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Acorn Squash with Sage and Asiago Cheese
stacitastacita
28 Oct 2011 00:30
A squash recipe for those of us who scorn marshmallows and brown sugar and the like!

Spanish Potato Salad
stacitastacita
21 Aug 2011 10:13
My roommates in Spain made this often. I found it liberating to discover you can make potato salad without mayonnaise and have never looked back.

Sauteed Artichokes
stacitastacita
13 Jul 2011 12:20
My favorite way to prepare artichokes, this recipe comes after tweaking it several times.

Lentil and Tomato Stew
stacitastacita
11 Mar 2011 01:53
And this is different from my hundred other lentil recipes…how? It's a valid question. But here's one with green lentils instead of my usual red lentils with tomato. Signature ingredient? I took some advice from Marcella Hazan and added grated Parmesan to the final product.

Giombotta
Paula JeannePaula Jeanne
04 Mar 2011 23:36
This mixed vegetable dish comes from Delia DeMarco, who learned it from her mother. I found it in the Boston Globe years ago. Very simple and very good. Make sure you use a good Chardonay. I used half a can of San Marzano tomatoes instead of the plum tomatoes. I also halved the recipe, enough for 3 people. Really needs the full 45 to 50 minutes.

Vietnamese Vegetable Vermicelli Bowl
stacitastacita
24 Jan 2011 00:53
Ridiculously healthy and much more delicious when you make it at home. Why? Because you use the best, freshest ingredients, of course!

Autumn Minestrone Soup
stacitastacita
07 Nov 2010 14:28
This Autumn Minestrone Soup has become a Fall staple. Composed of butternut squash, cannellini beans, and tomatoes and served with rice and cheese, this is the autumn version of my beloved minestrone soup. It is a carb festival.

Cilantro and Lime Salsa
stacitastacita
10 Jul 2010 18:11
I'd like to pose a question: can there be too much cilantro in a salsa?

Summer Nachos
stacitastacita
05 Jul 2010 12:11
This is a summer-inspired variation of nachos with Various Things. I'm pretty sure I ate my weight in mango guacamole. I am somewhat sad to report that the excellence of this meal depended entirely on getting summery, fresh ingredients at great financial cost. (I have made mediocre versions of this from regular grocery store ingredients in less promising times. It is not to be bothered with.) So delicious and fresh was it that I did not even want to add additional cheese/yogurt/sour cream. You know that is serious!

Pisto
stacitastacita
22 May 2010 00:40
Pisto is kind of like the ratatouille of Spain. It can be eaten hot or cold, but ideally at room temperature. It's a simple blend of sauteed veggies that have been cut into cubes. I usually do not peel the veggies. The veggies should be cooked separately, even one at a time if you have the energy, to preserve the distinctiveness of their flavors. Everything should be cooked in a healthy dose of extra virgin olive oil (really the key here). The potatoes are very important to me in this dish!

Spanish Journal Gazpacho
stacitastacita
22 May 2010 00:30
Blend:

Spanish Journal Lentils
stacitastacita
22 May 2010 00:27
Cook the lentils until tender. Add:

Espinacas con Garbanzos
stacitastacita
21 May 2010 17:36
Here's a rough version based on what my old Spanish housemate threw together. This is a tapa. In retrospect it seems so overcooked, but who knows??

Spanish Snap Peas with Eggs
stacitastacita
21 May 2010 15:33
# Briefly boil snap peas or green beans.

  1. Saute beans in extra-virgin olive oil (essential) and a significant amount of garlic.
  2. Beat 2-3 eggs, salt. Pour the eggs evenly over the cooking peas/beans.
  3. Quickly mix the eggs and peas/beans. You don't want an omelet; you want the egg to partly cook scrambled egg style and partly stick to the beans.
  4. Salt.

Orange and Egg Salad
stacitastacita
21 May 2010 15:13
Found an old scrapbook from my time in Spain. It is full of recipes! So I'm noting down a few so I'll be able to actually use them. Most of these recipes are just simple, homestyle dishes that I ate. I'm not sure about the proportions, as I was just recording the ingredients (not making them myself most times).

Double Plus Good Blueberry Pie
ClaireMereClaireMere
16 May 2010 16:18
This is adapted from Amanda Hesser's book, Cooking for Mr Latte, and she adapted it from her grandmother's recipe for Double Good Blueberry Pie. I added the "plus" since I have deluxed it out a bit. In a baked shell, you will spread a good layer of vanilla cream cheese and over this you will pour a mixture of cooked berries, fresh berries and lemon in two forms. It's a cold or room temp pie and will refresh, not oppress, you.

Ricotta Omelet
ClaireMereClaireMere
18 Apr 2010 02:09
This is one of the best things I can think of when you want Breakfast for Dinner. It is a firm but tender omelet rich with garlic and herbs. The cheeses give it body and depth of flavor without making it heavy at all. But it is more substantial and interesting than a regular omelet. By all means, make this for Sunday brunch when you want something easy and special, but I often fall back on this when funds are low but a chap doesn't wish to eat shabbily. You cook it like a frittata.

Caramel Icing Caramel Fudge
ClaireMereClaireMere
13 Apr 2010 00:09
A friend of mine down the street mentioned that she could eat a plate full of just caramel icing after I gave her the hideous yet delicious remaining half of a blackberry jam cake with said icing after my own family cried uncle on it. That jogged a memory from my childhood. Her birthday was last week so I had my mother dig through her mother's recipes and I made for my friend a plate full of pieces of caramel icing - caramel "fudge," if you will. My grandmother used to make a plate of this icing for my mother when she was a little girl after Mom made a declaration similar to my friend's.

Near East Greek Taboule Salad
Paula JeannePaula Jeanne
11 Apr 2010 15:01
I was having friends back to the house last night after dinner out. I wanted something light to put out when we got back. This was perfect and went well with the Pinot Noir we were drinking. I made it in the afternoon so it could be refrigerated for at least an hour. The recipe is on the back of the Near East Taboule Wheat Salad box. I followed the recipe but used extra virgin olive oil, extra basil and a lot more lemon juice. For that matter I used the whole box of feta cheese about 6 ounces. I put it in a big bowl with two spoons and a tray of crackers, three inch pieces of romaine lettuce and endive pieces. Definitely need cocktail napkins with this !!! When our company left the dogs made a direct hit to the living room rug to feast on fallen taboule.

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