tag:blogger.com,1999:blog-351495312011-12-14T19:09:16.045-08:00Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything. - Lawrence DownesEmily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.comBlogger441100tag:blogger.com,1999:blog-35149531.post-27585832403669088702007-09-01T14:44:00.000-07:002007-09-01T14:46:09.299-07:00

I don't officially have any Latin blood in me, but sometimes, given my love of Mexican food, the Spanish language, and Buenos Aires (where I've never been, sadly), sometimes I wonder. I always have beans, a couple kinds of tortillas, avocados, salsa, cilantro, and shredded mild cheese in the house, and I put them together in various configurations for reliably satisfying meals. It's sort of odd

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com2tag:blogger.com,1999:blog-35149531.post-58983069786507992332007-08-09T15:28:00.001-07:002007-08-09T15:54:51.576-07:00

Oh, I'm so glad I already posted a ratatouille recipe, because this one is really meant for people who already have more than they can eat at one meal and are concerned about getting bored; I'm not sure I'd start from scratch and try to do this all in one day. I'm grateful to Bureka Boy over at Is That My Bureka? for his guidance, his inspiration, and his recipe for galette pastry. From those,

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-83752625028300981622007-06-22T08:17:00.000-07:002007-06-22T08:28:28.012-07:00

I thought about calling these corn latkes, because that's really what they are (except for the onions, which they don't need anyway). This version is pretty much all corn, with only a couple of eggs and a few tablespoons of flour as binders, and the only seasoning is salt and pepper. (By the way, I forgot to add the tablespoon of melted butter, and they were fine.) Serve with fresh salsa*,

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-70034641108506581782007-03-22T20:44:00.000-07:002007-03-22T21:05:56.637-07:00

I'm trying to clear out all the wheat, grain, and legume products from my house before Passover, so I figure I'd better prioritize eating the wonderful homemade spinach fettucine I have in the freezer. This sauce seems worthy... Some hints from the authors of the recipe: "The tiny bit of cream in this recipe contributes to its smooth appealing texture. You can control the tartness by adding as

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-83042911484722900742007-02-28T17:48:00.001-08:002007-02-28T18:49:58.259-08:00

Bless Mark Bittman. He solved a riddle of many years for me, and doesn't even know it. You see, I am enamored for more than just nostalgic reasons of B&M Brown Bread, which comes in a can. It's a New England thing; you're supposed to eat it with baked beans. I know, I know, not exactly high cuisine, but it's also really good the next day, sliced - it's actually sort of fun to slice it from

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com2tag:blogger.com,1999:blog-35149531.post-77343974024572652592007-02-10T21:38:00.000-08:002007-02-10T21:00:11.007-08:00

Finally, a vegetarian French onion soup worthy of the New York Times... (Well, "finally" is probably not fair - this originally appeared in 1974 - but I've been looking for something like this for a long time.) It's probably not quite analogous to the classic bistro dish, either, containing a whole baguette and substituting tomato purée instead of beef stock. The Times' Amanda Hesser says it's

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-40332137133553428972007-02-10T20:47:00.000-08:002007-02-06T13:56:57.367-08:00

I love risotto, and even though it takes a lot of stirring and attention, it's fun to make and really not so hard. It's also infinitely adaptable. I haven't tried this recipe (I stole it; are you surprised?), which seems like a particularly West Coast-y version, with the Meyer lemons. I might try it soon, though, because I have a ton of pine nuts left to me by a friend who went abroad for the

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-59951356764537180442007-01-29T14:23:00.000-08:002007-01-29T14:37:53.363-08:00

This recipe is from Deborah Madison's Vegetarian Cooking for Everyone. As long as you keep the ratio of liquid to grains pretty constant, you can mess with the nuts, spices, and fruit, and overall it's not particularly sweet or oily. My last batch had a teaspoon of powdered ginger in addition to the cinnamon, and it was pretty tasty - an excellent topping for vanilla ice cream, by the way.

