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Chocolate Soufflé
1/3 C sugar plus extra to sprinkle in the soufflé dish 5 oz. bittersweet chocolate, chopped 3 large egg yolks 6 large egg whites pinch salt butter for the soufflé dish Butter the soufflé dish [...]
Baked Custard
Baked custard is super easy to make and is the “c” in Comfort Food.
Semolina Cookies
Yummy Semolina Cookies Ingredients 1 cube butter, room temperature 1/2 C sugar 1 t vanilla extract zest and juice of one orange 1/2 t salt 1/2 C semolina flour 1 C [...]
Chicken in Lemon Sauce with Feta and Olives
4 chicken breasts, cut into three strips each for a total of 12 pieces salt and pepper to taste 1/4 C olive oil zest and juice of one large lemon 1 C white wine 1 [...]
Brussels Sprouts Slaw with Golden Beets and Pomegranate Seeds
12 Brussels sprouts, washed, stems cut off, and sliced thin 2 golden beets, wrapped in foil and roasted until tender, peeled and cut thin 1 head Swiss Chard, washed, stemmed, and chopped 1/4 C pomegranate [...]
Spinach Pasta with Mushroom Fennel Sauce
Make the spinach pasta as described in Diablo Magazine. To make the sauce: 4 T butter 2 T olive oil 12-16 criimini mushrooms sliced thin 1 fennel bulb, trimmed and sliced thin 1 shallot, peeled [...]
Pasta Aglio Olio
1 pound spaghetti or buccatini pasta 1/3 C olive oil two cloves garlic, minced salt and pepper to taste red pepper flakes to taste 1/3 C chopped flat leaf parsley Freshly grated parmesan cheese Boil [...]
Butternut Squash Gratin
1 small to medium butternut squash peeled and cut into cubes 2 T butter 1 small onion, peeled and sliced thin 1 1/4 C heavy cream salt and pepper to taste several grinds of fresh [...]
Chocolate Hazelnut Tart
Crust: 1/2 C butter, melted 1/2 C flour 1/2 C hazelnut flour 1/4 C cocoa 1/2 C palm coconut sugar 1 t vanilla extract pinch salt Heat the oven to 350. Lightly butter a 9 [...]
Mashed Potatoes
4 russet potatoes, peeled and cut into 1 inch pieces 2 Yukon gold potatoes, peeled and cut into 1 inch pieces 1 t salt 1 C room temperature or warm milk ½ C cream, room [...]
Mashed Root Vegetables
2 large sweet potatoes, peeled and cut into ½ inch pieces 2 large parsnips, peeled and cut into ½ inch pieces 2 granny smith apples, peeled, cored, and cut into 8ths. 4 T butter (or [...]
Roasted Brussels Sprouts
2 pounds Brussels, stems cut off, sprouts cut in half lengthwise 3 T coconut oil 3 T butter Salt and pepper to taste Pinch sugar 2 T balsamic vinegar Heat oven to 425 Place the [...]
Fresh Green Bean Casserole with Shallots
2 pounds green beans, trimmed 3 T butter 3 shallots, peeled and sliced thin 1 ½ C heavy cream 1 t Dijon Mustard Salt, pepper, and nutmeg to taste Bring a large pot of water [...]
Gluten Free Pumpkin Chocolate Chip Bars
1/2 cup Pumpkin puree (from a can) 2 Eggs 1 tbsp Olive oil 1/4 cup Blackstrap molasses 1-2 tsp Vanilla extract ½ C brown rice flour ½ C millet flour 1/4 cup Granulated sugar 1 [...]
Honey Roasted Bosque Pears
4 Bosc pears Zest and juice from 1 lemon 2 whole cloves 4 T butter melted ¼ C honey ½ C water 1 vanilla bean, cut in half lengthwise, seeds scraped out Heat oven to [...]
Every Night Roast Chicken
1 chicken 3-4 pounds Olive oil, or butter, or coconut oil Salt and pepper to taste Half a lemon, 1 bay leaf or a couple sprigs of herbs, garlic clove peeled, shallot (all optional) 2 [...]
Pan Seared Roast Salmon
4 salmon filet portions 2 T olive oil Salt and pepper to taste Heat the oven to 425. Rub the salmon fillet with olive oil and season with salt and pepper. Place a cast iron [...]
Roasted Trout and Fennel
4 boned trout Salt and pepper 2 T olive oil Juice of one lemon 2 bulbs fennel 1 T butter 1 T olive oil Juice of one lemon ½ C white wine Salt and pepper [...]
Whole Roast Tandoori Cauliflower with Mint Yogurt Sauce
1 head of cauliflower, washed with all the leaves removed and the stem trimmed 2 cloves garlic, minced 2 t minced ginger 1 T Tandoori paste Juice of one lemon (you need two lemons total [...]