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strawberry syrup and pancakes

Homemade Strawberry Syrup

by Jane Wangersky May 21st, 2015| Recipes, Simple Solutions
It’s strawberry time, at least in California and other warm places, and -- for those of us who live further north -- in the produce department. Strawberries are grown near where I live, but our local strawberries don’t travel well and mostly get made into jam and other products
fried asparagus (400x400)

Crispy Fried Asparagus

by Jane Wangersky May 14th, 2015| Recipes, Simple Solutions
Last time, I wrote briefly about some of the options for asparagus besides the recipe I gave you then. Well, I hadn’t actually tried everything I wrote about -- fried breaded asparagus, for example. And I found I kept thinking about it, so for this week I decided to
asparagus and egg (400x400)

Asparagus with Eggs Parmesan

by Jane Wangersky May 7th, 2015| Recipes, Simple Solutions
This week we’re focussing on asparagus; love it or hate it -- and I’ve done both in one day during one of my pregnancies -- it’s certainly a special vegetable. In season for only a short time in the spring, tending to be expensive, it’s something most people associate
malicette (400x400)

Malicettes: Buns That Taste Like Pretzels

by Jane Wangersky April 30th, 2015| Recipes, Simple Solutions
While writing one of my restaurant articles, I came across a French word I’d never seen despite 10 years of studying the language and a quarter century’s living in Canada: malicette. Well, of course, it was easy enough to find out that malicettes, or mauricettes, are buns made
pasta bacon (400x400)

Pasta with Bacon: Simple, Smoky, and Good

by Jane Wangersky April 23rd, 2015| Recipes, Simple Solutions


This isn’t quite pasta carbonara -- for that, you’d have to leave out the cured meat and add a couple of raw eggs, which would quickly cook when you tossed them with the hot pasta and bacon. But it’s a good way to make a dish that uses pasta
honey garlic bacon (400x400)

Honey Garlic Bacon: Great Flavors Come Together

by Jane Wangersky April 16th, 2015| Recipes, Simple Solutions
While we’ve left garlic behind and moved on to bacon as our focus, there’s nothing wrong with looking back to find a great taste to go with another great taste. Two, in fact. When I decided I would try making my own kind of candied bacon this week, I
garlic chicken (400x400)

Asian Garlic Chicken

by Jane Wangersky April 9th, 2015| Recipes, Simple Solutions
In How to Cook and Eat in Chinese by Buwei Yang Chao, there’s a simple recipe called just Garlic Beef (Dr. Chao was not one for fancy names on her dishes) that’s become one of my family’s favorite foods. I make it when I have a lot of fairly
parm garlic butter

Parmesan Garlic Butter: Classic With A Little Extra

by Jane Wangersky April 2nd, 2015| Recipes, Simple Solutions
I know, I know, garlic butter doesn’t really need anything to make it better -- with garlic and butter, what more could you want? -- but I can use up to four ingredients in these recipes, so I began to think about what else I could throw into the
celery salad (400x400)

Sweet Crisp Celery Salad

by Jane Wangersky March 26th, 2015| Recipes, Simple Solutions
Though I wrote last time about using celery in fruit salad, I’d never actually done this with it myself. And to be precise, that’s not what I did this time either; this isn’t a fruit salad so much as a salad with fruit. Here’s how it came about.

We still
baked celery

Baked Stuffed Celery with Ricotta

by Jane Wangersky March 19th, 2015| Recipes, Simple Solutions
Being a fan of healthy food that mimics something much less healthy, I sometimes make vegetable lasagna -- and by that I don’t mean lasagna with a vegetable based sauce, but lasagna with sliced vegetables instead of noodles. I just layer them with ricotta cheese, put on some tomato
pepperoni pasta (400x400)

Pepperoni Spaghetti: All the Taste, No Sauce

by Jane Wangersky March 12th, 2015| Recipes, Simple Solutions
This is pasta with a topping that’s an alternative to tomato sauce, yet brings you all the same flavors -- plus a touch of grilled meat taste. It may also remind you a little of pizza; it’s got pepperoni, tomato, and cheese. Not to mention plenty of carbs to
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Chickeny Spaghetti, Two Ways

by Jane Wangersky March 5th, 2015| Recipes, Simple Solutions
Pasta cooks by soaking up its cooking liquid, of course, but there’s usually a lot of that left over when it’s done. If you’re using water, as most of us do most of the time, that doesn’t seem so important. But this week, I was thinking of cooking pasta
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