Looking to make a soup just for me! This is a very popular soup around New Orleans- it’s rich and creamy and so, very, good! Start by sauteeing chopped onions and garlic in butter and/or olive oil in a 6-quart … Continue reading
I was looking for a simple, basic chili…one that might taste somewhat like Hormel chili in a can. Don’t know Hormel chili? Hmmm. There were many, many canned foodstuffs that I knew nothing about, had never tasted or purchased or … Continue reading
If you love sweet potatoes, and wish that you were able to have that “just-baked” flavor year-round, there is a way which yields baked sweet potatoes that taste like they came out of the oven, year round (almost!). Although I … Continue reading
Sometimes, you just want convenience. These were on sale a while back, and I thought it would be a great way to a) have a dinner for myself, with enough leftovers for a work lunch. The instructions are simple enough: … Continue reading
According to Alton Brown of Good Eats fame, this singular sandwich helped him to lose over 50 pounds a few years ago. Amazing! I have to say, though, it did keep me full and satisfied for hours afterward. To get … Continue reading
My contribution for Hispanic Heritage Month. It’s the kind of salad that might be served in any Central or South American country, or even the Caribbean islands. Due to historically poor refrigeration, both in transportation and in the stores, lettuce … Continue reading
Okay, last red pepper recipe for awhile. Since it’s a cream sauce, I think this is my favorite! Whether you roast your peppers on the grill, in the oven, or out of a jar, it doesn’t matter! You will need … Continue reading
A classic accompaniment to grilled tri-tip, a California classic. 1 pound or 2 cups pinquito beans (or pintos) 4 slices thick bacon, cut in 1/2-inch slices 1 medium onion, chopped 1 4-ounce can diced green chilies 2 cloves garlic 1 … Continue reading
This was very easy to put together, and hopefully will satisfy my father-in-law’s taste for tomatoes. Can be served over pasta, on a quick pizza, or added to the cauliflower soup for a different taste. Low in potassium, if you stick … Continue reading
A California classic. When I lived in California, I worked for a couple of great caterers. One thing that we frequently served was tri-tip… I happened to see some in our local IGA, something I haven’t seen in a long, … Continue reading
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