Jan 162014
Roasted Cauliflower Gratin

3 tablespoons butter, divided 1 cauliflower (about 1 1/2 pounds), separated into small florets Salt and black pepper 1 cup milk 1/3 cup heavy cream 2 tablespoons flour 1/2 cup grated Gruyere cheese or swiss (about 2 ounces) Heat oven to 375 degrees. Melt 1 tablespoon butter in a baking sheet in the oven. When […]

Jan 122014
Korean Beef Lettuce Wraps

This is a versatile recipe and can be changed several ways depending on your preference. The beef can be substituted with ground chicken or pork. Instead of making lettuce wraps, you can serve the meat over rice. Or even try adding rice to your lettuce wrap! 1 pound ground beef 3 cloves garlic, minced 3 […]

Jan 062014
Twice Baked Potato Casserole

What’s not to like with this recipe that’s a cross between a stuffed baked potato and mashed potatoes? This dish is ideal for a potluck gathering. You can assemble it the day before and bake it when ready. It’s great reheated. 5 large russet baking potatoes (about 3 1/2 pounds total) 4 tablespoons plus 1 […]

Jan 062014

This is a seasoning with a kick to it! I used it on tilapia, but will try it on other fish too.  I didn’t have thyme on hand and it turned out fine. The fish can be baked in the oven, grilled or sautéed in a fry pan.  I also halved this recipe easily for […]

Jan 042014
Bok Choy Brown Rice Salad in Orange Sesame Dressing

For the salad:  4 cups brown rice, cooked and cooled 1½ cups cooked shredded chicken 1½ cups shredded carrot 3 baby bok choy, rinsed, trimmed, and thinly sliced ½ cup frozen peas, thawed ¼ cup minced fresh cilantro (optional) 4 scallions, chopped 1 tbsp. sesame seeds For the dressing: 3 cloves garlic, minced or pressed […]