Monthly Archive: January 2010

Creamy Parmesan Orzo

Food-October-2009-020

With toasted pine nuts, fresh parmesan cheese and basil this is my kind of comfort food. Even though we are only a family of four, I have to double this recipe in order to have enough left overs to go around.  You must make this  with the herbed chicken piccata but it is also delicious with Italian turkey sausages or a …

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Herbed Chicken Piccata

Food-October-2009-026

This is one of those recipes that is in our regular dinner rotation. I have been making it since about 2004 and the only tweaking I did was to add capers and sub butter for the margarine.  It is easy enough for a weeknight meal but fancy enough to entertain with. I pair it with Cooking Lights Creamy Parmesan Orzo and …

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German Runzas

Summer-2009-299

Warm bundles of baked dough filled with a ground beef, cabbage and onion mixture.   German Runzas Use frozen bread dough to encase a flavorful meat-cabbage filling for these hearty sandwiches. 2 16-ounce loaves frozen bread dough, thawed (I like Rhodes whole wheat dough) 1 pound ground beef (I use the leanest I can find …

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Berries and Oats

Summer 2009 351

For our 25th wedding anniversary we stayed in San Francisco at the St Francis and I had the most incredible cold oatmeal, yogurt and fresh fruit for breakfast. That was 5 years ago and I still salivate just thinking about that muesli mix. This is a combo I can eat every day for breakfast, lunch or …

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German Runzas

Summer-2009-299

If you are not from the Midwest you are probably wondering what on earth is a Runza. It is cooked ground beef, cabbage and onion bundled in a bread dough and baked. I grew up eating these in Nebraska. Lucky for me my mom made these from scratch but we could also go to the local …

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