Natalie used to make this all of the time, we need to rediscover this recipe. Natalie’s Spinach Pie December 13, 2011 by Mark Karney Ingredients 2 C Flour 1/2 C Cornmeal (White) 1/4 C Grated Parmesan cheese 3/4 C Butter 6-10 … Continue reading →
Dried Plum Tomatoes are absolutely luscious. The drying process intensifies the flavor and sweetness. These dried tomatoes freeze well and pulling out a package in the dead of winter, returns you instantly to the taste of fresh tomatoes from the … Continue reading →
Natalie found this recipe many years ago in a magazine or newspaper and has been making it ever since. It’s been modified a little from the original, but we always try to make recipes our own. This is a nice … Continue reading →
Jared ate dinner at his friend Phillip’s (thus the name) house and was served this bread and we have been making it ever since. Phillip’s parents are from Italy and thus this is an authentic Italian recipe which his mom, … Continue reading →
This is a whole grain based recipe that makes a heavy crunchy dough. Pizza Dough #1 December 9, 2011 by Mark Karney Ingredients 1 ½ c Warm water 2 Pkg. Dry yeast 1 Tbsp Brown sugar ½ c Yellow Corn Meal … Continue reading →
This is a lighter dough than Pizza Dough #1, but still contains fiber and whole grain. Pizza Dough #2 December 9, 2011 by Mark Karney Ingredients 1 ¼c Warm water 1 Pkg. rapid rise dry yeast 1 tsp Sugar 1 c … Continue reading →
We are always looking for new vegetables and interesting ways to serve them. Celery root or celeriac is a root vegetable that probably most people aren’t familiar with. It is rich in fiber and vitamins and has less than half … Continue reading →
Here’s a light summer recipe that’s a colorful and delicious main dish accompaniment for summer grilled Red Cabbage Coleslaw May 25, 2012 by Mark Karney Ingredients 1/2 medium red cabbage, thinly sliced 4 green onions, thinly sliced 3 medium carrot, grated … Continue reading →
This is a variation of the basic hummus recipe. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe. … Continue reading →
The roots of this recipe are from a Masterclass I took online from Alice Waters. Delicata squash is a wonderful light winter squash. It doesn’t keep as well as other winter squashes so the availability is usually limited. If you … Continue reading →
This recipe has been very popular to those who have tried it, so I feel compelled to add one more Hummus recipe to the website. I’m not sure that it is technically Hummus as it is made from Cannelini beans … Continue reading →
Since I’ve been growing Tomatillos in the garden, I’ve been looking for new recipes to use them in. I found a couple interesting recipes on the web and adapted them to my own tastes and came up with this one. … Continue reading →
I found some tomatillo plants at the garden center this spring and planted them in the garden, specifically because I had never used tomatillos in cooking and I knew that this would force me to do it. The plants produced … Continue reading →
This is a great cold summer side dish. We take this to Ravinia often. Shitake, Pea & Rice Salad December 10, 2011 by Mark Karney Ingredients 1/4 cup sesame oil 1/4 cup extra-virgin olive oil 1/2 cup tarragon vinegar 1/2 teaspoon … Continue reading →
Last Christmas, Natalie gifted our oldest son, Jared and me with a cooking class at The Chopping Block which is a wonderful cooking school and gourmet shop at Lincoln Square in Chicago. (See the link at the left) This was … Continue reading →
This is a spicy Vietnamese sauce that we use on our Vietnamese barbecued pork patties. It would probably be good with grilled meats, vegetables and seafood. Spicy Nuoc Mam Sauce December 10, 2011 by Mark Karney Ingredients 1 c Fish sauce … Continue reading →
Here’s a potato salad that makes use of summer vegetables and is lighter than traditional potato salad and should hold up better in the heat because it contains no mayonnaise or eggs. It’s also delicious! I found the basic recipe idea … Continue reading →
Father Britto Berchmans was an assistant pastor in our parish several years ago who came to us from India. Britto came to some of our Friday night gatherings and cooked a few scrumptious Indian meals for us. This is one … Continue reading →
This is great to dip chicken fingers or grilled chicken strips in. It’s great for with cold chicken strips for a picnic at Ravinia. Thai Peanut Dipping Sauce December 10, 2011 by Mark Karney Ingredients ½ c Creamy peanut butter. ½ … Continue reading →
For the past few years we have attended a Food & Cooking Expo that usually happens in November. There are booths set up where you can sample the wares of different food vendors, exhibits of kitchen utensils and cookware, and … Continue reading →
This summer I grew tomatillos and made a great Salsa Verde. At the same time I made some traditional Red Salsa from the Roma tomatoes in the garden. This is a cooked salsa and closely approximates the salsa we are … Continue reading →
Castelvetrano olives are a real joy. I discovered them in the Olive Bar at our local Heinan’s grocery store and have become addicted. They are buttery in flavor and not overly salty. They are great for snacking or in recipes. (Buy … Continue reading →
My nephew John likes my popcorn and has requested the recipe. So here it is. When I was growing up, popcorn was our most favorite evening snack. My mother popped it in a big Wearever aluminum pan on our gas … Continue reading →
The idea for this came from and old Woman’s Day Encyclopedia of Cookery that we’ve had since we were first married. As usual, it has been modifies for our taste and for ease of preparation. These are nice, light, summer … Continue reading →