Stuffed cabbage is a delicious traditional dish from eastern Europe. There are lots of ways to make it, but the most familiar way is to mix ground beef with onion, garlic, and cooked rice, wrap this filling in boiled cabbage leaves, cover it with tomato sauce, and bake it in a casserole dish. The juices … Read more
Have you been hit hard by winter? Make yourself a bowl of Ribollita, one of my favorite, most affordable soups. I sit here in pleasant Tucson, Arizona, USA with daytime temps hitting the 70’s but I know a lot of you are suffering through some freezing and unpleasant weather this week. I’m offering this cozy, … Read more
Do you have a thing about Brussels Sprouts? It seems to be a love-hate relationship that most people have. Either they love them or hate them. I can go either way. It all depends on how they are cooked, am I right? But the thing is, they are just adorable (looking like little baby cabbages) … Read more
It’s that time of year when everything is coming up pumpkin! I couldn’t resist trying out this recipe from Jamie Vespa over at Dishing Out Health. I only slightly modified it by adding some millet flour to give it more substance and also a little more leavening. I had an overflow of winter squash and … Read more
Halloween is going to be tricky this year, no pun intended! If you’re handing out candy, taking little ones trick or treating, or just keeping the lights off and pretending to not be home, you’ll need something warming, simple and healthy-ish that can be kept on the stove top and ready for no matter what … Read more
Cooking Season has Arrived!! Well, here in southern Arizona… ALMOST arrived! Still, the evenings and mornings are getting a bit cooler (or is it my imagination?) and the kids are back to school. Fall vegetables are just starting to show up in the markets, but yet, there are still some summer favorites hanging around (I’m … Read more
Depth of flavor with simple ingredients, this is a great recipe for batch cooking because it comes together pretty quickly after the squash is roasted and removed from the shell. The flavors all meld so well and the umami flavors of the olives and sun-dried tomatoes really give it depth. I urge you to try … Read more
I don’t know about you, but I LOVE gravy! This time of year always reminds me of that. I like to put it on everything! But, let’s face it, some of us are trying to eat less meat and don’t always have bones and parts or drippings to use to make good meat gravy. Enter this … Read more
