Americans eat a lot of meat, more than any other place in the world. That’s a fact. If you were like me, meat was usually on the supper table at least four or five days a week. Perhaps living in a rural area of the country, where meat prices were lower, had something to do with that. Regardless of the reason, …
There are a lot people who relish leftovers. But there probably are just as many who view them as a nuisance. You can count me among the former. I believe there are a lot of leftovers that are better the second day. Chili, for one, comes to mind. It’s also a food that can’t really be made in small batches, especially …
Goulash has a long history, dating back to the ninth century in the medieval Kingdom of Hungary. Today, gulyás is one of Hungary’s national dishes. Without getting into too many specifics about the original version — the dish might be a little too much for those with a weak stomach — old-fashioned goulash featured meat that was cooked and dried (pemmican), stored in what we would consider …
Chicken ala king is one of those dishes that’s not only been a staple of many families over the years but also one that can be made with a variety of ingredients. As the name implies, chicken is the star of the creamy entree, which also features vegetables. But which ones complement the chicken can vary from recipe to recipe. Generally, …
Growing up in the 1950s and ’60s, eating leftovers was a given for most blue-collar families, and roast beef hash was one of the dishes that many people point to as a go-to meal. As kids, my mom often would fix Dad, my brothers and I hash a day or two after having a Sunday roast beef dinner. To me, it …
Have you ever eaten a dish that seems to be intoxicating? I’m sure we all can name a dessert or two that would fit into that category, especially if it contains alcohol. Perhaps a cake recipe with beer, an ice cream sundae topped with wine-soaked fruits, dessert cocktails, ice pops made with wine. And even ones without booze, such as Better Than …
Anyone who is familiar with farming and has hunted in northwestern North Dakota knows about lentils. Williams and Divide counties are among the top producers of the legumes in the country. I’ve been chasing pheasants in the area for years but yet have never done much cooking with lentils, which are among the most versatile and nutritious foods available. (Lentils are a powerhouse of nutrition. They are …
There’s been an argument simmering over the years about whether chili should contain beans. To make a long story short, it depends on who you ask. In Texas, there’s a saying, “If you know beans about chili, it’s that there’s no beans in chili.” In other parts of the country, particularly in the North, beans are a staple. And, of …
Homemade soups are awfully hard to beat. And when eating out, there’s something soothing about knowing that a restaurant’s soup is made from scratch. Maybe the reason is that you are a soup maker yourself or your mom or dad was accomplished at that, too. Both are true in my case. I usually make a pot of soup at least three …
No holiday celebration would be complete without finger food. And one that you might find on a lot of snack tables is the traditional party mix made with Wheat, Corn and Rice Chex cereals, mixed nuts, Cheerios and other crunchy goodies. We always had a good supply of party mix when I was growing up. Mom used to make a couple …
Nothing takes the chill off a cold winter day than a big bowl of soup. That’s probably been true since early man started throwing meat and vegetables in a pot over an open fire pit. One soup that’s been around a long time is borscht, which is derived from an ancient soup originally cooked from pickled stems, leaves and umbrels …
Traditions are what make holidays special. And food is a big part of that for most families. When I was growing up, Grandma — and later Mom — would make baked oysters for our big Thanksgiving Day celebration, which was attended by all my aunts, uncles and cousins on the Menard side of the family. Since then, the dish has become synonymous …
It’s hard to go wrong with mac ‘n’ cheese. That’s a saying that’s probably been said by many a mom when they’ve been contemplating what to make their kids for supper. One of the nicest things about this classic comfort food is that there are so many variations a cook will never run out options. Therese is generally the mac …
There’s hardly a better time to prepare a pot of stew than when bad winter weather is impending. And by the looks of the forecast here in the Northland, there’s no time to waste. Along with chili, macaroni and cheese, mashed potatoes and gravy, just to name a few, there’s hardly a better comfort food for a blizzard than a bowl …
Talk to just about anyone who hunts, and they’ll probably tell you hunting is much more than shooting something. It’s about the camaraderie, about being outdoors. And in my case, it’s about watching how much fun my dogs have in the field when hunting upland game. But there is another part that’s not easily dismissible: the food that’s prepared — and eaten — …
