't care.

Oil – sesame or olive oil
1 diced onion
2 cloves garlic minced
1 tablespoon minced ginger
4 c water
1 c red lentils
1 t cumin…or a bit more
1 t coriander
1 t turmeric
1/4 t cardamom
Cayenne pepper to taste
Salt to taste

Saute onion, garlic, ginger in oil until onions are clear.  Add remaining ingredients and cook until lentils are nice and soft.   

Tuesday, November 22, 2016

Addictive Coconut Bars

I was heading over to some friends for a little hanging out and football and wanted to bring something with me.  While the traditional football treats tend to be salty and greasy, I figured that people wouldn't mind sweet and chewy instead.  These were very easy and people really liked them

Chewy Addictive Coconut Bars
350 F

1/2 c butter, softened
1 c flour
1/2 c sugar

Mix together and press into a parchment lined 8"x8" pan.   Bake 10 minutes.

2 eggs, beaten
1/2 c brown sugar
2 T flour
1 c coconut
1 tsp vanilla

Mix the filling thoroughly.  Spread the filling over the warm crust.  Bake 20-25 minutes.

Sunday, July 17, 2016

Cherry Cobbler

I grew up in Wisconsin and I've found through my various moves that many parts of the United States aren't as enamored with cherries as though of us who grew up near Door County.  We used to drive there, pick cherries, and then spend time pitting them.  The best pie is cherry pie!

Last year we discovered that a nearby orchard has a row of cherry trees that they don't advertise and we were able to pick enough that we could occasionally make a cherry pie and dream of summer so . They were also outrageously expensive so this year I put two trees in the back yard. There was one cherry on the tree and the birds ate it.

Still, I thought we'd still be able to pick them them but alas, we were notified that there was no crop due to a late spring frost.  So disappointing but today we were partially saved when my neighbors said to come over and pick the cherries on the trees they planted three years ago.   The trees were small, but loaded.  They picked.  We picked.  Now I have enough in the freezer for two precious pies.

But for dessert tonight, after a meal of pesto made from the basil and garlic from our garden, I thought I'd try something slightly different, something that was quicker than pie. Something that didn't need to be rolled.   Cobbler!   This is directly from Epicurious and I didn't change anything....and it was delicious.

Sour Cherry Cobbler
4 cups sour cherries, picked over, rinsed, and drained well
2 tablespoons cornstarch
2/3 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits


    Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.

    Monday, May 5, 2014

    Haddock and Cabbage

    Haddock and Cabbage, an unlikely combination. I wouldn't have picked this recipe but was at a friend's house -- she picked the recipe and did the shopping, I did the cooking.  She cleaned up.  I feel as though I got the better end of this deal.  And it tasted great!

    Haddock and Cabbage

    1 lb haddock
    1 small head cabbage (about 4" diameter)
    Olive Oil
    Toasted Sesame oil
    2 cloves minced garlic
    1 T minced ginger

    Preheat oven to 450.

    Cut cabbage into thin slices.  Cut half of the cabbage fairly finely, the other half more coarsely.  Cook the coarsely cut cabbage in a couple of tablespoons oil over medium heat until soft, about 10 minutes.  Add the garlic and ginger and cook until lightly browned.  Oil a pan and put the finely cut cabbage in the pan.  Salt it and place the fish on top.  Salt the fish.  Bake for 6-8 minutes, until the fish is cooked but tender and opaque.  Put the cooked cabbage over the fish and bake for 2 more minutes.   Pour about 1 T of toasted sesame oil over the fish and sprinkle with scallion.  Serve immediately.

    Sunday, June 30, 2013

    Mmmm Lazy Lemon Bars

    I'm a pretty lazy cook.  If I can do it more easily, I'll do it.  And this is really easy.  It's from the "Smitten Kitchen" cookbook.

    Whole Lemon Bars


    1 c flour
    1/3 c sugar
    1/4 tsp salt
    1 stick butter, cut into chunks


    1 small to medium size lemon
    1 1/3 c sugar
    1 stick butter, cut into chunks
    4 eggs
    2 Tbsp corn starch
    1/4 tsp salt

    Preheat oven to 350.  Line pan with parchment, butter the parchment well.  

    Mix flour, sugar, and salt in the food process.  Add the butter and process until it's the texture of crumbs that hold together when pressed.  Press the crust into the pan and prick with fork.  Bake approx 20 minutes until lightly browned.

    Cut the lemon into slices 1/4" thick.  Remove the seeds.  If the rind is less than 1/4" thick, use the entire rind.  If it's 1/4" or more, remove the pith from half of the lemon although it's nice to keep the zest.   Put the lemon slices and the sugar into the food processor and puree until it's smooth, about 2 minutes.  Add the remaining ingredients and mix well.

    Pour the filling over the hot crust.  Bake for 35-40 minutes until the filling is set and the top is lightly browned.

    Saturday, May 4, 2013


    Just in time for Cinco de Mayo, rugelach!  My timing isn't the greatest but mmm, this stuff is.

    This is from the "Smitten Kitchen Cookbook" by Deb Perelman.  I've read her blog for years and my neighbor just lent me the cook book.  I modified a bit.

    Alex's Chocolate Raspberry Rugelach


    2 sticks butter, room temp
    8 oz cream cheese, room temp
    1/2 tsp salt
    2 c flour

    Cream the butter and cream cheese.  Add salt and flour.  Chill at least 2 hours, up to 3 days.


    2/3 c raspberry jam
    2/3 c sugar
    1 T cinnamon
    1/2 c finely chopped bittersweet chocolate
    3 T pecans toasted and finely chopped (I didn't bother with nuts)

    Mix cinnamon and sugar.  Bring the jam to a boil to loosen it up.


    Cut dough into 6 equal pieces and roll into balls.  Keep two out.  Roll each into a circle about 8 or 9" in diameter.  Spread with a thin layer of jam, about 2-3T.  Sprinkle with cinnamon sugar and some of the chocolate.  Tap down with waxed paper to keep the fillings in as you roll.

    Use a pizza cutter to cut the dough into 12 pizza  slice shaped slices.  Roll up each piece, beginning at the wide end.  Place on a parchment paper lined sheet.    Repeat with the rest of the dough.

    Place the rolled cookies in the freezer for 15 minutes.


    1 large egg yolk
    1 tsp water

    Additional cinnamon sugar

    Brush each with egg yolk, sprinkle with cinnamon sugar.

    Bake at 350 for about 20 minutes.  Remove promptly from the parchment to cooling racks.

    Try not to eat too many of them!