Posts made in March, 2014

Shelf Supper

Posted by on Mar 19, 2014 in Pasta | 1 comment



Budget cooking, a Cooking Light feature, is a recipe derived from mid-sized city supermarket prices. Staple ingredients are calculated per amount used—and salt, pepper and cooking spray are free-Wheee.




My version of Fettuccine with Edamame, Mint, and Pecorino most likely messed with the calculation of $1.57 per (4) serving.  Pantry and freezer ingredients are available all year and brought together in a flash.








I made this twice.  One onion is enough.  The first time I used whole-wheat pasta—it seemed too weighty for the light vegetables.  The shape might be too profound as well.  Spaghetti is my next stop.








While the pasta cooks, (please salt the water) sauté an onion ( I used only one tablespoon of oil), add garlic.








Stir in the edamame, and peas; cook until heated through.








Toss in the pasta, lemon juice, and zest.  Add pasta water; finish with butter (I added one tablespoon of butter and used more zest), Pecorino Romano, mint, salt and pepper.  The Pecorino is slightly saltier and gamey--a nice switch from Parmesan cheese.








The beautiful shades of green vegetables, mint, and zips of lemon zest take a light turn toward springtime.

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#Corned Beef and Cabbage

Posted by on Mar 17, 2014 in Pizza | 4 comments

I boil up a pot of Corned Beef and Cabbage every year around St. Patrick’s Day for a dinner party.  My sister, Leslie uses turnips instead of potatoes while I use rutabagas along with the potatoes and big chunks of carrots.  As long as you are roasting one chicken, you may as well roast two. Therefore, as long as you are simmering one brisket for hours why not double up.  The second piece of beef can be sliced for sandwiches or shred the beef and throw together a hash.









As for me and my house—we make pizza!








Brush the crust with Dijon and pile on the chopped beef, vegetables, and cabbage.   Irish Cheddar or Munster is my cheese of choice.








What do you create?




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Irish Soda Bread

Posted by on Mar 14, 2014 in Holiday | 4 comments



Quick and easy Irish Soda Bread has eluded me for years.  The essential ingredients for the free-form loaf is flour, baking soda, salt and buttermilk.  Other additions like butter, egg, sugar, and currants or raisins add richness.  Early on, I wanted it to be a hearty loaf; I added whole-wheat flour and oats with molasses to sweeten the loaf (equally as delicious).


My friend, Vinnie advised me to check in with the evident, Ina Garten.







After baking up the Barefoot Contessa’s amazing bread and serving slices smeared with Irish butter, alongside a simple stew, we celebrated heartily.







I tinkered with the recipe.  Of course I did.







Combine the flour, sugar, and salt with the baking soda (I used ½-cup dark rye flour in place of an equal part of the all-purpose flour). In addition, I tossed in a tablespoon of anise seed.  Add the butter and let it mix on low speed while combining the buttermilk, egg, and orange zest.







Pour that mixture into the turning flour.







I added the traditional currants but raisins or golden raisins work too.  Vinnie and his crew use dried cranberries.







Place the wet dough on parchment paper to bake.

TIP: When cutting the X into the top of the bread dip the knife into flour—it makes a cleaner cut.








Slightly sweet with a rich dappled texture, the bread was "Ina-licious"!








Irish soda bread for breakfast; toasted with homemade apricot jam?  Even better.

*cell phone pictures today as a test run...


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Morning after Morning

Posted by on Mar 12, 2014 in New | 2 comments

--Beth Moore, Breaking Free-The Journey, The Stories

"Some days I don’t want to give.  I want to take.  Some days I think I just can’t do it.  But each morning the Holy Spirit woos me once again to the place where I meet with God.  The God of grace bows low and meets with me.  In the simplicity of my prayer time, I am suddenly confronted by the majesty of my Redeemer, the One who is responsible for any good in me.  Fresh mercies fall like manna from heaven.  And once again, my heart is moved and I surrender all.  Morning after morning."




"They will be called oaks of righteousness,

a planting of the Lord for the display of his righteousness"

--Isaiah 61:3





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Green Goodness!

Posted by on Mar 10, 2014 in Desserts | 0 comments

I was rummaging through the pantry looking for sweet inspiration; with my heart set toward creating a dessert for St. Patrick’s Day.  I found a package of dark chocolate and mint chips.








I baked up a batch of my chocolate chip cookies adding the combo of morsels.








Uh huh-- Dark Chocolate and Mint Ice Cream Sandwiches—when one cookie isn’t enough!

What do you serve on St. Patrick’s Day?

Coco’s Chocolate Chip Cookies


  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 Tablespoon pure vanilla extract
  • 2 eggs
  • 2 3/4 cups unbleached flour
  • ¼ teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 2 cups chocolate chips


  1. Preheat oven to 325 degrees F.
  2. In the bowl of a large mixer, cream butter at medium speed: add sugars and vanilla. Continue to mix at medium speed just until combined. Add eggs and mix again.
  3. Sift flour, salt, and soda together. Add flour mixture to butter mixture at low speed, stopping once to scrape sides of bowl. Stir in chocolate chips.
  4. Using a small ice cream scoop drop cookies onto an ungreased or parchment lined baking sheets spacing cookies 2 inches apart.
  5. Bake 10-15 minutes or until cookies are golden brown around the edges.
  6. Remove sheets to cooling rack. Let stand for 5 minutes before removing the cookies with a spatula to cool completely.
  7. Makes 2 dozen cookies
  8. © Copyright 2014 Peggy Barrett Lunde
  9. All Rights Reserved

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