2018-02-06T06:56:33+00:00February 6th, 2018|

You’ll love this; simple, elegant, tasty, and there’ll be glaze left over for another day. To serve 4
to 6, you’ll need:
2/3 C. fruit preserves (apricot or cherry is good)
¼ C. balsamic vinegar
2 Tb. lemon or orange juice
1 tsp. dry thyme
1 ½ lb. pork tenderloin, silver skin removed
Salt and pepper to taste
Preheat your oven to 425 and take the pork out of the fridge – you want it close to room temp
when you cook it. Combine the preserves, vinegar, juice and thyme in a small pan. Bring it to a
simmer and cook ‘til it’s thick, about 10 minutes. Correct the seasoning with salt and pepper,
and reserve about ½ of the glaze for service. Place the pork on a foil lined baking sheet, salt and
pepper it, and brush it on all sides with the remaining glaze. Roast it for about 15 minutes or
until the pork reads 140-145 on a meat thermometer. Let it rest covered for 10 minutes, then
serve it with the reserved glaze, some fall squash and maybe some green beans. Porky heaven
in under ½ hour – great!!


2018-02-06T06:52:07+00:00February 6th, 2018|

The lovely Catherine came up with this in Pantry Raid class and we all devoured it; it comes
together quickly and has a surprising depth of flavor. To serve 4 to 6, you’ll need:
2 Tb. olive oil
1 large onion, chopped
2-3 cloves garlic, minced
2 Tb. smoked Spanish paprika
1 Tb. (or to taste) red pepper flakes, and salt and pepper (to taste)
1 Tb. cumin
1 Lb. (approx. 4 large) boneless skinless chicken thighs cut into bite size pieces
1 28 oz. can diced tomatoes
¼ C. raisins
2 Tb. capers
Chopped flat leaf parsley and toasted slivered almonds for garnish (optional)
Sauté the onion in the olive oil till it’s translucent, then add the chopped garlic. Sprinkle in the
spices, salt and pepper and cook on medium low till all the flavors are incorporated – about 2 or
3 minutes. Put in the chicken and cook till it’s no longer pink, then add the tomatoes, raisins,
and capers. Stir and simmer this for about 10 to 15 minutes, then serve over rice and top with
chopped parsley and/or the almonds. This is quick, simple, and delicious – thanks Catherine!


2018-02-06T06:50:15+00:00February 6th, 2018|

This is a stew I’ve adapted from a recipe I found in Sunset Magazine a few years
ago. It has big flavors and comes together quickly. To serve 4, you’ll need:
1 lb. boneless, skinless chicken thighs cut into chunks
2 Tb. flour
Salt and pepper
2 Tb. olive oil
2 -3 large garlic cloves, minced
1 Tb. capers
Zest and juice of 1 large lemon
2/3 C. dry white wine
1 ½ C. chicken broth
1 Lb. potatoes, cut into chunks (Yukon Golds are good)
1 8 oz. pkg. frozen artichoke hearts, thawed
1 C. pitted green olives, sliced in half
1 C. chopped flat leaf parsley
Put chicken pieces in a bag with the flour, salt and pepper, and shake to coat the
chicken well. Heat the oil in a large skillet and add the chicken; cook it about 5
minutes or until it’s browned, then transfer to a plate. Lower the heat, add the
garlic, capers, and lemon zest and cook about 30 seconds, then add the wine.
Simmer this, scraping up any brown bits, for about 2 minutes, then add the broth,
potatoes, and chicken. Let this simmer covered for approx. 10 minutes, then add
the artichokes and simmer another 10 minutes or until the potatoes are tender.
Stir in the parsley, lemon juice, and olives and serve; crusty bread is your friend,
as is some lovely dry white wine!


2018-02-06T06:49:41+00:00February 6th, 2018|

This chicken salad is fresher and I bet tastier than what you’re used to; the
homemade mayo and bright crunch from pickles and radishes makes it sing! To
serve 4, you’ll need:
2 C. chunked or shredded cooked chicken
1 bunch radishes, sliced thin
½ C. cornichon (baby French pickles) or strong dill pickles, chopped
2 hardboiled eggs, chopped or sliced
½ C. homemade mayonnaise
2 Tb. white vinegar (play with this if you like a different vinegar)
Finely chopped chives and fresh tarragon if available (if not, parsley is your pal)
Salt and pepper to taste
In a big bowl combine the chicken, radishes, and cornichon. In another smaller
bowl combine the mayo and vinegar, then mix this into the chicken mixture.
Carefully fold the eggs in, season liberally and garnish with green stuff, and get
ready for the best damn chicken salad you’ve ever had!


2018-02-06T06:49:02+00:00February 6th, 2018|

This is a recipe I adapted from one I found in Cooks Country magazine, and it’s
the epitome of easy and delicious! To serve four, you’ll need:
8 bone-in chicken thighs
Salt, pepper, cumin to taste
Oil for the pan
2 Lb. Yukon Gold potatoes, cut into chunks
4 oz. firm chorizo sausage, cut into small chunks
8 oz. baby spinach ( you can leave this out but get some other green in there – kale,
cilantro, something for green goodness)
Smoked paprika
Heat your oven to 375, pat the thighs dry with paper towels, and season with salt,
pepper, and some cumin. Heat the oil till just smoking then add the chicken pieces
skin side down and cook till the skin is nice and brown, about 8 minutes. Put the
chicken in a rimmed baking sheet and roast till done, about 15-20 minutes. While
the chicken cooks, add the potatoes to the empty skillet and cover and cook till
brown, about 5 minutes. Add the chorizo and cook uncovered till the potatoes are
tender, about 5 more minutes. Add the spinach and wilt till the liquid evaporates,
about 2 minutes. Get this all on a platter, nestle the chicken on top, and enjoy a
lovely dinner in less than half an hour!


