tag:blogger.com,1999:blog-34352645592962515102012-01-18T21:07:05.211-05:00Food, friendship and fungoodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.comBlogger1581100tag:blogger.com,1999:blog-3435264559296251510.post-76533748718515144872011-11-07T22:42:00.001-05:002011-11-07T22:43:12.246-05:00

I cannot take credit for this deliciousness. It is entirely the brainchild of one of my Auggie moms--the women who became part of my family when I became pregnant with Em and went looking for support online, nearly 15 years ago now. (Let's pretend I didn't say that, OK? Because it makes me feel very, very old. Almost as old as I actually am.) Thanks, Lisa T! This is perfect for a cold, rainy,

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-49695359570002489782011-05-30T18:14:00.000-04:002011-05-30T18:14:04.370-04:00

  It's been forever and a year! (Mostly a year...In fact, truly, nearly a for-real year, since my last post was last June...Yipes!) Let's pretend that never happened, shall we? I can't make any "will post twice a week" promises (as you'd know if you read my personal blog, which MAYBE gets updated once a month these days), but we can ACT like that will happen. Right? Right. So. It's Memorial Day

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-19176161987668232812010-12-29T20:13:00.000-05:002010-12-29T20:13:16.984-05:00

For the past three New Year's Eves, I've had a pot of black-eyed peas soaking overnight.  Sometime on New Year's Day, between watching the Mummers Parade and football, I'll start making this soup. (It's a crockpot recipe - of course - so it's not like I'm slaving away in the kitchen.) Eating black-eyed peas on New Year's Day is supposed to usher in good luck for the year ahead.  That's almost a

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-11742276882458110412010-12-14T23:20:00.001-05:002010-12-14T23:20:41.276-05:00

I hadn't gone grocery shopping over the weekend and was in need of something muffin-like for the kids' breakfast on Monday morning. I was paging through cookbooks and three-ring binders when I discovered a pumpkin muffin recipe that I had printed out somewhere circa the turn of the century when I was a member of several food listservs (Eat Low Fat, KitMailbox, and Fatfree, just to name a few).

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-2454693598089883352010-12-02T07:42:00.001-05:002010-12-02T07:42:00.621-05:00

Over the summer my husband and I received most of our produce from the local CSA we joined. It was an interesting experience, but the jury is still out on whether we'll join again next year or buy weekly from the Farmer's Market.One of the vegetables we received in abundant supply was cabbage. Oh, the cabbage. Now, I like cabbage, I do, but 3-4 meals worth per week for 3-4 weeks - well, that was

goodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-58943317904260510822010-11-29T13:52:00.008-05:002010-11-29T14:38:35.146-05:00

I have been eyeballing this recipe on allrecipes for awhile but could never quite muster up the courage to give it a try. I don't know why - with over a thousand reviews and 4.5 stars, it had to be good.This weekend, with a handful of leftover sweet potatoes in the house and a love for anything made with black beans, I finally tried it.Boy am I glad I did. Yes, sweet potatoes and black beans seem

goodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-27223438081216182412010-11-26T13:42:00.001-05:002010-11-27T09:24:53.061-05:00

Truth be told, I'm usually more fond of the Thanksgiving side dishes than the actual bird itself.  I am all about the stuffing, the mashed potatoes, the vegetables.  Yesterday, my mom made an incredible creamed spinach dish that I just had to share, especially since I've been woefully delinquent on posting any recipes here.   (I don't have a photo of it, unfortunately.  It disappeared too fast

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-78869030335733417002010-10-25T06:51:00.001-04:002010-10-25T06:51:00.336-04:00

I've made this twice in the last two weeks, both times to rave reviews. Believe it or not, my nine year old even asked to try it and declared that it was delicious. "Maybe I can order this in a Mexican restaurant," he said. And while it's great to find something new that everyone in the family can enjoy, it's even better when it's a make-ahead sort of meal that requires less than 30 minutes to

kristen spinanoreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-11479256798669752032010-09-21T07:00:00.008-04:002010-09-21T07:00:02.797-04:00

Fall doesn't officially start until tomorrow, but let's kick off autumn a day early, shall we? This is my favorite season of the year, for so many reasons.  I love how the temperature outside becomes cooler, I love the colors that I often take for granted as a lifelong resident of the Mid-Atlantic states, and I love the soups and casseroles and pot pies (and the baked goods) that this season 

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-41320856766869174182010-09-20T08:21:00.000-04:002010-09-20T08:21:10.299-04:00

Admittedly, we've fallen behind here at (Never) Too Many Cooks. Summer, vacations, back-to-school—I know I speak for all of our contributors when I say that life seems to get in the way a lot these days. I, for one, have fallen back on a lot of family favorite recipes in recent weeks, many of which you can find in this blog's archives. That said, we had an amazing dinner with friends Friday

kristen spinanoreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-53123079481582525782010-09-06T14:39:00.001-04:002010-09-06T14:41:10.243-04:00

My in-laws visited us this weekend and I wanted to make a "farewell to summer" dinner using some local produce.  So on Saturday, Betty and I took my mother-in-law to a nearby farm where I bought corn on the cob, zucchini, yellow squash, an onion, mushrooms, red potatoes, tomatoes, and fresh mozzarella.  All would find their way into that evening's dinner. I wanted to make veggie kebobs on the

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-83440667387424180972010-08-24T15:17:00.000-04:002010-08-24T15:17:10.733-04:00

Two years ago, my then 6 year old daughter and I went to a then-nearby farm where we walked up and down row after row of blackberries. We each had our own basket and we had a friendly competition to see who would get the most blackberries. Of course, she won. As I said, that was two years ago.  She still talks about picking blackberries, how stained our shirts and shorts were, how we licked

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-50796478527089572092010-08-24T11:12:00.000-04:002010-08-24T11:12:09.770-04:00

