Tag: Kitchen Archive

Beef Stroganoff

Published on April 17, 2023 at 4:41 pm by LEW


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…)

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The Lowly Tortilla

Published on January 26, 2022 at 10:15 am by LEW


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…)

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For those Cold Winter Evenings; Chili Con Carne

Published on January 11, 2022 at 5:19 pm by LEW

Chili Con CarnieIntroduction

Chili 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…)

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Complete Comfort Food – Cottage (Shepard) Pie

Published on October 27, 2021 at 8:03 am by LEW


Cottage PieCottage 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…)

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Southern Traditions – Jambalaya

Published on October 17, 2021 at 10:31 am by LEW


My JambalayaJambalaya 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.



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