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....
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.
