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Nova Scotian Hodge Podge
Hodge podge is a favorite vegetable stew from Nova Scotia. It's typically made in the fall with the freshest vegetables possible, just as the gardens are being harvested. This recipe very much lends itself to tinkering by adding different vegetables in varying quantities.
Navy Bean and Ham Soup
This navy bean and ham soup uses smoked ham hocks and fresh herbs to add hearty flavor to this satisfying soup.
Poached Salmon
This simple poached salmon dish simmers salmon fillets in a flavorsome poaching liquid of white wine, butter and garlic for a delicious fish dinner.
Grilled Chicken with Herbs
Boneless chicken breasts marinated in herbs, garlic, oil, and vinegar are grilled or broiled to perfection.
Amazing Pork Chops in Cream Sauce
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Slow Cooker Flank Steak
A simple slow cooker flank steak recipe that's easy to prepare for long, slow cooking with tender, tasty results.
Roast Pheasant
This roast pheasant recipe is quick, simple, and has an autumn feel. It is very good roasted with diced potatoes, carrots, and seasonal squash (I like acorn squash). You can cook it at a higher temperature for a shorter time — just be sure to baste often since it is a very lean meat.
Vegan "Beef" Broth
This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.
Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.
Homemade Vegetable Soup
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Shrimp Stock
Great shrimp stock to use as a base for gumbo, étouffée, or any other seafood dish. You can freeze it in ice cube trays and thaw it as needed for later use.
Cucumber Salad With Thai Sweet Chili Vinaigrette
Cool, spicy, and sweet.
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