Beth’s Blog

Black and White Bean Salad

Monday August 3, 2009

The best effect of the vegan revolution is that beans have a new found respect. I adore bean salads and this one is from California Sol Food from the Junior League of San Diego (2004). The mango is sensational with the tomato, beans, and cucumber.

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Coleslaw with Apple Cider Vinegar Dressing

Sunday August 2, 2009

Everyone eats coleslaw! There are all manner of cole slaws, since cabbage takes to so many flavor additions. Here is the most basic coleslaw you will ever find and the most addicting. The first time I was served it, a specialty of my friend the late Mary Ann McCready, I almost poo-pooed it for being too simple. But I dare you to stop eating after a few bites. The secret is good, organic apple cider vinegar, one of Mary Ann’s favorite ingredients, which tastes way better than just regular cider vinegar. While you can shred the cabbage in the food processor, Mary Ann always used her favorite chef knife and took the time to hand cut the cabbage very fine; she said it made the salad better.

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Slow Cooker Pulled BBQ Chicken

Saturday August 1, 2009

A “Pulled BBQ Chicken” recipe for your Slow Cooker, by Beth Hensperger.

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Tomato and White Bean Soup

Thursday July 30, 2009

Per serving: 383 calories; 23g protein; 18g fat; 7g saturated fat; 34g carbohydrates; 27mg cholesterol; 1072mg sodium; 7g fiber

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Braised Beef in Espresso

Friday July 24, 2009

The addition of coffee to a beef stew may look new and innovative, but it is one of the oldest methods of enriching a sauce. You can use freshly brewed strong coffee or instant espresso powder dissolved in boiling water. Try topping this stew with dumplings if you like.

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Turkey Pot Roast

Friday July 24, 2009

One of my oldest cooking friends, Nancyjo Riekse, created this recipe, and I was absolutely delighted with the original concept for turkey in an old-fashioned recipe context. “This is for those of you who have stopped eating red meat but still crave that type of comfort food,” she writes. This recipe uses a hindquarter, one big, fat, dark-meat thigh section called the shank that is easily available when the turkeys leftover from the holidays are cut into portions to sell quickly. If you cannot find the shank, then substitute two regular turkey thighs that equal the same weight. Be sure the piece of meat can fit in your slow cooker. Serve with cranberry sauce.

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