Tunisian-Style Greens and Beans


  • 3 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 2 or 3 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed chile flakes
  • 4 cup chopped greens, such as beet greens or Swiss chard
  • 1 cup diced tomatoes with juices
  • 1 cup cooked beans (garbanzos are my favorite)
  • approx. 1/2 cup bean cooking water Continue reading
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Irish Soda Bread

Irish soda bread, sometimes referred to as Bastible Cake, is a great bread to make for St. Patrick’s Day or any other time of the year. For this yummy Irish soda bread recipe, you will need:

One pound and two ounces of strong white or strong whole meal flour
Cream of tartar
Bicarbonate of soda

1. In a large bowl, combine the 1 pound and two ounces of strong white or strong whole meal flour (which ever you prefer to use) with 2 teaspoons of salt, 1 teaspoon of bicarbonate of soda, and 2 teaspoons of cream of tartar.
2. Add 1/2 pint of milk and mix well. The dough should be soft when you finish mixing it.
3. Grease a baking sheet. Mold the bread dough into a ball and place it on the greased baking sheet. With a knife, cut a 3/4 inch deep cross on the top of the dough.
4. Use a 7” cake tin to cover the ball of dough.
5. Preheat your oven to 425 degrees. Place the baking sheet in the oven and let the bread cook for 35 minutes.
6. Once the bread is finished cooking, allow it to cool on a wire rack before serving.

From http://www.burningbread2005.com/soda-bread.htm

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Oatmeal Meatloaf

  • 1 lb. hamburger
  • 1 egg
  • 1/4 c. ketchup
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. finely chopped onion
  • 2/3 c. oatmeal
  • 1/2 c. stock or water
  • Salt and pepper
  • Poultry seasoning

Mix egg, ketchup, Worcestershire sauce, onion, salt, pepper, and poultry seasoning. Stir in stock or water. Mix in hamburg and oatmeal. Pack into a well greased loaf pan. Bake about 1 hour at 350 degrees.

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Tarragon Cucumber Pickles

found in The New York Times

Adapted from Josh Eden, Shorty’s.32

Time: 30 minutes, plus 1 to 3 hours’ refrigeration


  • 2 large cucumbers (about 1 1/2 pounds)
  • 4 large tarragon sprigs, cut into 2-inch pieces
  • 2 tablespoons mustard seeds
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon coriander seeds
  • 2 bay leaves
  • 4 cups plain rice wine vinegar
  • 3/4 cup sugar


1. Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.

2. In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

Yield: 2 quarts.

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(Lattice-Topped) Strawberry-Rhubarb Pie

From Bon Appétit, April 1997

yield: Serves 8

“This is a pretty pie, with the perfect combination of strawberries, rhubarb and cinnamon, and a delicate, flaky crust.”


For crust

  • 3 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 10 tablespoons (about) ice water

For filling

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)


Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

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Devin & Aya’s Burgers

4 Servings
1 1/2 pounds ground beef (the original recipe says lamb, but I use beef)
1/2 cup minced fresh mint
2 garlic cloves, pressed (i use more than 2 because we love garlic…)
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper (of course you can put more if you would like it spicy)
1/4 teaspoon cinnamon (of course you can put more if you would like)
1 tablespoon olive oil
1 7-8 ounce block feta cheese, sliced

burger buns (toasted!)
onions if you would like
romaine lettuce (or any salad)

Basically, you just make the burger with the stuff above and pack it in between hummus and feta & lettuce.

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Warm Potato Salad with Lemon and Dill

From Gourmet, June 2003

yield: Makes 4 to 6 servings


  • 2 pounds small yellow-fleshed potatoes such as Yukon Gold
  • 1 small red onion, finely chopped (1/3 cup)
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh dill


Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.

While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.

When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.

Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.

Posted in herbed, side dishes, vegetables | Leave a comment

Grilled Salmon with Basil and Mint


  • 6 (1/4-inch-thick) lemon slices
  • 6 (1/4-inch-thick) lime slices
  • 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
  • 6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
  • Fine sea salt to taste
  • 1 cup loosely packed fresh basil, thinly sliced
  • 3/4 cup loosely packed fresh mint, thinly sliced


Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.

Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.

Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.

Serve fish with herbed oil and top with citrus slices.

Cooks’ note: If you aren’t able to grill outdoors, fish and citrus can be cooked in a ridged grill pan. Cook citrus over high heat, then reduce heat to moderately high and cook fish, skin sides down first, turning once, 7 to 8 minutes total.

Posted in Dressings & Sauces, fish, herbed, main courses | Leave a comment

Grilled Swordfish with Mint-Cucumber Salsa

from Bon Appetit, August 1995

2 Servings; can be doubled


  • 3/4 cup diced seeded peeled cucumber
  • 6 tablespoons chopped red onion
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon white wine vinegar
  • 2 1/2 teaspoons olive oil
  • 1 1/2 teaspoons sugar
  • 2 6-to 7-ounce swordfish steaks (about 1 inch thick)


Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.

Posted in Dressings & Sauces, fish, herbed, main courses | Leave a comment

London Broil to die for

1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper

Continue reading

Posted in easy, main courses, tastes scrumptious | Leave a comment