This is a must make. I definitely go to this one a fair bit in winter.

A delicious side dish for any indian food is sliced bananas tossed in coconut or cubed cucumber in yoghurt.

Yummy!

For years whenever I ate Thai I would eat beef in oyster sauce, then I discovered Massaman curry, a delicous mix of spices, beef and potatoes. Enjoy!

Note: Dry roasting the spices gives a subtle flavour differenced and darker colour to curries. Commerically prepared roasted curry powders are available (usually labelled as Ceylon curry powder). These have a richer flavour than unroasted blends.

I have long been a lover of Indian food, however I have usually cheated and bought store sauces to add to my dishes. Whilst in Oz my brother cooked some delicious Indian and had a wonderful cookbook with a range of from scratch Indian so bear with me!

Oh this is a delicious asian noodle recipe, it makes a nice change from always eating rice and has lots of greens.

A year or two ago, I discovered and tried Google-style cooking. It began by having very little in the refridgerator and no desire to go grocery shopping. The first set of ingredients were: tofu, orange juice, bananas, yogurt, cold cereal and a few others which didn’t show up on “relevant” Google-recipe results. The result was a tofu smoothie, which was more like soy grit with a delicate citrus undertone.

So I went grocery shopping. A week later, my perishables became an odd family again. I Google-fu’d spinach and cod. It wasn’t as dire—I knew they went together, but didn’t know how I could avoid a similar result. I did not want fishy greens. Feh kaka.

One of the results was this dish. It was Catalana style. Exotic. Sultanas! Yum. Trouble is, I had to find sultanas. I didn’t know what they were and I didn’t want to go grocery shopping, so I used golden raisins instead. Faith brings divinity, I always say.

Mike doesn’t mind me making this casserole often. I found it in our church cookbook and I know the lady that submitted it quite well. If I have some ham, I will usually have the other ingredients on hand and it’s fast to put together. Put it in the oven and continue with other household tasks while it’s cooking! It’s really scrumptious! I add about an extra ½ to ¾ cup extra of ham and maybe around 5 ounces of noodles. It’s all up to the cook!

Now who doesn’t love a good chili? I personally love it on top of rice with cheese and sour cream, and it is such a good next day dish. Here is a stupendous chili which I have served many times. Love it!

This was our delicious dinner last night! A fabulous way to ensure a tasty, healthy and lean meal, plus I always have arborio rice sitting around as it is such a versatile grain. You can substitute the pork with chicken if you prefer, and change around the dish as you like.

My chicken enchiladas go over quite well with everyone! It’s pretty easy (which I like). The only part of the recipe I eliminate is where you wrap the tortillas in aluminum foil and bake until heated. I just spoon the chicken mixture onto the tortilla without warming the tortilla. It’s your choice!

This is what I decided to cook for my 2005 Christmas Eve dinner for my family. I like easy-cooking meals. This recipe is from my “Christmas Recipes” book compiled from the “Southern Living” magazine. As an add-on, consider the Creamy Mushroom Gravy recipe — it really adds to this pork loin recipe! Also, I used minced garlic in a jar instead of buying garlic cloves. It says on the jar how much to use equal to one clove of garlic. Just insert the minced garlic in the slits of the roast like it says-Enjoy!

The best thing about steak — besides the fact that it’s so GOOD — is the leftover steak sandwich the next day. Leftover steak will keep, well wrapped in the refrigerator, for up to 2 days.

Of course, if the steak tastes as good as this recipe does, then the likeliness of there being leftovers is quite slim.

Something that looks totally healthy and yummy to try. Takes very little time to prepare and cook, and has lots of veggies included. It is recommended that you prepare the chicken as the recipe directs, then store in an airtight contain in the refrigerator up to two days ahead. Then just simply reheat and serve over the pasta.

(aka Potatoes ala Skoach, Skoach ala Potatoes, Potatoes Con Skoach, etc.)

This is the recipe BISQUICK DOESN’T WANT YOU TO KNOW ABOUT!

Stick it to Bisquick! Skoach yourself up some potatoes tonight!

Gingersnaps and mushrooms give these tender meatballs a special old-world flavor. This is an easy recipe to double and share with friends at a party. They can be frozen for a convenient meal at a latter time too if wanted.

I was inspired and cooked this tonight. I really wanted cannelloni but didnt want the standard ricotta and spinach concoction, so I created this.

For the cannelloni shells you can make them using our basic pasta recipe. Just double the quantity to create enough pasta for the shell stuffing.

This is an old family recipe that as far as I know, came down the line from my Nana, Sylvia. Very easy to cook it takes about 2mins to prepare and, once done, will make everyone think you were slaving away for hours on it. The best thing is you can be very approximate on the measurements, the temperature and the time and still it turns out great.

Enjoy!

I made this tonight! I was sitting on the couch totally bored at the thought of another boring pork roast and suddenly this popped in (partly due to what I had at hand).

Now I don’t know about you but often stuffing seems so old fashioned and fussy, but it is easy, delicious and really gives an added kick to your meal. I usually cube root vegetables and roast at the same time, deglazing the vegetables with a mixture of honey and mustard 5-10 minutes prior to removing from the oven, however it could be served with a spinach pine nut and pear salad with a lemon dressing as a lighter alternative. (see salads)

Nothing says summer; feels like summer; or tastes like summer than being outdoors and grilling. Especially when you’re grilling brats.

Man, I could tell you some good stories about my summers as a child; growing up where you could get a brat and a pop for 50¢ during Maxwell Street Days in Lodi, Wisconsin. How my grandparents would always have brats and hamburgers just about every day at the cottage for lunch. Or how during Labor and Memorial Days in Madison, Wisconsin, there is a brat festival which sells millions of brats over the weekend for a buck a brat these days. Instead, I’ll share with you the fact that you’ll love boiling them in beer instead of water, simply because of the taste that they give off. It also gets rid of some of the fattiness, but who cares when they taste this good? And you’ll want to look for “Johnsonville Brats,” that’s the best brand if you can find them in your local store.

To be perfectively honest with you, I’D KILL FOR A BEER BRAT. They’re that damn good.