06 Friday Nov 2015
Posted in Gluten Free, Main Course, Make Ahead, Vegetarian Option
Tags
bell pepper, currants, Eggplant, feta cheese, Mint, onion, pistachios, pork, Spices
Eggplant is a favorite around The Goddess’s abode. It’s one of those blank canvas-types of foods, like zucchini and white bread. Stuffed eggplant is a one-dish wonder and this one is particularly interesting, with addition of chorizo sausage, mint, currants and feta cheese. Continue reading
30 Friday Oct 2015
Posted in Comfort Food, Gluten Free Option, Main Course, Make Ahead
Tags
béchamel sauce, cheese, Corn, fish, mashed potatoes, Mushrooms, onion
I was going to call this fish pie, but that seemed misleading; there’s no crust. And when most people hear “pie” they expect crust. But most everyone knows that shepherd’s pie is a mixture of meat (in this case, fish) and vegetables topped with mashed potatoes. And most everyone knows that Neptune was the Roman God of the Sea…hence, Neptune’s Shepherd’s Pie seemed more accurate. Continue reading
23 Friday Oct 2015
Posted in Comfort Food, Gluten Free, Make Ahead, Soup
Do you ever forget about a recipe, then run across it, or find something that reminds you of it and you think, “I love that and had forgotten about it. I must make it NOW!” Well, that’s what happened to The Goddess last night. Continue reading
09 Friday Oct 2015
Posted in Condiments, Latin Food, Make Ahead, Salads
Tags
The Goddess has never met an onion she doesn’t like. She LOVES onions. It’s that simple. She loves them caramelized; onions add sweetness to dishes, when caramelized. She love them raw; raw onions add crunch and freshness. Is there anything better than raw onions on a burger? Sauté onions just a bit, but leave them with some texture; they are lovely in onion soup or piled on top of steak or eaten right out of the skillet! She seems to lean toward Walla Walla, Vidalia, but leeks, scallions, shallots are all high on her list, too. And of course, the beautiful and tasty red onions we’re using here. Continue reading
04 Sunday Oct 2015
Posted in Gluten Free, Make Ahead, Side Dishes, Vegetarian
Tags
bacon, cheddar cheese, chiles, heavy cream, Leeks, nuts, Spices, Sweet Potatoes
There are many versions of scalloped potatoes. They seem to go well with so many things—ham, meatloaf, turkey, etc. With heavy cream, and all that cheesy, creamy goodness and the crispy crust, they are an indulgence worth every calorie! But they’re orange, you say…Surprise!!! These are scalloped sweet potatoes. Continue reading
26 Saturday Sep 2015
Posted in Appetizers, Gluten Free, Legumes, Make Ahead, Side Dishes, Vegetarian
Now that we’re wandering into the Autumn, I’m beginning to think about heartier dishes. You know, good peasant food. The Goddess loves the bold, assertive flavors and stick-to-your-ribs quality that peasant food brings to the table. I think most people like that sort of food…at least the people who come to our table seem to! Continue reading
18 Friday Sep 2015
Posted in Comfort Food, Gluten Free, Make Ahead, Soup
05 Saturday Sep 2015
Posted in Gluten Free, Make Ahead, Salads, Vegetarian
Tags
cabbage, cucumbers, mayonnaise, mustard, onion, parmesan cheese, Scallions, Spices, sugar, Tomatoes, vinegar, xanthan gum
I mentioned yesterday that The Youngest One brought some Hunter’s Sausage from Vermont. I made Grilled Potato Salad, and grilled cauliflower, but he loves cole slaw. He is particularly fond of the Sweet Mustard Summer Slaw, I’ve been making over the…wait for it…SUMMER! Continue reading
04 Friday Sep 2015
Posted in Gluten Free, Make Ahead, Salads, Vegetarian
Tags
Garlic, herbs, mayonnaise, mustard, Onions, Pickles, Yukon Gold potatoes
The Youngest One brought some homemade sausage from Vermont and that just says, “Grill, baby, grill”! Potato salad seemed like a good idea and since the grill was going anyway, why not grill the potatoes? And the onions, too? Turns out, that was my one good idea for the day! Continue reading
03 Thursday Sep 2015
Posted in Condiments, Gluten Free, Make Ahead
Tags
Preserved Lemons are a luxurious item to have in the fridge. They are used in Indian and North African cuisine; no tagine would be complete without them. But, they can be used in all sorts of savory concoctions from vinaigrettes, to stews, to soups and salads. Continue reading
Goddess Cooks 