Beth’s Blog

Chez Dining Room: Mount Athos Monastery and Spanakopita

Sunday August 30, 2015

The food of Greece is wholesome regional and seasonal peasant food. One of the main foods is the pitta, or savory pie. Vegetables of all types, olive oil, herbs, grains, the famous thick yogurt, feta cheese are wrapped in phyllo, Greek for leaf. Greek cuisine, influenced by both Eastern and Western cuisines is considered one of the healthiest on the planet.

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BBQ Burgers in the Slow Cooker

Sunday August 23, 2015

It seems like burgers are in vogue. Teheheheh. Summer BBQ and usually there are a few burgers on the grill. Beef, turkey, bison, lamb, crab, salmon, portobellos, even meatloaf mix. There are even an astounding library of cookbooks just on burgers now. A burger for every day of the year.

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The Microwave: Middle Eastern Eggplant Dip

Sunday August 16, 2015

I have been served any number of eggplant dips, the most famous being Baba Ghanoush. Eggplant is in the same family as the potato and tomato, and is native to India, where it is prepared in numerous ways. The microwave does a remarkable job of cooking the whole eggplant and the interior flesh, which retains its lovely spring green color, is ready to mash with other ingredients.

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Slow Cooker Vegetarian Black Bean Chili

Sunday August 9, 2015

There is chili and there is chili. Chili used to mean Texas style with meat and beans. Enter the vegetarians and the use of dried black beans, as called turtle beans, an integral part of Central American and Cuban cookery. They are easily found in the dried bean and rice section of the supermarket. Black bean chili was born and it has become probably the most beloved of all vegetarian dishes.

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For The Cool Dessert Enthusiast

Sunday August 2, 2015

There isn’t a home cook around who doesn’t like to have a few tricks in his/her kitchen for an interesting tasty dessert that will appeal to those who have to watch their calories. The secret is to have desserts that fill this need, but don’t taste like it. Dessert making is the culinary genre with a dash of the alchemy of befoolery. You want to have the appeal be richly irresistible, but have the element of ease of preparation, too. If you can throw in the element of not-so-fat-laden that cannot be detected by the tongue, you are a kitchen wizard to be sure.

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Frozen Lime Pie

Sunday August 2, 2015

The Frozen Lime Pie will keep in the freezer for up to 3 days and came from my mother’s neighbors for 30 years, Bob and Margie Beardsley, who are incredible cooks. There is always something new cookin’ at the Beardsleys. I almost passed by this recipe since it uses Cool Whip.

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Gourmet Banana Chocolate Tart

Sunday August 2, 2015

Flavor is the ultimate imperative. Take three delicious flavor innovations, exotic yet homespun at the same time—lime, banana, and chocolate. What makes an uncooked pie taste so darned good? The flavors. The cold creamy textures really add to the esthetic joy of devouring a slice.

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The Basics: Who is Pepper

Sunday July 26, 2015

Pepper is one of the other most important spice seasonings in the kitchen because of its enormous popularity in Western cooking. I love pepper and just about every recipe in my recipe collections has some pepper in it. If you’ve never tried a high quality black peppercorn, you’re in for a treat.

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The Basics: Who is Salt

Sunday July 19, 2015

Salt has become one of my most interesting posts. It is an important addition to food, accenting and balancing the natural flavors in food. While there is a lot of bad press nutritionally about salt, it is vital to good health and fundamental to the proper functioning of the entire body since it is the element that moves oxygen through our bloodstream and muscles.

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Slow Cooker: Spinach Pesto Deep Dish Pie with Homemade Ricotta-A Summer Family Treat

Sunday July 12, 2015

Italian pasta casseroles are probably some of the most popular family cooking in all cuisines. The king of these is lasagna. Turns out the slow cooker pasta casserole that translates perfectly from the standard oven method is lasagna. A whole book could be written just on slow cooker lasagnas.

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