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com3tag:blogger.com,1999:blog-35149531.post-87226844072954362152007-01-23T10:38:00.000-08:002007-01-24T05:56:05.856-08:00

I combined the famous No-Knead Bread with the idea of the sesame-semolina bread I used to get at the former Wellspring Grocery in Chapel Hill, NC. And you know what? It's the best no-knead bread I've made yet.It's very simple. I just used one cup of semolina flour with two cups of unbleached bread flour, and added 1 1/2 cups of water. Then I substituted sesame seeds for the flour or bran on

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com3tag:blogger.com,1999:blog-35149531.post-76676492757952480682007-01-09T16:56:00.000-08:002007-01-11T20:22:15.134-08:00

Here you go, Andrés... It does have rather a lot of weird ingredients in it; the only one that's in a small amount is that Marsala wine, though I imagine it's sweet enough that it'll keep for a while.Mangia!3 large eggs, separated3/4 cup sugar1 (8-oz) container mascarpone cheese (1 scant cup)1/2 cup chilled heavy cream2 cups very strong brewed coffee or brewed espresso, cooled to room

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com4tag:blogger.com,1999:blog-35149531.post-71582119202136591102007-01-09T14:15:00.000-08:002007-01-12T10:06:07.572-08:00

This recipe was easy and delicious. I think I used full-fat yogurt, but it probably matters little, and though I didn't measure it I'm sure I used less than half a cup of olive oil. I served it with some Israeli salad (simply chopped tomatoes and cucumbers, with a little olive oil and black pepper), a few falafel from a mix (by Nirav - very tasty), mixed olives, and whole-wheat pita sections

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com3tag:blogger.com,1999:blog-35149531.post-72983888714481940542006-12-18T08:43:00.000-08:002007-01-12T10:06:41.935-08:00

I've swiped this from the Washington Post's impressive holiday cookie guide. OK, I'm not swiping it, I'm just publicizing it. How's that? Anyway, this is a cookie that anyone, of any religion, can enjoy at any time of the year. I'm happy to post recipes for chocolate cookies, too, but I really am a brown sugar/caramel/toffee kind of gal at heart.1 1/4 cups flour, plus more for dusting your

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com5tag:blogger.com,1999:blog-35149531.post-25923106777351685822006-12-16T12:38:00.000-08:002007-01-12T10:08:18.222-08:00

OK, this is what I was looking for. Haven't cooked it, but I'm not tweaking the content at all. There, I've said it.I was about to say that I like plain old Ashkenazi latkes just fine, and will be eating plenty over the next few days, but I've enjoyed experimenting with different potatoes, other vegetables (carrots, zucchini, etc.), and spices. This one sounds like a lot of fun.Servings:

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com2tag:blogger.com,1999:blog-35149531.post-10947332278888264952006-12-15T09:17:00.000-08:002006-12-15T09:26:01.858-08:00

This is what happens when you get too dependent on other people's recipes. I found a recipe from the Forward for Indian sweet potato curry pancakes, thought I'd just tweak the spices a bit, drop the sugar, and then I noticed it had milk in it. Mmm, no. In my book, it's no longer a latke at that point. So I found another recipe for Sephardic pumpkin pancakes from the Salt Lake Tribune and

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-64015894622750706232006-12-12T20:39:00.000-08:002006-12-12T20:47:19.366-08:00

I like the way she set it up, so I'm just going to link here to Jane's chai recipe, rather than steal outright as I usually do. I haven't tried making the mix yet, but I have accumulated all of the ingredients but the bulk (green) tea and the star anise, and I'm picking those up during my wanderings tomorrow. Caveat: I have my doubts about Stevia. I've heard that the manufacturers haven't

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com2tag:blogger.com,1999:blog-35149531.post-79951455319111456912006-12-06T12:26:00.001-08:002006-12-06T12:40:39.804-08:00

I had ginger salad at lunch today (at Spices in Washington, DC's, Cleveland Park) and thought it might be easy to make. Here's a recipe that seems about right, though the version I had might have been a more traditional not-quite-vegetarian version. According to the recipe I picked, "ginger salad is often served as an appetizer in the United States but as a dessert or palate cleanser in Burma.

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com5tag:blogger.com,1999:blog-35149531.post-29050697597763327022006-12-05T20:10:00.000-08:002008-01-27T17:07:15.548-08:00

A follow-up article by Mark Bittman, who wrote the original (posted by me here). My own thoughts: I disagree with Bittman (and others) about the salt; half a tablespoon is probably enough for me. True about rye - one third rye flour was tasty but it didn't rise well (though it may also have been too wet). Regular whole wheat flour was wonderful (one cup wheat to two cups white bread flour),

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-46418014219177248742006-12-02T06:22:00.000-08:002006-12-05T06:57:33.597-08:00