I'm almost embarrassed to post this. It's so simple, some would argue that it's not even a recipe. But when I made this dish for my family Sunday morning, I realized that it has value. It's seasonal. It's healthy. It's kid-friendly. What's not to like? Here's what you need: eggs butter zucchini, diced or grated salt and pepper To give you an idea on quantities, I typically use the equivalent

kristen spinanoreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-25531761965193070902010-08-23T19:12:00.001-04:002010-08-23T19:14:36.874-04:00

I was inspired by grey skies, rain and a cool late summer breeze. A craving for something warm and hearty, but not too heavy. And since chicken and rice are pretty much "pantry" staples in my kitchen, I figured I could throw something together for dinner that was loosely based on this delicious chicken with rice dish. It was a somewhat risky move to make at 5 p.m., an experiment that my husband

kristen spinanoreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-45748321287715580952010-08-12T23:31:00.000-04:002010-08-12T23:31:46.014-04:00

A friend and neighbor, mother to three young, energetic boys and about to welcome a girl, recently confided in me that she would like to change her family's eating and buying habits. She wanted to eat more seasonally available, locally produced foods. "But I don't know where to start!" She said this as we watched her kids and mine graze on the last of the broccoli, picking it right from the stem

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-5209526452274969862010-07-29T22:00:00.000-04:002010-07-29T22:00:14.543-04:00

Am I the last person on the Internet to discover refrigerator dough? Because this super easy bread dough has rocked my world since my neighbor introduced me to it a few weeks ago. It is called refrigerator dough because you can make it and keep it at the ready in the fridge for up to two weeks. Or so they tell me. It hasn't lasted more than a few days at my house and I've been making it pretty

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-36213748755876033282010-07-27T15:47:00.002-04:002010-07-27T15:48:51.881-04:00

I had a bit of an eggplant dilemma over the weekend.  You see, I have a bit of a habit of buying unknown-to-me-produce at the farmer's market.  The cuter the name and the cuter the item, the chances are great that it is coming home with me, even if I have no idea what I am going to make with it.  That was the situation last weekend, when I purchased these at the farm: The purple and white

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-4419433795195513312010-07-19T22:08:00.001-04:002010-07-19T22:09:09.845-04:00

Summer isn't usually synonymous with crockpot cooking, but there's no reason for your slow cooker to collect dust when the temperature soars past the edges of the thermometer.  (Here on the hot and humid East Coast, there have been some days when it's even too hot to consider firing up the grill.)  That's when the crockpot can be pressed into service, even for traditional summertime food like

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-59091097578489415772010-07-15T22:56:00.001-04:002010-07-15T23:01:02.946-04:00

Any idea what this young guy has in his mouth? If you guessed a green bean you would be right! Green beans are in season and we are eating our fair share. All of us, including the young 'uns love green beans. And what's not to love. You can eat them raw, fresh from the vine, and if you prefer yours cooked, there are endless ways to cook them. I discovered this recipe earlier this summer when I

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-52856175218032923722010-07-10T19:59:00.000-04:002010-07-10T19:59:46.481-04:00

I love this summer side dish. It's just right for a light lunch, or as an accompaniment to grilled chicken or fish. Here's what you need: 1 box of bowtie pasta 1 bunch of baby asparagus 1 bag of frozen peas @ a handful of sundried tomatoes (I used the ones NOT packed in oil) @ a small handful of fresh basil, chopped Juice of one large lemon or two small ones @ two tablespoons of basil olive oil

kristen spinanoreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-31738067143761431902010-06-30T22:55:00.001-04:002010-06-30T23:07:18.013-04:00

Frozen bananas are the perfect antidote for hot summer days when you've been outside working too hard or playing too hard. They are also perfect for balmy summer evenings when you welcome neighbors to sit a spell on the front porch and chat. Or after you've tucked the kids into bed for a night and feel your sweet tooth calling. Actually, they are perfect just about any time. With just a little

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-44579935246288943492010-06-29T09:55:00.000-04:002010-06-29T09:55:49.152-04:00

Down the road from us is a farm with a store that's larger than a farmer's market but smaller than a grocery store. I love shopping there (and usually do so once a week, on average) because they have incredibly fresh fruits and vegetables along with a great selection of gluten-free and organic foods, a homemade baked goods section, and a deli. It's a great place to pick up a gallon of milk or a

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-69067607147237998282010-06-28T00:24:00.003-04:002010-06-28T00:24:00.196-04:00

This one comes from a good friend—a simple summer side dish that we've been gobbling up for years. When I finally asked for the recipe, I was surprised to find how easy it is to prepare. This black bean salad goes great with just about anything you can throw on the grill, from hamburgers and hot dogs to chicken and steak. Here's what you need: 2 cans of black beans, rinsed and drained (I used

kristen spinanoreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-3912959879011889972010-06-24T14:11:00.000-04:002010-06-24T14:11:09.786-04:00

You guys know how it is. Anyone who's ever had a vegetable garden knows how it is. It is zucchini time. I am not complaining. Nope. Only two plants grew this year, and still I'm drowning in the stuff. But that's good. It's all good. Because I have recipes like this one. Zucchini and Breadcrumbs (adapted from a Cook's Illustrated recipe called Zucchini with Garlic and Lemon) For the zucchini:

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-65212473775470800772010-06-21T18:18:00.009-04:002010-06-21T18:34:05.973-04:00

I'm not in my own kitchen. I'm far from home with three children. Today has been...bleh. You'd feel that way, too, had you been away from your Viking for more than two weeks. So, my thoughts turn to things that soothe the bleh, like chicken soups, warm breads, hard liquor. This being a family blog and all, and given that I've already bestowed upon this blog sufficient warm breads recipes, I'm

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-29553215839654824912010-06-14T17:15:00.001-04:002010-06-14T17:15:56.196-04:00

I was in the mood for quiche, but as these things go, I didn't have any crust - nor was I in the mood to make any. So, a quick search on allrecipes.com led me to this recipe for Crustless Spinach Quiche, which turned out pretty tasty.  It was also incredibly simple to make. Chances are you have most (if not all) of the ingredients on hand. 1 tbsp. vegetable oil 1 onion, chopped1 10 oz. box

