Sunday, April 15, 2018

Simple Supper

If you have eggs, you have supper!

2 beaten eggs, scrambled in t of butter
1 chopped Campari tomato
a sprinkle of crumbled feta
a dash of salt and  ground pepper

Wednesday, August 23, 2017

Chicken Tomasi

This chicken reminds me of a Hungarian paprikash. The sauce is quite good so be sure you have rice or pasta.

4 bone in chicken thighs
salt and pepper
1 onion, chopped
1 clove garlic minced
1 cup beef bouillon
4 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 cup milk
1 cup plain yogurt

Salt and pepper the chicken. Brown the chicken on both sides in some butter. Remove to plate. In same pan, brown the onions and garlic. Put chicken back in and pour on bouillon, paprika and cayenne. Simmer with lid on pan for 30 minutes. Remove chicken again and take pan off the heat--allow to cool a bit and then stir in milk and milk and yogurt. Whisk to make sauce well combined and smooth. Serve chicken over rice or pasta.

Sunday, July 2, 2017

Easy Sunday Brunch

You can't go wrong with an Everything Bagel with cream cheese, thinly sliced tomato, sweet onion and lox from Whole Foods! Hot coffee and the New York Times. Yes, please.

Saturday, July 1, 2017

Twice-Cooked Cabbage

The makes a really large casserole but it also reheats well so that's good!

4 slices thick-sliced bacon, cut into thin strips
1/4 yellow onion, finely minced
1large head of cabbage (2 pounds) core cut out and cut into thin strips
1/2 tsp. smoked paprika
salt and fresh-ground black pepper to taste
1 cup sour cream 
3/4 cup grated Mozzarella cheese 


Preheat oven to 375. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. Mince the onion.

In the largest frying pan you have cook up the bacon strips. Drain them on paper towel and discard all but a T  of the bacon fat. Add the minced onion, and cook over medium-high heat until it's barely starting to brown. Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly. Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.

Spray a glass baking dish with olive oil or non-stick spray. (The oval glass dish I used was 13" x 10" at the widest parts.) Put the sautéed cabbage in the casserole dish and spread the sour cream over, then sprinkle with the grated Mozzarella.

Bake about 30 minutes, or until it's bubbling hot and the top is nicely browned. Serve hot.

Friday, June 30, 2017

Spanish Cod

I recently received a gift of saffron and decided to jazz up my frozen fish from Costco! Delish!


  • 2½ pound cod fillet, cut into 6 pieces
  • 2 teaspoons ground cumin
  • Juice of 1 lemon, divided
  • Pinch of saffron threads 
  • 2 tablespoons olive oil
  • 1 teaspoon cumin 
  • 3 cloves garlic, smashed and sliced
  • 3 ounce piece of chorizo, diced 
  • 1 large Spanish onion, halved and thinly sliced
  • 3 red peppers, deseeded and thinly sliced
  • 2 bay leaves 
  • 1 (14-ounce) can diced tomatoes
  • 1 (14 ounce) can chickpeas, rinsed and drained

1. Pat fish dry and rub with ground cumin. Place in a large bowl with ½ of the lemon juice. Mix well and marinate for 30 minutes.
2. Dissolve the saffron threads in ¼ cup boiling water, set aside
3. Heat the oil in a large sauté pan over medium heat and add the garlic and cook until it starts to color. Add the chorizo, onions, peppers and bay leaves. Sauté until they start to soften. Sprinkle with salt, cover and lower the heat to medium-low.  Sweat for 10 minutes until the vegetables are soft, and the onions are a pale gold.
4. Turn up the heat to medium-high. Add the tomatoes and diluted saffron.  Cook until the tomatoes have lost most of their liquid. Add the chickpeas and cook until heated through, about 5-8 minutes.
5. Lay the fish on top of the vegetables. Cover. Bring to a boil then cook at a simmer for 5 minutes.
6. Add the remaining lemon juice. Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes. Serve immediately.