When people think of oatmeal, they think of a drab breakfast offering. But with some creativity, oats can be an exciting addition to your mornings — a healthy new trend of your own.
Pumpkin pie is a must-have for Americans around the holidays. In fact, an estimated 50 million pumpkin pies are consumed every year at Thanksgiving. But what if I told you that’s not real pumpkin pie you’re eating?
One of my favorite childhood memories is traveling up the mountain to Julian, and eating pie at the Julian Pie Company. When I smell apple pie, it always takes me back to that cozy pie shop. Now, I also make my house cozy as I put up apples in all forms, not just pie. And my house, well when September hits and I’m preserving an apple bounty, it smells like Julian to me.
Prices are going up on groceries, and with all this talk about a possible meat shortage, people are starting to feel concerned. But what if instead of being worried, you turned stocking up into a delicious, creative adventure — a chance to learn new things while stashing away homemade convenience foods by canning? There is joy in this journey.
One of my favorite snack recipes is layered Greek dip, which makes a substantial number of servings. Homemade hummus is topped with layers of vegetables, whole Greek yogurt, olives and feta cheese.
Today’s busy cook is veering away from just quick, to quick and healthy. It’s my opinion the days of the blue and green dinosaur shaped chicken nugget are coming to an end. People want real food.
It’s possibly nervy thinking I have anything to serve up Southern California’s community in terms of a Mexican rice recipe, but I absolutely do. I might not have an abuela who passed down authentic Mexican recipes, but I grew up in Southern California, and know what good Mexican rice tastes like. The standard for me was set years ago at Carlsbad’s Fidel's Mexican Restaurant. It’s now called Norte, but to some of us, it will always be Fidel’s.
Thumbing through the yellowed recipe cards from years back, I can see glimpses of times gone by — the ingredients, the lingo, and the simplicity. I loved the stains and crinkles on the cards, thinking of busy hands pulling them out of the box, hurrying to get dinner served on time. My grandmother ate poor man’s soup, but there is only a richness in the care, creativity, and even worry people faced, and still face today, about nourishing their families.
I like to challenge myself in taking a vegetable my family doesn’t like and making it irresistible, so I decided to take on tomato soup. The result was a creamy, aromatic, tomatoey treat. Even my daughter, who has declared she hates tomatoes, quietly begged with her eyes as I proceeded to warm the last bit of leftovers for myself the next day.
Fall is my favorite season, so I jumped on the pumpkin wagon. But instead of buying something pumpkin flavored, I wanted to cook something with actual pumpkin — something fresh and creative.
It’s a canning mother’s lament — finding the perfect pickle kids will like. In the past, they have been too sour, too sweet, too soft or too spicy, according to my children. Just giving them the first bite of my pickle experiment is like watching a stressful sporting event. Will they pucker? Will they run for the faucet because of spice? And could this be the one ingestible item they refuse because it’s too sweet?
