Dec17

Bacon Dill Potato Salad

The holidays are not always frosty and cold. Sometimes they are downright warm! At least they are in the Dallas area.  Sure, last year we enjoyed a white Christmas, but our typical Christmas is spent in often balmy 70 degree weather.  When I plan my Christmas Day meal I pay close attention to the weather.  If temps are looking to be above 60 then I plan a lighter meal that can be served cold, or at room temperature.  This potato salad...

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Nov30

Cornbread Topped Turkey and Green Chile Casserole

The day after Thanksgiving I tend to bag up some of my left-over turkey and freeze it. I love knowing that I have, in my freezer, the means to make any number of easy weeknight meals.  From pot pies to tetrazzini, frozen turkey meat is a good thing to have on hand.  This year I decided to try out a new idea that blends creamy pot pie filling with a Tex-Mex flair.  I served this up to my casserole hating husband who went back for...

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Oct01

Carrot, Cardamom and Coconut Soup

I always carry with me a book I call my ‘Inspiration Book’. This is the place where I jot down ideas, or flavors, so when I get back to my home kitchen I remember what it was, exactly, that inspired me.  This little book has served me well, and it is directly responsible for this soup.  When my husband and I were off at IFBC last month we took a little side trip into Vancouver, BC.  I had never been to Canada and it was...

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Sep13

Paneer Potato Cakes

In the last few months I have discovered a few new ingredients that I absolutely love! The first of these is a spice called asafoetida, a deeply pungent smelling spice that, when cooked, adds a smooth onion flavor.   A little of this spice makes a big difference as far as complexity of flavor is concerned.  The other ingredient is chickpea flour.  I was inspired to try this from a cooking show where the presenter made sweet potato...

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Jul28

Beef Shawarma Meatballs

Not long ago I had lunch at a little Lebanese restaurant and I discovered some really wonderful new dishes. One of these was shawarma, a meat mixture that is marinated in a spice blend, placed on a spit, and slowly grilled.  It is sliced thin and served with pita and other fresh garnishes.  It is very similar to a gyro but with distinctly different spices.  I fell in love!  The restaurant owner, of course, would not share their recipe...

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