Since I had some dried orzo left over after making a shrimp recipe I thought I would make this vegetarian dish. I changed the cheese from feta to Kefalotyri to finish, which is a yellow Greek cheese made from sheep’s milk. It is tangy with a sharp aroma similar to Pecorino Romano. Normally, it is … Continue reading
I have made refried beans before, see Spicy Mexican Refried Beans, but this recipe contributed by Kay Chun of New York Times Cooking, uses canned pinto beans (could use black beans). It’s one of the best, if not the best, refried bean recipe I can recall. Fresh ingredients such as onions, green peppers (could add … Continue reading
Brooklyn Delhi is a new, favorite small Indian company. I have used some of their products; tomato achaar in a pasta recipe and mango chutney with shrimp. Today I am sharing two recipes using their spicy mango chutney (they also sell a sweet version). These are great appetizers for the holiday season or any time … Continue reading
I received a cookbook for my birthday this year – surprise! surprise! Many know I have an extensive collection; the challenge is finding a cookbook that I don’t have. My niece and her hubby gave me “Every Season is Soup Season” by Shelly Westerhausen Worcel. For me this is true as I can eat soup … Continue reading
Yes, this is a recipe using Pistou, the French twin of Italian Pesto! Pistou’s ingredients are fresh basil, garlic, olive oil and a dash of salt – pine nut free! It is now apparently common to see it made with Parmesan or other cheeses. The word pistou is derived from the latin pestare which means … Continue reading
If you want something simple, but very tasty, for lunch or perhaps dinner give these recipes a try. The first one is a Weight Watcher’s PointsPlus value of 2 per wrap. Lettuce wraps have been very popular for some time now, especially since they are lower in fat. Big difference between a leaf of lettuce … Continue reading
This recipe was one of Gene’s favorite ways to have this vegetable. Very simple…