Author: Wendy

Pork Medallions with Apricot Cream Sauce

 

  Pork tenderloin is my favorite cut of pork.  Cutting the pork into medallions and sauteing them is a quick and easy way to prepare them.  I served this dish for dinner tonight with couscous and brussel sprouts with garlic and olive oil (posted January 19, 2012 on this blog). […]

Venezuelan Black Beans

 

 My Venezuelan mother-in-law taught me how to make black beans.  The thing is, she doesn’t follow a recipe.  It is intuition and based on what you have on hand.  So it took a little practice to get it right.  One day, years ago, I started making the black beans in […]

Black Barley, Lentil and Edamame Salad

 

  Early this morning, I read a recipe in the New York Times by Martha Rose Shulman (yesterday’s paper) for a Black Rice and Red Lentil Salad.  I decided that I wanted to make it for lunch.  I went to the store to buy the ingredients, but they didn’t have […]

Leftover Chicken in Red Wine Transformed With Pasta

 

 It is very environmentally friendly to reduce the amount of food we throw away.  By transforming leftovers into “new” dishes that our family members will eat more readily than leftovers that look exactly like what was in front of them the night before (or several nights before), we are taking […]

Lemony Lentil Soup

My friend K— made the most amazing, delicious, delectable lentil soup the other night.  She offered to give me the recipe, but then I wouldn’t have been able to post it on my blog.  So I merely let her tell me the essential ingredients (I correctly guessed lentils, lemon juice […]

Slow-Cooker Bread Pudding with Caramel Sauce

 

 I have been making bread pudding in the oven for years.  Unfortunately, my oven is not working these days, so when a friend invited me over last night and asked me to bring dessert, I had to think of a way to make dessert without an oven.  I tried this, […]

Honey Wheat Bread in Breadmaker

 

 I bake bread in my breadmaker almost every day.  Most recipes I use are from The Bread Lover’s Bread Machine Cookbook, by Beth Hensperger.  This thick paperback cookbook has over 600 pages of recipes, breadmaking tips and useful information.  In addition to recipes for bread, it has recipes for other […]

Brussel Sprouts with Garlic, Salt and Olive Oil

 

  I learned how to make these from a farmer at the farmer’s market in Baltimore, about 25 years ago.  I didn’t like brussel sprouts at that time, because I had always eaten them boiled and smothered with butter.  I told this to the farmer who had them on display, […]