27 Sunday Mar 2016
Posted in Gluten Free, Sauces, Vegetarian
12 Saturday Mar 2016
Posted in Brunch, Eggs, Gluten Free Option, Make Ahead, Vegetarian
Tags
béchamel sauce, cheese, chiles, eggs, Garlic, heavy cream, onion, prosciutto, Spinach
When your guests taste these Green Eggs and Ham, you will be the envy of all who enter your home….MMMmmm! These “green” eggs, wander a bit off the beaten path, but what flavor. I think this version might surprise you…in a very tasty way! Continue reading
20 Saturday Feb 2016
Posted in Appetizers, Condiments, Make Ahead, Vegetarian
The Goddess loves onions (and all of the lily family, including the flowers!). She uses them with complete abandon. A hamburger is not to be eaten without onion. Several thin slices of raw red or Vidalia onion, is hamburger heaven for her and The Spicy Honey. Continue reading
06 Saturday Feb 2016
Posted in Buffet Food, Condiments, Gluten Free Option, Make Ahead, Sandwiches, Vegetarian
Tags
Bread, capers, Celery, Eggplant, Garlic, herbs, Mushrooms, olive oil, olives, Onions, roasted red bell pepper, Sun-dried, wine vinegar, zucchini
Roasted vegetables are a thing of beauty, with their intense flavor and wonderful textural qualities, with just a hint of smokiness from the grill. With good bread, then make a wonderful Muffuletta that would make New Orleans proud! Continue reading
24 Sunday Jan 2016
Posted in Asian, Comfort Food, Eggs, Lunch, Soup, Vegetarian
Tags
eggs, Garlic, hoisin sauce, onion, ramen, sriracha sauce, vegetables
Ramen noodles are good. I don’t care what anyone says, they are a quick and easy lunch, snack or as here, dinner. The folks over at epicurious.com recently published something on Korean ramen, that messes with the cooking procedure. They could be on to something…. Continue reading
24 Thursday Dec 2015
Posted in Brunch, Buffet Food, Make Ahead, Pasta, Vegetarian
Tags
béchamel sauce, butter, cheese, eggs, heavy cream, herbs, lasagna noodles, Mushrooms, ricotta, Spices, Spinach
When The Middle Son and The Unbound Reader joined forces, their wedding brunch was catered by The Red Blazer in Concord, NH. They make a Breakfast Lasagna, that had all of us tripping over each other to get another piece. We had all moved on from the real reason we were there. We were all there for the Breakfast Lasagna! Continue reading
20 Sunday Dec 2015
Posted in Appetizers, Brazilian, Buffet Food, Vegetarian
Tags
bread crumbs, butter, cheese, Chicken, eggs, flour, hearts of palm, lemon juice, onion, seasoning, Shrimp
Risoles (risole is the singular) are one of our best food memories from out time in Brazil. That’s saying something, because there was no shortage of spectacularly good food. Risoles are a form of croquette. They are deep-fried, crispy little bites of heaven. Or about 2-3 bites, usually with a creamy filling; shrimp, hearts of palm, cheese, etc. But they are the stuff of dreams. Continue reading
18 Friday Dec 2015
Posted in Appetizers, Bread, Buffet Food, Lunch, Make Ahead, Vegetarian
Tags
This came about because there’s a great sandwich at The Kitchen, which is in the lobby of the Hartford Public Library. It’s part of Billings Forge Community Works and indeed, they do good great things with the community. Please check out their website. But, The Kitchen is a bright and lovely place to grab a bite for lunch. They have some great offerings, but, “The-Butter-Me-Up” grilled sandwich is what inspired this “croute”. Continue reading
04 Friday Dec 2015
Posted in Comfort Food, Side Dishes, Stew, Vegetarian
Tags
baking powder, flour, herbs, milk, salt
With autumn deeply upon us, cozy, comfort food is so welcome. For the Goddess, dumplings are a homey-comforting-cold-weather sort of meal. These are not the meat-filled Asian variety, nor the biscuit-type Southern variety, nor the firm German potato dumpling. No, these are the light, fluffy-type of dumplings. A cloud of goodness sitting atop a mound of, in this case, beef stew. Continue reading
23 Monday Nov 2015
Posted in Gluten Free, Nuts, Side Dishes, Vegetables, Vegetarian
Tags
Thanksgiving dinner is really only as good as its sides! Brussels sprouts, roasted to perfection with grapes and a dusting of toasted Marcona almonds is an excellent addition to Thanksgiving dinner. And they can be done ahead and reheated or served at room temperature. Continue reading
Goddess Cooks 