My father’s been going through 20 years of old cooking magazines, looking for interesting things to cook and hoping to clear up some space on his bookshelf. Last night we enjoyed this delicious stew, pulled from a back issue of Saveur magazine.
My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.
On vacation, 5 o’clock pm, having too much fun to realize that nothing has been planned for dinner, fridge mostly empty, remembering that uh oh, I’m the one in charge of feeding my friend’s children that night. Oops! Open the refrigerator door, see half a dozen eggs, half a carton of milk, some cheddar cheese, leftover sausage from biscuits and gravy the day before, a little broccoli, a leftover ear of corn (cooked). Open the freezer and see half a loaf of sliced bread. Saved. Whew. The kids will not have boxed Mac-n-cheese for dinner.
Have you ever made a breakfast casserole? The basic ingredients are eggs, cheese, milk, and bread. It’s the easiest thing in the world to put together. We have a sausage breakfast casserole on the site that is one of my favorites. The great thing about a breakfast casserole is that you can add almost anything you want to the base. Italian sausage is my all time favorite, but bacon or ham will do too. Or make it veggie, with zucchini, broccoli, basil and onions. The first time I served this to the kids they insisted that it had to go on the website. The name they picked was “Open Fridge Breakfast Bake” because basically that’s what I did – opened the fridge, put everything I could find into a casserole dish, and baked it. A few days later we cooked it again (this time Reilly, the 11-year old helped) so we could get some photos. Do you have a favorite breakfast casserole combo? If so, let us know about it in the comments. Read the rest of this entry
I was charged with providing lunch for several kids (ages 4, 6, 7, and 9) a few days ago and prepared for them one of my favorite quickie lunches – chicken and apple quesadillas. The kids gobbled them up, and one of them, Teddy, exclaimed loudly after the first one, “Elise, you HAVE to put these on your website!” The others nodded in agreement, while busily chomping away. So for all you quesadilla-loving kids out there, here you go. Read the rest of this entry
A family favorite, updated, from the recipe archives.
Albondigas soup is a traditional Mexican meatball soup (”albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for almost 50 years. It is our version of comfort food. What makes the flavor of albondigas soup distinctive is the chopped mint in the meatballs. I once complained to a Mexican chef about the lack of mint in his cookbook’s albondigas soup recipe, and he looked at me with surprise and said, “my mother puts mint in her albondigas!” You can, of course, skip the mint, substitute with a little fresh oregano or some cilantro, but to me, the soup’s not the same without it. You can also vary the vegetables added, depending on what you have on hand and what’s in season.