Category Archives: 50 Recipes

Not Too Sweet

Hilary and Missy knitting

The women in my knitting group have something in common besides knitting. They all follow a gluten free diet. Which makes me the odd duck of the group, wheat eater that I am. So once a month I try to come up with a yummy GF recipe. Not that our endless cups of tea, comradery, and gentle clicking of needles needs much sweetening, but it’s an excuse to explore new recipes. Besides my friends are a willing group of guinea pigs taste testers.

If you’ve read this blog before you know the idea behind it are the stories of how I came across/found/or was given each recipe. A large part of the fun is about the route I took to get the recipe. A map as it were, between biting into something delicious and where I was before I even knew I wanted to bite into that morsel of food in the first place. This tracing of a recipe back to its source is intriguing for me – especially when it comes to the interweb and folks I’ve never met.

Occaionally Eggs gluten free chocolate cookies

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Pita Bread – Puffy and Flat

Not winter; not spring

Last fall when I got my hands on two new cookbooks Soframiz and Molly on the Range, I was cooking out of both non-stop. Unfortunately the family (myself included) was eating the various recipes faster than I could whip out my iPhone. Everything was just too good. As winter is playing her pre-spring dance with us – where one day it is 16° and you need to dig through the mitten box to find scarves, hats and gloves, but the next day can be 50°, followed by an ice storm where you don’t want to leave the house at all – it’s an excellent time of year to cook and camera. I’m planning on remaking some of our favorites and taking pictures this time.

Molly on the Range and Soframiz cookbooks

I acquired both cookbooks within a week of each other, which of course lead to comparing them. Interesting to note all the recipes they had in common – homemade hummus, meat to top off aforementioned hummus, pita bread, za’atar bread, and pistachio cake. Flipping through the pages, reading the recipes and looking at the pictures was a pavlovian exercise at best. Flip, flip, drool. Then repeat.

Hummus with meat, morrocan carrots, greens and pita Continue reading

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Setters & Spotters

Our son Russell was a bit of a trend setter at his Montessori School. During the winter months he didn’t want to stop wearing his favorite short-sleeved tee shirts so he simply layered them over turtlenecks or long-sleeved tops. More than one mother came up to me came up on the playground during pick up time to moan about how their kid insisted on dressing just like Russell (which given the winters in New England seemed like a good thing so I was unclear what all the moaning was all about). Then there was a “unicorn horn” phase, which is where he made a ponytail from his bangs and give this tuft of hair the illusion of being more horn-like he gloped on copious amounts of hair gel (there were not too many copy cats for that trend). He really knew how to rock the mix and match look as you can see below, I’m sure you’ll agree the dinosaur tie is an inspired addition. My son’s personal style was unique and a perfect reflection of who he was. Sometimes I wished I was as self-assured as he was when it came to wearing clothes.Russells favorite mix and match outfitMy Mom likes to tell me I too had some trendy moments in my youth, though they were more focused on food. Thinking back it seems totally logical. Julia Child had opened culinary doors in the 1960s so that by the time I was a teenager, busily taking every home ec course offered at my high school, all sorts of foods were starting to appear in restaurants, cookbooks, some of the more upscale grocery stores, and on TV. Looking back I realize I wasn’t a trend setter like Russell, but rather a trend spotter. Which makes complete sense since my hyper focus on food and cooking allowed me to know when something new, exciting or different was happening. One of the advantages of middle age is that, much like a five-year-old, you really don’t have to give two figs for what other people think, which leaves you wide open to follow your own path – starting a trend, finding one to follow, or merrily pursuing your own non-trendy path. Your choice.Cauliflower on cutting board Though I have practically no interest in current food trends, it doesn’t mean I don’t pay attention to what they are. In case you were wondering cauliflower is the trendy vegetable of 2017 (bye-bye kale and brussel sprouts). Continue reading

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Dashing Through The Snow

It’s December 31st and I’m pretty sure I won’t be awake when 2017 rolls in.

Which is just fine.

Vintage noisemakers from Caldwell's Miscellaneous Fancy Goods

My strategy this holiday season had been to do as much ahead of time as I could manage, though this strategy backfired somewhat. I was trying to address the Christmas shopping preemptively – finding the perfect thing, then hiding it away. One of the problems with this strategy was that when I started pulling out my various stashes of goodies I found I’d gone rather overboard. I guess I should have kept a list. Plus there were a few things I just know I safely put away but have yet to be found. Apparently my efforts to be organized meant that I had turned into the human equivalent of a squirrel.

Then there were the cookies. It felt like I’d gotten a nice jump-start on making Christmas cookies and baked plenty to last through the holidays. The thing is when you bake lots, and lots, and lots of cookies the question you should be asking yourself is,

“Are there ever enough Christmas cookies?”

Because the answer is no. You may see box upon box of buttery, sugary holiday cheer and think there is a glut, but trust me there isn’t. Nineteen-year-olds, the friends you want to give “a little something” to, the cookie tithe you pay to your sister for borrowing her Kitchen Aide mixer yet another year, and to be perfectly honest your own sassy self – all those factors add up fast. The perceived hoards of cookies disappear quicker than you can say Jack Brownie.

So enough with doing things ahead of time! It’s New Year’s eve and I’m going to live in the moment (or at least try to). Which means I’ll only think about what can get done today. Snow shoveling, a quick trip to the post office and transfer station, then baking up Rick’s Turkey Meatloaf.

Turkey meatloaf dinner

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Easy Italian Plum Cake

Sometimes things don’t have to be complicated.

Like chores. With our youngest going to college locally this semester household chores somehow got into a boondoggle. Then came the chore wheel and the quagmire of who was supposed to do what evaporated as the house settled into a clean (or as clean as we get) routine. I got a chuckle when I realized that every time MOM (i.e. me) was on dump duty or bathroom cleaning I was WOW. I love the fact that being upside down makes me wow!

Chore wheel

Another thing that isn’t too complicated is getting our dog Oliver to come back into the house after chasing bunny rabbits. Just open the back door and yell, “Steak” and he comes dashing. It works because he is a very clever Jack Russell Terrier, who has a formidable understanding of the english language. So much so that we’ve gotten into the habit of spelling, rather than saying, certain words. A friend cautioned us against making him food-centric, but I’ve found it very helpful over the years, especially owning a breed of dog who thinks about whether or not he wants to obey. Plus it costs us nothing. I simply cut up the scraps leftover from any meat dinner we have and pop those morsels into a bag we store in the freezer. Oliver knows he’ll get a frozen tidbit if he comes running at the “S” word.

Oliver coming home for steak

This week I was tickled to come across the most un-complicated cake ever. One of those oh so simple recipes that I somehow missed when Marian Burros first published it in the NYT thirty plus years ago, but which thankfully circled around and around, ultimately finding me again through a news feed. If you have the ingredients on hand you can pop it into the oven in less than ten minutes. An hour later you have the perfect Friday afternoon plum tea cake. Which can then morph into Saturday morning breakfast before you head out to the Farmer’s Market. Or turn into a late night snack as you finish your homework.

Fresh out of the oven italian plum cake Continue reading

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