08 March 2019

Perfect Creamed Spinach

Spinach is my all-time favorite dark leafy green. I particularly love it this way - softly wilted in a pan of sautéed onions and butter and then tossed with a rich white sauce made with chicken broth, a bit of heavy cream and spiced with a wee bit of nutmeg.  It's heavenly, as is, but if you have pine nuts for the toasting ? Oh my, they are a nice addition to the dish.

Mediterranean Baked Cod with Olives and Tomatoes

One pan meals have caught my attention of late. Coming across this simple pan of vegetables, lemon tang, salty olive bite, and mellow baked cod seemed a winner to me. I leave it to you to judge. Make this meal on an evening when you don't particularly want to cook, but know you should eat something healthy.

20 January 2019

Fig and Walnut Biscotti

The wind is wailing this evening. We've come through the first major snowstorm of the winter. Before this, it's been all rain and slush, a few small spits of snow that accumulated no more than three inches. That's all very anticlimactic for a New Hampshire winter, thank you very much. If it must be cold and grey, let it snow, I say!

That being said, I always like baking up a treat for hot tea when the snows hit. SB does all the shoveling and plowing, so my pay off to him is a sweet treat for his hot cuppa when he comes in to thaw out.

28 December 2018

Hummus with Tomato and Kalamata Olive Garnish

The grey cottage had its share of decadent holiday food over the past week. It was a wonderful food fest, but yesterday and today SB and I have been stepping back from all the cookies, drinks, and rich leftovers. Yesterday afternoon, lunch was nothing more than hummus, pita chips or tortilla chips and a cold beer. Today, it was chicken and red lentil soup with oyster crackers and glasses of Vouvray. Simple and far more austere than the past week !

Simple Garlic Hummus


1 -15 oz can chickpeas, drained and simmered for twenty minutes
1/4 c. lemon juice
2 cloves garlic, minced
1/4 c. water from hot pan of chickpeas
1/3 c. tahini
1/8 tsp. smoked paprika
1/2 tsp. ground cumin
a pinch cayenne pepper
2 tbsp. EVOO, plus a bit more for drizzling over the garnishes

Garnishes: chopped tomato, chopped Kalamata olives

Place the ingredients in the bowl of a food processor and whiz until smooth as butter ... scrape into a pretty plate or bowl. Serve with choice of dippers ( tortilla chips, pita chips, GF crackers or crudité). Pop a beer and enjoy.

Happy New Year, all ! Hope you, too, have some healthy snacks amongst all the heavy cheesy snacks and sweet desserts that come our way at this time of year !

12 December 2018

Staten Island Style Cod

This is a beautiful and spicy platter of cod fillet ! Years ago, I picked up the South Beach Diet Cookbook and went through most of the recipes. This recipe, while written for Chilean Sea Bass, adapts really well to Atlantic Cod.  Silent Bob and I have been going meatless increasingly, as we age and as we read more and more how the agriculture of the meat industry is wrecking the environment and the quality of lives of  'the crop'. To boot, sea stocks are increasingly overfished and harmed by the increase in fish farming ... aargh! It seems we humans need to sit back on our heels and really think about what we eat, how we produce it, and how much we consume. That's a whole book of ranting, though.

I haven't bought fish in weeks and it is my birthday week. This platter of fish was my gift to myself. Easy, very spicy, but freshened up by the addition of chopped fresh herbs and lemon. This is how I did it.

16 September 2018

Sue Moran's Buttermilk Doughnut Bundt

Baking a good cake is always such a pleasure! I knew from the moment I saw Sue Moran's latest Bundt cake over on her blog, The View From Great Island that I would be making it for my little church's Sunday fellowship hour. So, that's just what I did this past Saturday.

13 September 2018

Summer Vegetable Quiche

The other day, I made this homage to late summer. This quiche has all the usual suspects from a late summer garden - zucchini, green pepper, onion, tomato, basil and oregano. Before long, we'll be looking back at the days of full counters and wishing for that squash and all those tomatoes! This particular quiche went with me to my book group luncheon and joined a bountiful counter top buffet of soup and rolls, chicken Caesar salad, fruit crisp, and cookies. We DO eat well when we gather to chat up our books!

03 September 2018

Red Lentils and Peppers

Late summer here and I'm beginning to have a hankering for soups, stews, and slurries, but the reality of all the garden produce that is stacked up on counters and chilling in the fridge cannot be ignored. So this evening super chilled cucumber fast pickle cools the palate between bites of this simple lentil/pepper slurry on a bed of caraway rice.