My friend Aaron asked me for a guacamole recipe, so here it is. (Hey, Aaron! You're famous!) I confess that I've been lazy lately (well, disorganized anyway) and have been bringing Trader Joe's guac to potlucks, but this is the real deal. At least in my book...There's an art to gauging the ripeness of an avocado, and you definitely want Hass, which are smaller and wrinklier than the Florida

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-11724691274734974792006-11-28T05:24:00.000-08:002006-11-28T05:31:50.584-08:00

Three styles of ginger—powdered, fresh and candied—permeate these spicy cookies. I tried these, and they were quite easy to make, and delicious, but I ended up baking them (the second time) close to 20 minutes longer than specified; when I make them again, I'm going to increase the first baking. I also tried adding dark chocolate chips to part of the batter, but the molasses and ginger were so

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com3tag:blogger.com,1999:blog-35149531.post-40723821406972672852006-11-28T05:14:00.000-08:002006-11-28T05:22:39.399-08:00

This recipe, from Claudia Roden, was sent to me by my friends Marcia and Paul. It's similar to tabbouleh, but more complex. Bulgur is one underrated grain, in my book - it's so easy to work with, tastes great, and goes with lots of different flavors. Oh, and it's healthy, of course.Time: 20 minutes, plus soaking2¾ cups bulgur, preferably coarse-groundSalt¾ cup olive oil6 tablespoons

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-66838413179336391572006-11-25T15:11:00.000-08:002006-11-25T15:19:53.674-08:00

This dish could be a handy potluck contribution at this time of year - healthy, vegetarian-friendly (pareve), easy party appetizer. Serve with crackers - I like those small multigrain and tamari-flavored rice crackers that Trader Joe's sells. Thanks again, Gloria!1 C sliced mushrooms1 C chopped onions3 T margarine2 T dry sherry (optional)3 hard-cooked eggs¼ lb shelled walnuts or pecans1 tsp

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-17789522364879919502006-11-25T15:03:00.000-08:002006-11-25T15:09:14.509-08:00

Thanks to Gloria for this one. I like veg recipes that have a lot of protein without resorting to faux meat (not that there's anything wrong with that...). I'm interested to see whether this tastes like my mother's, which had raisins in it, to my sister's chagrin.1 large head of cabbage1 C cooked bulgur1 C cooked lentils½ C chopped onion1 clove garlic, minced½ C mushrooms, chopped fine2 T mild

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-80523504143804543892006-11-20T16:05:00.000-08:002006-11-20T16:49:35.033-08:00

More pumpkin, but why not? What's not to love about pumpkin? Oh, and of course there's chocolate, too. This recipe was sent to me by my friend Pam, who won a ribbon with it at the county fair.1 3/4 cups unbleached all purpose flour1 1/2 teaspoons pumpkin pie spice1 teaspoon baking soda1 teaspoon baking powder3/4 teaspoon salt1/2 cup (1 stick) unsalted butter, room temperature1 1/4 cups sugar3

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-34417820162103819512006-11-19T07:26:00.000-08:002006-11-19T07:37:01.833-08:00

Thanks to my friend Gloria Whitman for this recipe... sounds rich, and delicious! (Another friend, who shall remain nameless, will laugh when he sees the white truffle oil...)According to Gloria, this very flavorful pasta dish makes an excellent side dish or first course dish to serve with a special meal. I think it would be a great main dish for a vegetarian Thanksgiving.1 (16-oz) package

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-4943505047729063302006-11-18T19:37:00.000-08:002008-01-27T17:04:31.298-08:00

Sorry to be trendy, but I was so excited about this bread that I went out and bought a new enamel cast-iron Dutch oven for the occasion (a cheap one, but still). This recipe is from the New York Times, Mark Bittman's column. You can find comments from other bakers here. I tried it, and it came out pretty well - nice structure - but I left the oven temp at 400 because that's what the directions

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-81770047539553528742006-11-17T14:39:00.000-08:002006-11-17T15:03:19.865-08:00

This is another recipe that's not really meant to be a recipe. In other words, you can change just about anything in it that you don't like. I browsed the web for ideas, and came up with the appealing innovation of blending goat cheese in with the potatoes, but other than that I winged it with the vegetables. Other ideas were lentils or split peas (cook them first), or green peas (frozen are

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-82791899681850629592006-10-29T18:38:00.000-08:002006-10-29T18:54:42.505-08:00

