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Recipes

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BUTTERMILK PANCAKES

3 servings for hungry people (or men). Recipe can be doubled. 3 Tbsp. butter2 cups buttermilk 2 eggs, beaten1-1/2 cups flour (try substituting 2 Tbsp. cornmeal, ½ cup oatmeal, and 2 Tbsp. almond meal, if you can find it, for ½ cup of the flour—delicious!) 2 tsp. baking soda¾ tsp. salt2 Tbsp. white sugarMelt butter in large bowl in microwave.…

GLAZED SALMON

4 servings (just cut everything else in half if cooking for two). Basic idea for this comes from Cook’s Country. Quick and easy; makes a delicious company dinner with roasted potatoes and a green salad.) 4 salmon fillets, rinsed, patted dry, sprinkled with salt and pepper. 1” thick (if thinner, cook shorter time)¼ cup balsamic vinegar ¼ cup orange juice2…

QUINOA SALAD

6-8 servings (recipe can be doubled. Makes a great workday lunch over arugula and/or spinach—protein, vegetables, vitamins, fiber, AND low-calorie!)1 c. uncooked quinoa, rinsed very well and drained (the soapy substance tastes bitter if you don’t rinse it off)Vegetable or chicken broth, if desired1/2 c. chopped green onions, white and pale green parts only (about 2 bunches)¾ c. chopped fresh…

MULLIGATAWNY SOUP

4-6 servings1 cup diced onion2 cloves garlic, minced2 tsp. fresh ginger, minced2 carrots, diced4 ribs celery, diced3-4 Tbsp. butter3 Tbsp. flour4 tsp. curry powder8 cups chicken broth2 bay leaves½ cup diced tart apple (Granny Smith is good)1 cup cooked rice1 cup diced cooked chicken2 tsp. salt or to taste½ tsp. pepper or to taste¼ tsp. thyme1 tsp. grated lemon zest…

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