13 Friday Aug 2021
Posted in Fruit, Gluten Free, Make Ahead, Sauces, Tropical Fruit
Tags
This sauce is both sweet and sour. It’s great with pork, chicken, salmon or lamb. It can be a pour-over sauce or a dipping sauce. Or as here, use as a glaze on lamb (or pork) meatballs. Continue reading
03 Saturday Jul 2021
My mother didn’t make German Potato Salad, but my grandmother did. Unlike most versions, hers went into the oven. I rather prefer the roasted version…the potatoes are a better texture and they brown up nicely. Continue reading
10 Saturday Apr 2021
Posted in Condiments, Gluten Free, Onions
The Goddess adores pickled things and this is a favorite. These are fast, easy and delicious. It’s is one of “those” condiments. You want to have a jar of these beauties in the fridge at all times. There are so, so, so many ways to use Pickled Red Onions. Continue reading
30 Wednesday Dec 2020
Posted in Appetizers, Cheese, Gluten Free, Holiday Fare, Make Ahead, Vegetarian
Tags
cheddar, Chives, cream cheese, Greek-style yogurt, parsley flakes, red onion, Worcestershire sauce
At our house, a cheese ball is synonymous with the holiday buffet table. I it’s perfect holiday food…best made ahead, keeps well and is just plain delicious. Have you ever really tasted a bad cheese ball? I haven’t, but this one is stellar. Continue reading
21 Friday Aug 2020
Posted in Appetizers, Condiments, Gluten Free, Make Ahead, Peaches, Sauces, Vegetarian
Tags
ginger root, ketchup, Mango, orange juice, Peaches, Peppers, red onion, Spices, Tomatoes, vinegar, Worcestershire sauce
This isn’t exactly a chutney. It’s really a cross between a chutney and a relish. It’s sweet and sour. It’s fruity, but with a hit of savory because of the Worcestershire and vinegar. You know, it really doesn’t matter what we call it. What matters is that it’s delicious! Continue reading
23 Saturday May 2020
Posted in Gluten Free, Legumes, Rice, Salads, Vegetarian
Tags
baby bell peppers, Celery, cooked rice, Dijon mustard, fennel bulb, garbanzo beans, Garlic, lemon juice, mayonnaise, olive oil, red onion
This is summer…or in this case, late spring, on a plate. It’s perfect for lunch or dinner, and can go main course by adding some shrimp or tuna. Use whatever beans you have in your cupboard, but garbanzo or kidney are my favorite for this salad. Continue reading
10 Sunday May 2020
Posted in Cheese, Pears, Salad Dressing, Salads
Tags
arugula, balsamic vinegar, bleu cheese, Dijon mustard, Garlic, olive oil, Pears, peppercorns, red onion, rice wine vinegar, Spices, sugar, vegetable oil, wine vinegar, Worchestershire sauce
Years ago, when The Goddess was a mere imp, she found a recipe for pears with bleu cheese, all dressed up with a vinaigrette. It was heavenly. This plays off that delicious memory. Continue reading
22 Saturday Jun 2019
Posted in Gluten Free, Make Ahead, Strawberries, Vinaigrettes
It’s spring. Finally! I did think it might not arrive. And with spring comes fiddleheads, ramps, asparagus, and strawberries. I was in the local supermarket and they had a sample of a goat cheese salad with roasted strawberries. It was good, but the strawberries were, shall we say, lacking…it’s a texture thing. But I liked the idea of roasted strawberries, so I decided to make a vinaigrette with them. Continue reading
08 Friday Mar 2019
Posted in Condiments, Gluten Free, Indian Food, Onions, Vegetarian
Tags
amchur powder, cilantro, Garlic, honey, red onion, Roma tomato, smoked paprika, sriracha sauce, toasted cumin, tomato paste, tomato purée
If you’ve ever eaten in an Indian restaurant, then you’ve had this. The Goddess has been known to have a bowl of this. You think she’s kidding? She is not. This stuff is addictive, because it’s just, plain delicious. Continue reading
24 Thursday Jan 2019
Posted in Asian, Gluten Free Option, Ground beef, Ground pork, Onions, Sandwiches, Thighs
Tags
bell pepper, Garlic, ginger, Ground pork, hoisin sauce, ketchup, lime juice, red onion, sambal oelek
I hope you are familiar with the Asian chef, Ming Tsai. He did a series on PBS and he had a restaurant in the Boston area, Blue Ginger. Anyway, this is based on a recipe from one of his books. They are so good, sloppy and just plain delicious. I think they’re better the next day. Continue reading
Goddess Cooks 