The basics for these moist, relatively low-fat, flavorful muffins come, once again, from Kim O'Donnel's blog at washingtonpost.com. They are extremely simple to make. I substituted chopped crystallized ginger for pumpkin seeds, and added a little more spice and chopped pecans. I used raisins, and would suggest that yellow raisins add a nice bit of acidity, but you could probably sub half a cup

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-74156569878262444772006-10-26T08:01:00.000-07:002006-10-26T08:13:34.646-07:00

From "The Best Quick Breads" by Beth Hensperger (via Kim O'Donnel's blog at washingtonpost.com). My father would not forgive me if I didn't include his favorite quote from Abraham Lincoln: "I don't s'pose anybody on earth likes gingerbread better'n I do - and gets less'n I do." In fact, Dad will probably send me his recipe that uses fresh ginger, and I'm happy to post that, too.1 2/3 cups

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-54607035346367709752006-10-23T15:48:00.000-07:002006-10-23T16:08:10.165-07:00

This soup is a riff on Catherine's Creamy Asparagus Soup. I'm substituting vegetable broth for chicken stock, and roasting all of the asparagus instead of sauteeing. Theoretically, if you live in the northern hemisphere, I wouldn't recommend going out and buying asparagus at this time of year - because it's probably flown in from Chile, using up a lot of jet fuel - but if you happen to live in

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-75134102190615590112006-10-22T16:29:00.000-07:002006-10-22T16:31:32.252-07:00

check out this month's Kosher Food Carnival: "What? Food after all the holidays?".L'chaim!

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-37891244367798456602006-10-21T15:47:00.000-07:002006-10-21T15:54:30.698-07:00

I guess you could say this is the Tex-Mex version of kugel - at least, it has a lot of similarly high-cholesterol ingredients.1 cup yellow cornmeal1/2 teaspoon salt1/2 teaspoon baking soda1/3 cup canola oil1 cup sour cream (you can use low-fat)1 small can (8 ounces) cream-style corn2 eggs, beaten1 cup shredded Cheddar cheese or Mexican blend of cheeses1 can (4 ounces) chopped green chile peppers,

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-91318813663974085522006-10-21T13:48:00.000-07:002006-10-21T13:57:25.446-07:00

For simplicity, you can easily substitute jarred tomato sauce, and if you have pesto around, throw in a bit of that as well. This would be great with spinach pasta, if you can find it.1 pound ziti, penne, or rigatoni3 medium eggplants, sliced 1/2-inch thick widthwiseolive oil as neededsalt as neededpepper as needed3/4 pound mozzarella cheese, sliced 1/16-inch thickTomato Sauce1/4 cup olive oil4

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-1160864170111544772006-10-14T15:11:00.000-07:002006-10-16T10:22:08.920-07:00

Ingredients: 4 medium yellow onions -- peeled 3 tablespoons olive oil 1 cup lentils 3 1/2 cups cold water 1 cup long-grain rice -- raw 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1 1/2 teaspoon salt Preparation:Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of the olive oil and

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-1160490683592116082006-10-10T07:14:00.000-07:002006-10-16T10:22:08.848-07:00

This is an original recipe... I don't know whether the French even eat potato salad, but if they did, I imagine it might be something like this. The artichokes and tarragon give it sort of a sweet flavor, which complements the olive oil. It's interesting with small purple potatoes, if you can find them.for dressing:1/2 tsp Dijon mustard2 Tbsp wine vinegar2 Tbsp good-quality olive oil1 tsp

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-1160433822208824102006-10-09T15:39:00.000-07:002006-10-16T10:22:08.783-07:00

Thanks to the Boston Globe Magazine for these recipes...Tofu with shiitakes and bok choyServes 4Like many stir-fry dishes, this is best served with a bowl of long-grain white or brown rice.1 package (14 ounces) extra-firm tofu, pressed (see above)1/4 cup soy sauce2 tablespoons waterPinch of sugar2 tablespoons peanut oil1 clove garlic, finely chopped1 1-inch piece of ginger, peeled and finely

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-1160429196564944872006-10-09T14:12:00.000-07:002006-10-16T10:22:08.720-07:00

Frittata is the easiest and most versatile dish to cook. Use good eggs, organic if possible, and keep it simple. I usually use two or three ingredients to flavor the eggs. You need a good, heavy-bottomed non-stick frying pan. Use enough eggs to fill the frying pan so the frittata is nice and thick and cooks slowly. A small frying pan will make a frittata for two, using five eggs. You will need:2

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-1160158701849502642006-10-06T11:05:00.000-07:002006-10-16T10:22:08.655-07:00

I imagine there's just enough time left to find fresh AND local ingredients for this recipe. Canned tomatoes are fine; if you do go with supermarket tomatoes, choose Roma. As with other posts here, this should serve as more of a guide than a recipe per sé. Personally I may substitute Italian red peppers, and I might add some dried chili flakes or basil and even some red wine toward the end.