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-90527666622271508542010-06-13T15:26:00.010-04:002010-06-13T15:26:00.385-04:00

I don't buy pork chops very often. But I've been inspired by marinades this grilling season, and so I recently decided to give this cut of meat another chance. Pork chops are often too dry for my taste (unlike the pork tenderloin, which I love). I've never marinated pork chops before, but it makes sense. Marinades improve less than stellar cuts of meat, tenderizing and flavoring—all good. And

kristen spinanoreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-72376900776698296292010-06-10T23:02:00.000-04:002010-06-10T23:02:34.372-04:00

I've barely had time to slap a hotdog or two on the grill this week let alone plan and cook anything more elaborate. Luckily though, it's June and the beginning of the season of abundance in the garden. For us that means we can eat a wonderful meal without a lot of cooking. After becoming a student of permaculture a few years back, the kids and I have spent a lot of time transforming our small

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-76021693896680119172010-06-09T18:46:00.000-04:002010-06-09T18:46:17.165-04:00

You might have noticed that the vast majority of the recipes I post have someone's name in the title. If I know you in "real life" and you cook--ever--I've probably forced you to give me the recipe for whatever it is you make that's my favorite. Or I've incorporated one of your tricks into one of my standards. (I got my beer-in-the-chili thing from you, Susanna. And one day I'll be brave enough

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-16541200973913115322010-06-07T16:29:00.005-04:002010-06-07T16:42:56.484-04:00

I'm traveling and not cooking a whole lot, so the below is something I scraped from a blog of mine that I put on hiatus, in part because I'm over here posting recipes anyway. These are muffins my children love. You can bake this batter in whatever pan you like--loaf, small loaf, muffin, square...just test the center with a knife or straw to make sure it's cooked through.P.S. I'm aware that the

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-58509730223977238912010-06-01T22:36:00.000-04:002010-06-01T22:36:22.753-04:00

I've taken leave of my kitchen temporarily, thanks to the air-conditioning unit in our house being uncooperative for the last few days, just as the outside temperatures are soaring into the 80s and 90s. (Isn't that always the way?)  Apparently, there's a big ol' chunk of ice in the air conditioner that is causing us to feel like we've become Mr. and Mrs. Heat Miser from "A Year Without a Santa

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-37804766743112949952010-05-30T21:21:00.001-04:002010-05-30T21:23:36.886-04:00

 This is a super easy meal to make on the grill—just right for a warm summer night. The hardest part is the prep work, and even that is truly not hard. I like to use boneless chicken breasts with onions and sweet peppers (in every color I can find!!), but you could add mushrooms or tomatoes, or even omit the vegetables completely to suit your taste. I buy the boneless breasts whole, then cut

kristen spinanoreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-84121095770723519582010-05-27T22:22:00.001-04:002010-05-29T22:40:01.219-04:00

This post comes to you from the road! Our family vacation this year is a roadtrip to Peachtree City, GA, where we are doing our best to bike as many of the 90 miles of golf cart paths around which the town was planned. Which also means I am doing very little cooking. But I did bring a large bag of rolled oats, cinnamon, honey and brown sugar on the road and each night I've made a large batch of

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-88684164357946193732010-05-26T00:01:00.002-04:002010-05-26T00:01:03.045-04:00

I have recently gone back to some meat eating. I am only eating organic, free range, hormone and antibiotic free. It still is only about 25% of my weekly protein, because of the expense. However, to me, it is worth the price. As a result, this recipe has been revived in our household. It used to be an old standby and is actually a very healthy recipe, considering the source. Don't be

Melissa Hnoreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-88629283337752557482010-05-25T08:43:00.005-04:002010-05-25T09:09:30.635-04:00

This may be one of the easiest, most delicious and satisfying meals I've ever made.In our efforts to eat less and less meat (we're cutting our consumption down to 2-3 times per week), I have been experimenting with new-to-me foods.Eggplant isn't necessarily new to me, I've eaten it many, many times. I've just not ever prepared it.It's astonishingly easy to prepare. And super healthy. A whole,

goodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-62320025488741580022010-05-24T17:09:00.007-04:002010-05-24T17:24:34.154-04:00

Yes, it's true. I'm Texan and I put beans in my chili. Purists will recoil, but they don't have to feed five people using organic beef on a budget. Beans add bulk, flavor, and nutrition, and they are very, very cheap. Viven los frijoles!Brown about a pound of beef in oil (I also add about a half cup of water) with one medium-sized chopped onion and a couple of cloves of garlic. When the beef is

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-2584470822103042552010-05-18T19:13:00.002-04:002010-05-18T19:16:42.624-04:00

I love borrowing cookbooks from the library. (I've been known to read them like novels, especially as some light bedtime reading.) One of the books I currently have out is The Deen Bros. Take It Easy: Quick and Affordable Meals the Whole Family Will Love by Jamie and Bobby Deen, sons of Paula.  Like their mom, the Deen brothers are food celebrities in their own right. The premise of their

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-54820271361112565422010-05-17T01:00:00.001-04:002010-05-17T01:00:06.395-04:00

A lot of years ago, my mother used to make grilled flank steak. Then it fell out of her rotation, maybe fell out of favor for some reason, and I forgot about it. After all, it's not the tenderest cut of meat and if you are having steak, there are other, better melt-in-your-mouth choices. Then, not too long ago, a friend shared a recipe for a flank steak marinade and I decided to give it a try.

kristen spinanoreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-13766009142074106602010-05-13T02:17:00.000-04:002010-05-13T02:17:35.650-04:00

You guys! I made this recipe twice in the last two weeks. But did I manage to take even one picture of it? Noooooooo. Of course not. Even though I knew I was going to want to write about it here. Even though I knew I was going to want to write about it here this week. Sigh. Yes, that's what it's been like around here lately. And so, for my penance, I'm going to give you more bang for your

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-79181701389247576582010-05-12T00:01:00.001-04:002010-05-12T15:29:30.215-04:00

