In most homes in the United States, if you mention, “stew” for dinner, you’re probably talking about beef stew. In Ireland, you would most likely be about to chow down on lamb stew–a dish I often saw on menus during visits to Ireland, though I never saw Corned Beef and Cabbage at all.
Friday Fish: Scallops on Tomato-Basil Risotto with Asparagus
There always seems to be time for certain meals in your cooking rotation. Perhaps yours are something like chicken tacos, lentils with roasted vegetables, veggie chili, pork tenderloin and potatoes, grilled salmon on salad, eggs and bacon, vegetable soup, burgers, or some such round up of goodies. Is it because these are the things you know best how to make off the top of your head? No recipe needed, eh? Are they the meals it’s easiest to shop for? The ones all five of you will eat or dishes providing the needed leftovers? Easiest on the budget? The ones you have time for?
Napa Carrot Soup
–garnished with sautéed pistachios, cilantro, and lemon or orange juice
A trip to Napa is incomplete without #1: getting there by going over the Golden Gate bridge and #2: tasting a little Napa Chard– short for Chardonnay–
Friday Fish: Oven Catfish Nuggets with Potato Wedges and Apple Coleslaw
I know there are those of you who have no truck with frying up your fish and maybe even your potatoes, too. Occasionally, when feeling terribly slim or outrageously defiant, I do the same. Like here:
Friday Fish: Spicy Tomato-Shrimp Stew (Stove Top or INSTANT POT)
I’ve been on a roll lately adapting a few of my favorite stovetop soup recipes to the INSTANT POT (IP); you’ll have noticed if you’ve been reading along. It’s total fun and I’m hooked.
What’s an INSTANT POT? Click here to learn more.
Continue readingSalmon with Scallion Pesto on Broccoli-Parm Mash–Valentine’s Day at Home
Fat Tuesday/Shrove Tuesday Bacon-Granola Pancakes with Fried Egg
Nothing says lovin’ like something from the…top of the stove. I hope you’re skipping the long wait and perhaps not-so-great-service at the restaurants on Valentine’s Day. Go to your favorite spot some other time and give your best servers a break… Instead, stay home and fix this luscious meal for you and your happiest partner, you and a friend, or just for yourself.
Almond and Chocolate Shortbread Cookies (Gluten Free + Vegan)
When you’re looking for food to fit specific diets or food preferences and you’re not used to cooking or baking those profiles, it’s best or easiest, anyway, to pick dishes that are naturally gluten free, for instance, or come perfectly vegan all by themselves, for another. Extra-Bittersweet Chocolate Pots de Crème is a simple, happy dessert for a gluten free eater. No flour to replace there. Sumptuous summer strawberries and raspberries glistening with finely minced mint fills the bill for vegans, I’m thinking, because who doesn’t like strawberries and raspberries?
INSTANT POT Winter Vegetable Barley Soup

Some nights it doesn’t have to be anything fancy-schmancy. We’re not talking a New Year’s Eve buffet or grandma’s Easter brunch. Just a warm, filling dinner that didn’t take forever to make or clean out the bank account. Something all in one pot; something all in one warm bowl. Maybe a little cheese or crackers on the side. A container left for lunch the next day or to take to a neighbor–my favorite solutions for leftovers.
Continue readingINSTANT POT Curried Cauliflower-Coconut Soup
Whether or not I’ll stick to it, I don’t know. My goal is to use the Instant Pot (IP) for more than testing recipes for other people’s upcoming cookbooks. It’s not that I’m not a gadget person; I am–sort of. It’s not that I’m out of room…well, I almost am. If another pot this size arrives in my house, it’ll need to be stored in the trunk of my car. In other words, to buy anything new and large will require a trip to Goodwill carrying a piece of equipment of equal size.
No IP? Stovetop directions included below recipe.
Lemon Polenta with Braised Beef Ragù
By this time of the year, pot roast (boneless beef chuck roast, in this case) has lost the patina or excitement it so raptly held last fall. It’s been cold awhile and we’ve been eating “comfort food” for months. While the price hasn’t dropped much over all, there was a twofer sale at our local grocery and of course I still stocked up. The list for meat in the big garage freezer boasts way too many possibilities, but 4 pot roasts was still scratched onto its bottom. What to do with the first one for a special weekend meal? (Stay tuned about what fate awaits the rest of them.)