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-1159929808798976262006-10-03T19:22:00.000-07:002006-10-21T16:00:55.489-07:00

Thanks to one of my 43Things friends for this idea...1 butternut squash, peeled, seeded, and cut into chunks1/2 large red onion, sliced8 oz (225 g) goat cheesesalad greens1/2 cup toasted pumpkin seeds or pine nuts (be careful with pine nuts; they burn quickly, and are hot to handle)for dressing:2 tsp honey2 tsp Dijon mustard3 Tbsp balsamic vinegar3 Tbsp olive oilfresh ground black pepper to

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-1159881009000364732006-10-03T06:02:00.000-07:002006-10-16T10:22:08.524-07:00

Kugel baking is more of an art than a science. I copied the bare bones of this from a recipe I found online, but I'm already adapting it to my taste in my head. For example, I'll definitely sub butter for margarine and chopped pecans or almonds for walnuts, and throw in a can (drained) of crushed pineapple since I have one lying around (golden raisins are more common). I might put in cottage

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-1159676619296760032006-09-30T21:09:00.000-07:002006-10-16T10:22:08.437-07:00

This is a rough approximation of a recipe my friend Ram taught me in grad school.Ingredients:1 1/2 Tbsp canola oil1 medium yellow onion, chopped1/2 inch piece fresh ginger, shredded3 cloves garlic, chopped1 tsp turmeric1 Tbsp cumin1 Tbsp ground coriander1 12-oz. can chickpeas1 12-oz. can whole tomatoessalt to taste1 tsp garam masalaDirections:Heat oil in heavy saucepan over medium heat. Add

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com2tag:blogger.com,1999:blog-35149531.post-1159563917400245692006-09-29T14:00:00.001-07:002006-10-16T10:22:08.355-07:00

from allrecipes.comCook Time: 1 Hour Ready In: 1 Hour 20 MinutesYields: 10 servings2 tablespoons olive oil2 medium onions, very finely diced2 large bell peppers, (any color) finely chopped6 large cloves garlic, minced1 (28 ounce) can chopped tomatoes with juice8 cups vegetable broth1/4 teaspoon pepper1/4 teaspoon red pepper flakes1/2 cup uncooked rice1 (18 ounce) jar creamy peanut butterchopped

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com1tag:blogger.com,1999:blog-35149531.post-1159563262324092872006-09-29T13:40:00.001-07:002006-10-16T10:22:08.232-07:00

Recipe By : Taste of Home Oct/Nov '96 If you can't find Rome Beauty apples, Macintosh, Cortland, Honey Crisp, or Jonathans would be equally good. 3 tbsp brown sugar 1/4 c hot water 4 lg Rome Beauty apples -- cored 1 tbsp lemon juice 12 caramels 1/2 c whipping cream Combine brown

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-1159411428841010762006-09-27T19:42:00.000-07:002006-10-16T10:22:08.079-07:00

Thank you, Martha Stewart, for this recipe. Now the rest of you, get yourself to a farmer's market before all the good watermelons are gone, and try this salad. It may stretch credulity, but I promise you won't be disappointed.Serves 4; Prep time: 15 minutes; Total time: 15 minutes3 1/2 pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 cups)2 tablespoons fresh lime juice1/2 cup

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0tag:blogger.com,1999:blog-35149531.post-1159409700931445562006-09-27T19:14:00.000-07:002006-10-16T10:22:07.944-07:00

(Knedle sa Sljivama)from the Washington Post4 to 6 servingsThis dessert recipe was passed on to author Joan McQueeney Mitric some 35 years ago by the cooks in her husband's village of Lipolist, southwest of Belgrade. When the plum dumplings are cut open, the dark fruit's golden centers should be succulent and sweet.For the topping:4 to 6 tablespoons unsalted butter1 to 2 cups medium or fine plain

Emily DeVoto, Ph.D.,http://www.blogger.com/profile/15360761251097036916noreply@blogger.com0