12 Sunday Apr 2015
Posted in Gluten Free, Make Ahead, Sauces
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Curry powder isn’t a “thing” unto itself, but rather a blend of spices, used to simulate the masalas widely used in Indian, Asian and some African cuisines. It is surprisingly flexible, depending on how much you use and what spices you choose to include, but absolutely delicious. Continue reading
11 Saturday Apr 2015
Posted in Fruit, Main Course, Sauces
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This is an excellent combination of flavors, and lovely to behold! Salmon just begs for something fruity…it just does, don’t you think? Continue reading
09 Thursday Apr 2015
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avocado, bacon, Chives, Dijon mustard, eggs, Ham, herbs, mayonnaise, Salmon, Tuna
Easter eggs are such fun to dye. When our sons were young, they had a great time dying eggs…it’s a good memory. And to be honest, while we loved dying eggs, now it’s nice to just have it as a memory and not have the mess…the plastic eggs work for me! Continue reading
09 Thursday Apr 2015
Posted in Gluten Free Option, Grain, Main Course, Make Ahead, Soup, Vegetarian
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The winter is almost behind us and along with it, the soup pot on the back burner will disappear in favor of quicker, greener and cooler soups. Before we retire the soup pot and since there’s still some snow on the ground, I thought we should have one last comforting bowl of the winter elixir, that is soup. Continue reading
07 Tuesday Apr 2015
Posted in Main Course
Like many of us, I have some nice, smoky leftover ham from Easter dinner. As I have mentioned too many times, I love leftovers. I think it’s the possibilities, the unknown options that appeals to me most. The fact that there’s something already prepared and all I have to do is tweak it into something else, probably appeals most to me. You know, a challenge and The Goddess loves a good challenge. With that in mind, I made a post-Easter version of Pasta Carbonara with my tasty, leftover ham…I know, that wasn’t that big a reach, was it? Continue reading
05 Sunday Apr 2015
Posted in Herbs
Dill weed, which refers to the actual leaves, is possibly one of the most aromatic herbs we have in our culture. If you are of Scandinavian, Greek, German or European descent, then you will probably be more familiar with the lovely flavor of dill. Continue reading
04 Saturday Apr 2015
Posted in Gluten Free, Make Ahead, Side Dishes, Vegetables
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This was probably my father’s favorite side dish. He loved corn in all is various concoctions, but this was his absolute favorite and my mother knew it. So this dish graced all of our holiday dinners. I think it is particularly delicious with an Easter ham. Continue reading
04 Saturday Apr 2015
I said it yesterday and I’ll say it again today…Potato bread is special. The basic dough makes a great loaf of simple and simply delicious white bread. Or form the dough into dinner rolls…you know, the warm, light fluffy kind. Think pillows of goodness to mop up gravy…Don’t you just love Sunday dinner? Continue reading
02 Thursday Apr 2015
Posted in Bread, Herbs, Sandwiches, Vegetarian
Potato bread is special. It’s wonderfully soft and chewy with a, wait for it, potato-y flavor! How surprising, huh? It makes great toast and is the perfect bread for BLT’s and ham sandwiches. Don’t even get me started on egg salad sandwiches, which will be perfect for your leftover Easter eggs. Increasing the sugar by a few tablespoons and adding some currants to the dough and you’ll have…hot cross buns! Continue reading
Goddess Cooks 