17 Sunday May 2015
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I’m not much of a tea drinker. Oh, but I do love a glass of ice-cold, iced tea on a hot July day. There is something so refreshing about freshly brewed iced tea that’s the perfect libation for hot weather. But, tea leaves, added to a few ingredients, makes a great dry rub, particularly Lapsang Souchong tea. Continue reading
16 Saturday May 2015
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crabmeat, egg, herbs, Lemon, mayonnaise, panko crumbs, Scallions, Spices
Good crab cakes are rich and soft, with an almost creamy texture and crispy crust. I know there are those that think crab cakes must have Ritz® Crackers crushed up in them, but I beg to differ. Panko crumbs are a more neutral flavor and will give you a much less dense, softer textured crab cake. You’ll get plenty of that rich, butter flavor when frying the cakes; make certain they are dark brown. Caramelization is “One Fine Thing”. Continue reading
14 Thursday May 2015
Posted in Appetizers, Gluten Free, Herbs, Make Ahead, Quickies (It's not what you think!), Sauces, Vegetarian
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I was flying around the Interwebs, as The Goddess tends to do too frequently for the dust bunnies gathering for an assault, when I ran across this entry on Pinch of Yum‘s blog. I knew instantly that I was going to become intimate friends with this sauce. It’s avocado-based, but with so much more to offer…. Continue reading
02 Saturday May 2015
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butter, Garlic, ginger, herbs, Lemon, maple syrup, Orange, sour cream, Spices, Sun-dried, Tangerine
Compound butter, which simply put, is butter with stuff added to it. The great thing about them, is they can and should be made ahead, chilled and/or frozen, so you have them on hand. The Goddess is all about having things on hand to work with and make her life easier. These little nuggets of saucy goodness offer huge flavor and versatility. It’s simplicity at its very best. Continue reading
15 Wednesday Apr 2015
Posted in Appetizers, Eggs, Make Ahead, Quickies (It's not what you think!), Vegetarian
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eggs, herbs, pasta, vegetables
It’s mid-week and you have a few little things hanging around in your fridge that need to be used. A frittata is the perfect vehicle to use up leftovers. Not only that, it’s a reason to make extra pasta so you can make a frittata on a moments notice. Continue reading
09 Thursday Apr 2015
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avocado, bacon, Chives, Dijon mustard, eggs, Ham, herbs, mayonnaise, Salmon, Tuna
Easter eggs are such fun to dye. When our sons were young, they had a great time dying eggs…it’s a good memory. And to be honest, while we loved dying eggs, now it’s nice to just have it as a memory and not have the mess…the plastic eggs work for me! Continue reading
05 Sunday Apr 2015
Posted in Herbs
Dill weed, which refers to the actual leaves, is possibly one of the most aromatic herbs we have in our culture. If you are of Scandinavian, Greek, German or European descent, then you will probably be more familiar with the lovely flavor of dill. Continue reading
04 Saturday Apr 2015
I said it yesterday and I’ll say it again today…Potato bread is special. The basic dough makes a great loaf of simple and simply delicious white bread. Or form the dough into dinner rolls…you know, the warm, light fluffy kind. Think pillows of goodness to mop up gravy…Don’t you just love Sunday dinner? Continue reading
02 Thursday Apr 2015
Posted in Bread, Herbs, Sandwiches, Vegetarian
Potato bread is special. It’s wonderfully soft and chewy with a, wait for it, potato-y flavor! How surprising, huh? It makes great toast and is the perfect bread for BLT’s and ham sandwiches. Don’t even get me started on egg salad sandwiches, which will be perfect for your leftover Easter eggs. Increasing the sugar by a few tablespoons and adding some currants to the dough and you’ll have…hot cross buns! Continue reading
31 Tuesday Mar 2015
Posted in Salads, Vegetarian, Vinaigrettes
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citrus juice, herbs, ketchup, mustard, olive oil, orange juice, pomegranate molasses, vinegar, water, xanthan gum
We’ve talked about vinaigrettes in the Mother Sauces section. This is a lower calorie version with huge flavor and it still has the mouth-feel of the higher fat version. The reason…gum. Not the kind you chew for fresh breath or bubbles, xanthan and guar gums. Anyone who is gluten-free knows about this, but they usually use it to replace gluten in bread. But, it’s much more than that. Continue reading
Goddess Cooks 