Fall can be a bittersweet time of the year for gardeners. Those who grow flowers and vegetables see what they’ve been caring for since late spring slowly — or quickly in the case of a hard frost — dying off. A couple of things can ease the pain a bit — the flower pots we bring in for the winter and …
There are some foods that are made to go together. Bacon and eggs. Peanut butter and jelly. Hamburgers and fries. Macaroni and cheese. Mashed potatoes and gravy. I’d like to add another combo to the list: Salmon loaf with creamed peas and potatoes, a pairing that’s been part of my food repertoire since my youth. As are many of the …
Anyone who has contemplated making bean soup for the first time and goes to the internet looking for a recipe will likely find one that suits his or her tastes. That’s because there’s hardly any limit to the number of bean soups that a cook can make. Perhaps the main reason is that beans come in all shapes, colors and sizes, and when you …
Hunting season has arrived in the Northland. For many cooks, that means it’s time to start digging through their recipe boxes for some tasty wild game dishes. Over the years, I’ve listened to some of my readers complain about wild game recipes because they can’t “bear” the thought of eating magnificent Canada geese, which mate for life, or a Bambi, with whom they …
Many people have fond memories from their youth of peanut butter and jelly sandwiches. For a lot of families, it was a matter of economics. Both peanut butter and jelly were relatively inexpensive compared to luncheon meat, making the sandwich combo a great alternative for snacks or school lunches. That’s the way it was at our house, although we were occasionally treated with …
Where are the best peaches grown? That’s a question that isn’t easily answered. People from Georgia will insist their state produces the best peaches. After all, that’s the home of Major League Baseball Hall of Famer, Ty Cobb, aka the Georgia Peach. Still others might say California, South Carolina, Washington or Texas. My money is on those raised in Colorado, on the western …
Pork chops are one of those foods that appeal to cooks for a number of reasons, Besides being quite tasty and easy to prepare, they are very versatile. Pork chops can prepared in a number of ways, including baked, fried, grilled and breaded. They also are very budget-friendly. Like chicken, pork is cheaper than beef. Typically, a pig is ready for butcher after eight to nine months, …
Beef Stroganoff has become an extremely popular dish ever since it originated in 19th century Russia. In fact, there are probably as many variations of the dish as there are cultures in the world. For example, in Brazil, host of the 2016 Summer Olympics, it is known as estrogonofe, and chicken or shrimp sometimesis substituted for beef. The Swedes make a variation — korv-stroganoff — that …
Many people will tell you that dill pickle recipes are a dime a dozen. Just ask anyone who’s purchased a quart of pickles — sometimes at a cost of up to $10 a jar — at a bazaar or food festival, only to discover they’re no better than the ones they can buy at the supermarkets. I’ve canned my share of dill pickles over the years, using …
There aren’t many vegetables that get a bad rap. But zucchini is one of them that does. I once read somewhere that zucchini is the Rodney Dangerfield of vegetables. It doesn’t get any respect. One of the reasons given by people who don’t like zucchini is just that, it keeps on giving. Usually it’s gardeners who let their zucchini get out …
“Wouldn’t today be a great day for soup?” That isn’t what you’d expect to hear most cooks asking in the middle of July in the Upper Midwest. But those were my exact words to myself Wednesday, and I bet that’s exactly what a lot of other people have been querying the past couple of days with the cool, wet weather we’ve been experiencing. The …
Just about everyone has heard or read about the health benefits of green, leafy vegetables such as kale. It’s true, there is plenty of evidence that eating kale, which has high levels of folate and more calcium — gram for gram, than milk — is beneficial to your health. But kale isn’t the only healthy green around. Another that should …
The idea of throwing together a pot of hot soup during the summer months may not appeal to everyone. But anyone who’s undertaken such a venture knows that the rewards greatly outweigh the prospects of a heating up the kitchen when outside temperatures typically reach the 80s and 90s. That’s because there’s hardly any winter soup that can hold a candle to …
It seems people who love rhubarb just can’t get enough recipes that feature the pie plant. That’s especially so if you grew up eating tasty rhubarb desserts straight out of your mother’s oven. I was reminded of that today by Becky Leguee Siani, whose older brother, Rory, was a good childhood friend of mine, and her sister, Eileen, a grade school classmate, …
