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EVERYDAY GOURMET Black Bean Chili Brownies
Here is a GREAT flourless brownie recipe that can be made with or without the chili powders. However, I will have you know that the chili is a great addition and pairs beautifully with a nice red wine...
Posted on 2/4/12 at 11:14 AM
MS. SIMPLICITY Kids In The Kitchen: Ham and Swiss Stomboli
Meals that require no cooking or much prep has got to be a busy parents gift. Then to have the whole family eat it is simply a miracle in my family. The Ham and Swiss Stromboli is one of those recip...
Posted on 2/20/11 at 3:06 PM
CHEF JEFF Appetite for Olives
Did you know that olives are one of the world's oldest foods known? They are thought to have originated on the Mediterranean island of Crete between 5,000 and 7,000 years ago before spreading to ...
Posted on 1/8/10 at 2:44 AM
Take the chill out with Creamy Tomato Basil Soup
Fall is slowly settling in. As I write, the sky is charcoal gray with ribbons of white bleeding into the darkness. The sun poked through a break in the clouds for a few minutes, trees bare of leaves casting shadows on the dormant grass. The outdoor thermometer reads 38 degrees.
By Sue Doeden , October 24, 2011
Takin' it slow: Slow Cooker Pork Chops and Kraut
Every time I pull my slow cooker out of the hall closet, I lament my decision to give up my old crock pot.
By Sue Doeden , October 17, 2011
It's a pasta impostor: Spaghetti squash takes the spotlight in soup
Hard-skinned winter squash is at its best right now. I enjoy browsing through the farmers markets and picking my way through bins at the grocery stores, admiring the unique shapes and various colors. The hard, thick-skinned squash is a nice change from the summer squash I’ve enjoyed the last couple of months.
By Sue Doeden , October 10, 2011
Fresh from the forest:: Penne with Mushrooms
Kelly Larson of Bagley, Minn., calls herself a fanatic forager of fungal fruits. She’s not kidding. When we met at the third annual Fall Mushroom Camp recently put on by White Earth Tribal & Community College (WETCC ) Extension Service, Larson was shocked.
By Sue Doeden , October 03, 2011
Pie it forward: Grandson keeps Green Tomato Pie tradition alive
Just as the green tomatoes on the plant I’d been pampering all summer began to show a slight tinge of orange, the air turned nippy. An overnight frost was predicted. Two nights in a row, I wrapped the plant in old beach towels, hoping the ripening fruit would survive the quick blast of freezing temperatures. The leaves look a little droopy, but the plant survived.
By Sue Doeden , September 26, 2011
Have some cake, honey
A beekeeper friend of mine invited me to watch as he introduced a wooden box of at least 30,000 bees and one queen to their new home – a hive positioned on a grassy space near basswood trees across the road from his house.
By Sue Doeden , September 19, 2011
Try some Un-Stuffed Peppers
This time of year, the fragrance of sweet peppers and paprika swirl through my kitchen. It’s a Hungarian tradition in my family – some of the first ripe, green bell peppers picked from the garden are stuffed with ground meat, onions, rice and lots of paprika.
By Sue Doeden , September 12, 2011
Let's get it started -- sourdough, that is
If you recall the 1980s, you’ll remember Herman, a sweet cream-colored goop that got passed around from one friend to another along with a loaf of freshly baked quick bread. A chain letter was attached to a plastic bag or jar of sugar-spiked, bubbling brew affectionately referred to as Herman.
By Sue Doeden , September 05, 2011
Pepper and Herbs Skillet Flatbread is flat-out fabulous
I watched with anticipation as the hostess of an al fresco dinner party I was attending used a pizza cutter to slice a dark, thin round of baked dough into small squares. She told me it was called farinata. Made with chickpea flour, also known as garbanzo bean flour, the thin cake is popular in the Liguria region of Italy. There it is baked in a wood-burning oven and eaten as a snack.
By Sue Doeden , August 29, 2011
It's time to start thinking about school lunches
While I was waiting in line at the checkout in the grocery store the other day, I couldn’t help overhearing a conversation between two young mothers.
“Are you guys ready for school?”
By Sue Doeden , August 22, 2011
Watermelon soup? That's cool.
Cooks all over the United States have been challenged for more than a month with sweltering heat. A reader in Texas asked me if I could publish a recipe for something that wouldn’t melt. Someone in North Carolina living without air conditioning didn’t want to turn on his stove or his oven. He was cooking outside on two black rocks heated by the sun. Even though my house is air-conditioned, the grill on my deck is getting a workout.
By Sue Doeden , August 15, 2011
Baked Zucchini Fries are a tasty, healthful substitute for French fries
I’ve always wanted to host a garden party this time of year when vegetable plots are bountiful and flower beds are in full bloom, showing off their amazing beauty. But the same problem always arises – I have no gardens worthy of putting on display.
By Sue Doeden , August 08, 2011
Orzo Skillet Dinner is an easy and quick dish
I’ve gained a renewed appreciation for quick suppers from a skillet. As a young mother, that sometimes meant the meal began in a box packaged with everything needed except the meat. These days, I pay much closer attention to every single ingredient that goes into the meals I prepare. I prefer to use fresh ingredients and add my own seasonings.
By Sue Doeden , August 01, 2011
Almond Peach Cakes with Raspberry-Basil Sauce
I had been working on Almond Peach Cakes for a week. I was sure the recipe was perfect when I mixed up my last batch. I spooned the sweet, peachy batter into a generously-buttered muffin tin. I slid the pan into the oven and closed the door. I was guessing when I set the timer for 30 minutes.
By Sue Doeden , July 25, 2011
Eat your (beet) greens
I came home from the farmers market the other day with a large round loaf of sourdough bread, tiny potatoes, a few onions and a bulb of fresh garlic. Oh, and a big bag of beet greens.
By Sue Doeden , July 18, 2011
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