Archive for September, 2010

Tuna Melts

Wednesday, September 29th, 2010

Tuna Melt

Tuna Melt

When dinner isn’t planned and you don’t know what to make tuna melts are a great last-minute dinner dish (or lunch).  They don’t take long to make and use staple ingredients — bread, cheese, and tuna.  It’s also full of healthy protein.  All of the dressing ingredients for the tuna mixture can be substituted with similar ingredients.  If you don’t want to use mayonnaise you can use basic vinaigrette to season the tuna.  To make a complete meal just add a side salad, veggie sticks, or sliced apples or pears (whatever you happen to have on hand).  You could even heat up some frozen vegetables for a side.
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Make Ahead Beans

Tuesday, September 28th, 2010

Tuesday Tip!  Make Ahead Dried Beans

Dried beans are less expensive than canned beans, but canned beans have the convenience of being ready to eat in minutes.  It’s not that canned beans themselves are expensive, but they do usually cost more than dried.  Also, canned beans do not come in the great many varieties one can find dried.
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The Art of Simple Food

Monday, September 27th, 2010
The Art of Simple Food

The Art of Simple Food

My husband gave me this beautiful cookbook by Alice Waters (Illustrated by Patricia Curtan) a few years ago for Christmas.  The Art of Simple Food is a great cookbook for those just learning to cook, but also wonderful for experienced home cooks.  It covers pantry basics, essential utensils, and “foundation recipes” in the first section.  These foundations discuss various basic cooking techniques for a range of foods.  The second section utilizes these foundations and expands upon them, offering additional recipes including sauces, salads, eggs, vegetables, meats, desserts, and more.
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Black Beans with Cinnamon and Clove

Sunday, September 26th, 2010
Cinnamon Clove Black Beans

Cinnamon Clove Black Beans

Adapted from The Splendid Table’s How to Eat Supper

As I mentioned in my post a few weeks ago beans are a great low cost food and full of fiber.  They also take on whatever flavors you use when you cook with them.  This recipe offers a unique flavor twist for black beans with the cinnamon and clove spices.  The spices are very warming, so it’s a great hearty, autumnal recipe.  The dish makes a lot and is very filling.  Serve it with some couscous or quinoa and some sautéed spinach for a complete meal.
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Pumpkin Cookies

Saturday, September 25th, 2010
Pumpkin Cookies

Pumpkin Cookies

These soft, scrumptious pumpkin cookies are always a hit, even with people who don’t normally like pumpkin flavored foods.  So many people have told me, “I don’t like pumpkin, but I love these cookies.”

The white chocolate chips act as icing distributed throughout the cookies, adding an elegant decadence.  I’m normally not a huge white chocolate fan, but I must admit, it is essential in these cookies – a great match with the pumpkin.  For me, the key is to use good-quality white chocolate.

I usually bake these cookies starting at the beginning of October and through the holidays.
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