Roasted Cauliflower Soup by Rosemary Gretton

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Join writer and editor Rosemary Gretton as she prepares this comforting Vegan soup.

Ingredients:

1 head cauliflower, rinsed and cut into florets (remove any leaves and base)
2 medium potatoes, peeled and chopped into large cubes
1/4 tsp. ground nutmeg
1/2 teaspoon ground black pepper
1 head garlic
3 tablespoons olive oil
1 white onion, finely chopped
4 cups vegetable stock (or 4 cups water and 1 package/cube vegetable bouillon)
1 to 2 teaspoons chopped fresh or dried thyme
2 tablespoons chopped fresh or dried chives
2 tablespoons champagne vinegar (or white wine vinegar or apple cider vinegar
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Sean’s Delight, by David Gerrold

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Sean’s Delight is a delicious recipe from the Hugo and Nebula award winner, David Gerrold, author of more than 50 books, several hundred articles and columns, and more than a dozen television episodes, including Star Trek’s “The Trouble with Tribbles”.

David wrote the following recipe for The Martian Child who would become his son.

Sean’s Delight

So, tonight’s culinary masterpiece, hereinafter referred to as Sean’s Delight, because he went back for seconds….

The last of a roast turkey breast (they sell them at Vons), cut up into small chunks.
Some chopped white onions. (They sell small packages at Vons.)
Some chopped red/orange/yellow peppers. (They sell small packages at Vons.)
Some Birds Eye Ultimate Petite Mixed Vegetables (frozen)
Some elbow noodles.
A can of Campbell’s Cream of Mushroom soup.
A can of Campbell’s Cream of Chicken soup. Read More

Spicy Thai Coconut Chicken Soup (Tom Gar/Ka Gai)

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Spicy Thai Coconut Chicken Soup 1 WMAnother delicious recipe from the Needed Killing Series of mysteries by author Bill Fitts.

Prep time: 15 minutes
Total time: 35 minutes
Servings: 6

Ingredients:

1/4 C fish sauce
1/4 C fresh lime juice
2 T garlic, minced
1/4 t cayenne pepper
1/2 t ground turmeric
3/4 lb boneless skinless chicken breast
3 T vegetable oil
2 (14 oz) cans coconut milk (do not use light coconut milk)
2 C water

Garnish:

2 T sliced green onion
1 T chopped fresh cilantro Read More

Veggie Moussaka, by Rosemary Gretton

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Vegetaroam Moussaka WMHealthy Moussaka? Absolutely. Let writer and editor Rosemary Gretton guide you through this delicious recipe.

Rosemary’s Veggie Moussaka

Serves 4

Ingredients:

1 medium white onion, peeled and coarsely chopped
2 medium white or red potatoes, thinly sliced
1 clove garlic, minced
2 T. olive oil
2 Japanese eggplants, sliced

2 T. olive oil
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 28-oz. (800 g.) can diced tomatoes
2 T. tomato paste
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1 tsp. oregano
Ground pepper to taste
1 15-oz. (425 g) can red or white kidney beans, drained and rinsed

1 cup Greek-style plain yogurt
3/4 cup light sour cream
1/2 cup feta cheese, crumbled
Pinch ground nutmeg

1/2 cup shredded Asiago or Jack cheese Read More

Fresh Tomato Risotto by Mary Platis and Laura Bashar

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tomato basil risotto WMFrom Cooking Techniques and Recipes with Olive Oil, by Mary Platis and Laura Bashar.

This slender book is filled with useful information on olive oil history, varieties, and techniques. If that were not enough, it also includes many well-chosen recipes – all gorgeously photographed.

The Fresh Tomato Risotto was a delicious as it looks and for that recipe alone, this is one of my favorite gift books of the year.

Thanks to the Two Extra Virgins, authors and photographer of this most excellent book for allowing me to share one of their lovely recipes with you.
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Greek Salad, by Rosemary Gretton

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Greek Salad new WMJoin writer and editor Rosemary Gretton as she prepares a beautiful salad

The best Greek salad I’ve ever had was when I landed in Agia Galini, a tiny fishing village on the south coast of Crete. Of course, there, it was called horiatiki, which translated means “village,” “rustic” or “country.” And it was pretty simple: chopped tomatoes, green pepper, onions, cucumber, feta, olives. Olive oil and vinegar in plain bottles on the table. Always served with freshly baked bread in a basket. I was 17 and on a European backpacking adventure with a friend, and it was heaven. Read More

Bex’s Cornbread

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1024px-Cornbread_in_cast_iron_pan

from wikimedia commons

Another delicious recipe from the Needed Killing Series of mysteries by author Bill Fitts.

Prep time: 5 minutes
Total time: 25 minutes
Servings: 8

Ingredients:

2 T vegetable oil
1 cup yellow cornmeal
1 T all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 cup buttermilk
1 large egg Read More

Spinach on Rice by The Silver Spoon

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SpinachOnRice WMMama D (Giovanna D’Agostino) guided my earliest cooking experiments. As a novice cook, I found the old-style Italian-American recipes in her cookery books simple to follow and delicious – although I do increase the garlic!

Immigrant Italians in Chicago and Minneapolis were cooking some serious deliciousness for dinner, but was it the same as meals made in Calabria?

To learn old country Italian cooking, I turned to The Silver Spoon, from Phaidon Press. Read More