The Other Woman Cooks

Our garden is still producing fresh veggies. We made golumpki with a gorgeous cabbage over the weekend, began a batch of home infused vodka with Concord grapes and tonight, supper was a yummy pasta with fresh picked brussels sprouts and chicken in a tasty olive oil and butter sauce. This recipe is an adaptation from Food and Wine magazine. Recommended wine pairing: a crisp, cool chardonnay from Cakebread Cellars. Backyard fresh is as local as it gets, folks. I love our garden! CHICKEN WITH BRUSSELS SPROUTS AND PASTA 2 tablespoons cooking oil 2 tablespoons butter 1 pound chicken tenders 1/2 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1 tablespoon red onion, minced 1 cloves garlic, minced 2 cups fresh brussels sprouts, cut into halves from top to stem end (frozen can be substituted) 1 cup chicken broth 1/8 teaspoon dried red pepper flakes 2 teaspoons fresh squeezed lemon juice 1/4 cup chopped fresh parsley 1/4 cup...

Recovering from the worst cold ever, the tide had turned and the former Family Sick became the Family Famished. Our throats are still a little sore and we're not 100% yet. But after a week of chicken soup and dry toast something more substantial, yet creamy and comforting seemed like a good idea. Three people ate four servings ... I guess they agreed! LOBSTER MAC & CHEESE 3 tablespoons butter 3 tablespoons flour Dash salt 1/8 teaspoon ground white pepper Pinch cayenne pepper 1 1/2 cups milk 2 tablespoons brandy or dry sherry 1/2 cup grated sharp Cheddar 1/2 cup grated Gruyere cheese 1 pound cooked lobster, shelled and cut into chunks 2 cups cooked corkscrew macaroni ½ cup cracker crumbs 1 tablespoon melted butter Preheat oven to 350 degrees F. On top of the stove melt butter in a medium pot; remove from heat. Stir in flour and add salt and peppers. Gradually whisk in the milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Add tw...

It’s the end of the long holiday weekend. You’re shopped out from Black Friday jostling for bargains and turkeyed out from two days of leftovers. But one peek in the refrigerator reveals a few more bits of perfectly good meat. Waste not, want not … give your turkey scraps new life in easy but classic lasagna. Add a side salad, a glass of Chianti and a loaf of fresh crusty bread. You won't even notice you're eating leftover anything -- it tastes that good! TURKEY LASAGNA 12 uncooked lasagna noodles 1 egg 16 ounces ricotta cheese 1 cup grated Italian cheeses (Mozzarella. Parmesan, Asiago blend) 1 tablespoon chopped fresh parsley (1 teaspoon dried) 2 cups shredded cooked turkey (or 1 pound ground turkey, cooked, crumbled and drained) 4 cups of your favorite marinara sauce ¼ cup grated mozzarella Preheat oven to 350 degrees F. Lightly spray 13 x 9 x 3 inch deep square baker with cooking spray. In medium bowl stir egg, ricotta, mixed cheeses and parsley until well mixed. Place 2 cup...

This week our garden has exploded and I am required to be a cooking, canning, crazy woman to keep up with the harvest. Thirty-eight pints of tomatoes and 6 quarts of cinnamon apples so far. Not to mention eight small jars of hot pepper jelly, four jars of applesauce and six pints of farm stand peaches I brandied. And there's more out there waiting for my attention. If you don't have a garden, you can buy fresh local grown at farmers markets or roadside stands a short drive from home. Even city dwellers can manage to find local fruits and veggies. Admittedly, I'm not so nuts about canning when it's hot outside and I'm boiling a batch of jars inside. Thank goodness for my A/C. But canning is not hard work, easy to follow instructions are readily available. When winter comes, the bubbling pot on the stovetop will be the result of home or local grown bounty. Then I'll be happy. It's important to keep in mind that hot water bath canning is only safe for high aci...