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I made these tonight. We are enjoying them very much. :D I wanted something with hints of green for St. Patrick's Day, but not buried under colored icing.

"Pistachio Cardamom Cookies"

Ingredients:
1/8 cup minced dried ginger
1/2 cup chopped pistachios
8 tablespoons (1 stick) butter
2/3 cup whole wheat flour
2/3 cup quick oats
1/4 teaspoon ground green peppercorns
1/4 teaspoon bamboo jade sea salt*
1/2 teaspoon baking soda
1 egg
1/3 cup light brown sugar
1/4 cup white sugar
3/4 teaspoon cardamom extract

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ysabetwordsmith

As a counterpoint to Cooking for a Crowd, these recipes are for one person.

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ysabetwordsmith

I got to talking about recipes to feed a crowd, Here I'm cherry-picking for recipes with mostly whole ingredients and full calories, as for feeding people with high-burn metabolisms. Most have 50 or 100 servings, with a few smaller or larger. On average, I've found church potluck archives superior in quality to soup kitchen or school recipes, but good ones can be found anywhere.

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ysabetwordsmith

Taste of Home Easy Everyday Cooking 2024
ISBN: 979-8-88977-002-2
Publication Year: 2024
Format: Hardcover
Publisher: RDA Enthusiast Brand, LLC

Sadly this book is really hard to find online, even though it's a recent publication, so I had to resort to an Ebay listing. I have included other details to help pin down the volume.

We finished reading this cookbook yesterday. It's not huge, but does list 400+ recipes, because there are usually several per page. The Introduction includes a guide to icons for things like fast recipes, healthy ingredients, slow cooker, etc. There is also a 30-day meal planner. The chapters are Appetizers & Beverages, Breakfast & Brunch, Favorite Soups & Sandwiches, Sides & Salads, Cooking for One or Two, 30-minute Dinners, Give Me Five or Fewer (ingredients), Instant Pot & Air Fryer, Make-Ahead Meals, Hot off the Grill, One-Dish Recipes, Delectable Desserts, and Feeding a Crowd. The back matter has a Recipe Index and a very useful Icon Index, but sadly no index for ingredients, techniques, or other topics.

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ysabetwordsmith

Milk Street 365: The All-Purpose Cookbook for Every Day of the Year
Hardcover – April 16, 2024
by Christopher Kimball

Today we finished reading this cookbook. It's a huge heavy thing and I'm happy that I won't have to lug it around the car anymore. :D If you like big cookbooks, though, this is a nice chunky one. It is heavily international, which we tend to like. It has a lot of chapters, including food categories not often seen in cookbooks: Salads, Vegetables, Soups, Beans & Lentils, Grains, Eggs, Noodles, Stir-Fries, Oven Bakes, Braises & Stews, Seafood, Chicken, Pork, Beef, Pizzas & Flatbreads, Burgers & Sandwiches, Tortillas, Sauces Salsas & Pickles. The index is primarily by ingredient, rather than title, so you have to guess which ingredient in the title is the one it'll get listed under. Not ideal, but usable.

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ysabetwordsmith

Heroes' Feast: The Official D&D Cookbook
Hardcover – October 27, 2020
by Kyle Newman, Jon Peterson, and Michael Witwer; recipes by Adam Ried

This is an excellent example of a fantasy cookbook, in this case based on the fantasy roleplaying game Dungeons & Dragons across its various iterations and settings. It features a lot of big, full-color photos of food with fantasy-style presentation along with some picturesque fantasy illustrations. It reminds me very much of an earlier favorite, The Elder Scrolls: The Official Cookbook.

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alexcat

Growing up, we always had a certain meal that we ate on New Year's Day here in western North Carolina. The foods were eaten to ensure health, wealth and good luck for the coming year.

We ate black-eyed peas for luck, greens for wealth and hog's jowl for health. What did Y'all eat?

Here are how I prepare those foods:

Black Eyed Peas

1. Sort and wash the beans: Arrange the dried beans on a baking sheet and remove any debris or shriveled beans. Place the beans in a colander and run under cold water to wash anyway any dirt or dust.

2. Soak the beans: If you're cooking black-eyed peas the traditional way (i.e. stovetop method), then you'll need to soak them first. You can soak them one of two ways: 1) Cover them with water and add two tablespoons kosher salt per pound of beans. Soak overnight. 2) Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour.

3. Cook the beans: Once your beans are done soaking, rinse and drain them. Add them to a pot over the stove and cover with at least two inches of water or stock. Add any salt or aromatics. Simmer until the beans are tender, about an hour. You can test them for doneness by either tasting them or mashing them against the side of the pot.

