Monthly Archives: March 2013

Raviolini Vegetable Soup

Ingredients 3 cups vegetable or chicken broth 1 (15-ounce) can garbanzos, drained and rinsed 1 (15-ounce) can white (cannellini or navy) beans, drained and rinsed 2 carrots, peeled and sliced 1 celery stalk, chopped 1 medium onion, chopped (for food … Continue reading

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Challah Bread

       I am not 100% certain where the following recipe came from originally, but it has been a favorite of ours for quite a number of years.  I think it came to me from my dear artist friend … Continue reading

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Challah Bread Pudding + Fruited Custard Sauce

This recipe is based on a classic, but presents opportunities to be lightened up a bit by replacing whole eggs with egg substitute, evaporated milk instead of the cream, and sugar replacement if you so choose, saving fat grams and … Continue reading

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St. Pat’s Day Sheepherder’s Pie

Sheepherder’s Pie is a one of those welcome entrees that appear regularly on family dinner tables all over Great Britain.  As it does, it often involves a special family recipe and process.  That is certainly true in the case of our … Continue reading

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St Patrick’s Irish Stew

  1 1/2 lbs beef, cut into chunks (Chuck, not too fatty) 1/4 cup butter 1 (10 1/2 ounce) can crushed tomatoes 1 (10 1/2 ounce) can water 4 carrots, cut into chunks 4 large potatoes, cut into chunks (I … Continue reading

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St.Patrick’s Day Tradition or Party

Saint Patrick’s Day ( A little fun history) Named after Ireland’s most recognized Patron Saint, the holiday was  made an official feast day in the early 17th century.  It is seriously observed as a religious holiday by the Catholic, Anglican … Continue reading

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The Effect of Food’s Social Context

The Effect of Food’s Social Context For a long time now, we have had media influence to decide what we want and need.  Starting with where we live, what we drive, finally, to what we want to eat.  With such … Continue reading

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Salmon Cakes & Horseradish Aioli

These salmon patty-cakes are a wonderful alternative to crab cakes.  I developed this recipe for a friend who loves fish, but is allergic to shell fish.  This formulation is for entrée  portions, but done in smaller patties (I call them cakelettes), … Continue reading

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Eating with Joyfulness, not Guilt

Capturing The Joy of Eating, Without the Guilt Food, food, and more food. Next to sex, food is the most visited subject on the planet and it is the topic of today’s journal, but from angles other than just chowing … Continue reading

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Coconut Avocado Pound Cake

This pastel green pound cake is just the different dessert you’re looking to introduce at your Spring Ladies Luncheon.  It will surprise the taste buds with the unique flavors and textures and you couldn’t serve a more moist, delicious cake. It … Continue reading

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