Recent publications by suec

Mediterranean Stuffed Peppers

suec@awb.com — Thu, 25 Oct 2007 22:28:19

This recipe is for Greek Style Stuffed Peppers, but can be easily adapted to other cuisines. For example, substitute a mix of mozzarella and parmesan for the feta cheese, Italian style bread crumbs or panko for the brown rice, and ground beef or sausage for the ground lamb, and you have some really good tasting Italian Style Stuffed Peppers.

Be creative with the substitutions, and enjoy!

The serving size is listed at 6, for 6 hungry folks, but will more likely serve more if they have a less robust appetite.

"Greek" Broccoli

suec@awb.com — Wed, 30 Jan 2008 01:39:19

Here's a recipe inspired in part from today's "daily feed," on Greek cooking. Although cooking Italian style pasta with home made sauce, I wanted something different from the standard broccoli aoili side dish, so made up this "greek" derivation.

Blending soups

suec@awb.com — Fri, 23 Nov 2007 16:22:40

When a recipe calls for removing a soup from the pot and blending it in small batches, then returning it to the pot, use a hand blender. (I use a Braun). Place the blender directly into the pot and slowly move it through the pot, keeping the blender close to the bottom of the pot. You can quickly blend or puree soups and save lots of effort and clean-up time. This is great for split pea, butternut squash or cream of vegetable soups, such as cauliflower, asparagus or broccoli.

If you're serving a soup such as cream of asparagus, saute some small stalks separately and garnish soup with the unpureed veggie.

Chili Delight, Chili Tonight

suec@awb.com — Fri, 23 Nov 2007 16:04:39

My son and daughter are always asking for recipes for foods they enjoyed as they were growing up. Now that I can post them on Foodsville.com, I find I can share with both of them and add to the selection of recipes available on the site. It's a great way to get the word out.Â

This is a very easy chili recipe that you can use as a base, adding whatever special ingredients or pepper types you prefer. The chili is great when served over brown or white rice with some extra sharp cheddar cheese and nacho peppers on top. Serve with a crisp green salad and your favorite beverage for a satisfying meal.

Millie's stuffed celery

suec@awb.com — Wed, 21 Nov 2007 16:40:49

This is a simple appetizer to use before a holiday meal. I've adapted it from my mother's full fat recipe to one that's slightly more healthy. It only takes a few minutes to make and is a festive looking and crunchy tasting introduction to a heavy meal.

Ginger-snaps in Miss Beecher's Housekeeper

suec@awb.com — Wed, 31 Oct 2007 14:59:45

In searching for cookie recipes in the books in the free library, it seems that cookies weren't as prevalent in the late 1800s as they are now. Cakes, pies and fruit concoctions take precedence. What do food historians out there know about when cookies became popular, or is my limited observation incorrect?

There is a cookie recipe for ginger-snaps here which I'll bet would be good with the addition of some finely chopped nuts.

Almond Cookie recipes in La Cuisine Creole

suec@awb.com — Wed, 31 Oct 2007 14:37:34

Here are a few almond cookie recipes for those of you looking for something special to bake for a bake sale or other event.

Rich Bride's Cake

suec@awb.com — Tue, 30 Oct 2007 16:16:44

I'm not sure whether this is for a rich bride or whether it makes a rich cake. Anyone know?

Vegetarian pasta sauce

suec@awb.com — Wed, 17 Oct 2007 17:57:29

This sauce is made in large batches for a party or to stow away in the freezer for a quick but delicious meal. I often have homemade meatballs and/or Italian sausage on the side for those who prefer to add meat. By keeping them separate though, it's great for almost all tastes. The ingredients always vary some, and since I don't measure I'm listing estimated quantities for the herbs below. Quantities can easily be adapted.