Arroz con Fideos (Rice with Pasta, Scallions, and Garlic

finished dish of rice and pastaHere is something a little different (for me) to serve as a side dish. I ran across it while looking through an old Gourmet magazine from June 2001. It apparently is quite common in several Latin American countries and I even found some videos in Spanish on how to make it. Good practice in my endless quest to learn more Spanish. We had it with shrimp last night. Easy and good.

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Tortilla Soup

Recently served at the 32nd annual summer Lunch on the Mountain (although we missed one year), this soup was deemed quite acceptable by all. The recipe came from Gourmet, May 1997, and was attributed to the Hotel Bel-Air in LA. This is the original recipe. However I often taken a few liberties with it depending on what we have on hand and never use as much oil as the recipe calls for.

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Stuffed Mushrooms

This comes from Cook’s Country, December/January 2007, with a few modifications, as usual. Sometimes I have found some perfect stuffing-sized mushrooms at Safeway.

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Taco Salad

This is a good salad. The lime dressing fits it perfectly. It was a recipe from a Cook’s Country. It is especially good when topped with diced avocado, shredded pepper jack or cheddar cheese, sliced red onion, and sour cream or plain yogurt.

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West Side Pot-Roasted Chicken with Rice

This comes from The Grains Cookbook by Bert Greene with a few changes. It is easy and doesn’t require the oven. I made it first today when it was 94 degrees outside. (Now it is 80 outside and 84 inside so I have opened the doors and windows.) If you are averse to jalapeños, use some other pepper, but jalapeños are GOOD and not very hot.

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