Greens
Southern Style Greens
If using fresh greens, wash thoroughly, cut out stems, and chop if desired. Boil in a large pot. Greens will wilt down a LOT. Cook them until they are as done as you like. You may season them with whatever seasonings you desire. Where I cam from, they were cooked with pork grease, rendered from frying sliced and salted pork fat or fatback. A little salt and pepper and you're set. Served with vinegar poured over them.
*My mother always brought greens to a boil and cooked them for several minutes then poured that water off and started with fresh water. This parboiling was done tio remove bitterness from some greens.

Hog's Jowl
Here in the south, they sell hog's jowl at this time of the year. It is basically a bacon made of the jowl portion of a hog. It is a mix of lean and fat and salted. It is cooked like bacon.

We also make corn bread to go with our meal.

Cornbread

1 cup self rising corn meal
3/4 cup buttermilk
less than 1/4 cup water

Stir batter until thin, like pancake batter. Pour into a small greased cast iron skillet and bake at 425 for 30 minutes or until the top is brown. Invert onto plate and slice.

So what do you eat on New Year's day?

jottingprosaist

PREP: 5 minutes
SERVINGS: 4-6

INGREDIENTS:

3-4 beefsteak tomatoes, or 8 plum tomatoes
1 red onion
1 green chili pepper
4 teaspoons fresh mint
2 cloves fresh garlic
120 ml olive oil (or to taste)
4-6 tbsp lemon juice (or to taste)
1/2 tsp salt (or to taste)

Optional:

1 English cucumber

METHOD:

Dice tomatoes, onion, cucumber (if using)
Mince chili pepper, mint, garlic
Mix everything together and serve!

NOTES:
Due to the romaine lettuce recall, I pulled this one out. The cookbook is called Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking, and is one of my faves. In addition to having great recipes, it's beautiful and enjoyable to read.

I've never made the recipe with green chili, and only with a little olive oil. Cucumber is a great addition. Mint is the thing I wouldn't cut!

And of course the recipe easily reduces to feed a single person living alone (me :P).

nverland

photo Tips for making salsa without tomatoes.jpg

Tips for making salsa without tomatoes

1. Start with something sweet and soft in texture: Such as mangos, peaches, cherries or even pineapple.

2. Add something crunchy and mild: For this element you can use a bell pepper or cucumber, depending on what you have on hand.

3. Mix in something spicy: You can choose to use just about any chili pepper you like: jalapeño, serene, scotch bonnet or habanero.

4. Add some onion: This can be red onion, shallot, scallions or even sweet onions. Just be sure to dice them up quite small.

5. Don’t forget the acid: The normal go-to here is lime juice, but you can use vinegar or another citrus juice to mix things up.

6. Top it off with herbs: Use cilantro in your salsa, but there are many folks who don’t. Feel free to use parsley or even basil for a unique flavor.

7. Finish with salt: Add salt at the very end and adjust to your personal taste

nverland

Grilled Pineapple Salsa
Prep time 5 mins Cook time 20 mins Total time 25 mins Serves: 3 ½ cups

Ingredients
½ ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
½ small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
1 jalapeno, whole
½ cup loosely packed cilantro, finely chopped
1 tablespoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cumin
Salt and pepper to taste
Olive oil

Instructions
Grease grill and heat to medium high heat.
Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 6-8 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
Once cool enough to handle, chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
Can be served immediately or even better chilled.

eresse21.livejournal.com

I went on a cupcake baking spree during the holidays last year and gave boxes of assorted flavors as my family's Christmas gift to everyone. The most successful flavor in that everyone kept asking me to bring them to parties, dinners and picnics were the Chocolate Chip Banana Cupcakes. They're not complicated to make and everything is mixed in one bowl so cleanup is fairly easy. And you have a choice of Brown Butter Frosting or Cream Cheese Frosting if you want a less sweet finish.

Chocolate Chip Banana Cupcakes
2 1/2 cups all purpose flour
1 2/3 cups white sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup butter, room temperature
1 1/4 cup mashed banana (the riper, the better)
2/3 cup buttermilk*
1/2 teaspoon vanilla extract
2 large eggs
2/3 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans (optional; if you add the nuts, reduce the chocolate chips to 1/2 cup)

Preheat oven to 350ºF. If you have a gas oven, use an oven thermometer for accuracy. On my oven, it's Mark 6 but this can vary from oven to oven. Place 24-28 cupcake liners in muffin or cupcake pans.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter, banana, buttermilk and vanilla. Beat with an electric mixer for 2 minutes or by hand for about 5 minutes until the dry ingredients are well incorporated into the wet ingredients. Add the eggs; beat 2 more minutes until batter is well blended. Add the chocolate chips and nuts by hand.