To me, there is nothing better than homemade pizza. It beats any delivery pizza out there. But, the trick is to get a good crust by having a pizza stone (or unfinished tiles), a hot, hot oven and letting the dough rest long enough.Ingredients:1 pkg active dry yeast1 tsp sugar1/2 c warm water1 and 1/4 c all-purpose flour1/4 tsp kosher salt2 tsp yellow cornmealDirections:Dissolve yeast & sugar in

Melissa Hnoreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-85916827410809914242010-05-10T15:43:00.007-04:002010-05-10T15:58:44.425-04:00

I know there's been a lot of pork around here lately, but it's what I have scheduled to give you today, so...here's some more pork. Lots of it, actually. As Homer Simpson would say, it is indeed a wonderful, magical animal.You'll need a nice pork loin, some feta, some pickled, diced jalapenos, and some good bacon. Slice the loin almost completely through lengthwise, but leave the two halves just

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com6tag:blogger.com,1999:blog-3435264559296251510.post-56091124559334371402010-05-06T08:00:00.029-04:002010-05-06T10:45:27.189-04:00

In 2007 my family switched from store-bought meat to buying in bulk directly from the farm once a year. That first season when we unloaded the coolers full of meat into our newly purchased chest freezer, I looked down on all the bundles neatly wrapped in butcher paper with a mixture of satisfaction and uneasiness. I was going to have to cook all that meat. Not only that but I had never cooked

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-84790821002122317322010-05-04T09:40:00.000-04:002010-05-04T09:41:03.805-04:00

Here on this part of the East Coast, this weekend ushered in a burst of summertime weather typically more conducive to early August instead of early May.  It was downright HOT outside and I had zero interest in turning on the oven (or doing much cooking, truth be told). I did, however, have a craving for one of my absolute favorite summertime dishes, a simple panzanella salad. That's a fancy

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com7tag:blogger.com,1999:blog-3435264559296251510.post-86180144611849384402010-05-03T00:23:00.001-04:002010-05-03T00:23:00.723-04:00

A couple weeks ago, I went to a demonstration class at the local Viking Culinary Center. On the menu: five great appetizers. I don't make a lot of appetizers when I entertain—I might throw together a cheese platter and some fresh vegies, hummus and pita, maybe a selection of olives, but I've never really considered myself an "appetizer" sort of gal. I'm really more about the main course—and

kristen spinanoreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-61032510092960021132010-04-29T02:20:00.000-04:002010-04-29T02:20:27.318-04:00

What I love about blogging for this site is that it's gotten me to dig into my family-recipe stash, the one I've ignored and felt overwhelmed by. And what I love about family recipes is that I don't feel obligated to follow them to a T, even when it's my first time trying them out. In other words, this week it's time to play. And play I did, as you'll see from the heavily annotated ingredient

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-29953064935245423252010-04-28T19:38:00.004-04:002010-04-28T19:50:28.340-04:00

This is an easy one, adapted from the Eat Clean Diet Cookbook. I modified the measurements, because I like it thicker than the recipe dictates.Ingredients:2 TBSP olive oil1 green pepper, diced1 red pepper, diced1 onion, chopped2 carrots, peeled and diced2 stalks celery, diced1 TBSP minced garlic1 TBSP oregano1 TBSP basil1 TBSP cumin1 TBSP chili powder2 cans black beans, drained1 can diced

Melissa Hnoreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-22479064388531833202010-04-26T15:43:00.004-04:002010-04-26T15:55:20.818-04:00

This one comes to us by way of our housekeeper, who gave me a similar bouquet for my birthday. I thought it would be a nice thing to include here, just in time for spring fruits and spring celebrations.The "it" here is a bouquet of flowers made from fruit.You'll need a variety of fruits. Small non-green fruits can serve as flowers, while small green fruits, like grapes, can be stems. A pineapple,

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-69363157822764096192010-04-22T08:00:00.124-04:002010-04-22T08:00:00.982-04:00

Once upon a time I was misguided enough to think I could learn to speak Thai. Luckily, my very perceptive friend and teacher guessed that the way to access my language center was through my stomach.  Our lessons therefore always started at the market and ended in a communal meal in the shared kitchen of the women's dormitory where I was living. This is very appropriate because in Thailand it

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-49623032709044034442010-04-21T00:01:00.001-04:002010-04-21T00:01:02.680-04:00

If you have ever tried to make hummus on your own, you have discovered that getting a smooth product is just not easy. Why make lumpy hummus at home, when you can simply purchase a container of it... for $5.00 a pop? Yeah. The price of hummus is just silly. All you need are a few simple hints.First, the basic ingredients of hummus: canned chick peas (also known as garbanzo beans), lemon

Melissa Hnoreply@blogger.com6tag:blogger.com,1999:blog-3435264559296251510.post-44013160197774806212010-04-20T09:05:00.000-04:002010-04-20T09:05:55.938-04:00

Back in the day when people had such a thing known as "discretionary income," several coworkers and I would regularly go out to lunch. By regularly, I mean this was a near-daily occurance, and among my most favorite lunches was the Chicken Giardino at the Olive Garden. (Which I always ordered sans-chicken, as I was a definite vegetarian in that era.) Fast forward a recession (or two), a baby (

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-48913090725943414852010-04-19T01:40:00.003-04:002010-04-19T01:40:00.054-04:00

These are so easy to make and extremely delicious! Corn fritters have been an Easter staple around my husband's family's table for as long as anyone can remember, but they are so good, they deserve to be eaten more often. Yes, they are a perfect accompaniment to ham, but they're also just right to dress up a roast chicken or pork chops. We like to dip ours in applesauce, but you can also serve

kristen spinanoreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-13314125515568579342010-04-15T02:45:00.000-04:002010-04-15T02:45:17.976-04:00

(Minor brag: The cloth the recipe's sitting on? Is a blackwork Star of David challah cover that I made some years ago. It's one of my favorite stitchery pieces ever.) This is a recipe my mother sent me for our family cookbook (you know, the one I've written about before, but never actually put together? yeah, that one...). I'd never made it before. I'm not sure I'd ever looked at it

