Huevos Whatever
We were caught in a January Polar Vortex with temperatures in the minus range and I needed to drive Natalie to work since her car wouldn’t start. I knew I had part of a loaf of multigrain bread left for … Continue reading →
Tag Archives: vegetarian
Oven Dried Tomatoes
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 →
Ginger-Garlic Spicy Asian Soup
I created this recipe a number of years ago for Natalie when she was suffering from a bit of a cold since she is a big fan of ginger, garlic, and hot peppers. It provided some relief and we’ve been … Continue reading →
Butternut Squash Soup
Butternut Squash Soup October 27, 2016 by Mark Karney Ingredients 4-5 pounds butternut squash (2 large) 2 large onions 2 large jalapeno peppers (optional) 1 large russet potato 1 pound carrots 10 cups Low-Sodium Chicken Broth or Vegetable Broth 3 – … Continue reading →
Roasted Tomatillo Salsa with Avocados
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 →
Baked Zucchini Appetizer
We’re always looking for Zucchini recipes. Here is a great appetizer with a fraction of the calories of breaded zucchini. Thanks to Marilyn Aliede for introducing us to this one. Baked Zucchini Appetizer July 1, 2016 by Mark Karney Ingredients 1 … Continue reading →
Natalie’s Pasta Salad
Natalie’s pasta salad is a group favorite at summer gatherings. She gets lots of requests for it, and it keeps well in the summer heat. Natalie’s Pasta Salad June 25, 2016 by Mark Karney Ingredients 1 pound tri-colored rotini pasta ½ … Continue reading →
Vegetable Picnic Sandwiches
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 →
Roasted Garlic & Rosemary Hummus
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 →
Avocado Toast
I’m always looking for healthy breakfast alternatives. Most American breakfast foods are laden with fat, sugar and refined carbs, and oatmeal with fruit gets a little old after a while. Avocado toast is a quick, healthy breakfast that uses fresh … Continue reading →
Char’s Zucchini Pancakes
About August we are looking for as many ways as possible to use up the zucchini that is overtaking the garden. Our neighbor, Charlotte Welch, came up with this recipe for zucchini pancakes. It’s the best we’ve ever found. They … Continue reading →
Natalie’s Potato Salad
Everybody loves Natalie’s potato salad and the boys have all wanted the recipe, but it was never written down. Finally, I had Natalie make the salad and I stopped her at each step, measuring as we went. Forcing her to … Continue reading →
Bruschetta
This is an easy recipe, I came up with it after having something similar at the Tapas Restaurant, La Tasca. It is best if you make it a day ahead so the flavors get to blend. This is one of … Continue reading →
Fresh Cranberry Relish – Fancy
We have been making a fresh cranberry relish for Thanksgiving as long as I can remember. This recipe is a little more complicated, but it is still no-cook, fresh and healthy. Fresh Cranberry Relish – Fancy November 11, 2015 by Mark … Continue reading →
Pasta Primavera
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 →
Tomato Salsa
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 →
Spicy Chickpea and Leek Soup with Kale
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 →
The World’s Best Salad
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 →
Benedictine
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 →
Kale Quiche with Oven Dried Tomatoes
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 →
Calabacitas
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 →
Horseradish and Rosemary Mashed Potatoes
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 →
Red Cabbage Coleslaw
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 →
Krumpli Galuska (Potato Dumplings)
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 →
Fritatta
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 →
Guacamole
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 →
Basil & Garlic Hummus (Variation 3)
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 →
Red Pepper Hummus (Variation 2)
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 →
Hummus (Variation 1)
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 (Basic Recipe)
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 →