Category Archives: Recipes

It’s that time of year when my garden is bursting with rhubarb. I love rhubarb. I make a wonderful Rhubarbeque Sauce which is delicious when used as a barbecue sauce. Recently we had friends over for dinner and they brought this dessert to share with us. The ginger used in the topping gives this buckle a unique taste. We enjoyed the dessert so much I had to make it again. Not a rhubarb lover? You may be after trying this recipe! Rhubarb Buckle Ginger Crumb Topping ⅓ cup granulated sugar ¼ cup all-purpose flour ¼ cup finely chopped candied ginger 2 tablespoons unsalted butter, melted Cake 1 ¾ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon dried ginger ½ teaspoon baking soda ½ 
teaspoon fine sea salt ¾ 
cups unsalted butter, at room temperature 1 cup granulated sugar 2 eggs ¾ 
cups buttermilk, at room temperature 1 pound rhubarb, trimmed and thinly sliced Heat oven to 350 degrees. Butter a 9 inch round baking pan. Make finer crumb topping: Mix sugar, flour and candied ginger together in a bowl. Stir in the melted butter. Set aside. Make the cake: combine flour, baking powder, ginger, baking soda and salt in a bowl. In a separate bowl cream Read More […]

When my husband and I were first married we used to make this recipe on a regular basis. It was fairly inexpensive to make, it made a lot and was really good! I would often use the leftovers and add them to a soup. I was looking through our recipes the other day and decided to make it again. Always fun to revisit a recipe you haven’t made in years! The amounts are flexible, use more carrots if you want or less mushrooms. The secret to this recipe is cooking the vegetables and macaroni separately and then combining everything at the end. Cooked vegetables are soaked in cold water to keep their color. Sautéed Mixed Vegetables 1 potato (large) 1 turnip 2 cucumbers (small) or 1 large 1 carrot 6-8 mushrooms 10 snow pea pods 6 asparagus 1/3 cup macaroni 2 tsp salt ½ tsp sugar 2 Tbsp cornstarch combined with 2 Tbsp cold water to make a paste 3 Tbsp oil 2 cups chicken stock After peeling and slicing the potato and carrot, boil them with boiling water, (put carrot in first, boll 3 minutes, then add potato and continue to boil another 2 or 3 minutes). Trim the tips Read More […]

Thai Coconut Beef Stir-Fry

We love stir-fry and we love Asian cooking. This is a delicious recipe; the sweet and creamy coconut milk mellows the spicy red curry paste. This recipe can easily be halved although the leftovers make a great lunch the next day! Thai Coconut Beef Stir-Fry 6 Tbsp plain rice vinegar 3 Tbsp lime juice 3 Tbsp brown sugar 4 ½ tsp red curry paste 1 ½ pounds of beef sirloin, sliced thin 4 ½ tsp oil 1 large onion, diced ½ cups carrots, julienne cut 8 oz mushrooms, sliced 1 cup of coconut milk 4 ½ tsp fish sauce 1 ½ cups Chinese bean sprouts ¼ cup chopped cilantro for garnish In a large bowl, mix together the rice vinegar, lime juice, brown sugar and curry paste. Add the beef and let marinate for 10 minutes, turning once. While the beef marinates, heat 1 ½ tsp of oil in a large skillet or wok over medium high heat. Add the onions and carrots and stir-fry for two minutes. Add the mushrooms and stir-fry for two more minutes. Transfer to a plate and set aside. Add remaining 1 Tbsp oil to the pan, remove the beef from the marinade and stir Read More […]

It’s time to break out that grill! Mini pizzas for every person in the family are fun to eat and easy to make, too. These pizzas definitely fall into the category of quick dinner recipes because four pizzas only take twenty-five minutes to prepare from start to finish. Pesto, tomatoes, olives, mozzarella, and parmesan will give your pizzas delicious flavor; the pesto is especially good for warmer seasons since it’s lighter than tomato sauce. Sautéed spinach, pre-cooked chicken, or pre-cooked sausage could also be added to this pizza if you like to improvise. Hearts of artichoke would be another easy ingredient to try out. This pizza is perfect on its own, too, so go fire up that grill and get ready for summer!   Ingredients PAM® Grilling Spray 4 white flatbreads (6 inch) 1/3 cup refrigerated basil pesto 1 cup shredded part-skim mozzarella cheese 1 can (14.5 oz each) Hunt’s® Stewed Tomatoes, drained 3 tablespoons Kraft® Grated Parmesan Cheese 2 tablespoons sliced ripe olives   Directions Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Place flatbreads on baking sheet; spread each evenly with pesto. Top each flatbread with mozzarella cheese, drained tomatoes, Parmesan cheese Read More […]

Asparagus and Egg Drop Soup

I don’t repeat recipes very often but this one is worth repeating. Spring means an abundance of fresh asparagus at the Farmer’s Market. This recipe is light, quick, easy and so delicious! If you don’t have any asparagus on hand you could substitute another vegetable but if you are an asparagus lover give it a try. You’ll find yourself making it more than once!   Asparagus Egg Drop Soup 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 4 cups reduced sodium chicken broth ¼ cup water 3 Tbsp cornstarch 2 large eggs, lightly beaten 2 tsp soy sauce ½ tsp rice wine vinegar Bring a small pan of water to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain in a colander. Rinse under cold water, drain and set aside. In a separate pan bring the chicken broth to a boil. Whisk together the water and cornstarch in a cup until smooth and whisk into the broth. Simmer until the mixture thickens slightly, about 2 minutes. Reduce the heat until the broth barely simmers. Slowly drizzle the lightly beaten eggs into the soup, while stirring in a circular motion. Cook about 1 minute. Read More […]

We have wonderful friends that we get together with every month or so. We used to meet at a restaurant but decided we preferred the atmosphere of our homes and enjoy creating  wonderful meals for each other. So once a month or so we meet at our home and the next we will meet at our friend’s house. So you either have to make the drive or make the dinner! It works out quite well. This month it was my turn. I love browsing through my recipes trying to decide what will be on the menu. We usually plan a full meal including everything from appetizers to a dessert. On our menu was amazing but the best part of the meal was the rib eye steaks with mushrooms, brandy and blue cheese! Delicious! Steak with Mushrooms and Blue Cheese 3 Tbsp butter 1 small onion, thinly sliced ½ pond mushrooms, thickly sliced 4 garlic cloves, chopped ¾ cup beef broth (homemade) ¼ cup bandy ¼ tsp minced fresh rosemary 1 ¼ cups crumbles blue cheese (about 4oz) While the steaks are cooking on the grill melt the butter in a heavy saucepan over medium heat. Add the onions and sauté Read More […]

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