Kids in the Kitchen
By Sharon Palmer, RD
Issue #97 • January/February, 2006
The freeway en route to home resembles a parking lot, allowing you plenty of time to add up all of the tasks awaiting you once you walk...
Tomato and basil sauce
Recipe of the Week
Tomato and basil sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 clove of garlic
1 small onion
4 fresh basil leaves or 2 dried leaves
4 Tbsp....
Tomato-Avocado-Buttermilk Soup
Recipe of the Week
Tomato-Avocado-Buttermilk Soup
Courtesy of
Jimmy Andalli
Ingredients
3 pounds tomatoes, peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 avocado, mashed to a puree
Juice of 1 lemon
2 tablespoons finely minced fresh parsley
Salt...
Pecan Crusted Trout
Recipe of the Week
Pecan Crusted Trout
Courtesy of
Louis Maher
Ingredients
6 6-oz. trout fillets
2 beaten eggs
1/2 cup milk
1 cup flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/2 tsp. dried thyme
1-1/2 cups finely chopped pecans
1/2...
Homemade pizza
Recipe of the Week
Homemade pizza
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 cups flour
2 Tbsp. olive oil
1 Tbsp. mixed spices (oregano, basil, onion flakes)
1-1/2 cups warm water
1...
Comfort foods of Ireland – hearty recipes from Grandma’s old file box
By Linda Gabris
I take a lot of pleasure indulging in cuisines from around the world. One country that holds a special place in my heart is Ireland because my grandmother had Irish roots. Some...
Pickled nopalitos
Recipe of the Week
Pickled nopalitos
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 lbs. de-spined, sliced fresh nopalitos
mustard seed
dill seed (if dill flavoring is desired)
garlic cloves, halved
dry red...
Basic chicken broth
Richard Blunt
Ingredients
1 5-6 lb. stewing hen or roasting chicken
6 qts. cold water
2 medium onions, peeled and cut into quarters
1 celery rib with leaves attached
1 whole carrot
2 bay leaves
8 whole black peppercorns
3 whole cloves
1 piece...
Making Yogurt
By Patrice Lewis
Issue #132 • November/December, 2011
When you get to the point where you're milking your own cow, you'll need to figure out what to do with the excess milk. One of the easiest...
Honey Roasted Pheasant
Recipe of the Week
Honey Roasted Pheasant
Courtesy of
Mike Willard
Ingredients
1 Pheasant
3/4 cup Honey
1/2 cup creamy Peanut Butter
2 Tbsp. Cider Vinegar
2 Tbsp. Soy Sauce
Method
Combine the honey, peanut butter, vinegar, and soy sauce...
Turkey Tetrazzini
Recipe of the Week
Turkey Tetrazzini
Courtesy of
Katie O'Leary
Ingredients
2-1/2 cups cooked pasta
1-1/2 cups leftover turkey, chopped
1 cup Milk
1 cup Chicken Broth
1/2 cup shredded Swiss Cheese
1/3 cup chopped Onion
1/3 cup fresh sliced Mushrooms
1/4 cup each flour
1/4...
Food security 101: Part 1
By Rowena Aldridge
Issue #138 • November/December, 2012
These days a lot of people are concerned, and rightly so, about their family's economic stability and security. Recently I've become aware of the ways in which I,...
Smoked Salmon
Recipe of the Week
Smoked Salmon
Courtesy of
Lisa Nourse
The best meals are made from stuff you grow--or catch. Here's a tasty smoked salmon treat made from a 38-pound king salmon caught by 11-year-old Ian Nourse, who...
A Native American feast
By Jackie Clay
Issue #66 • November/December, 2000
When the holidays roll around, a lot of folks get bored with the "same-old meal." You know, turkey, mashed potatoesthe whole traditional meal. But some adventurous families might...
Nana V’s fire sauce
Recipe of the Week
Nana V’s fire sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pint homemade pickled chili peppers (See previous recipe.)
1 12 oz. bottle chili sauce...
Pita bread
Recipe of the Week
Pita bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pkg. active dry yeast
1/2 tsp. granulated sugar
1 cup warm water (110°-115°)
4 Tbsp. extra virgin olive...
