Food and recipes

Recipe of the Week  Butterpeas  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3-4 strips of cured, sliced bacon 1 qt. shelled and washed butterpeas 1 medium onion, coarsely chopped...

By Richard Blunt Issue #102 • November/December, 2006 Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...

Recipe of the Week  Blackened Chicken With Guacamole And Black Beans  Courtesy of Marty Robertson  Ingredients Blackened Chicken 4 chicken breasts, boneless, skinless 2 ounces butter, melted 1 teaspoon salt 1 tablespoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried thyme 1/2...

Recipe of the Week  Creamy white bean soup with kale  Courtesy of Lisa Nourse   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 8 oz. Kielbasa, thinly sliced (or if you like things spicier you...

Recipe of the Week  Baby bok choy with tofu  Courtesy of Leland Edward Stone   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups baby bok choy, cut in half lengthwise or veggies of...

Recipe of the Week  Fiery Frittata  Courtesy of Adam Kingman  As the name suggests, this dish is very spicy. Substitute some or all mild chiles to lower the heat. Ingredients 1/4 cup olive oil 2 large potatoes, diced 1/2 cup chopped...

By Richard Blunt Issue #138 • November/December, 2012 When we eat, we incorporate all of our senses (sight, touch, hearing, taste, and smell) to help us make a general determination about the food in front of...

Recipe of the Week  Garlic Soup  Courtesy of Brad Delmonico  Ingredients 6 cups Vegetable Stock 6 slices Italian Bread, cut into 1-inch cubes 12 cloves garlic, quartered (use more if you like) 1/2 cup dry red Wine 2 Tbsp. Butter 1 Tbsp. Olive Oil 1...

Recipe of the Week  Spider rice casserole  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Special Equipment: 1 5-qt. or larger cast iron Dutch oven Ingredients 6 skinless chicken thighs 1/2 tsp....

Recipe of the Week  Jerusalem artichokes with brown rice  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 Tbsp. extra virgin olive oil 1 medium carrot, peeled and diced small 1 small...

By Linda Gabris Issue #95 • September/October, 2005 While most folks in my neck of the woods are busy barbecuing during the last leg of summer, my thoughts are wistfully drifting to autumn and the brand...

Recipe of the Week  Hoppin’ John with fresh asparagus beans  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup uncooked rice (not instant) 1 lb. pork sausage broken into...

By Sharon Palmer, RD Issue #98 • March/April, 2006 I briefly brush past my favorite lavender bush and my skirt is fragranced for the entire day. Every time the fabric rustles, the aroma wafts up to...

Recipe of the Week  Española eggs  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Shortening to fry 1 medium onion, sliced 8 Anaheim, Big Jim, or Relleno peppers, green roasted If you want...

Recipe of the Week  Basic brown stock  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 lbs. raw beef bones (it helps if some of them are meaty) 5 qts. cold...

Recipe of the Week  Banana-Apricot Bars  Courtesy of Beverly Rosssman  Ingredients Pastry: 12 ounces pot cheese, sieved 1 pound butter (room temperature) 4 cups flour, sifted 2 teaspoons grated lemon peel 1 teaspoon salt Garnish: Confectioners' sugar 1 one pound can apricot halves, well drained Filling: 1 egg...