When the salmon and butternut squash was finished baking at the same temperature; I put a bit of butter in a cast iron skillet and added a helping of both dishes to the skillet. I seared all of this for a minute and served with peas for my husband; and salad for me
There are many recipes I am curious about from this cookbook. Jim and I have never had Borsch. I juice beets for us on a weekly schedule, so I keep beets in the refrigerator drawer. We were pleasantly surprised at the taste. I knew we would be ok with this recipe, because all the ingredients were items we liked. I will say, adding sour cream to this definitely takes it to another level of flavor. When I added the sour cream, I was reminded of the flavors of tomato soup. This made a lot, so I stored the leftover in the refrigerator in large mason jars. The second day, the flavor was even better. This was a fun dish, and we are glad we gave it a try. It’s hard to get a nice enough photo of a red soup dish (tomatoes and beets), and I don’t know how the online photos get the sour cream to float on top to make the photo more attractive/tasty looking. My photo barely shows the cream due to it sinking right away.
I am now looking at an Irish pork dish called Griskins. I have all the ingredients, and we will prepare it for a St. Patrick’s Day meal.
I collect older cookbooks, as well as the spiral bound church cookbooks. I especially like the books with notes near the recipes. I like to keep a page in the beginning part of books of recipes to try, based on reviews online, as well as the recipes I have made with my notes next to them. Â
I added a lot of leftovers from the fridge. Just chop up whatever you have, follow the recipe loosely, and have fun with it. I added parmesan cheese and slivered almonds to the top, once I plated this. This is a delicious and very filling dish. We will definitely have this again.
Classic Home Cooking 1995 Dorling Kindersley Cookbook. This is a big cookbook (over 500 pages), oversized, and heavy. There are colorful photos on every page. I decided to try a few of the veggie recipes, because the photos in the center of the book tempted me. Now, I will say, these recipes were bland, but they were good starting points. I added my own seasonings, and garlic, and scallions. I am sharing two recipes here, because I forgot to take a photo of the Summer Peas and Beans dish, so I am using the photo in the book. These recipes are on page 357 of this massive book. My husband ate 2 bowlfuls of these dishes in the past two days, and added the recipe to his bowl of soup that evening. I also like to top my veggies with slivered almonds or crushed walnuts. My husband likes this extra touch
Tomorrow, I will be making the Gingers Parsnips, and on Friday, I’ll be making the Glazed Carrots and Turnips, because I have these items in my refrigerator.
Which reminds me, quite a few of these recipes got my attention, because they are items I already have on hand.
Sprouts with Mustard Seedsthe handwritten notes are not from meSummer Peas & Beans
I enjoy taking old recipe books and recreating the recipes to work for a Keto and Low Carb Low Sugar Lifestyle. We enjoyed the Ham steak cucumber sauce; it was easy to throw together and I also used it as a dipping sauce for veggies.
I had never had eggplant, and after cutting it open, I was prepared to not like it, because it reminded me of Tofu. The texture, the smell, the feel of it; I thought, “I’m probably not going to care for this” We didn’t eat this the day I made it, because while preparing it, we filled up on other foods. So, I wrapped these and put them in the refrigerator overnight. The next day, I heated them in the microwave for 60 seconds. We were blown away by the flavor. We are seriously impressed, and this recipe is now added to my ‘make again file’. It is hard to take an appealing photo of eggplant dishes, but here ya go. I’m enjoying the recipes I’m finding in this book. The recipes are easy to convert to Keto Low Carb Low Sugar recipes.
I am now on the lookout for star anise so that I can try her Korean Cinnamon tea. On the first day of making the pickled red onions, they were fine, but I felt they were missing something. Two days later, I remembered I had pushed them to the back of the refrigerator, pulled them out just now, and thought, “wow, this would be good mixed with cucumbers, maybe green beans, maybe on a chili burger, on a cold cut, etc.” For now, these are fun to snack on. The vinegar definitely stands out, but what a fun way to eat red onions and enjoy the benefits of the apple cider vinegar. I’m planning on making several recipes from this book.
The lime juice and lemon juice were spot on for this dish. For the dip, I used 2 tsps. of the Sriracha chili sauce, because my husband does not like things too hot, and since the sriracha was on the brussels sprouts, I decided to keep it tame. I could have eaten it with more chili sauce in the mayo, but husband says the spice was perfect.
I also added broccoli and garlic cloves to the other side of the baking sheet, and a couple of chicken thighs.
My husband said the dip was excellent with those as well. This is a dish I will make again.
in the new TOH Annual Recipes issue on page 7, by Molly Winsten.
I was on a workout machine this morning, and I started to scan this, but couldn’t get past the first couple pages, because I kept saying, “That looks good! I have all of this! and Oh my”
I had to do something with the Asparagus, because we got tired of it this past weekend after I made a large batch to go with our campfire foods. Jim did not want heavy cream in it, so I found this recipe on this blog called, “onceuponachef“
This is delicious! I added adobe chili pepper and chili pepper flakes to my bowl, and it was perfect! Jim said this was so pleasant with this weather. I poured it in jars for us to heat up for the next several meals.
This is her photo of what you need for this recipe
Papas Cutting Board 