Spoon batter into prepared pans, about 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pans 5 minutes then remove cupcakes and transfer to wire racks. Cool completely before frosting. Makes 24-28 cupcakes.

*If you don't have buttermilk, put 1 tablespoon vinegar or lemon juice in a measuring cup. Fill with milk to make 1 cup and stir. Let the mixture stand for about 20 minutes before using.

Brown Butter Frosting
1/3 cup butter
4 cups (1 pound) confectioner's sugar (sift if lumpy)
1/4 teaspoon salt
2-3 tablespoons milk
1 teaspoon vanilla extract

Melt the butter in a saucepan and heat until light golden brown. Blend in the remaining ingredients. Beat until smooth and spreadable. Use quickly as it tends to stiffen as it cools. If it does, add a little more milk to soften again.

Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup butter, room temperature
1/2 teaspoon vanilla extract
1 cup confectioner's sugar (sift if lumpy)
Pinch salt

Combine all ingredients in a bowl and beat until smooth and fluffy. Keep in refrigerator if not using immediately. This is the same frosting I use on my Carrot Ginger Cupcakes except that I mix in 2 teaspoons grated orange peel in lieu of the vanilla extract.

larianelensar.livejournal.com

Pineapple Cake

To prepare: Preheat the oven to 350F. Do NOT grease the cake pan!

Ingredients:
1 box angel food cake mix
1 can (16 oz) of crushed unsweetened pineapple (do NOT drain!)

Directions:
Put the dry cake mix into a large bowl. Pour the UNDRAINED pineapple into the bowl. Mix well with a spoon. (Don't use a beater!) Pour the batter into a 13x9 pan. Bake for 25 minutes at 350oF. (Toothpick should come out clean when the cake is done).

Cool completely before cutting into 12 pieces.

Each piece is 3 points (on weight watchers points)

larianelensar.livejournal.com

Lemon Bars

To prepare: Preheat the oven to 325 F. Spray a 13x9 pan lightly with cooking spray.

Ingredients:
Crust:
1 cup butter
½ cup powdered sugar
2 cups flour
Dash salt

Filling:
4 eggs, whipped
2 cups sugar
¼ cup lemon juice
¼ cup flour

Directions:
Crust: Cream butter, sugar, and salt together. Add the flour and mix well. It will be dry, but should press into the greased pan easily. Press it all over the bottom of the pan, no holes or gaps! Bake at 325 oF for 25 min. (until it is light brown).

Filling: Mix eggs, sugar, lemon juice and flour well. (No lumps!) Pour over the baked crust (it can still be warm). Bake for 30 more minutes at 325 oF. When the filling is set—sort of jelly like—take them out of the oven and sprinkle (while they're warm) with a light dusting of powdered sugar. Cut into 24 bars when cool.

larianelensar.livejournal.com

Peanut Butter Pie

To prepare: Make sure your eggs are fresh, check their expiration date!

Ingredients:
1 cup margarine (NOT butter!)
2 ½ cups powdered sugar
1 cup creamy peanut butter
2 teaspoons vanilla
4 eggs
1 prepared 9" pie shell (graham cracker crust works best)

Directions:
Cream margarine, peanut butter, sugar, and vanilla with electric mixer. Add the eggs one at a time, beating well after each. (This is Important to making the batter light!!!) Pour the batter into the pie shell. Refrigerate overnight. Makes 8 or 9 servings.

larianelensar.livejournal.com

No Bake Cheese Cake

To prepare: Get an 8 or 9 inch prepared graham cracker crust pie shell.

Ingredients:
1 pastry shell/graham cracker crust pie shell (8 or 9 inches)
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
Chilled fruit topping/pie filling (21 oz)

Directions:
Warm/soften the cream cheese for a couple of hours, then put it in a large bowl. Beat with a beater until the cheese is fluffy. Add the sweetened condensed milk. Beat until mixed. Add the lemon juice and beat again until mixed. Add the vanilla and beat once more until it's all thoroughly blended. Pour into the pie shell. Cover and refrigerate for 3 hours or until set. Top with chilled fruit and serve (8 or 9 pieces). Or cut and serve and add different fruit toppings as desired. (I like cherry or blueberry)

larianelensar.livejournal.com

Fantasy Fudge

To prepare: Spray a 13" x 9" pan lightly with Pam or other vegetable spray.

Ingredients:
¾ cup Parkay margarine
3 cups sugar
2/3 cup (5 oz. can) Evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. (small jar) Marshmellow Cream
1 teaspoon vanilla
Nuts (optional)
1 teaspoon flavored extract (optional) (use peppermint, orange, raspberry, etc for a twist).

