Archive for March, 2011

Sloppy Joes

Thursday, March 31st, 2011
Sloppy Joe

Sloppy Joe

Sloppy Joes

Here’s this month’s Thursday Throwback – drippy, messy, sweet and tangy Sloppy Joes.  A classic kids and adults will both enjoy.  Serve with some coleslaw and baked beans (recipe below) for a complete meal.
(more…)

Share

Yogurt Tart Chickpeas

Wednesday, March 30th, 2011
Yogurt Tart Chickpeas

Yogurt Tart Chickpeas

Yogurt Tart Chickpeas

Adapted from 660 Curries by Raghavan Iyer

This Indian dish is a nice substantial vegetarian dish, thanks to the chickpeas.  The mustard greens and the yogurt add a nice tartness to the dish.  Serve over rice for a complete meal.
(more…)

Share

Keeping Food Warm

Tuesday, March 29th, 2011
Star Wars Pancakes

Star Wars Pancakes

Tuesday Tip

Keeping Food Warm

When I make pancakes or waffles, I keep the earlier batches warm in the oven.  I turn the oven down to its lowest temperature and place a baking sheet or small pan in to warm.  Then as I cook the pancakes, I place them on the baking sheet in the oven to keep them warm.
(more…)

Share

Lidia Cooks from the Heart of Italy

Monday, March 28th, 2011
Lidia Cooks from the Heart of Italy

Lidia Cooks from the Heart of Italy

Review Lidia Cooks from the Heart of Italy

I’ve mentioned this book a lot in the past few weeks and have been cooking from it quite a bit.  Most of the recipes are quite quick to make and the ingredients are simple and easy to find just about everywhere.  Because the ingredients are simple, and often so few, Lidia Bastianich often recommends you buy the best you can afford to get the best, most authentic flavor.
(more…)

Share

Penne with Sausage, Ricotta, and Greens

Sunday, March 27th, 2011
Penna with Sausage and Ricotta

Penna with Sausage and Ricotta

Penne with Sausage, Ricotta, and Greens

Adapted from Lidia Cooks From the Heart of Italy, by Lidia Bastianich

Here’s yet another dish from my Lidia cookbook.  I love this book!  The dish in the book is called Shepard’s Rigatoni, and uses rigatoni noodles, but I had penne so just used what I had on hand.  This recipe is great because it mainly uses ingredients that keep for a while in the refrigerator and pantry– sausage, ricotta, and pasta.  I added in the dark greens.  I felt it needed more green than just the basil, but you can definitely leave the dark greens out.  This is a rich pasta dish, and super easy.  Great for a quick weeknight meal.
(more…)

Share