It’s hip to be cheap. Repurpose your day-old bread: Make these Crunchy Oven-Toasted Coutons for salads, soups and snacks. Fashion’s fickle wheel cycles continuously and once more frugality is fashionable. Guess we’ve been ahead of our time for decades at Copywriters’ Kitchen ... [Read More] [18 Comments. Please leave another.]
Confessions of a Scratch Cook: “I Serve My Kids FAST Food.”
In our home, both parents work crazy hours and our teens juggle heavy homework, sports, music and far more exciting social lives than me or my husband. Busy as we are, our family somehow manages to gather around the table regularly for home-cooked meals. In our own way. Not ... [Read More] [2 Comments. Please leave another.]
Rapido Mushroom Risotto
Purists may sneer at my one-pot risotto cooking method. You, however, will appreciate its rich flavor and 30-minute cooking time. Rapido Mushoom Risotto is so easy and delicious, it may well become a regular feature on your family dinner rotation. But don’t let its painless ... [Read More] [Leave a comment]
Arroyo Rice with Pinto Beans
"Arroyo" means ditch or gutter. This “dirty” rice is delicious alongside meat or tofu main courses. Or add more pintos and a thick slice of butter-slathered Custard Corn Bread and serve it as a main course. 2 tablespoons olive oil 2 tablespoons grated onion 1 clove garlic, ... [Read More] [Leave a comment]
