13 Monday Feb 2023
Posted in Black Barley, Carrots, Fennel, Herbs, Lemon, Make Ahead, Orange, radish, Salads, Side Dishes, Tomatoes, Vegetarian
Tags
Black Barley, Carrots, cherry tomatoes, dry vegetable base, Fennel, fresh herbs, Garlic, Meyer lemon, olive oil, Onions, orange zest, radishes, Scallions, Spices
I “discovered” black barley about five or six years ago. Black barley is a different beast, than pearled barley. It shares that somewhat nutty flavor, but it retains a delightful chewiness…texture, Baby! Continue reading
17 Tuesday Jul 2018
Posted in Gluten Free Option, Imitation Crabmeat, Main Course, Make Ahead, Pan-Frying, Potatoes, Shrimp
Tags
broth, butter, capers, Celery, cooked shrimp, dried potato flakes, Fennel, fresh herbs, frozen peas, garlic granules, imitation crab meat, Leeks, lemon juice, lemon zest, milk, panko crumbs, parmesan cheese, pecans, rice flour, Scallions, vegetable oil
I really do so enjoy imitation crab meat. I know it’s not crab meat. I just like it. It’s never fishy when it’s heated. It has a nice consistency, it’s easy to work with and it just tastes so good. And it was really good in these patties. Continue reading
11 Wednesday Jul 2018
Posted in Fennel, Gluten Free, Make Ahead, Salads, Vegetarian
Very, very thinly sliced fresh fennel makes a wonderful salad. It’s slightly crunchy, but not too toothsome, the citrus compliments the fennel perfectly. The rhubarb was a nice slightly sweet, and slightly sour, too. Balance, baby, balance. Continue reading
19 Saturday Mar 2016
Posted in Fish, Gluten Free, Main Course
Tags
bacon, Fennel, fish filets, Garlic, Mushrooms, Onions, orange zest, Spices
Fennel and fish are terrific together. The sweetness that develops when you sauté fennel is a beautiful thing. And it just works so well with fish…this one is a corvina fillet. The Goddess just had to add a bit of orange zest; you know how she is. Continue reading
19 Saturday Dec 2015
Posted in Gluten Free Option, Main Course, Pork
Both of my parents long ago left this world for the big farm in the sky. They had a good life, a long life and they were pretty happy people. It doesn’t get too much better than that. Anyway, yesterday would have been my father’s birthday and today would have been my mother’s birthday. So my thoughts turned to pork. In my family, food was much bigger than any gift. It was the gift. And pork was always there. 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
21 Saturday Mar 2015
Posted in Fruit, Grain, Salads, Vegetarian
Tags
bulgur, Cauliflower, Clementines, dried cranberries, Dried Fruit, Fennel, kale, pistachios, Scallions
Since it snowed today, the first day of Spring, I decided it was still winter enough to post this. Anyway, tabbouleh sort of transcends seasons, though I think many of us think of tabbouleh as a summer salad. Its make-ahead qualities, no mayonnaise, and no real cooking involved, really do scream summer. But, why limit ourselves to this deliciousness only in the summer? This is the perfect autumnal and winter salad, too. Continue reading
02 Monday Feb 2015
Posted in Gluten Free, Soup, Vegetarian
Tags
beef broth, Broccoli, Carrots, chicken broth, Fennel, Green beans, Onions, Parsnips, turnips
I know we’re supposed to be done with soups, but the snow is coming down by the bushel, there’s already 10 inches (25cm) on the ground and it’s still coming down. Therefore, being the benevolent Goddess that I am, I’m giving you 2, count ’em t-w-o, recipes today. The first is yet another soup, but it’s nice and simple. I have no idea why I called this Heathen Gypsy Soup…maybe because the ingredients in this soup would be readily available anywhere and would make it easy to prepare, given the nomadic qualities of the gypsy life-style. Who knows on what level The Goddess’s mind operates (or doesn’t!)? Anyway, I just ate a bowl for lunch and decided it was worth sharing after all. It’s really just a good, straight-up vegetable soup. You roast the vegetables (around the campfire where you are singing and dancing and doing other gypsy things…no stereo-types here, huh?), then make the soup. Or better yet, use leftover roasted vegetables from last night’s dinner and cut the cooking time in half. It’s a win-win either way. The real key to this soup, is to simply use whatever vegetables you have lurking in your fridge. Continue reading
28 Wednesday Jan 2015
Posted in Gluten Free, Soup, Vegetarian
Tags
bacon, Chicken, Clams, Corn, cream, Fennel, herbs, meat, Onions, parmesan rinds, Potatoes, Salmon, vegetables
Corn chowder can be served as is…a soup that focuses on corn, creamy or brothy, herby or not, etc. Or it can be the base for clams, salmon, seafood, chicken, ham, etc. It’s a very versatile meal. Have corn chowder on Monday and with just a few additions, clam chowder on Wednesday. Continue reading
Goddess Cooks 