Diann is Cooking's

19

Recipes

Fresh Lima Beans, Swiss Chard and Ham Hock

Posted by Diann is Cooking  

I got the basics for this recipe from a woman I met while picking over butter (lima) beans at the farmer's market. It is similar to a standard southern collards recipe; I used Swiss chard because I had it, but go ahead and use collards or perhaps... MORE»

Recipe #393041

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Roots, Tofu and Kale

Posted by Diann is Cooking  

I had some leftover kale and some leftover tofu from another recipe I tried here, so decided to get inventive. I figure it serves 4 as a side, two as a main, and three with bringing it to work for lunch (er, three days I can enjoy it there)... MORE»

Recipe #366906

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Pickled Quail Eggs - Dill Pickling

Posted by Diann is Cooking  

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with... MORE»

Recipe #366901

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Pickled Quail Eggs - Red Wine Vinegar

(1 reviews) Posted by Diann is Cooking  

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. Preparation time does not include marinating time. MORE»

Recipe #366827

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Baby Octopus and Squid With Baby Bok Choy - Salad

Posted by Diann is Cooking  

Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely... MORE»

Recipe #364059

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Eggplant and Pomegranate Salad

Posted by Diann is Cooking  

This recipe is adapted from A Taste of Persia, by Najmieh K. Batmanglij. Pomegranate paste and angelica powder may be more difficult to find. To make pomegranate paste, if you can't buy it: 8 cups pomegranate juice + the juice of two limes:... MORE»

Recipe #364007

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Ground Venison Casserole

Posted by Diann is Cooking  

Amounts are approximate. Good lean ground venison is both healthful and apparently sustainable! For root vegetables I recommend a combination of turnip, celeriac and parsnip. For mushrooms I recommend ordinary white or baby bella. MORE»

Recipe #363613

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Jicama and Jerusalem Artichoke Salad

Posted by Diann is Cooking  

Every year I have Jerusalem artichoke "volunteers" growing in my front yard, far too tall for the location. When I transplant them, the deer eat them but they leave them alone where I unfortunately tossed the original set a few years... MORE»

Recipe #363493

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Buttery Lobster/Shellfish Dipping Sauce

Posted by Diann is Cooking  

Although I've switched to the Healthy one, this one lives on in my memory of great taste... Prep time is about ten minutes total pulling things together and cooking. MORE»

Recipe #363434

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Healthy Lobster/Shellfish Dipping Sauce

Posted by Diann is Cooking  

While I love the buttery variant, this one lets me feel like my arteries will live to see another day. While on the face of it, this may look very tart, there is neither cream nor butter to "cling" to the lobster or clams. MORE»

Recipe #363349

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Seafood Salad With Hearts of Palm

(1 reviews) Posted by Diann is Cooking  

This was put together for lunch at work. Despite the ingredients, it is still cheaper than buying subsidized food at work, assuming I want to enjoy what I eat: most was bought on discount or at sales. And since I have an "on my feet a... MORE»

Recipe #359833

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Sparkling Lime (Or Lemon) Beverage

(2 reviews) Posted by Diann is Cooking  

I find this beverage extermely refreshing, and I will drink it, or its lemon variant, around the order of once or twice a day. It provides a perky hint of flavor without making the beverage so tart one is driven to add sugar or sugar substitutes... MORE»

Recipe #359562

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Braised Spiced Beets

(1 reviews) Posted by Diann is Cooking  

This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock. MORE»

Recipe #357622

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Jicama Turkey Salad

(1 reviews) Posted by Diann is Cooking  

I adapted this somewhat, but it comes from a recipe card from (I think) our local ShopRite, and was published by Try-Foods International way back in 1995. They recommend turkey breast, but I am a fan of dark meat due to its flavor, and so I... MORE»

Recipe #357608

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Steamed Whole Tilapia

(1 reviews) Posted by Diann is Cooking  

This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout,... MORE»

Recipe #357602

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Baked Scallops With Mushrooms and Wine

Posted by Diann is Cooking  

Amounts are approximate. Preparation time includes marinating. Fresh scallops from a reputable fishmonger are best but if you freeze them yourself, they're good for a couple of months. As for mushrooms, I like to use a variety, say portobellos,... MORE»

Recipe #357015

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Baby Octopus and Potato

Posted by Diann is Cooking  

They've been having a run on fresh baby octopus at the local supermarket. So, I am trying a lot of menus. I think that baby octopus has more nuance of flavor than the mature variety. There are some other recipes listed on site I plan to try,... MORE»

Recipe #355296

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Lil Devils Deviled Eggs

Posted by Diann is Cooking  

The Lil Devils can be made, of course, with your favorite deviled egg recipe; I'm enclosing the recipe my mother was famous for, and which I've taken over myself. The Lil Devils were first served at a Halloween party for adults in 2007, but these... MORE»

Recipe #355038

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Baked Whiting With Bok Choy and Vermouth

(1 reviews) Posted by Diann is Cooking  

Whiting is a delicate and small ocean-going fish, with a white flakey consistency upon being cooked. It has more flavor than flounder, but is by no means a "heavy-tasting" fish. When I've found them locally, they're usually sold... MORE»

Recipe #354833

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