Years ago I was looking for a fresh alternative to the gooey, canned cranberry sauce that was traditional at Thanksgiving. I came up with this simple recipe and we have been serving it on Thanksgiving ever since. It is a … 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 →
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 →
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 →
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 →
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 →
I am always looking for ways to use up the summer bounty of produce and here’s another one. Benedictine is a Kentucky staple, but little known outside of the state. Now, this culinary creation has nothing to do with the … Continue reading →
I created this recipe for New Year’s Day brunch since the Kale in the garden was still in good shape despite snow and evening temperatures in the mid teens. The oven dried tomatoes were frozen in mid September and were … Continue reading →
Calabacita is Spanish for squash, but in New Mexico it can mean a dish made from squash. This is a recipe from New Mexico that came via Char Welch, whose sister lives in Santa Fe. Of course I modified it … Continue reading →
Here’s a interesting variation on mashed potatoes. Horseradish and Rosemary Mashed Potatoes May 25, 2012 by Mark Karney Ingredients Boiled Potatoes Prepared horseradish Chopped fresh Rosemary Butter or butter substitute Salt and pepper Instructions Boil the potatoes as you normally would. … 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 was one of my favorite foods as I was growing up. In my family, it was one of the few traditional Hungarian foods that we ate on a regular basis. It’s still one of Jeff’s favorites, as well as … 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 →
Sunday morning omelets have been a tradition with us for a long time, especially in the summer when we would rather be eating outside on our porch or deck, rather than at a restaurant. A true omelet is cooked more … Continue reading →
This is a healthy, south-of-the-border-favorite. Freshly made guacamole is a real treat. The secret is getting ripe Avocados that are not too ripe. Ripe Avocados will be darker colored and will feel slightly soft when squeezed. Over-ripe Avocados will feel … 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 →
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 →
Here’s a slightly different version of the basic hummus recipe. This version uses Cannelini Beans and is smoother and whiter than the basic recipe. Serve with pita triangles that have been brushed with Extra Virgin Olive Oil and toasted in … Continue reading →
Hummus is a staple of North Africa and the Middle East. This is my own recipe that has less fat than others as I don’t use Tahini which is high in fat. Hummus can be enhanced and modified in many … 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 →
My mother would often make this side dish when we would go to Ohio to visit. It was one of Jared’s favorites — I’m glad to have found the recipe which I thought was lost. Grandma Karney’s Broccoli & Rice … Continue reading →
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 →
Most appetizer recipes are not all that healthy, usually being laced with cheese and other fats. So, here’s a healthy recipe for black bean salsa can be served with corn chips. In the summer I grill the onions and roast … 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 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 →
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 →
This is an old Hungarian recipe that I learned from my mother. Natalie and I were campers before kids and kept up the tradition after kids. We always tried to prepare simple, good meals and it was a bonus if … 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 →
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 →
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 →