Award Winning Turkey Chili

My husband and I make this chili when we are hosting big gatherings. It serves a crowd but it also freezes well so don’t be intimidated by the quantity it makes. We’ve entered this chili in several chili cook-offs and not to brag, but it has won its share of ribbons. That says a lot…

Freshly Picked Mint and Lime Mojito

Mojitos are the national drink of Cuba. With my son working and living in Cuba, and my recent visit to Havana, it’s only fitting for me to resurrect this post. And, it’s perfect for this month’s Recipe Redux theme which is all about lighter cocktails and mocktails for spring and summer celebrations. Mojitos are my favorite summer cocktail, especially…

White Pizza with Goat Cheese, Truffled Mushrooms and Cauliflower Crust

Love pizza but hate the carbs, using cauliflower for the crust does triple nutrient duty by adding cancer-fighting phytonutrients and fiber while keeping carbohydrates low. Topping the pizza with flavor-forward ingredients like sauteed mushrooms, goat cheese, imported Swiss cheese and a drizzle of truffle oil allows this pizza to stand-up to any regular crusted pie….

Basic Bean Cooking

My new cooking goal is to master the craft of cooking dried beans. This should be simple but my past experience resulted in soft, mushy or mealy beans but then I stumbled upon the website, Rancho Gordo. It inspired me to start cooking dried beans and to stop opening a can. Rancho Gordo beans are beautiful,…

A Twist on British-Style Beans on Toast

I first learned about this British meal from my daughter who studied for semester in London. Beans on toast makes for a hearty, fiber-rich meal or snack anytime of the day, whether it’s to rev-up your sleepy metabolism in the morning or as a “mini-meal” snack that could easily sub for a quick lunch or…

Cooking with a Cuban View

On a recent trip with my husband to Havana, to visit our son who is working and living there, I was surprised at the quality, variety and freshness of the food served at several privately owned restaurants. Menus included lobster tail, lamb moussaka, rabbit pate, a variety of fresh fish and vegetables, and creative cocktails…