The Family Halloween Pea Soup

Many Halloweens ago, while the kids were out trick-or-treating, I cooked this for when they got back. I served it with cornbread. After coming home hungry, the kids ate this up! After eating, our eldest said “We should eat pea soup and cornbread every Halloween!” And so it has been done, and been enjoyed. Ingredients… Continue reading The Family Halloween Pea Soup


Cheap easy diet-friendly nearly-zero-points veggie chili

nungesser posted: “My housemates are both perpetually dieting (and it helps me too) so in frigid winter months I make this recipe a lot. It’s very flexible, throw any sort of veggies in there. This is easily two days worth of food for three big guys.” The following recipe is fiction. Any resemblance to… Continue reading Cheap easy diet-friendly nearly-zero-points veggie chili

Smoked Sausage Bean Pot

The recipe is a variation of Tex-Mex Bean Pot (with vegan alternative recipe), which includes green bell peppers and spicy bulk sausage, such as Jimmy Dean, neither of which we happened to have. The smoked sausage is very mild flavored and cannot be described as “spicy”, so we added the New Mexico Red Chile Caribe… Continue reading Smoked Sausage Bean Pot

Galilean Tabbouleh

Tabbouleh is that Middle-Eastern salad made from coarse cracked wheat and finely-chopped vegetables, seasoned with olive oil and lemon. I usually buy it already made, but this recipe caught my eye. It comes from the beautifully-written food article out of the Israeli newspaper, Ha’aretz, Tabbouleh by Night, Tabbouleh by Day: Recipes That Honor the Ancient… Continue reading Galilean Tabbouleh

Douglas Chili

Douglas Chili I found this chili on a Vegetarian/Vegan website and it seems a pity that no one administers or updates it any more. But as it remains, with recipes that were posted by hundreds of website members over the years, it is a valuable resource for vegetarian cooking. I used the same recipe,… Continue reading Douglas Chili


It’s a story about a husband creating a version of a ground beef hash that reminds his wife of her childhood in Chile. You can also find the history of the dish, the derivation of the name, and a couple more recipes.  Http:// 1/2 pound ground beef OR minced cooked beef oil or lard 1… Continue reading Charquicán

Green Chilies & Cheese Brown Rice Casserole

2 cups uncooked brown rice        1 bay leaf                ¼ cup butter                1 cup chopped onion            2 cups sour cream            1 cup cottage cheeseblack pepper to taste 3 small cans of whole green chilies, cut in half and deseeded,  or3 cans chopped green chilies 2… Continue reading Green Chilies & Cheese Brown Rice Casserole

Pecan Fudge Tart

a 9 inch pie crust, baked½ cup chocolate syrup3 eggs2 tablespoons honey3 tablespoons butter¼ teaspoon salt1 teaspoon vanilla extract1 tablespoon cocoa1 ½ cups pecans Heat oven to 425°. Blend syrup, eggs, honey, butter, salt, vanilla, and cocoa using electric mixer, beating until well-combined. Spread pecans evenly over the bottom of the pie shell. Pour filling… Continue reading Pecan Fudge Tart