08 Saturday Apr 2017
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This is a nice mélange of vegetables. And it is the perfect choice to serve with Meatloaf Romana. The flavors played off of each other very nicely. And not only is this a colorful mixture, it has a wonderfully rich flavor. Continue reading
01 Wednesday Mar 2017
Posted in Beef, Carrots, Comfort Food, Gluten Free Option, Green Beans, Main Course, Potatoes, Skillet Dinner
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Carrots, condensed mushroom soup, garlic granules, Green Beans, Ground Beef, Mushrooms, Onions, white wine, Worcestershire sauce, Yukon Gold potatoes
This is a dish my sister Joan used to make. She’s no longer with us, but her memory lives on with me in so many ways. This dish is one of the things she made for her large family and her busy life. It was fast, tasty and economical. What more could you ask for? Continue reading
15 Thursday Dec 2016
Posted in Asian, Comfort Food, Gluten Free Option, Soup, Vegetarian Option
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broth, Carrots, Chinese greens, frozen peas, Garlic, ginger, Green Beans, lemongrass, lime juice, ramen, scallions, sesame oil, sesame seeds
I found a nice Asian market here in South Florida. I love Asian markets with their offal, their weird and wonderful fish and shellfish and their greens. I love their greens. I was thrilled to discover Chrysanthemum leaves or Tong Ho. Continue reading
23 Friday Sep 2016
Posted in Gluten Free, Make Ahead, Salads, Vegetarian
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bell pepper, celery, Corn, Dijon mustard, garbanzo beans, Green Beans, honey, kidney beans, olive oil, Potatoes, radishes, red onion, seasonings, vinegar
I love Three Bean Salad. It always seems to be on the summer dinner tables, but it is truly good all year long. Anyway, I was hungry for it, but I decided to make a slightly different version than the one my mother made, which I have always loved. I added corn and potatoes. It works. It works well. Continue reading
05 Saturday Mar 2016
Posted in Comfort Food, Gluten Free, Make Ahead, Meat, Soup
This is a chunky soup. It’s full of good vegetables and morsels of meat and like all good soups, it’s adaptable. Use what you have on hand, but today’s version worked out so well, The Goddess, being the benevolent deity that she is, decided to share, because the weather could turn at any moment! Continue reading
02 Tuesday Jun 2015
Posted in Gluten Free, Make Ahead, Salads, Vegetarian, Vinaigrettes
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Green Beans, mustard, olives, onion, Potatoes, radish, vinaigrette
For some reason, The Goddess has been thinking about potato salad. Maybe it’s working in the garden or the too early summer weather we had last week…who knows what brings these thoughts to the surface? But this week, The Goddess will share a few potato salad offerings… Continue reading
31 Sunday May 2015
Posted in Gluten Free, Salads, Vinaigrettes
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asparagus, blueberries, chicken, Green Beans, greens, lavender, lemon, mustard, olive oil
View of Saintes-Maries, 1888, by Vincent Van Gogh, Kröller-Müller Museum, Otterlo, Netherlands
It’s beautiful, isn’t it? Lavender is much more than a flower and a scent for soap and potpourri. It grows freely and wildly in France, (in my garden and yours, too) and was a subject the Impressionists returned frequently. And lavender is a lovely spice to grace your table, too. Continue reading
02 Monday Feb 2015
Posted in Gluten Free, Soup, Vegetarian
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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
24 Wednesday Dec 2014
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Blanching, or pre-cooking, vegetables keeps their color and nutrients stable. Plus, they are half-cooked, so finishing them for dinner, takes moments. There they are, in your fridge, just waiting for some hot olive oil, sliced garlic and a few red pepper flakes. They are fine specimens indeed. Continue reading
06 Saturday Dec 2014
Posted in Apples, Breakfast, Gluten Free, Herbs, Pork, Potatoes, Side Dishes, Vegetarian Option
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apples, Green Beans, herbs, pork, Potatoes, poultry, rosemary, sage, seasonings, thyme
We’ve already discussed citrus and how you can use the various types to add flavor. I’ve decided that it might be a good idea, every now and again, to focus on specific herbs, spices, blends and flavors that compliment each other, and how to use them. To that end, we’re going to talk about sage, rosemary and thyme.