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-673085759255250162010-04-14T00:01:00.010-04:002010-04-14T00:01:01.133-04:00

I have had a bag of TVP (textured vegetable protein) in my pantry for probably a year now. I don't even remember why I bought it. I think I was going to try a meatless meatloaf recipe, and then the thing was so convoluted that I abandoned the idea. So, now... what to do with my bag of TVP?The good thing about TVP is that it just doesn't go bad. It's like rice. You could take it out of a time

Melissa Hnoreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-9328226776642995562010-04-12T16:49:00.009-04:002010-04-12T17:08:53.639-04:00

This one's an oldie from Eating Well, and the inspiration for making it was the usual: leftover something that I could put in it. This leftover was rotini. I know the title says "penne," but we'd cooked rotini, and that's what we had left over, so that's what we used.The pluses for this recipe are that it's really lightning fast and comes out pretty tasty. The minus could be that with the red

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-8123250264434385112010-04-08T08:00:00.002-04:002010-04-08T18:59:20.476-04:00

There are many, many ways to cook Pad Thai. As with most Thai foods, you can add any number of ingredients that balance out the four main tastes: sweet, sour, salty, spicy. I prefer an adaptation of the very basic recipe that I found in Real Thai, by Nancie McDermott, which relies on simple ingredients that I usually have in my kitchen. It takes very little time to prepare and everyone at our

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-15888520557524278462010-04-07T00:01:00.008-04:002010-04-07T00:01:02.886-04:00

The good folks over at POM Wonderful contacted me via my blog and asked if I would be interested in sampling a free case of their 100% authentic pomegranate juice. Well, who is going to turn down a free case of pomegranate juice?Once it arrived, I was so excited to have 8 little 8-oz bottles of my very own! Now, the question was... what do I do with it? Oh sure, everyone has had pomegranate

Melissa Hnoreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-75734446109023201172010-04-06T00:04:00.001-04:002010-04-06T00:04:15.000-04:00

Every so often, I stay overnight at my mother and stepfather's house after work.  These are usually evenings when I have a late meeting or, as the case was recently, an early morning presentation.  I have a really long commute to work - on average it is 2 hours each way - and my mom's house is within 30 minutes of my office.  I love these evenings for so many reasons (they'll be ending soon,

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-64264146899060381052010-04-05T01:00:00.002-04:002010-04-05T01:00:02.791-04:00

I did say we eat a lot of chicken, right? So, imagine my joy at finding this helpful issue of Cuisine Lite— See down there in the right hand corner, Quick Chicken Recipes: 6 Fast Fixes, 15 Minutes? I love stuff like this. Take a dinnertime staple and jazz it up a variety of ways. All of it quick, easy and utilizing ingredients that most of us have on hand. Perfect. The hardest part was deciding

kristen spinanoreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-74497111416424937692010-04-01T01:51:00.000-04:002010-04-01T01:51:39.431-04:00

Yes, it's blurry. No, it's not your eyes. My apologies. The good camera was, well, lost in the mess on my desk. Sigh. For Thanksgiving, it's the cranberries. For Hanukkah, it's the applesauce. For Passover? The horseradish. As always, yes, it's easier to buy it in a jar. But it doesn't even come close. And while most of mine found its way onto gefilte fish or spread over matzo, you can use it

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-5600018665744914692010-03-31T11:50:00.002-04:002010-03-31T13:07:11.711-04:00

I found this recipe in my Cooking Light cookbook and knew in a heartbeat that this would become a go-to recipe.  The ingredients are simple, the prep and cooking are fast, and the finished product looks and tastes impressive.  A great choice for last-minute dinner guests or if you just want something that feels a little further removed from your family's traditional fare. The original Cooking

Niksmomhttp://www.blogger.com/profile/14715465327343655483noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-41308096229980493152010-03-30T16:11:00.004-04:002010-03-30T17:19:25.526-04:00

Recently I started experimenting with our smoothies. I want my older daughter, who is dairy-free, to have more calcium in her diet from food (not supplements).Somehow I stumbled onto the idea of Green Smoothies. These are very popular among people who are on a raw food diet, but truly would be a wonderful addition to any person's diet.The concept of a green smoothie is pretty simple: leafy green

goodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.com7tag:blogger.com,1999:blog-3435264559296251510.post-49363181433683854272010-03-29T15:48:00.005-04:002010-03-29T17:59:04.603-04:00

First, I apologize for supersaturating readers with yet another banana/baking recipe. I can't help it--I bake what I bake. And apparently, so do many other people.It's probably because we all experience the common occurrence of a surfeit of bananas, browning on the counter. That's my weekly conundrum, what to do with aging bananas that my uber-picky offspring won't eat. My usual answer is to bake

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-55828741228263134832010-03-28T23:45:00.001-04:002010-03-28T23:45:00.801-04:00

Okay, yes, I am still allergic to shellfish (which means I did not get to sample this lovely sauce). And, well, to be completely honest, I had very little to do with cooking this meal. I think, at one point, I was supposed to slice a lemon for the fish, but having been distracted by either a small boy or a small dog or a very delicious pomegranate martini, I never quite got around to it. As a

kristen spinanoreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-90814423826286066522010-03-25T08:00:00.017-04:002010-03-25T12:32:42.207-04:00

It took me a long time to master the art of cooking rice. Years ago I would buy small bags of rice at the grocery store, fret over the measurements, try to figure out how to cook the right amount or to cook the amount left in the bag, and then find myself confronted by a soggy, gelatinous mess. Then I moved to the Philippines, where rice is a breakfast, lunch, dinner kind of thing. After

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-58324896516632326012010-03-24T00:01:00.002-04:002010-03-24T09:23:16.720-04:00

Looks like I'm the last one here. Thanks for saving me the seat next to the other Melissa. Yes, let the confusion begin! You can call me Melissa H. I, too, was invited by Niksmom and am thrilled to be part of this dinner party. I also join the ranks of having a child on the autistic spectrum (Asperger's), as well as Bipolar Disorder Type 1. When he isn't keeping me busy, I am a runner and

