Recently In The Gardening Section
This is hands-down the best chicken seasoning I have ever come across. Have something to mop up the juices on the plate or you will end up licking it! I found this rub on All Recipes. The full post includes a seasoned couscous that you may be interested in. We had our chicken with some…
Remember one of our cardinal time-saving tips? Any time you cook beans, cook enough for three different meals, three different recipes. It just takes a little planning. No big deal! This white bean dish is so quick and simple you will be making it often. The beans are already cooked in broth and seasoned, so…
Once you have tasted a roasted sweet Italian pepper, you know summer is not complete without them. In fact, your garden may not be complete without them. Sweet Italians have graced our garden for decades now. It is one of the “have to’s”. Take the roasted pepper one step further. Stuff it. A roasted Italian…
This is a meal of planned leftovers. Inspiration for the burrito bowls came from a restaurant we found serving a dish by the same name. The food they serve is tasty and relatively healthy compared to most restaurant fare. We stood looking over the array of additions possible in these burrito bowls and said, “We…
If you want to experience gumbo, take a trip through the South, most notably, a trip to New Orleans. No time for that? Then try a recipe tendered by Southern cooks. I found this one offered by a farmers market located to the east of Austin. Judging by the number of okra recipes on the…
Have you noticed that part of what makes eggplant Parmesan such a satisfying entree is the coating the eggplant gets fried in? That coating entails flour in one form or another. Here we share with you our great discovery: eggplant Parmesan with almond flour. This dish was a risk but we decided that if we…
When the garden bounty seems to have no end, many gardeners throw up their hands exclaiming, “It’s coming out my ears!” When you have this much of a veggie harvest, you can afford to make entire meals of that harvest. This simple dish is a prime example. This is a long instruction, but once you…
Inspiration for this came from having a quantity of my lasagna cheese mixture leftover. This mix is wonderful all by itself, but who wants to eat a pile of cheese? Summer was coming to an end with its usual bounty. Enter eggplant and tomatoes! This entree went over so well that I planned it into…
Zucchini on its own has precious little flavor but it excels as a vegetable medium for pulling together other flavors. This Mexican inspired dish is a fine example of this principle: garlic, onion, jalapeño pepper, cilantro, oregano, tomato, and cheese bring an exceptional medley of flavors to this dish. The inspiration for this recipe comes…
In my on-going quest for food bargains I sometimes find trout at a stunning price. Yesterday was one of those times: $1.47 a pound in a manager’s special at Save Mart. I brought home two one-pounders and then wondered what to do with a trout that large. My experience has been with the small trout…
Here is a dish to dazzle guests. It is much less work than would appear and the results are delectable: delicate, creamy and satisfying. You may have been fortunate enough to enjoy a similar dish at the Greens Restaurant in San Francisco. This recipe (with slight modifications) comes from The Greens Cookbook by Deborah Madison…
If you eat with your eyes, you will love this beet beauty. It is basically a crustless quiche, filled with color and flavor. I got the original recipe from Martha Rose Shulman at the New York Times. Don’t you love her articles? She provides so much education on how to handle food. It’s like having…
Now and then when I have the perfect ingredients to show off in an omelet, I forgo the usual egg scramble or frittata. An omelet is not much more work and it makes such a showpiece. There are two important keys to making a great omelet: You need a pan that is seasoned enough to…
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…
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.
