Skip to main content


Showing posts from 2015

Chickpea, Feta and Cilantro Salad

Chick Pea and Cilantro Salad

I had visited a friend who had made a chick pea and parsley salad, which was surprisingly tasty for me.  I love chick peas (garbanzo beans), whether they are in a salad or whizzed into a creamy hummus.

I am also a lover of cilantro and began to wonder, as I usually do, as to whether I could successfully change up this recipe.   I was delighted to discover that it worked phenomenally well!

Try it.  If you are not a fan of cilantro, then change it back to parsley, either way its a lovely salad for a summer day!

2 tins of chick peas, drained
4 spring onions, chopped
1 c cilantro
garlic puree (tube version) - 1-2 inches
5 oz feta
1-1/2 T olive oil
juice of one lemon
red pepper flakes

Combine garlic puree, olive oil, red pepper flakes and lemon.  Whisk together until well combined and slightly emulsified.

To a medium bowl add chick peas, spring onion, cilantro and feta.   Mix.  Add dressing and combine. Chill before serving!

Printable Chick Pea and Cilantro S…

Strawberry Banana Dixie Trifle

So this is a variation on a theme.   A few years ago I created in a frenzied moment, a trifle dessert at the last minute.  All I had was a leftover cake, some bananas and a few other dairy items.   I put together a dessert that has become quite the favorite of my friends (and on here).    With a little bit of time and some more creativity, I came up with this updated version.   I call it Strawberry Banana Dixie trifle.    Here is the link to the original recipe.   Dixie Banana Trifle Original recipe The changes I made:  
I layer in fresh strawberries sprinkled with a bit of sugar.  I also added some shaved milk chocolate to the top and layered the entire dessert in a lovely trifle dessert dish.  

Gold Medal Flour Cookbook of 1904 - A good look at the history of what we make and eat!

I am a collector of cookbooks.  The older the better.  I find them fascinating.  The history of where the average housewife/cook came from and how we got to where we are today with the foods we prepare for those we love.   Most of my readers know that the very name of my business comes from an old cookbook, The Buckeye Cookery cir 1876.   My most recent addition has me completely enthralled.   While in Mineral Point Wisconsin last weekend, just milling around a small flea market mall, tucked in amongst a few other old books, was the Gold Medal Cook Book.   Compliments of Gold Medal Flour manufactured by Washburn-Crosby CO., Minneapolis Minn.  cir 1904.   (For just a mere $7.00).    My love of all things Edwardian causes a conflict within as to whether my most favorite part of this find are the recipes or the advertisements.  

Which brings me to why I am devoting an entire blog entry to this crumbling gem.   The first page, following the cover/title page is devoted to Tables.   Tables …