Sometimes people can get into a cooking rut. You can bet that even well-known chefs get frustrated by the challenge to consistently create restaurant-yummy meals at home. Perhaps the best way to break out of a dinner slump is by making small changes to proven meals. I did just that last night. One of our go-to meals when our grandson comes for supper …
It’s the beginning of June, and to a lot of people in the Northland, that means it’s the beginning of lake season. But for the folks at University Lutheran Church in Grand Forks, it’s time for rhubarb. More specifically, the church’s annual Rhubarb Festival. The church, located at 2122 University Ave., will be a beehive of activity from 10 a.m. …
People who love hotdish or casserole usually have a preference if given a choice between rice and pasta. But there others like me who relish the taste of both. When it comes to the former, a combination of long grain and wild rice — Uncle Ben’s and Rice A Roni are two examples — is my favorite. However, when I have a recipe …
Planning weeknight meals can be quite a chore, especially when parents have put in a full day at work. And with school nearly out and summer upon us and the kids constantly on the go with sporting and other events on their plates, it’s even more of a challenge. Oftentimes, it’s easier to stop and pick up a bag of burgers, a …
Those of you who are old enough to remember the mid-1960s TV show “The Addams Family ” — or the 1991 movie by the same name — might recall one of Gomez’s favorite lines: “Oh, Tish, I love it when you speak French.” The John Astin character (Raúl Juliá in the film) then proceeded to kiss the arm of Morticia — Carolyn …
If you’ve ever had a halibut meal in a restaurant or bought fillets in a supermarket, you probably remember it. That’s because halibut not only is tasty, it’s also pricey. In grocery stores or fish markets, halibut can go for up to $24 to $30 a pound. Partaking in a restaurant can mean up to $40 a plate, even in Alaska, where the …
It’s still many months until home-grown apples will be ready for pies, crisps and the like, but that doesn’t mean you should overlook tasty recipes that feature the main ingredient of the aforementioned desserts. That’s what I did yesterday, pulling a 4- to 6-cup bag of cored, peeled and sliced apples out of the freezer to make a tasty 9-by-13-inch pan …
You don’t have to be a rocket scientist to be able to make great soup. That’s what I’ve been telling my friends and acquaintances for years when they’ve inquired about why my homemade soups are so tasty. Actually, there is one thing that sets good soups apart from those that are just fair or mediocre: the stock. Of course, you can …
There are literally a million ways to fix pork chops. If you don’t believe me, do a Google search for pork chop recipes. What you will get is about 1.2 million results. A lot of those recipes are similar in the respect the chops are cooked in some sort of creamed soup, albeit mushroom, chicken or celery. That’s probably because the gravy …
Are you tired of fixing that beef roast the same old way? I’m not saying there’s anything wrong with throwing a roast ― after it’s been browned ― in a Dutch oven with some potatoes, carrots and an onion for a couple of hours. That’s always a delightful meal. But if you’re up for a change of pace, a French dip is a …
Rhubarb is very likely the first vegetable — yes, it’s not a fruit — harvested in the spring by gardeners. It perhaps is also the most-awaited one by cooks who prefer making desserts above all else. Fresh rhubarb from the garden is still weeks away from being harvested, but that’s not stopping me from pleasuring my sweet tooth. That’s because I had …
I like hearty soups. They can be full of all kinds of vegetables ― and meat (or not), too. It doesn’t matter. Usually, no two soups of mine are alike, since I save all sorts of vegetable stock ― i.e. liquid from mashed potatoes or any vegetables that have been steamed, blanched, etc. ― as well as broth made from chicken, beef or wild game …
Ham and cheese is one of those classic food combos that never gets old. Just like bacon and eggs, hamburgers and fries, peanut butter and jelly and pretzels and beer, this dynamic duo is an American favorite. Always has been, always will be. Perhaps the simplest and most common of way is to combine the pair for the sandwich ― grilled …
Dealing with leftovers sometimes can be a problem. Especially if you have picky eaters who don’t have an appetite for an entree the second or third time around. That’s not the case with food such as spaghetti, which is often better after it’s sat for a day or two. Whenever I make a pot of that Italian favorite, we usually …
Pasta and broccoli is a winning combination. And no matter what you complement those two with, the outcome is sure to be a palate pleaser. I have several favorite recipes that feature broccoli and pasta. One is Broccoli with Rigatoni, which comes from a cookbook by the late Dom DeLuise, “Eat This … It’ll Make You Feel Better!” DeLuise describes broccoli and rigatoni …