What do you cook with half a head of cauliflower and one baking potato which are left over from other cooking projects? A soothing, hot soup for these cold spring nights is just what we all need. So I made “Cheesy Cauliflower & Potato Soup” which combines two of my favorite vegetables. The soup is creamy, smooth and flavorful. I used evaporated milk in the recipe rather than heavy cream; the soup is low-fat and healthy, too. Freeze the leftovers if you have any left. Add a little hot sauce to give a Cajun “zip.”Continue reading
Can you cook oriental cuisine in an Instant Pot? I decided to find out by cooking “Coconut Curry Chicken with Potatoes & Carrots” in my new kitchen appliance. And I was pleased with the results of my “Americanized” dish. The flavors of coconut milk, yellow curry and chicken combine to make a nicely seasoned main dish. The recipe comes from a college roommate and is one of my favorite oriental-inspired dishes. Typically potatoes are included in this recipe. My roommate, Lucy, also added carrots and onions. Serve the chicken with rice — even though it contains potatoes. Had I known that cooking with an Instant Pot was so incredibly easy, I might have purchased this kitchen appliance several years ago.Continue reading
Mrs. Grossnickle made the best recipe of “Scalloped Potatoes” that I can ever remember. The dish was probably loaded with cream and butter. Not healthy by today’s standards, but very tasty. When I was growing up, the Grossnickles lived across a cow pasture which we could see from where we lived on a small hill. “Scalloped Potatoes” was served at almost every Sunday dinner after church and especially at holidays such as Easter. I am guessing that we were invited to the Grossnickle’s home for some of these meals and this is where I ate the “best” dish of “Scalloped Potatoes.” I consider this to be an old-fashioned “comfort food” and still like the dish after all these years; although with slightly less cream. For nostalgia, I’m making this dish again on Easter Sunday.Continue reading
If you are an LSU football fan; this is the year to celebrate. And if you follow college football in general, then you should know that the undefeated LSU football team is top-ranked in the country. We’re going to the national championship playoff game on Monday at the New Orleans’ Superdome. LSU vs. Clemson. To commemorate the successful year of LSU Tiger football, I’m going to make the signature dish of Louie’s Cafe — hash browns. This small diner is located next to LSU’s campus and is a favorite eating place of LSU students Louie’s hash browns are both unique and delicious. Here we go. This is my copycat attempt.
Here’s a recipe that combines my some of favorite vegetables — eggplant, potatoes and onions — with other ingredients to make a one-dish meal. I ate a wonderful version of this dish, Beef Moussaka, at Lebanese restaurant in Niagara Falls, Canada, of all places. It has been five years since we took the trip to Canada and I’ve made many attempts at duplicating the recipe. With eggplant in season in the summer, I’m trying again and here’s my final recipe.
This year the Chanukah holiday — “Celebration of Lights” or “Feast of Rededication” — begins on December 13. I’m making Potato Latkes which are small fried potato pancakes traditionally served during this holiday. The holiday observance begins at sundown on the preceding evening; so I’ll serve my Potato Latkes at dinner tonight. My recipe is perhaps a bit unusual; I stumbled on an ingredient which adds “zing” to the pancakes quite by accident.