This is a really nice, light soup for spring. I had printed this recipe from www.epicurious.com a while ago and finally decided to try it after finding a pound of sea scallops in the freezer. I wanted it to be more soupy than stew-like, so I added two cans of chicken broth along with additional … View Post
Pistachio-Raspberry Tea Cakes (with Raspberry Buttercream)
Whoa, extreme closeup! Sorry about the slightly blurry image. I got the recipe for the cupcake, which in this case is closer to a muffin in consistency, from Martha Stewart’s Cupcakes from 2009. She didn’t say anything about frosting them, just showed them plain (granted, they are very pretty with the bright raspberries and the … View Post
Arhat’s Fast (or veggie-cashew stir-fry)
This recipe comes from Chinese Cooking Cantonese by Margaret Leeming. She notes that it’s a modern version of a traditional Buddhist dish. I’ve modified it further to use more fresh vegetables and to make four to six servings. I also skip deep-frying the cashews. I don’t think it loses anything but unneeded fat. The sauce … View Post
Skipper’s Linguine
Joe and my father love this dish. And I like it, too (a la Irish Spring soap commercial). I guess for them it’s hard to go wrong with bacon, seafood and pasta. The recipe is from the ’80s cookbook Better Homes and Gardens’ Fish & Seafood. I’ve added my changes, which include using turkey … View Post
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Banana Oatmeal with Walnuts and Blackberries
I often play with ways to flavor oatmeal, and this one was a hit. My friend Michelle made me promise to write this down when I made it during her recent visit, after an unseasonably cold night. She claims it’s as good as ice cream. Riiiiiight. Not as good as Graeter’s or Jeni’s, anyway. Banana … View Post
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