The Magidow family recipe box
I wanted to make something that was very Autumnal and so I started looking up pork and apple recipes. Almost all of them called for cinnamon and sounded foul, so I came up with this which I wanted to be more balanced. It turned out better than expected so I figured I’d write it up. […]
Garden Enchilada Bake Makes 6 servings ~ Adapted from Peas and Thank You by Sarah Matheny 1 c. quinoa, rinsed and drained 1 1/2 c. vegetable broth (or chicken broth) 1 15 oz. can tomato sauce, divided 2 1/2 t. chili powder, divided (consider using less, depending on how flavorful your chili powder is) 1/2 t. […]
There is a restaurant in Madison, Wisconsin, called “Mediterranean Cafe” aka MedCaf and they have perfected how to do ‘fast food’ right. They make huge batches of homecooked food, and have such quick turnover that it’s always really fresh. Every day they have 4 specials, in addition to some standby items that are always available […]
A friend of ours had us over for dinner one night and served us an amazing lentil loaf – it was cooked in a pie pan, and had a nice solid consistency. He claimed it was a British wartime recipe, a meatloaf substitute in a time of scarcity. I kept bugging him for the recipe, […]
So this isn’t really a recipe of our own so much as a link, since Melanie and I don’t change the recipe at all, let alone enough to justify reposting it. We did use some herbs de provence last time, which was nice too. This is one of those really simple one-dish meals that turns […]
These are truly a labor of love, but the payoff is delicious (also, they freeze well). You could make these with any meat (ie shredded chicken) or even just potatoes or cheese. This uses hot water pastry crust, which rolls out like a dream and holds up well to chunky fillings. The dough I used […]
I must have been too embarrassed of its humble provenance from the Campbell’s Soup Label (and website) to post this recipe yet, but I make it all the time. I’ve classed it up a bit, as I tend to do. Try to find Cream of Onion instead of Cream of Mushroom or Celery…it’s not as […]
I’m adding this by request, although it’s very simple and I don’t have a photo of it yet. It’s great for using up whatever you have in the kitchen, and offers a wholesome, hearty, and warming meal. I like to serve a green vegetable on the side as well. Ingredients onion mushrooms pearl barley (I […]
This is not exactly the dish from our childhood, since it’s a bit more complex than the “quick, we need some food” version that’s in the Melting Pot cookbook. However, the freshly roasted poblano pepper really gives it a lot more flavor than if you use canned chilies, and roasting them really doesn’t take that […]
Call it chicken parmesan, parmigiana, or parm, most of the time this winds up being a soggy, insipid dish. BUT–never fear, dear readers, I have improved it! The trick is to put the chicken (or veal) cutlets on top of the sauce, which keeps the breading from getting soft. I keep the cutlets small so […]