From Paula Deen. This delectable pie is like queso poured over juicy tomatoes and baked. In our family we leave out the green onions. 4 tomatoes, peeled and sliced 10 fresh basil leaves, chopped 1/2 cup chopped green onion 1 (9-inch) prebaked deep dish pie shell 1 cup … [Read more...]
Roasted Cauliflower
From the New York Times. Roasted cauliflower bears no resemblance to the oversteamed stuff that was first presented to me as cauliflower. 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices extra virgin olive oil, to coat sea … [Read more...]
Tzatziki
Adapted from Maria Loi's recipe in The Greek Diet (2014). Of course Tzatziki can be used as a sauce or dip, but I just like to eat it with a spoon. As Maria ("the Martha Stewart of Greece") points out, you don't need much to feel full when you are eating full-fat yogurt. 2 … [Read more...]
Papas a lo Pobre
Chris Stewart's Driving Over Lemons: an Optimist in Andalucia is one of my favorite books, especially the audiobook narrated by the author which makes me laugh out loud. Chris was a drummer and founding member of the English band Genesis who decided to move to a farm in … [Read more...]
Whole Wheat Baby Loaves
I was introduced to Hovis loaves by our British co-grandparents Sharon and Butch. Hovis manufactures the high-wheatgerm wholemeal flour for the loaves. They are baked in bread tins embossed with the Hovis logo so that the loaves themselves say HOVIS. In the past, some of the … [Read more...]
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