Melissa Hnoreply@blogger.com7tag:blogger.com,1999:blog-3435264559296251510.post-67128384360749493872010-03-23T09:20:00.001-04:002010-03-23T09:21:15.478-04:00

This seat taken?  No? Great! Thanks so much for letting me join you for dinner tonight. It's really nice to meet all of you too.  I'm Melissa, and I was invited to this party by my friend Niksmom. I'm one of the new contributors here and have been a reader since (Never) Too Many Cooks was launched. When I'm not here, chances are you'll find me at my blog, The Betty and Boo Chronicles where I'm

Melissahttp://www.blogger.com/profile/07226691769768760275noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-17822128435846845552010-03-22T18:41:00.007-04:002010-03-22T18:59:28.949-04:00

It's spring break. I haven't cooked in days because we were on break and traveling or having guests. When that happens, we eat out a lot, or we eat other people's food. But, a few days ago, I made one of my favorite salads. I know. Salads aren't exciting, and probably most people reading this know how to make a damned salad. But this salad is for people who are sensory seekers, who want flavor to

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-15351681782533397992010-03-19T04:41:00.001-04:002010-03-19T04:41:00.662-04:00

And now we are eight! Yes, that's right. Eight regular contributors to (Never) Too Many Cooks. And we couldn't be more pleased. Next week you'll have a chance to meet our new contributors and see what they've got cooking, but in the meantime, you can get to know each of them a little bit by visiting their blogs: Melissa, Melissa H. and Christine. (Just click on their names here, and away you go.

kristen spinanoreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-1316101369122301732010-03-18T17:49:00.000-04:002010-03-18T17:49:31.589-04:00

So here's the problem with sharing recipes for a holiday like Passover (Pesach) ahead of time: While I don't keep anything even resembling kosher during the bulk of the year, I do try to do something vaguely resembling kosher for Passover during those particular eight days. (It's my version of kosher for Passover, and it involves--essentially--my cleaning out our kitchen cabinets and putting all

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-50309446009188627612010-03-17T06:30:00.003-04:002010-03-17T06:59:56.505-04:00

[ETA: Sorry, poor planning on my part...no Irish-themed recipe today.  Happy Saint Patrick's Day! Celebrate by trying something new! ;-) ] Blame it on my new Cooking Light cookbook which is devoted entirely to chicken; you're going to be seeing a lot of chicken recipes coming from me as the weather gets warmer.  This one, however, isn't from the actual cookbook —it was merely inspired by the

Niksmomhttp://www.blogger.com/profile/14715465327343655483noreply@blogger.com5tag:blogger.com,1999:blog-3435264559296251510.post-22915488782164032872010-03-15T20:16:00.000-04:002010-03-15T20:16:47.423-04:00

We eat a lot of chicken, so I am always looking for healthy, quick ways to prepare it. This variation is loaded with flavor and yet is easy enough to throw together for a mid-week dinner. You don't need much to get started. I use bone-in chicken breasts with the skin on, but you could easily use a whole cut-up chicken. You'll need: Chicken breasts Olive oil Kosher salt Fresh ground pepper

kristen spinanoreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-81859667423129561542010-03-12T09:59:00.009-05:002010-03-12T10:22:58.076-05:00

Once again, my cooking impetus consists of what's sitting around in my kitchen at the turning point of usable/not usable. This time, it was some beautiful small Yukon gold potatoes and uncured sliced applewood-smoked ham. Why, I thought, I'll make scalloped potatoes with ham.Scalloped potatoes are tasty and pretty, and their only drawback is the bit o' work required to peel and thinly slice them.

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-12846095712143164492010-03-11T02:42:00.000-05:002010-03-11T02:42:25.995-05:00

From Wikimedia Commons: Photo taken on April 12, 2006 by Yoninah. So let's get this out of the way right up front: If you're Jewish and you keep kosher for Passover, this is an almost completely useless recipe. Because, clearly, you can't make matzo in advance of Passover and eat it during Passover and have it be anything even vaguely kosher. Trying to make it during Passover, even, is flirting

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-23006113325821769422010-03-09T20:37:00.000-05:002010-03-09T20:37:16.001-05:00

I am Armenian. And you can't be Armenian without learning how to make a lamb roast. Of course, I suffer from the "I cannot cook as good as my mother" syndrome. No daughter of an Armenian mother ever feels that she measures up, however, I think I have come very close. When I first started cooking, I deliberately made dinners that wouldn't compete with my mother, such as chicken curry and tuna

kristen spinanoreply@blogger.com1tag:blogger.com,1999:blog-3435264559296251510.post-60125947306556451692010-03-07T21:59:00.000-05:002010-03-07T21:59:20.607-05:00

My eight year old loves cheese ravioli. And while I most often prepare it during the week with a simple butter and sage sauce, I thought I'd try something different for our weekly family dinner with the in-laws. Baked ravioli is extremely easy to make. You can use a simple tomato sauce or a meat sauce, layer in spinach, other vegetables or sliced meatballs, even opt for meat stuffed ravioli or

kristen spinanoreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-40695482764699616412010-03-05T10:43:00.005-05:002010-03-05T12:08:54.818-05:00

Sorry. Obviously, I'm in a cooking rut, and everything I make seems to be a one-pan sauce for pasta. But...you know what? It keeps people fed, and it keeps me from going insane with a huge mess in my kitchen and little time on my hands.This one is particularly quick and easy--and cheap withal. Brown ground turkey--I used a little less than a pound--in butter and olive oil (about a tablespoon of

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-91154429710750331512010-03-04T14:00:00.001-05:002010-03-04T14:00:01.725-05:00

Sunday was one of those Southern California this-is-why-I'm-willing-to-risk-the-7+-magnitude-quake-pretty-much-guaranteed-to-come-within-the-next-30-years sort of days. We haven't had a lot of them of late; the rain, she is persistent. And while there are people who love cold, rainy days, who love the moodiness of cloud cover, who love weather...I am not one of them. Give me blue skies and sun.

