Archive for February, 2015


Cauliflower and spinach with cheese sauce

Several options to cook tonight, decided on califlower and spinach with a sauce. 

Most likely will be baking bread later on.

So I started with onion garlic and rosemary, sautéed . Aromatic….


Make a roux, (add flour).  While it cooks set the oven to 350 degrees…

Add milk to make a sauce and cook till sauce thickens. I thinned it with a bit of water.

Steam up some cauliflower  and spinach

Season the sauce , salt,  pepper , Add  cheese  and  spices as preferred . I used a small amount of mozzarella .

Layer about half of the spinach and cauliflower in a baking dish to fit.

Add  1/2 of the sauce  ,then the remainder  of veggies and the sauce.

Top with crushed crackers, ( or breadcrumbs , bread cubes)

Bake  at 350  till done , ya know bubbly, browned top.

Tasty , good balance of seasonings.  



One disadvantage of shopping a the supercenter vs. the warehouse club is that the carriages are small and if you use the self serve check out there may not be enough room to hold all your purchases, especially if you purchase large bulky items (food that is ) like a 20 lb bag of rice and 25 lbs of flour also a large bag on sugar. No problem , when the cart is somewhat full , a trip to the car (or truck) to unload groceries and then return to the store to complete the purchase. In this weather I don’t mind leaving groceries on the truck while I go back in to purchase other items.

Stock up time….

IMG_7528 IMG_7535 IMG_7534 IMG_7533 IMG_7536 IMG_7532 IMG_7531 IMG_7530 IMG_7529











Spanish Rice Casserole

Spanish rice casserole
Rice, two cups


Tomato paste about 1/2 can
Several spoonfuls salsa
Chopped onion
Chopped garlic
3/4 habanero pepper (more or less depending on heat level preferred.)
1 red bell pepper
Total above  ingredients (less rice) should be about 4 cups.

Place in a casserole dish, cover with foil and bake at about 320 for 30-40 minutes, till liquid is absorbed.


remove and top with cheese if desired, return to the oven and broil till cheese is melted.IMG_7272 IMG_7273 IMG_7274


Favorite yellow cake

From the Good Housekeeping Cookbook

An exercise in baking a cake. A simple recipe for a yellow cake other than using a box mix. Recently worked on oven, checking temperature settings.

Oven at 375 degrees Fahrenheit

2 and 1/4 cups cake flour (I used all purpose flour)
1 and 1/4 cups sugar
1 teaspoon salt
2 and 1/2 teaspoons double acting baking powder
3/4 cup of shortening

3/4 cup milk
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

I split the wet and dry ingredients……


The original recipe has you put all the ingredients into a large bowl and mix.



Using a fluted pan here instead of two layer or cupcakes.

greased and floured



Batter mixed for 5 minutes… Do you taste your batter ?    I do .



Into the pan..


Into the oven… About 35 minutes later….


cooling off….


It did stick a bit, but a decent cake for a short amount of work.

The 3 eggs give this cake a medium body, not like the killer pound cake recipe Diane bakes.

Plain for the lunchbox or served with fresh, frozen or canned fruit this cake makes a good base for a dessert creation.


Habanero pepper flakes

Dried some habernaro peppers in a low oven about 150 degrees over several hours to preserve them .




Beef bourguigion

A scaled down version of this beef dish from Good Housekeeping Illustrated Cookbook.

In a large pan brown two slices of salt park to render fat.


Remove and set aside.
Peel small white onions about a dozen or so.


Add them to the pan and brown in the pork fat.


Remove the onions and set aside.

Prepare the meat, here I am using about 1 lb of beef from a sirloin cut.


Coat the meat with flour (and salt and pepper).


Brown the beef in the pork fat.

About toward the end of batch browning I had to supplement the oil with a shot of vegetable oil.
Set the browned beef aside.

More onion !
Now add to the pan chopped onion and carrot.
Cook about five minutes according to the recipe.

Return beef to the pan, pour over 1/4 cup brandy, (I used whiskey) about a shot’s worth and ignite. Traditional French style flambé , take all precautions about having an open flame on the stovetop, tie back your hair if necessary.


Add the reserved bacon, a coupleof cloves of garlic, some salt, thyme, (thyme and oregano ), pepper, bay leaves, and wine. here instead of the traditional Burgandy I am using my own blend of meads, a melomel and a payment. Very fruity taste.


Now cover and bake or simmer several hours I doubt I will let it simmer more than an hour. A taste at this point and the previous time spent was well worth it!


There’s more to do after this……

After the stew has simmered add mushrooms and reserved onions.


It wasn’t necessary to add any thickener (butter and flour) to the stew.

Didn’t get any photos of the finished dish but it was an excellent stew and served it over rice.


A modified Mac and cheese



Ok  ! prepare a roux as you usually would for a mac and cheese,  crumble some sausage and cook first. Add the flour and milk etc. Add some tomato paste to give it a tomato flavour. Add seasonings to your liking.

In an overly large casserole dish,( this is so it is not a deep dish bubbly saucy casserole but one that the pasta is almost a single layer and is lightly coated with the sauce), spread some greens then the pasta. (Cooked to liking)

Pour the sauce over over the pasta, if you prefer, spent grain bread cubes on top. Heat through in an oven, broil and brown if preferred.

Of course you can add cheese anywhere along the way….

other useful additions might included onions, garlic or any other veggie, a bit of heat ?


The sausage roux…….  mmmmmmmm……..


  Assembly of the sauce….. IMG_7219 cook and complete the sauce……. IMG_7220 line the bottom of the pan with greens………. I threw in some fennel……. IMG_7216 Add the pasta, could be only half cooked if you like al dente ……. IMG_7217   Layer on the sauce, it’s not imperative to cover all the pasta , let the richness of the sauce do the work……I often include some bread crumbs, or cubes on top. These from spent grain bread… Bake, I guess at about 350 degrees to heat everything up, the sauce will stick to the pasta, if you like the crunch, broil…. IMG_7221 As such……       IMG_7223 Close up of the finished dish…… IMG_7222Sort of like a pasta salad, wouldn’t you say….




February 2015
« Jan   Mar »

Recent Posts

The Zero-Waste Chef

No packaging. Nothing processed. No waste.

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI •

Learn Goan and Indian Recipes

Healthy Cravings

scrumptiously good

adorable life

eat,craft,travel, short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler


Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

Amintiri din Bucătărie

Memories from the Kitchen

Beyond Mere Sustenance

Food as a lifestyle...


The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette


The spirit of fermentation


A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

Mom de Cuisine

Culinary Musings of an Expat Mom

Cocina Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Let's Spice Things Up

Recipe Reviews, Tips & Ideas from my table to yours!


Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown


A foodie's thoughts

Food in Jars

a little mech, tech, and food


Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another weblog


Food Adventures in Paris


Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Cooking in Tongues

Savoring the world through food, trails and photos.

con tomates

Juicy living in the Iberian Peninsula and beyond is the best place for your personal blog or business site.

Slow Food RI

Slow Food Rhode Island is the Rhode Island chapter of Slow Food USA.

The Blog

The latest news on and the WordPress community.

%d bloggers like this: