Retired Techie
Getting older, not necessarily wiser!
Getting older, not necessarily wiser!
Introduction
First time in the kitchen in awhile, to cook that is. I finally gave in to requests to cook Beef Stronganoff, a favorite of my kids when they were younger. (more…)
The Tortilla has been around forever, and can be used almost everywhere. It is a flat unleavened type of bread made from various ground grains. This is my version of the Tortilla made from standard white (wheat) flour. (more…)
IntroductionChili con carne (chili with meat) is a type of stew containing chilies, meat, tomatoes, and beans. The dish originates in Southern Texas/Northern Mexico.
There is no one original recipe that I am aware of. Chili recipes tend to vary widely, and most cooks have their own preferred ingredients and methods of preparation, as well as preferred amount of spiciness.
This is my personal take for a chili recipe that is flavorful, and moderately spicy. While it will probably not win any awards, I love a steaming bowl of it on those cold winter evenings. (more…)
Cottage pie is a dish of English/Irish origin, a savory pie (made with meat instead of fruit). It consists of a minced or ground meat and diced vegetable filling topped with mashed potato. Traditionally Cottage pie is made with beef, and Shepard’s pie is made with lamb. In the United States most people know the beef version as Shepard’s pie.
This is my version of the dish, which I have made adjustments to over the years, so it is not exactly traditional. (more…)
Jambalaya is a Creole and Cajun rice dish. It has both Spanish and French influences. Traditionally it is a meat and vegetable dish with rice in a seasoned, and sometimes spicy, broth.
This is my less than traditional version of the dish. The recipe makes approximately four servings and takes about two hours.