ThisÂ is a recipe given to me by my sister, Allison. These granola grain cookiesÂ are a variation of the Anzac biscuits; a thin chewy cookie from the early 1900’s. “Anzac biscuits (originally called Soldiers’ biscuits) came into being around 1915 (during World War I) when soldiers’ […]
Month: April 2009
I adapted this recipe after my friend Marilyn’s skillet potatoes. She slices the potatoes and adds them to a cast iron skillet with oil, salt and pepper. Covers the pan and simmers, tossing occasionally until tender. I use her method when cooking diced potatoes for breakfast; adding chopped onions and garlic. Tonight, I wanted something garlicky. I had some left over bacon that would pair nicely with a garlic butter sauce.
5 potatoes, sliced thick
2-3 slices bacon
3 cloves garlic, minced
1 tbsp dried dill weed
salt and pepper
2 tbsp butter
Cook the bacon in a skillet. Remove the bacon and add the garlic and potatoes. Cover and cook until tender. Add pepper, dill, garlic powder, butter and bacon.
Sometimes I add 1/2 -1 cup water or broth and simmer. Simmer until the potatoes are done.
A few years ago I went on a quest to dig up recipes from the early 1900’s. I was curious to know what types of meals they prepared at the time whileÂ living on a strict budget with limited convinences. Timbale was one of the few […]
Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ.
4 (5oz) cooked salmon fillets
1/3 cup Asian Ginger salad dressing
2 tbsp clementine or orange juice
1/2 cup thinly sliced red onion
8 cups mixed salad greens
4 clementines, peeled and sliced
1/3 cup chopped unsalted toasted almonds
Heat broiler. Place salmon on a foil-lined rimmed baking sheet. Spoon on or brush salmon with 2 tablespoons of the dressing. Let sit 15 minutes. Broil salmon 8-10 minutes or until just cooked through.
Meanwhile, put the remaining dressing and the juice in a large bowl; add onions and toss to coat.
To serve, add salad greens and clementines to the bowl with the onion; toss to mix and coat. Arrange salad on serving plates. Place salmon on salad and sprinkle with almonds.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.
6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped
Prepare pasta according to taste.
Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.
Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.