31 Saturday Oct 2015
Posted in Gluten Free, Side Dishes, Vegetarian
Tags
broth, cheese, Garlic, heavy cream, herbs, Mushrooms, Onions, Sun-dried, winter squash
The Goddess has been thinking a bit about Thanksgiving. She has a lot to be thankful for, but packing up the house isn’t high on the list. She’s doing it way too slowly, but it’s going. But, I digress…what else is new? Continue reading
11 Sunday Oct 2015
Posted in Appetizers, Gluten Free, Side Dishes, Vegetarian
Tags
Buffalo-Flavored Cauliflower with Bleu Cheese…why didn’t I think of this before? As you know, The Goddes is trying to divest her fridge of its belongings, and there was this bottle of Frank’s® Hot Sauce that’s been lurking, hiding behind the jars of capers, olives and pickles, right there on the door. And sitting right there on the shelf was a piece of bleu cheese…you see where she’s going here, right? 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
11 Friday Sep 2015
Posted in Gluten Free, Grain, Side Dishes, Vegetarian
Rice is a cereal grain; there are white, brown, black, red and purple varieties of rice. Rice offers a wonderful backdrop for other flavors, because it is has such a neutral flavor. Combined with legumes, it becomes a vegetarian protein. It is low in fat and offers a good deal of Vitamin B, potassium, and phosphorus, as well as some fiber, which is all great…but how do I cook perfect rice? Continue reading
04 Tuesday Aug 2015
Okay, these aren’t necessarily “baked” beans. They can be, if that’s what you want to do and you have the time. Otherwise, make this “quick and dirty” version in about 20 minutes. They have tons of flavor and if you toss some cut-up hot dogs into the mix, cook some rice, add a tossed salad or green veggie, you can have dinner on the table in under 30 minutes. Continue reading
02 Thursday Jul 2015
Posted in Gluten Free, Make Ahead, Side Dishes, Vegetarian
Tags
Basil, bell peppers, honey, olive oil, onion, sherry vinegar
This dish not only tastes fantastic, it’s gorgeous, can be made ahead and can be served either warm or at room temperature. It tastes of summer and is a perfect addition to any BBQ…the Fourth of July is around the corner. Continue reading
27 Saturday Jun 2015
Posted in Make Ahead, Salads, Side Dishes
Tags
butter, couscous, Dried Fruit, fresh herbs, garlic scapes, Lemon, olive oil, Scallions
This most enjoyable combination of flavors is not only delicious, and that it is, but it can be served as either a salad or as a warm side dish. The Goddess loves the duality of this delightfully, deliriously delicious dish. Continue reading
07 Sunday Jun 2015
Posted in Eggs, Make Ahead, Nuts, Side Dishes, Vegetables, Vegetarian
Nutmeg is an interesting spice. The holiday season wouldn’t be complete without it. Apple and pumpkin pies and who doesn’t love egg nog? Nutmeg works on both sweet and savory levels, though most of us think of it as a sweet spice, but today let me introduce you to its savory side. Continue reading
19 Sunday Apr 2015
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Mint is an under-utilized herb by most of us and it just screams springtime, with its refreshing taste and gorgeous green color. We flavor all sorts of things with it, but mint as an herb, is used much less frequently. If you come from Mediterranean or Middle Eastern roots or grew up in the Southern US, then you’ve experienced mint. It’s great with peas, asparagus, lamb, fiddleheads and a whole heap of other things, too. Afterall where would a mojito or julep be without it? Continue reading
Goddess Cooks 