In my pursuit of great ideas for preparing dark-meat chicken, I found a really tasty slow cooker idea at The Perfect Pantry. Pantry owner, Lydia Walshin, has a knack for putting together great food in a minimum amount of time. Her recipe for green chili chicken is no exception. That said, I must confess that…
Having leftover bits of chicken or turkey is such a time-saver but you do not necessarily want them looking or tasting like tired leftovers. Here is a super-quick chicken salad renovation. The meat sautes with some freshly minced garlic to give the chicken a fresh-cooked quality. Adding the oil-soaked dried tomatoes lends a depth and…
This black bean dish is superb over brown rice pilaf. Making the two dishes is a bit of work, so make plenty for a second meal or even a third. A simple green salad with vinaigrette completes the menu or serve with fresh garden tomatoes and cucumber sticks and garnish with cilantro. For best results,…
Living in Delano, California for fifteen years, close to one of the largest Filipino populations in the United States, I came to love Filipino food. Adobo was the first dish I was served at many Delano potlucks and events. It is still one of my first choices: it is juicy, full of flavor, and satisfying….
Are you looking for something stunningly beautiful, highly nutritious and totally satisfying for breakfast? While many throw away their beet greens and cook just the roots, you will end up buying extra beets just to have enough greens for this dish. If you have a garden, you may plan a longer row of beets. That…
Chicken legs are one of those deeply discounted items I run into on a regular basis and can be great for a family on a limited budget. However, you do need to be adventuresome to combat chicken leg boredom if you are eating them regularly. This recipe is anything but boring. This is one where…
This is a recipe from Greens, Glorious Greens caught my attention early on. The title was Uncle Eddie’s Spiral Meatloaf with Mixed Greens. According to the introduction, Uncle Eddie had been an army cook. My Uncle Eddie was a Navy cook. We loved him dearly. It is a strange connect, but I just had to…
This simple black bean salad is great for entertaining and potlucks. It turns heads because of the beautiful colors and the heady fragrance. Black bean salad is a great travel food and addition to the lunch box. Just keep in mind that the flavors are best at room temperature. If you just did not get…
Online recipes can be so much fun! The inspiration for this dish came from a recipe on Serious Eats. I’m sure the recipe as it is presented is delicious, but you know how you get carried away with what you have on-hand and a creative flash as you putter in the kitchen. Surprisingly, the blending…
We began pursuing sardine ideas because of the huge amounts of Omega 3 fatty acids found in those little bitty fish. As we enjoy them, we are also appreciating their convenience. In just a few minutes you can have a tasty and satisfying meal. All you need are some key components in the refrigerator or…
Wise Bread put up a splendid list of ideas for using canned salmon. We have tried several of her suggestions and this frittata is a favorite. Nothing is more versatile than a good frittata: Serve it for brunch, lunch, dinner; serve it hot, warm, or cold. This frittata is full of flavor and protein which…
I made this canned salmon dish in someone else’s kitchen, away from the seasonings and fresh goodies I hold so dear. Dinner felt almost instant and the flavor was scrumptious. This just goes to show that we have no excuses for not eating well. For as extravagant as this dish looks and tastes, it is…
In my quest for new flavors I stumbled upon chef Michelle McKenzie. This woman can cook and inspire the daylights out of you to do the same. What Michelle does in her original recipe is create something of a warm salad. In adapting it, I turned it into a stew using what I had to…
Tote lavash sandwiches with you on a trip and everyone will drool when you pull one out to eat. You’ll probably get a question or two about where you bought those sandwiches. Not only do lavash sandwiches travel extremely well, but they give you a blank canvas for culinary creativity. For example, we made these…
Adrienne grew up in her parents’ Italian restaurant. Both parents and restaurant are gone now, but they left a rich deposit of cooking savvy in Adrienne. I love hanging out in her kitchen to see how she handles food. This salmon dish is a slight adaptation of what Adrienne does. Salmon with Capers and Cream…
This delectable dish is more of a warm salad than a fully cooked entree. The cauliflower and broccoli are blanched for one minute — long enough to turn the broccoli bright green, but long enough to cook the vegetables. It takes a bit of time to get all the pieces together, but this dish is…
My first experience with albondigas, a Mexican meatball soup, was in the home of a friend. Her mother, recently widowed, had just come to live with her. Eugenia and her deceased husband had run a Mexican restaurant that people came to from three counties. The food was phenomenal. With her husband gone and the restaurant…
This recipe is dedicated to the memory of eating Filipino food at the Bamboo Hut. If the Bamboo Hut still existed, I wouldn’t have tried to figure out how to reproduce the flavors of our favorite: Balamiki Chicken. With the original version, thin strips of meat were marinated and then strung on wooden skewers for…
This is a project for preserving the bounty of summer eggplant. You will invest some time with this, but will you be delighted you did in the months to come. Simply pull them out of the freezer, smother them in a good marinara sauce, and baked them at 425 degrees while putting together a green…
Traditionally tabouli is made with bulgur. Use quinoa as a substitute and most folks will not even notice. In doing so, you will have increased the protein and lowered the gluten in this refreshing Middle Eastern salad. This recipe also makes use of prolific summer garden produce — a slight tweak on tradition. (Read our…
The Traditional Foods site comes to you from the Sequoia National Forest in a house designed by Irving Gill. We are a mother-daughter team strong in both the science and the art of cooking. We chronicle our cooking here and our adventures in the forest at Gill on the Hill. Read more about our background and food philosophy.
