![]() "You should post this recipe on your blog," said my hubby as he took another mouthful of my Quinoa Salad. "It's really good!" So here it is. My doctor had encouraged me to incorporate fennel in my diet (it's good for your digestion), so I added a touch to this dish, and I have to say, it took the taste from good to really good. What I like best about quinoa, besides the fact that it's such a healthy grain, is that it's so fast and easy to prepare. Like many dishes I prepare, I improve on them over time. Now I cook many of the ingredients along with the quinoa instead of adding them afterwards. Adding pesto when it's available is another change. Here's the updated version. Prep Time: 15 minutes Cook Time: 15 minutes Servings: 4
Tip: To learn more about the benefits of quinoa, check out this article: 7 Health Benefits of Quinoa.
I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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![]() My maternal grandmother, Margaret Kurth Schubring, was a terrific cook. She rarely used a recipe, and potato salad was one of her classics. James Beard, in his study of regional American cooking, identified Oregon potato salad as having it's own unique characteristics. His recipe calls for vinegar to make it tangy, but Grandma used sweet pickle juice as did my mom and now me. I've lightened the calorie load a little by replacing half of the mayonnaise with Greek yogurt. I also replaced the black pepper with white pepper and the paprika with dill weed. Even though this recipe makes a large bowl of salad, it doesn't take long to disappear, it's so delicious. Make the basic salad the day before eating. Servings: 8 Serving size: 1/2 cup Preparation time: 50-60 minutes
I hope you enjoy this recipe. Let me know if you've tried it and how it turns out. Good cooking to you,
Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() Strawberry season is nearing an end, but I wasn't read to say goodbye to them until I made Strawberry Sweetcake. I discovered this recipe in my grandmother's White House Cook Book published in 1900. It's denser and a little sweeter than the shortbread so many of us are used to. I've added a little vanilla and salt to the original. The ovens in those days were heated with wood and had no control. In order for the cook to determine if the oven was at the correct temperature, she threw in some flour and watched to see how brown it got. We should be grateful our ovens today take out this guesswork. You will notice in the photo that the cake is topped with meringue rather than whipping cream. That's your choice, of course. Servings: 6 Preparation time: 20 minutes Baking time: 20 minutes Assembly time: 10 minutes Many shortbread recipes call for baking in one pan and splitting the cake afterwards. I prefer to bake in separate pans. (See my favorite single layer pans here.)
Assembly
1. Place one layer on serving plate. Spread with half of the crushed berries, letting the juice soak into the cake. 2. Place second cake layer on top of the first. Spread with crushed berries and top with meringue. 3. Place whole berries around in circles on top of the meringue. Present to guests before cutting into serving pieces. I hope you enjoy this recipe. Let me know if you've tried it and how it turns out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. |
AuthorLinda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: Archives
November 2022
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