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 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.
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.