Directions:
Melt the parkay, sugar, and evaporated (NOT Sweetened Condensed) milk in a heavy sauce pan over medium heat. Turn heat up to medium high and bring the ingredients to a boil. Stir constantly while boiling for 5 minutes. Remove from heat and add the chocolate chips. Stir them in until they're completely melted. Add vanilla (and the other flavoring if you wish). Stir in the marshmellow cream until the mixture is completely blended and smooth. Add nuts if you choose. Pour into a lightly greased 13" x 9" pan. Cool for 2 hours. Cut into 1" squares. Keep covered or wrap in plastic. (Weight watchers points = 144 per pan)

larianelensar.livejournal.com

Wacky Cake

To prepare: Preheat oven to 350F, Lightly grease and flour a 9"x9" pan.

Ingredients:
1 ½ cups flour
1 cup sugar
¼ cup unsweetened cocoa
1 teaspoon salt
1 tablespoon vinegar
1/3 cup oil (veg./corn, etc.)
1 teaspoon vanilla
1 cup water

Directions:
Sift/stir dry ingredients together.
Add liquids and beat until smooth.
Bake at 350oF for 35 minutes.
Double the ingredients for a 9" x 13" pan.
No frosting needed! This cake is very moist.
Cover it after cooling.

Note: The whole cake is ~54 Weight Watchers points so divide 54 by the number of pieces you cut for a point count per serving.

larianelensar.livejournal.com

Playdough

Ingredients:
1 cup flour
½ cup salt (yes, ½ cup!)
1 tablespoon veg. oil
1 teaspoon alum
1 cup boiling water

Directions:
Mix the dry ingredients in a large bowl. Add the oil, then the boiling water. Mix, then knead the dough until smooth. Add food coloring of your choice, or split dough and make different colors. Store in tightly closed plastic bags. (Yes, it's edible and non-toxic, though salty!)

My mom made this for my brothers and sister and I a LOT. It's softer than regular playdough too.

larianelensar.livejournal.com

Cheese-Filled Jumbo Shells

Ingredients:
12 oz jumbo shells, partially cooked and drained on paper towels.
12 oz cottage cheese
3 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
¾ cup grated parmesan cheese
3 eggs
Parsley, onion powder, garlic powder, salt, & pepper to taste
32 oz spaghetti sauce

(WW points = 2.5 each shell)

Directions:
Cook the shells for 10 minutes, drain on paper towels. (They should retain their shape, still be sort of stiff). Cool them in a single layer on tin foil. Mix the cheeses, eggs, and spices together. Pour a thin layer of spaghetti sauce into the bottom of the lightly sprayed 13x9 pan. Fill each shell with cheese mixture and place face (open side) down into the pan. Fill the pan with one layer of shells. (You might need to spray and sauce another small pan). When the shells are all filled and in a pan, pour the remaining spaghetti sauce over the top, covering each shell as completely as possible. Cover with tin foil. Bake at 350F for 35 minutes or until the sauce bubbles. Sprinkle with more Parmesan.

You can portion these out and freeze them, they freeze wonderfully. If you don't want to use them as a main dish, they can also serve as a side dish.

larianelensar.livejournal.com

Fettuccini Alfredo

Ingredients:
8 oz of cooked and drained fettuccini
1 package (8 oz) cream cheese
¾ cup (3 oz) Kraft Parmesan Cheese
½ cup Parkay margarine
½ cup milk (skim is fine)

Directions:
In a large sauce pan, over low to medium heat, stir together the cream cheese, margarine, and milk until melted. Add the parmesan cheese (and yes, the green can cheese is the best!). Stir and continue to heat until smooth. Pour over the cooked noodles and toss lightly.

Makes about 8 servings (1 cup each). Weight watchers points = 10 points per serving.

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Good Food Every Day

Entries tagged with recipes

Recipe: "Pistachio Cardamom Cookies"

Recipes for One Person

Recipes to Feed a Crowd

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Review: "Milk Street 365"

Review: Heroes' Feast

Happy New Year foods

Middle Eastern Tomato Salad

Tips for making salsa without tomatoes

Grilled Pineapple Salsa

Chocolate Chip Banana Cupcakes

Pineapple Cake (Lo-fat, REALLY Easy)

Lemon Bars

Peanut Butter Pie

No Bake Cheese Cake

Fantasy Fudge

Wacky Cake

Playdough (Cheaper than store bought, I think)

Cheese-Filled Jumbo Shells

Fettuccini Alfredo

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May 2025

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