Recipes
Roasted Garlic Cheddar Bread
Notes This is a no-knead bread. It makes 4 one-pound loaves. You can double it or halve it, and the bread dough will keep for about a week in the fridge. You need to roast the garlic before baking the bread. The roasted garlic recipe can be scaled up to as many bulbs...
Lemony Catfish and Bean Stew
Ingredients 1 teaspoon dried orange peel or fresh lemon zest 2 tablespoons lemon juice 1 teaspoon paprika 3 to 4 garlic cloves, minced ¾ teaspoon each salt and pepper, plus additional to taste 4 tablespoons butter (1/2 stick) 1 pound catfish, cut into bite sized...
Colcannon with Mushrooms and Leeks
This is one of those “base recipes” I make. It’s a little different every time, depending on what ingredients I have on hand. I will note that this time I made it with roasted garlic, and that is a game changer. I served it alongside of a good kielbasa, but it also...
Clam Stuffed Mushrooms Recipe
I love clam stuffing. This recipe for portobello mushrooms with a clam stuffing works great as a main course with a salad on the side, or make it as an appetizer using the smaller crimini mushrooms. My secret ingredient is Old Bay Seasoning, which I use for...
Easy Corn Succotash
I'm still working out this recipe, but I'm including it anyway because I want to save the current status and ingredients list. There's a fair number of variations on succotash and I'm taste-testing my way around, to find out what works for both A) I love it and B) I...
Instant Pot Egg Bites
This makes a double batch of the easiest and oh-so-tasty reheat-able little omelets. You will need two silicon egg bite molds and a steamer rack with a handle. Quantities are inexact, as I eyeballed volumes. Ingredients 14 large eggs.Chopped veggies and/or meats,...
Anasazi Cave Beans with Poblanos and Okra Rice
Today is clean out the freezer day! Going into April, I want to use up all the odds and ends of last year's harvest before this year's veggies start coming in, as well as making sure that nothing from the back of the freezer languishes forgotten. Lo and Behold, what...
Grilled Garlic Scapes and Asparagus
Garlic scapes are the young and tender flower stalks and buds of the garlic plant. They pop up in mid-to-late June, spiraling and coiling above the leaves. I wait to cut them until they have had a few days to grow to a nice size, but not too long or they will become...
Light Cajun Cream Sauce With Pasta
This recipe was inspired by the Cajun sauce at Cheesecake Factory. Ingredients1 green onion, minced2 large or 4 small cloves garlic, minced. Prefer hot variety.2 tbsp basil pesto (1/2 ice cube size if frozen pesto)1 cup bell pepper, chopped1/2 cup red bell pepper,...
Coyote’s Bitey Bite Hot Sauce is Now A Thing!
The hot sauce is now a thing, and OMG it is delicious! In the photos: the jarred peppers on the day I started the ferment, the same after a round in the cuisinart, and in the bottle. I still have to make the labels. And the name: "Coyote's Bitey Bite Hot Sauce.",...
Heirloom Red Beans and Rice with Ham
This started as solely red beans and rice until I decided to include and use up a few bags of heirloom beans from the garden. Used in this rendition of the recipe: Red Kidney, Scarlet Runner, Little Italy, and Cave beans. Ingredients For Ham and Beans: Meaty...
Kielbasa and Bean Soup with Chard
This kielbasa and bean soup is a great way to include chard and other garden greens in your diet, and is perfect for fall or winter. Ingredients4 cups chicken broth1 16 oz can great northern beans1 16 oz can of pinto beansOR the equivalent of home-cooked beans (about...
Summer Harvest Clam Chowder
Many of my recipes are inspired by the experience of "so the garden has just produced a ton of these veggies, now what do I make", coupled with I always end up with a ton of chard and garlic and I love clams. Ingredients4 cups corn cob stockcorn from two corn on the...