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-79989835214893857762010-03-03T15:33:00.000-05:002010-03-03T15:33:22.304-05:00

I don't think I'm exaggerating when I say this winter has seemed inordinately long.  Between the record amounts of snow in my little state and my son's increasing difficulties sleeping through the night, I've had little motivation to cook.  I'm not a stand-at-the-stove kind of cook of necessity (though I do enjoy the times I get to focus on nothing but cooking); I need quick and easy meals that

Niksmomhttp://www.blogger.com/profile/14715465327343655483noreply@blogger.com5tag:blogger.com,1999:blog-3435264559296251510.post-35025087596588118352010-03-01T00:24:00.002-05:002010-03-01T00:24:00.600-05:00

Oh dear reader, this is so simple to make. And it comes out of a box! Two boxes, to be exact, but a box. No measuring dry ingredients, no whisking, no adding wet to dry. Open the box, add eggs, water, oil and ta-da!— you have cake. Delicious, light, fabulous cake. Here's what you need: 1 box classic yellow cake mix, any brand 1 box of pistachio pudding mix 4 large eggs 1 cup of water 1/3 cup of

kristen spinanoreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-381467823626416752010-02-26T10:49:00.006-05:002010-02-26T11:03:53.513-05:00

Another one that's not for the dieters out there, as the glistening lipids in the above picture can attest.I lifted the idea for this one from Jamie Oliver, but then I just did what I wanted to do with it. He's got a recipe in his Food Revolution cookbook that is pasta shells with peas and bacon, if you're interested. The one I describe here has chicken, too.-Put the pasta of your choice on to

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-71869680476565774212010-02-25T06:03:00.000-05:002010-02-25T06:03:00.153-05:00

These are the cookies of my childhood. The cookies Grandma made. The cookies she always called "Mrs. Goldberg's cookies," (which I find adorably charming now, that she felt we need to use a respectful moniker for the cookbook writer, Molly Goldberg) or "thumbprint cookies," but which are, in the book they come from, called simply "Jelly Cookies."These are the cookies I've always made, too. They

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-66117464210535305042010-02-24T12:16:00.004-05:002010-02-24T12:35:42.321-05:00

It's a favorite book in our house, In the Night Kitchen. Thanks to Mickey, it seems, we have cake every morning, an intriguing concept.Of course, that's not true. At least, not until this week.I got the bug on Sunday. It was a rare day when I didn't have any work (as in, work for a client) to do. Naturally, not finding the usual work of rearing three boys and wifing one man sufficient, I suddenly

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-80726697267120775492010-02-23T08:50:00.003-05:002010-02-23T09:19:45.639-05:00

I am in a funk.A cooking funk. I cannot hardly muster an ounce of energy or interest in food right now. If I could, I'd eat a bowl of cereal every day. Or a piece of toast. Maybe a peanut butter and jelly sandwich every now and then for good measure.Unfortunately, the natives are uncooperative and demand variety. I've resorted to all of my old standbys, things I've made a thousand times, and my

goodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-5197812036919187322010-02-22T00:01:00.001-05:002010-02-22T00:01:00.083-05:00

This one is so easy and so good you'll soon be calling it one of your go-to baking recipes. It's definitely one of those things that I can pretend is healthy while satisfying my need for something sweet. Plus it's kid-friendly. Here's what you need: 1 cup of sugar 1 cup of softened butter 6 ripe bananas, mashed 4 eggs, beaten 1 teaspoon of vanilla 2 1/2 cups of flour 2 teaspoons of baking soda

kristen spinanoreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-14356619869022054182010-02-18T18:52:00.005-05:002010-02-18T19:07:40.831-05:00

It started the way it often does. I had a couple of thawed chicken breasts. I had a lot of organic baby spinach wilting away in the fridge. And then there were the luscious red ripe tomatoes calling to me, saying "Don't let us go to waste, either!" Food speaks to me, you see.And as I often do, I made something up. Ingredients drive what limited creativity I have as I mentally group various

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-56034081848017909432010-02-17T06:00:00.001-05:002010-02-17T06:00:04.402-05:00

This winter weather is just getting me down!  In an effort to deny the existence of the multiple feet of snow just outside my door, I decided to pretend it was summer time this week and made some yummy tropical-inspired salsa. It's a super simple recipe which requires only a few ingredients.  Here's what you'll need: 2 ripe mangos 1 small can crushed pineapple 1 small can black beans 1 red

Niksmomhttp://www.blogger.com/profile/14715465327343655483noreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-72225730856874999292010-02-16T06:30:00.003-05:002010-02-16T06:30:00.674-05:00

I love soup. In many ways I think it is the perfect food. Except for the small fact that my kids usually won't eat it. To get around this I normally make a big pot of jasmine rice and mix some of the soup with a bowl of rice and then we are all happy. But this soup! This soup is the only one that my youngest son Sami—who had declared hating ALL soups—requests for me to make. When I served it

Christinehttp://www.blogger.com/profile/09687586555108712164noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-77372514285910245962010-02-15T00:43:00.003-05:002010-02-15T00:43:00.813-05:00

I never knew how to make this dish, despite the fact that it's one of my favorite ways to eat chicken and pasta. There's something about the velvety lemon sauce and the golden brown chicken cutlets that really speaks to me. I order it often in restaurants, but I had never tried to make it at home. In the interest of full disclosure, I have to tell you, I have still not tried to make it at home.

kristen spinanoreply@blogger.com5tag:blogger.com,1999:blog-3435264559296251510.post-57310711883809525412010-02-12T01:00:00.003-05:002010-02-12T01:00:05.506-05:00

As part of a family of five that goes through about seven gallons of milk a week, not to mention an abundance of yogurt, cheese, butter, and other products of the cow (and, occasionally, goat), I did not choose this recipe because it is dairy free. But, it is. So I thought it might be useful for cooks who seek either (a) dairy-free desserts their kids (and even the cook) will like or (and?) (b) a

