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Brûléed Butternut Squash- Guaranteed to Please

by TT November 24th, 2014| Recipes, Side Dishes
bruleed butternut squashTwo weeks ago I wrote about the easiest way to cook butternut squash.  If I only needed to serve myself, I would make squash this way and top it with the smallest amount of brown sugar and cinnamon. However, I usually have at least two other diners.  One of them is our 16 year old daughter, and she does not have the same love for winter squash that I do.

I will give her credit; she will eat almost anything that I serve without complaint. We go by the "no thank you" serving rule at our house.  So, if I
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Sweet Potatoes with Brown Sugar Carrot Stuffing

by Jane Wangersky November 20th, 2014| Recipes, Simple Solutions
sweet potato (400x400)Sweet potatoes with marshmallow topping are a holiday food that cause just about as much disagreement as fruitcake – maybe more, because lots of people actually like this sweet potato dish. Others . . . well, I remember reading a Thanksgiving cookbook whose author had meant to put in a recipe for them, but, as she wrote, just couldn't bring herself to do it.

Still, for many families, sweet potatoes in some form are just part of Thanksgiving. And of course there are other ways to cook them. You can always just bake them like regular potatoes, but there are
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Mediterranean Watermelon Salad with Vinaigrette

by BnB Finder November 18th, 2014| Best BnB Bites
watermelon salad

 

With watermelon going out of the season, this is a great time to take advantage of a great salad before saying goodbye to the tastes of summer. It will be a real treat in the fall with the burst of flavors from the watermelon, feta cheese, and a vinaigrette that includes currant jelly make this the perfect side dish for any meat entrée. It can also be enjoyed for lunch or alone as a light dinner. Enjoy this dish now, courtesy of the Camellia Inn Bed & Breakfast located in Healdsburg, California, which located near the popular California wine
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Homemade Rice Pilaf- An Indulgent Side

by TT November 17th, 2014| Recipes, Side Dishes
riceA former relative of mine used to bring this rice dish to family gatherings.  My children adored it.  When I asked for the recipe, I understood why this dish was popular- butter and salt.  For a weeknight dinner, it's a bit indulgent for my tastes.  For my children, well, they'd be glad if I made it every week. 

Cooked to a consistency more similar to risotto, it is quite a comforting dish. A little bit of bite to the rice, unctuousness from the butter, and nice flavoring from the bouillon, it usually receives praise when served.  Plus, the ingredients required
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Cranberry-Ginger Relish

by Jane Wangersky November 13th, 2014| Recipes, Simple Solutions
cranberry relishAs Thanksgiving gets nearer (for those of you in the U.S., anyway -- in Canada, we had it last month, so you get the benefit of my recent experience), you probably know you’re expected to serve cranberries in some form. You may think your only choices are canned cranberry sauce, shaped exactly like the inside of the can, or homemade cranberry sauce, which you carefully concoct from fresh cranberries and boiling syrup. But there’s another option that’s fresh, homemade, and no-cook: Cranberry relish.

I discovered cranberry relish a few years ago while writing reviews of Thanksgiving cookbooks. You’ll find recipes
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Asparagus Wrapped in Pancetta

by BnB Finder November 11th, 2014| Best BnB Bites, Recipes
asparagus wrapped in pancettaWith asparagus in season and the holidays rolling around, you can easily find asparagus in your grocery store to use as a side dish.  Asparagus goes with any meat entrée from steak to turkey, and this recipe from Swiss Woods Bed and Breakfast in Lititz, Pennsylvania, which is located in the heart of Lancaster County, will add an extra layer of flavor to the asparagus by using pancetta. This simple three ingredient recipe will not only become a favorite dish, but it is one that you will come back to again and again. You can make it on
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Butternut Squash- The Extra Lazy Way

by TT November 10th, 2014| Recipes, Side Dishes
lazy butternut squashLast Friday, Think Tasty featured some cooking advice on winter squash. If you haven't read it, feel free to click here, read, and return. I'm a patient person. If you have read it, give yourself a gold star for being a dedicated reader.

Jane offered lots of good squash advice in her article.  As opposed to Jane, winter squash is one of my favorite vegetables.  During the fall and winter months, it becomes the center of my lunch menu probably every other week. Simply puréed or transformed into a soup, it provides a warm, hearty, and healthy lunch
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Easy Stuffed Eggplant

by Jane Wangersky November 6th, 2014| Recipes, Simple Solutions
eggplantEggplant is one of those foods, like fish, that people think they don’t like, but it’s really got a lot going for it -- a mild taste that goes with countless other foods, a shape and texture that can be transformed into almost anything you want, a Mediterranean background, plenty of fiber, relatively short cooking time -- and, contrary to popular belief, you don’t really have to salt it or squeeze out the juices to make it palatable. With all this in mind, I hit on eggplant when I was looking for some fresh ingredient to bring
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Korean Egg Custard- A Different Kind of Side

by TT November 3rd, 2014| Recipes, Side Dishes, Tapas Monday
egg custardWhen you make shrimp pancakes as an entrée, what do you serve as a side dish? If it is Tapas Monday, you serve egg custard and cucumber salad.  The pancakes were the center of the meal, the most filling part around which I built the rest of the menu.  The cucumber salad provided something light, crisp, and tangy.  The egg custard provided a whole different set of flavors and textures.

What was most amazing about the egg custard was that it was incredibly silky yet light.  Its flavors are quite delicate, so I wouldn't suggest serving this dish
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November’s Food Focus- Side Dishes

by Editorial Team November 1st, 2014| Recipes
mashed potatoesAs we flip the calendar and November begins, it is time to introduce this month's food focus: side dishes. Starting Monday with a recipe, and continuing throughout the month, we will be sharing recipes and cooking tips for an assortment of sides. Whether you're looking for a new Thanksgiving side dish recipe or a quick addition to dinner,  these recipes should be nice options for expanding your repertoire.

Join us throughout the month of November to discover delicious, new side dish ideas.
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Sugar and Smoke Ham

by Jane Wangersky October 30th, 2014| Simple Solutions
hamUsually, the only reason I buy cooked ham is to slice it up for sandwiches -- unsliced ham is half the price of sliced -- but the last time I went grocery shopping, bone-in cooked ham was on sale, so it was time to figure out how to turn it into a dinner. Actually, I had done that before with boneless ham, but always by cutting the ham into nice neat slices, or cubes to scatter over pasta, and browning it quickly. The bone was going to make that more difficult -- might as well just leave it in.

A
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Herb Roasted Rack of Lamb

by BnB Finder October 28th, 2014| Best BnB Bites, Recipes
Herb Roasted Rack of LambThis is a great example of a special main dish  made with simple ingredients: meat, fresh herbs, salt, and pepper. It's finished with a balsamic glaze, which sounds fancy but is made with just vinegar, sugar, and patience. (Allrecipes.com recommends four parts vinegar and one part sugar; for more details check here.) The final touch is polenta, something else that seems exotic but that you can probably find at the supermarket. The Inn & Spa At Cedar Falls - Hocking Hills Lodging in Logan, Ohio, provides this recipe; if you can't get to their cooking
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