Welcome to Margie's Musings
Welcome to my BLOG! I write about whatever I want, mostly food and random stories I'm trying to write. I hope you enjoy it. In loving kindness....
You all know how much I like a one pot-meal. I've been so excited about one-pot pasta meals, but I've been less than thrilled by how they turn out. Often soupy and not very flavorful. This one is different. It turned out beautiful and was even better the next day. Except for cooking the eggplant first and taking it out of the pot while the rest of the ingredients cook, this was truly a one-pot meal. It is adapted from one by The Kitchn.
I've been so bad about posting recipes, I keep making things and sharing photos, but no recipes follow. I have no excuse. This one is so easy and delicious. Be sure and use really ripe, fragrant strawberries. Tastes like ice cream or gelato (just had some strawberry gelato recently so I know what I'm talking about). If any of the ingredients are not ones you can consume, please find another recipe on-line or check the comments at Smitten Kitchen, which is where I found the recipe, for ideas on subs that work. Enjoy.
Asparagus is in season. Yay! Here is a lovely and quick way to serve it. If you use the same pot for everything - only one pot to clean. It comes together quickly, the fussiest thing you'll do is chop asparagus and grate lemon zest. This was a great way to use up some of my CSA produce. We are still eating well while sheltering in place. I know you'll love it, hubby certainly did. Usually he only likes red sauce pasta so this was a coup for me.
Had some over ripe bananas and was looking for a a way to use them. Instead of banana bread I checked one of my go to jam cookbooks and found this little gem. It was pretty easy and I adapted it slightly. It tastes good on toast and hubby tried it on vanilla ice cream and was quite pleased. So if you'd like a different way to use up bananas, give this recipe a try.
Here is a really delicious ragu. It is made with ground lamb, onions and tomatoes. Super simple. As you know hubby loves pasta of any sort. This was such a hit. And a good source of protein for him. The noodles, made with heirloom wheat, are from my CSA farm - Full Belly Farm. They are full of flavor, light and fabulous. I've also used tube pasta from the grocery - and the recipe was just as good. I promise. I enjoy lamb, maybe since I was raised on a sheep farm. Or maybe in spite of being raised on a sheep farm. Ground lamb is affordable and versatile. Give it a try. I adapted the recipe from one in the New York Times. It makes enough for about 6 servings.
You know me, I love one pot easy, nutritious meals. This one is super simple, comes together fast and is delicious. You can mix it up with other veggies if you want or keep it traditional with carrots, onions and celery. The secret to the recipe's speed is using store bought rotisserie chicken and gnocchi. If you are not familiar with gnocchi, you are in for a treat. They are round dumplings made out of mashed potato and flour. Simmered in this delicious broth, they are heavenly. Using bone broth ups the protein content. Recipe adapted from the New York Times Cooking. This recipe makes enough for 2 with a little left over for lunch the next day.
Tired of holiday meals? Is it cold outside? Try some chili! How many ways can a person make chili - millions. I like chili. I grew up with tomato based chili and I like it best. While married I grew to enjoy various vegetarian versions. Craig seems to only like New Mexico style green chili. He asked me once: How come you never make chili? Me: You don't like tomato based veggie chili. Craig: Sure I do. I like any chili. Me: OK. I'll start making chili. If you want green chili you have to make it. Craig: OK. Long story short, I made the chili in this post. He said it was not mushy enough, too thin, too hot, not green and so on. I tried reminding him that he claimed to like all chili. He looked puzzled. This recipe reminds me of a Mexican mole. I loved it! It is vegetarian. It is vegan if you leave off the yogurt and cheese. Adapted from a recipe in Sunset Magazine.
A quick dinner using only one pan. Just the kind of meal I like. We don't eat much meat or sausage, but my hubby loves both so every couple months I treat him to something like this. This recipe serves 2 so scale it up for more people. I serve it with rice. It would go nicely with pasta or just a couple slices of a hearty bread. Use mini peppers and you just have to slice them in half. Recipe is adapted from one in the New York Times.
Been awhile since I posted. Life in the Johnson household has been up and down, filled with health concerns for both me and my hubby. I've still been cooking, though, and have a backlog of recipes to post. May not get them all up til December. Darn as some will no longer be in season. This pie is good. My neighbor has a persimmon tree and she lives by the mailbox. She stands in wait with a bag full of persimmons. She is an older Asian woman with a gravelly voice. As I pass by while walking Annie, I say hello and she thrusts a bag of persimmons into my hands. I can't say no. So I take them home and we have them on our morning cereal, in salads and in this pie. I'm also toying with making jam. Later this week perhaps. Enjoy the pie!
As the weather cools and fall fruits become available, my jam making shifts from peaches and berries to figs, pears, apples, persimmons! Not sure why I am so into making jams. Its soothing, calming and helps me cope with life's challenges. Often you'll find me in the kitchen preparing fruit for jam while watching Perry Mason reruns. That show may have been responsible for my interest in becoming a lawyer. I know for sure it helped me get through law school evidence class. I'd watch and shriek at the TV - objection, objection! This jam recipe is adapted from one by Christine Ferber.
