Pumpkin cranberry scones with orange zest icing made with self-rising flour and pumpkin pie filling are easy to make and have all the right flavors of fall.
Posted in Baked goods, Eating in season | Tagged pumpkin recipes, scones | 4 Comments »
Scotland’s polls have opened to the referendum vote that will decide if Scotland will be a nation independent of Great Britain. It’s too close to know what the result will be once the 4.2 million voters have cast their ballot. The world is watching, not just for its economic ramifications, but because Scottish culture is well-loved – tartan plaid, bag pipes, the Loch Ness Monster, Robert Burns, and Scottish shortbread are just a a few of the ways the Scots have fed imaginations for centuries.
Posted in Baked goods | Tagged cookies, recipes, Scotland | 2 Comments »
This creamy homemade tomato soup made with no dairy and just a few ingredients has a great “mouth feel.” You’ll never want to open another can of tomato soup again.
Posted in Eating in season | Tagged cooking in season, lunch recipes, soup recipes | Leave a Comment »
For those of you fortunate to be near a farmers’ market, or even better with an overflowing garden of your own, use up the abundance of zucchini with this decadent chocolate zucchini cake.
Posted in Baked goods, Chocolate, Dessert, Eating in season | 4 Comments »
These mini muffins only take 10 minutes to mix, 10 minutes to bake. Plus they are packed with energy and low in sugar.
Posted in Baked goods | Tagged dairy free, gluten free, Mini muffin recipes | 1 Comment »
Red, white, and blue dishes make a Fourth of July picnic feel festive. Combine strawberries, jicama, and blueberries into a salsa for blue tortilla chips or as a topping for grilled chicken or fish.
Posted in Holiday dishes, Sauces | Tagged Fourth of July recipes, fruit salsa | 2 Comments »
For a refreshing summer salad, combine cucumber, avocado, and mint with a little olive oil and lime juice.
We’ve been holding our church services at Spontaneous Celebrations, a community center in Jamaica Plain. I was standing outside after the service in the bright sunshine with Rebecca and Jenny when I noticed there were huge bunches of mint growing between the sidewalk and the bottom of the stairs.
Mint can take over a garden like an invasive weed, so I had no qualms about helping myself to a bunch of mint. It’s wonderful to not only have a mint in a vase to perfume the air but also to keep it handy to chop into salads, or add to a glass of refreshing ice water or lemonade.
Posted in Eating in season, Salad | Tagged recipe, salad, vegetarian | 2 Comments »
Don’t even bother with the words, “vegan” and “tofu.” Just let “silken chocolate mousse” roll off the tongue. It’s as creamy and delicious as it sounds.
I haven’t been too successful cooking with tofu at home. It’s just not that appealing to me in texture even though I know its benefits as a protein in meatless dishes. In order to make the golden tofu that I enjoy so much in Thai restaurants it takes some skill with corn starch and patience to brown it just right in cooking oil. I haven’t mastered that well enough to do it for the low-level midweek cooking I prefer.
But use silken tofu to make chocolate mousse in a blender? That I can handle.
Posted in Dessert, Recipes | Tagged chocolate, dessert, recipes, tofu, vegan | Leave a Comment »
A few weeks ago we threw a party for a colleague who was retiring after nearly 43 years of service to The Christian Science Monitor. In addition to being one of the nicest persons in the newsroom, Ross Atkin, a longtime sports writer, was also the presenter of baked goods. Without fail, so much so that we could set our Monday morning breakfast plans to this routine, Ross cheered the early hours of new week with a home baked treat.
He didn’t make enough to feed the entire newsroom, so you had to make sure you got work at least on time to run to the kitchen and pick up one of that day’s offerings ranging from cookies, muffins, bars to the occasional Bundt cake.
So at the 11th hour before the party (as in the afternoon before) I thought it would be a neat idea to bake Ross something from the pages of the Monitor as close as possible to the time he had first arrived in Boston as a fresh college graduate from Indiana on June 21, 1971.
Posted in Dessert, Recipes | Tagged Bundt cake, dessert reicpes, Historic recipes | 2 Comments »
As a city dweller, I don’t have the luxury of stepping outside onto the cool night grass to fire up the backyard grill and fill the air with the smell of smoky burgers, marinated chicken breasts, and melt-in-your-mouth salmon fillets.
So when the urge strikes for a bit of warm salmon to toss into a salad or serve alongside tender-crisp asparagus I turn toward this technique for oven-roasted salmon perfected by America’s Test Kitchen. It is hassle-free and provides some consolation to the fact that it is illegal to grill off my deck three stories up. (Apartment and condo dwellers across Boston break this rule all the time but my condo association happens to be very, very vigilant. My next-door neighbors moved in not knowing this rule and days after they had set up their brand-new grill they were harassed for months until they finally found a buyer for it.)
Posted in Main dish, Salad | 1 Comment »
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