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com6tag:blogger.com,1999:blog-3435264559296251510.post-89029718311689923452010-02-11T01:54:00.000-05:002010-02-11T01:54:00.314-05:00

Several years ago, I decided I was going to create a family cookbook, centered around my grandmother's recipes, but also featuring favorites cooked by other family members and friends. I had everyone mail me original recipe cards, so I could scan them and make them the watermark-ish backgrounds of the pages for the cookbook, so that you could see, say, Grandma's handwritten instructions for

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com5tag:blogger.com,1999:blog-3435264559296251510.post-75533263978277015702010-02-10T12:11:00.001-05:002010-02-10T14:36:47.310-05:00

Since the beginning of winter, my little corner of the mid-Atlantic has gotten socked with more snow than I ever remember seeing as a child.  Just when the roads get cleared and schools reopen...BAM! Along comes another blizzard. This kind of weather always makes me think about comfort foods and simple, hearty foods that warm me right down to my toes.  For some reason, ham and bean soup fits

Niksmomhttp://www.blogger.com/profile/14715465327343655483noreply@blogger.com2tag:blogger.com,1999:blog-3435264559296251510.post-87716170266837177482010-02-09T14:06:00.006-05:002010-02-09T14:36:17.357-05:00

I've mentioned before that my older daughter has several food sensitivities so I've had to learn a variety of substitutions and modifications for many a meal or recipe.In addition to being gluten free, she is also casein free (dairy), soy free and peanut free. Peanut-free is not a big deal and gluten has been fairly easy to get used to not eating.Then there's dairy. If you have to be dairy-free,

goodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-36726799096037247812010-02-08T00:31:00.004-05:002010-02-22T07:09:41.461-05:00

One of my best friends has been raving about this soup for over a year. And when she finally made it for me, I had to agree. It's good. VERY good. I'm pretty sure the recipe comes from Cook's Illustrated,  and though the original calls for turkey, I've made it twice now using a rotisserie chicken and can I just say, yum! Here's what you need to get started (don't be daunted by the long list of

kristen spinanoreply@blogger.com8tag:blogger.com,1999:blog-3435264559296251510.post-42748749547246878092010-02-05T14:14:00.005-05:002010-02-05T14:26:00.949-05:00

The tale of oatmeal/maple scones It all began with spilled oatmeal. Having cleverly stored an enormous cylinder of Quaker Oats on its side, I should not have been surprised when the lid burst free of its moorings and released a flood of oats onto my countertop. Like any good mother, I flashed on the various contamination-related scenarios, assessing with a deep maternal calculus

Emilyhttp://www.blogger.com/profile/07333507287598525182noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-15448516873315854092010-02-04T05:00:00.000-05:002010-02-04T05:00:01.012-05:00

If you are in the habit of reading our sidebar, you might have noticed that we are now five friends, instead of four. Yes, that's right: We have a new regular contributor to (Never) Too Many Cooks, and we couldn't be more pleased. I'll let Emily go ahead and officially introduce herself to you tomorrow—for now, let's just say, you are in for a treat because, really, how fabulous will it be to

kristen spinanoreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-40866287639527114592010-02-03T01:41:00.000-05:002010-02-03T01:42:11.279-05:00

Before I go any further, I just have to say: Dude. Come on. You're impressed, right? Even I was impressed with how pretty this came out tonight!And it tasted even better.******************Because I'm a Jew, I make brisket. I can't explain it; I have no idea how this love affair came to be, why this particular cut of meat made the cut, why it has persisted through the generations. All I know is

TChttp://www.blogger.com/profile/06927536275580889825noreply@blogger.com4tag:blogger.com,1999:blog-3435264559296251510.post-9842258279671706292010-02-02T08:44:00.000-05:002010-02-02T08:46:40.136-05:00

Last fall I went on a bit of a GFCF cookie exploratory. We don't eat a ton of cookies in the house, but they are nice to have on hand for when a cookie just feels right. Store-bought GF cookies are expensive ($4.99 for a dozen) and kinda blech.My all-time favorite cookie, hands-down, is a chocolate chip cookie. In fact, I have a little bit of a problem with them. I'm addicted. Homemade chocolate

goodfountainhttp://www.blogger.com/profile/08786684135763421376noreply@blogger.com0tag:blogger.com,1999:blog-3435264559296251510.post-43909700570045944872010-02-01T00:45:00.000-05:002010-02-01T00:45:00.620-05:00

There are all sorts of reasons to love a galette. Not the least of which is that it is super easy to make and exceptionally delicious. It must have been about four years ago when I first saw a recipe in a magazine for this free-form pie/tart, and I've been making it ever since. In the summer, I use blueberries; during colder months, apples or pears. Though the recipe works well with any of the

kristen spinanoreply@blogger.com8tag:blogger.com,1999:blog-3435264559296251510.post-32057926160761715112010-01-28T22:57:00.010-05:002010-01-29T07:04:58.573-05:00

(hi, this is jennyalice with a sneaky little guest post.) My son eats a lot of food. No really, a lot of food, and since he has a physical disability, he needs quite a bit of help at meal time. Breakfast is always a blur at our house, and in an effort to be most efficient, get out of the house on time, and offer Jack more opportunity for independence, we have tried every cereal on the market.

Jennifer Byde Myersnoreply@blogger.com3tag:blogger.com,1999:blog-3435264559296251510.post-4720387874703333092010-01-27T00:01:00.001-05:002010-01-27T00:01:02.192-05:00

I wish I had some interesting story to tell you about how I first tried these at so-and-so's restaurant (I did not) or how my mother used to make these every Sunday (she did not).  Alas, I've got nothing for you.  Just some yummy potatoes which are so easy to make (no matter how you do them) and are so versatile that you can substitute just about any seasoning you want to complement any meal or

Niksmomhttp://www.blogger.com/profile/14715465327343655483noreply@blogger.com1