This is an adaptation of the famous Marian Burros Plum Torte. It is so delicious. I've made it twice already since plums are in season right now in California. We scarf it down in a couple days and lick our fingers and want more. It is super simple, although it did require me to get the hand mixer out so I could cream the sugar and butter. Give it a try, assuming you don't already have the recipe taped to your frig or bookmarked on your device. Feel free to use other fruit instead of plums or along with the plums. I used apricots and plums in one of them. Really tasty.
Got my inspiration for this pizza from Slivers in Berkeley. I really enjoy making pizza with non-traditional toppings. It gives me a creative outlet. Sometimes they work and sometimes they don't. This one worked! It has corn, peppers, onions, tomatoes and grapes. And lime. I hope you give it a try or perhaps it will help inspire you in a new pizza direction. This pizza is vegetarian. To make it vegan, use vegan cheese.
I've been making this for many years. It is pretty easy to make. Don't let the list of ingredients throw you. It is a one pot meal and you can take some short cuts. Always important for a person with a disability. Traditionally, I've served this with dal, brown basmati rice and raita. Over the years I've lost my energy for putting together such an elaborate meal and now use plain yogurt and add a drained can of garbanzo beans or lentils to the pot. This recipe is adapted from one in The Vegetarian Epicure Book Two.
Here's a little pasta dish I like to make frequently when eggplant is in season. I especially like the small eggplants - Italian or Asian ones. They don't require peeling or salting. They are tender and soak up whatever flavors you put with them. This recipe only has 4 main ingredients not counting the oil and seasonings. It comes together in a flash and is so delicious, you'll want to eat your eggplant this way all the time. Hubby, who claims to dislike eggplant, asked for another serving and said he did not miss the tomato sauce.
Here's a nice simple soup made with broth, spinach and lime. Dress it up with chopped egg, bits of chicken, beef or tofu, or other protein, avocado, and cheese to create a light lunch or dinner. You get the idea. Or eat it as a first course with tortillas or a crusty bread. The great thing about it is its ease to pull together. And its a great way to use up spinach that's been lingering in your refrigerator a bit too long or all that CSA produce.
It's been awhile since I added a post. There has been lots going on this summer. Mostly health issues with loved ones, graduations and resting up from the first two. Speaking of graduations, my sister and I went north on I5 to my granddaughter's high school graduation. On the way we saw signs for apricots. On the way back we got off the freeway went down a narrow paved road for a few miles, turned on a dirt/gravel road and followed it to a small fruit stand on an apricot orchard. Oh my. Were those apricots gorgeous. And they were so delicious. I had to get enough for jam as apricot jam is one of my all time favorites. As with many of my jam recipes this one is adapted from one by David Lebovitz.
It has been a while since I posted any recipes. I think spring fever caught me this year. Feeling lazy and wanting to be outside. I've been getting my CSA boxes every other week and have much produce to cook with. Here are four things I've done lately with some of the produce. Collards sauteed with ginger, beets and greens salad, rhubarb salsa and grilled potatoes. All are side dishes and go well with chicken, fish, veggie main and even beef. They come together quickly and leave me with plenty of time to lounge around outside in my garden nook reading a book while hubby operates the grill. Enjoy.
Enjoying my produce this week. It is the season for rosemary, leeks and potatoes. If you are like me, you love potato leek soup. I usually whip out my immersion blender and turn it into a creamy soup. But lately I've been leaving it chunky. And I like it! Here is how I made it and it was delicious. To make it vegan, leave out the butter and use vegetable broth.
Getting lots of broccoli this time of year. Here is a very nice salad to use some of it up. I like this recipe because it involves chopping, you know how I enjoy chopping. Besides that the taste is very good, the cranberries add a nice tart explosion in my mouth and the apple helps sweeten things up. The nuts add some protein and mellow out the flavors. It comes together quickly and I've kept it in the Frig for a couple days with no problem. Inspiration comes from Full Belly Farm recipes.
After I discovered baked eggs, I started preparing them more often and with different bases. Here is a version using kale and Mexican spices. I put a bit of lime in it because I like citrus with kale. Leave it out if you don't have it or try lemon instead. For the kale, I place the washed and trimmed leaves in a bowl and microwave for about 1 to 2 minutes. I squeeze out the liquid and then chop the kale roughly. Any I don't use in the recipe I set aside for another use, such as topping on soup or an addition to salad or a bowl. I hope you enjoy this version of baked eggs.
As the weather cools and fall fruits become available, my jam making shifts from peaches and berries to figs, pears, apples, persimmons! Not sure why I am so into making jams. Its soothing, calming and helps me cope with life's challenges. Often you'll find me in the kitchen preparing fruit for jam while watching Perry Mason reruns. That show may have been responsible for my interest in becoming a lawyer. I know for sure it helped me get through law school evidence class. I'd watch and shriek at the TV - objection, objection! This jam recipe is adapted from one by Christine Ferber.
