Recipe Index (by Ingredients)

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Recipes that include sausage (dry)

Spicy Tequila Shrimp

Friday, March 13, 2009

Serving appetizers on endive leaves is great. It’s nature’s edible serving spoon. Less clean up and you get more veggies in. With the exception of my father, who picks all vegetables out of everything, everyone else loved this appetizer. Well, even he loved it as soon as we gave him permission to eat it without the endive.


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Make Ahead Black Bean Soup

Sunday, February 1, 2009

This black bean soup benefits from being made a day ahead so that the flavors can really come together. It’s always great to have these kind of recipes around because sometimes you want to get some of the cooking out of the way early, so you don’t have to rush day of.

Black Bean Soup (2)


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Broccoli Rabe with Calabrese Sausage

Wednesday, January 21, 2009

As a kid, I wasn’t into bitter vegetables, but I now I adore radicchio, arugula, and of course broccoli rabe. I’m still not into bitter melon but perhaps when I’m old, haha. (Sorry mom!)

I read in Lidia’s Italian-American Kitchen, that she peels the stem of her broccoli rabe. I had never done that before, usually just chopping off the rough ends. It ends up being worth the effort to get these tender stems. Now I love broccoli rabe even more!

peeling broccoli rabe


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Latin Fried Rice

Thursday, October 16, 2008

We got home tonight from the Light the Night Walk, an awareness / fundraiser for The Leukemia & Lymphoma Society. It was really a great time — we took Ice (our dog) down to South Street Seaport and signed in. We got a few hot dogs, balloons, wrist bands, a bag of chips and hung around the huge crowd. Fortunately, we happened to be near the starting point of the walk, so we were amongst the first few hundred people heading to the Brooklyn Bridge. We walked halfway across then turned around and walked back. When we got off at City Hall Park we fed Ice and then it was our turn.


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Inside the Despana Basket: Lentejas and Salchichon

Friday, September 12, 2008

I’ve been waiting till the temperatures cooled a bit, before using the lentils (Lentejas) in our Despana Basket. The advantage of jarred lentils, over dried, is that you don’t have to rehydrate them. That’s why I call it a Quick Lentil Soup; it’s relatively faster and easier.

It’s taken us a while to go through all the fabulous meats in our basket, but we’re finally down to the last one, Slachichon, a dry cured sausage. It’s delicious eaten as is, similar to salami, just thinly slice it, and have a glass of wine, maybe some cheese, ahh…I decided to throw some into the soup for extra flavor.

Quick Lentil Soup

  • 2 ounces salchichon (or other dry sausage), cut into 1/4″ pieces
  • 1 leek, cut into thin rings (about 2 cups)
  • 1 carrot chopped into 1/4″ pieces (about 1 cup)
  • 1/4 cup chopped onion
  • 5 cups chicken broth
  • 1 (1.5 lb) jar natural lentils, rinsed and drained

1. In a large dutch oven, heat the salchichon on high heat until it gives off fat, about 2 minutes.
2. Add leeks, carrots, onion, and stir until softened, about 5 minutes.
3. Add chicken broth and lentils and bring to a boil.
4. Turn down to a simmer and cook covered for 30 minutes, stirring occasionally.

Lentil Soup2

You won’t believe how something so simple and so easy can taste so good. It’s healthy too!
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