Monthly Archives: January 2011

Olive Oil from my Sicilian Cousins

Posted on January 31, 2011 by

My father’s cousins in Sicily grow olives.  They press their own olive oil and every once in a while have more than what they consume themselves.  We were lucky enough to receive a few liters this year.  The oil is a … Continue reading →

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Clams with Chinese Sausage and Baby Bok Choy and Snap Pea Stir Fry

Posted on January 30, 2011 by

                          Clams with Chinese Sausage and Baby Bok Choy and Snap Pea Stir Fry We took a field trip to the ABC Seafood Market on 65th and SE Powell.  This small, busy market is filled to the brim with … Continue reading →

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Red Cabbage Kimchi

Posted on January 29, 2011 by

Red Cabbage Kimchi This spicy Korean condiment is great with grilled meat, on a sandwich, or stirred into some fried rice.  Traditional Kimchi is usually made with green cabbage, but I love the bright purple color of red cabbage. 1 jalepeno, about … Continue reading →

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Herb Roasted Chicken and Sage Stuffing

Posted on January 27, 2011 by

Herb Roasted Chicken and Sage Stuffing This is a great technique for roasting a whole bird.  The chicken rests on top of a bed of stuffing so the stuffing gets the moist “in the bird” flavor without having to roast … Continue reading →

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Bananas Foster

Posted on January 26, 2011 by

This is my Mother-in-Law’s favorite dessert.  I try to make it for her whenever she visits. Serves 6 2 T. butter 1/2 C. dark brown sugar, packed 1/4 C. white rum 3 bananas vanilla ice cream In a nonstick skillet … Continue reading →

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Mandarin Oranges in Cinnamon Syrup

Posted on January 24, 2011 by

Mandarin Oranges in Cinnamon Syrup This refreshing dessert was in Martha this month.  My version adds a little more kick. serves 6 6 mandarin oranges, peeled and segmented 1 C. water 1 C. sugar 1 cinnamon stick 1 star anise … Continue reading →

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Tilapia Fish Cakes

Posted on January 24, 2011 by

Tilapia Fish Cakes Crushed saltines are the secret for these crispy and flavorful fish cakes.  These are great for freezing.  Just make them up to the point of frying and then freeze them on a cookie sheet.  When you’re ready to cook them, toss … Continue reading →

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