Re-Blogged: Tips on Using Stevia

Stevia is finally getting the attention it deserves. Find answers to basic questions about this wonder food here. Why use it? How does it taste? What products are safest? What foods does it work best with? How can you get the right amount? There’s lots to learn but it’s worth the effort. You can get…

Sparkling Snickerdoodles

Another recipe from my old Betty Crocker’s New Picture Cook Book, it is probably much like one you have used. I made only two changes: I used all butter instead of the recommended “part” and I used decorating sugar instead of granulated for a little more sparkle and that interesting crunch the sugar crystals give….

Venison Chorizo Frittata

I was inspired by this dish in the New York Times—Spanish Asparagus Revuelto—which is kind of a scramble with sauteed asparagus and a little (2 oz) Spanish chorizo. I decided to turn it into a frittata and use 1/2 pound Mexican chorizo, made with venison and pork. In addition, instead of browning the asparagus, onion,…

Recipe Review: Edible Irish Soda Bread

I’m not sure yours will be so green If my Ancestry DNA profile is correct, I have 22% Irish ethnicity. Not that you’d know it by anything in my upbringing. Apparently my maternal grandfather was bullied as a Protestant dog by the Irish Catholic boys in his small Ohio hometown, so he was determined to…

Coconut Tapioca Pudding

In this variation on tapioca pudding recipes I use all coconut milk and do not bother with soaking the tapioca first. Neither do I use a double boiler—not a fan of double boilers.

Quick Blender Pizza Sauce

Lots of substitutions can be made to make this recipe your own. Oven-roasted plum tomatoes from last summer’s garden were the highlight in my sauce. They keep well in the freezer and, when thawed, are still moist and lightly coated with olive oil. I ate one, of course, and it still had that fresh tomato…

Miso Ramen Noodle Bowls with Pheasant Meatballs

Maybe this is mostly a meatball recipe, because the stuff you put in your noodle bowls, other than the noodles, doesn’t need to be prescribed—it’s more likely to be directed by what’s available at your grocery on any given day. Like, for example, the enoki mushrooms that my grocery did not have. I had my…

Venison Empanadas

This recipe makes eight large empanadas—I’m freezing four for later—but you could easily make smaller, snack-sized empanadas. I used half venison and half ground beef in the filling, but you could substitute any other ground meat combination, or even a filling with no meat. Because you need a cool filling, you should make it early…