2018-02-06T06:45:56+00:00February 6th, 2018|


Preheat your oven to 400 and have a big roasting pan ready. You’ll need:
1 large, preferably organic roasting chicken
1 lemon, quartered
2 – 3 cloves garlic, peeled
Salt and pepper
3 large carrots, thickly sliced (about 2 in. pieces)
1 large bulb fennel, cut into wedges
2 large onions, chunked
2-3 baking potatoes, chunked
2 Tb. fresh or dry thyme leaves
olive oil
Take the chicken, remove all the giblets and obvious fat, and liberally salt and pepper him,
especially inside the cavity. Then stuff the lemon and garlic inside, tie the legs together, and
tuck the wing tips underneath. In a big bowl take all the rest of the vegetables and toss them
with the olive oil and thyme. Scatter the vegetables around your big roasting pan, place the
chicken on top, and roast for approximately 1 hour and 15 minutes, or until the juice between
the thigh and breast runs clear and a thermometer reads at least 160. Take him out, tent with
foil and let him rest for about 15 minutes while you make a salad, then serve with all the
roasted vegetables and some nice wine. Dinner!!


2018-02-06T06:43:09+00:00February 6th, 2018|

Corned beef is a delightful meaty experience, but once you’ve had the big dinner
what to do with the rest? Try this – and thank me later. To serve 4, you’ll need:
1 Tb. oil for the pan
4-5 cloves garlic, peeled and chopped
1 large onion, diced
1 large tomato, chopped
1 large potato, peeled and diced
Approx. 1 lb. leftover corned beef
Poached eggs (1 per serving, for garnish)
Chopped parsley or cilantro, for garnish
Salt, pepper, and hot sauce to taste
Heat the oil in a large skillet, add the garlic and onion, and cook over medium low
till the onion starts to get translucent. Try to keep the garlic from browning as
that can taste weird. Stir in the tomato and potato and cook till the potato is
softened, about another 10 minutes. Add the corned beef, breaking it up, and
cook another 10 minutes or so. Try not to stir it too much so it’ll form a nice crust
on the bottom. Turn out onto 4 plates, top with the poached egg (if using) and the
cilantro, adjust the seasoning, and enjoy a different way to eat corned beef!


2018-02-06T06:42:20+00:00February 6th, 2018|

This is actually from a French inspired dish, fish en papillote, but I didn’t want to get all fancy –
it’s basically fish baked in parchment or foil with flavorings and vegetables. It’s very easy and
good, and kind of impressive when people open their individual packets of steamy
deliciousness. For four, you’ll need:
1 thinly sliced onion
2 carrots or 1 small red bell pepper sliced into thin strips (julienne)
1 pound thin green beans, trimmed and sliced on the diagonal into thirds
4 6 oz. fish fillets – almost any kind will work
½ C. dry white wine
Olive oil for drizzling
Salt, pepper, and chopped parsley and/or tarragon to taste
Layer the ingredients in the order listed – vegetables (you can really use almost any kind as long
as they cook in the same time as the fish), fish, wine, oil, seasonings, and place on some
parchment paper or foil big enough to hold them all without leaking when folded in half. Crimp
the edges so you won’t have any mishaps, then place the packets on a sheet pan in a 375
degree oven till the fish is done and the vegetables are soft. This will take about 15 minutes
depending on the thickness of your fish. You don’t need to serve this with much else except
maybe a starch of some kind, and remember to warn people about the steam when they open
their packages! Bask in your piscatorial success – you are an awesome cook.


2018-02-06T06:24:11+00:00February 6th, 2018|

This is a recipe I adapted from one we found years ago in the Seattle Times. It’s so
good even Laurie, who doesn’t like halibut, loves it. To serve 4, you’ll need:
For the topping: For the halibut:
4 Tb. mayonnaise 4 4 to 6 6 oz. halibut fillets
2 tsp. lemon juice 3-4 tsp. lemon juice
2 small garlic cloves, finely minced salt and pepper
1 tsp. Dijon mustard
2 Tb. grated parmesan
1 green onion, finely chopped
Dash hot sauce
For the topping, combine all of the topping ingredients in a small bowl and set
aside. For the fish, preheat your oven to 450. Put the fish fillets on a broiling pan
and sprinkle them with lemon juice, salt, and pepper to taste. Bake in the hot
oven for 10 minutes per inch of thickness or until the fish tests done. Take the pan
out and turn the oven to broil. Spread the topping mix over the fillets, put them
back in the oven, and broil for a minute more or until the topping is a nice golden
brown. Guaranteed happiness!


2018-02-06T06:19:59+00:00February 6th, 2018|


This will serve 4 adults, with maybe some leftovers. You can also play with the
vegetables you use depending on what’s in season.
1-2 Tb. olive or coconut oil
1 lb. lamb, boneless leg or steak, cut into bite size pieces
1 small onion, diced
1 large carrot, diced
1 can diced tomatoes, (14 oz.) drained
1 can coconut milk
½ cup raisins
3-6 Tb. curry powder, or to taste
I large zucchini, diced
Salt and pepper to taste
Chopped cilantro for garnish
Melt the oil in a large pan, and add the onion and carrot. When the onion is soft
and translucent, add the lamb, let it brown a bit, then add the tomatoes, coconut
milk, raisins, and curry powder. Stir thoroughly and let the flavors blend but be
careful not to overcook the lamb – around 5 to 7 minutes should do it. Then add
the zucchini, let it cook for a few minutes, season it all up, garnish, and serve.
With rice or cauliflower rice, you’ll have a respectable curry on the table in under
20 minutes.

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