Gluten-Free

Pumpkin Soup: Ready for Thanksgiving?

November 12, 2021 by Lee 2 Comments

Pumpkin soup is a popular dish in Jamaica, often prepared rustically, with chunks of pumpkin, chayote and okra, spicy with scotch bonnet peppers, and perhaps even a chicken foot or two! But the pumpkin soup we fell in love with was smooth, creamy and scented with thyme. It was such a favorite of my husband’s that I experimented at home so we could have it at any time.

The last few Thanksgivings have been a bit different for us, as they have been for many others. Since we aren’t accommodating the schedules of children or out of state guests, the meal has evolved into a day long eat-a-thon! We always start with “snacks”, as the charcuterie board has come to be known, accompanied by kir royale cocktails. Without anyone in a rush to get somewhere else, we have added a pumpkin course before the main event. This is usually either pumpkin ricotta gnocchi or pumpkin soup.

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Honey Chamomile Whiskey Sour

May 30, 2020 by Lee 1 Comment

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It’s not hyperbole to say that these have been the craziest times in anyone’s memory, but one tiny silver lining for us was the creation of the Honey Chamomile Whiskey Sour!

After the first giddy “feels like a snow day” rush, the Ground Hog Day effect set in.

Every day was just like every other.

No schedule.

No where to go.

No reason to get dressed.

Nothing to look forward to.

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Dragon Fruit Jam (Khmer Marmalade)

September 30, 2018 by Lee 2 Comments

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We just got back from a pretty amazing trip to Vietnam and Cambodia. We went there expecting to see life on the Mekong River, gain some understanding of the atrocities of the Khmer regime, and explore jungle temples. But the fruit! Didn’t see that coming. What better way to bring a taste of Cambodia home than with tropical dragon fruit jam?

There were so many varieties: those like pineapple, coconut, watermelon and bananas that are common here, but taste so much sweeter and juicer there; exotic fruits that are familiar in the states–like papaya, mango and passionfruit, but are so abundant and delicious in Cambodia. And the last group: fruits I had never heard of before and am really going to miss!

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Watermelon Coolers

August 25, 2018 by Lee 1 Comment

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Winter is coming. With only one real weekend of summer left, say goodbye with a batch of Watermelon Coolers!

I have made this cocktail (often!) for several years and I realized it was a thing when the first question after a dinner invitation was “Will you be making the watermelon drink?”. My daughter in law loves them so much that they became her signature drink (The Blushing Bride—so pink and pretty!) at the wedding.

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Greek Burgers

August 20, 2018 by Lee 2 Comments

Greek Burgers. Opa! I can’t say “Greek burgers” without hearing the words in my head, spoken in the voice of one of the uncles from “My Big Fat Greek Wedding”. Pass the Windex!

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This dish was inspired by another trip to Santorini. One of our teenage sons was craving a burger. You know, just a plain old, normal, American style burger. When his meal arrived, it was not what he expected–but a family favorite was born.

The restaurant proudly described the dish as a blend of meats, seasoned, and stuffed with cheese and they did not disappoint. The football-shaped burgers fit perfectly into a wedge of pita bread. Add a dollop of tzatziki and maybe a cucumber salad on the side and you will say “Opa!”, too!

Ingredient Notes

Meat: I generally use lamb and beef, but feel free to substitute pork for part of the total. Because ground lamb tends to have a higher fat content, it’s ok to use leaner (90%) beef. If you think you don’t like lamb, or haven’t really tried it, this is a good recipe to test the waters. You might be surprised!

Cheese: I always use Laughing Cow Creamy Light Swiss Cheese. It is soft and easy to shape in the burgers, but holds together pretty well once cooked. Besides, each box has eight wedges which will yield 16 2oz burgers–exactly the same as the two pounds of meat. Perfect!

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Tzatziki

August 18, 2018 by Lee 1 Comment

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If hummus is year round comfort food, tzatziki positively sings of summer! This Greek dip is cool and creamy, tangy and herbal. It has reached condiment status in our house and it would be as unthinkable to run out of tzatziki as it would ketchup! Here is a little Greek inspiration, where it seems to show up alongside every plate:

Santorini. One of the most beautiful places on Earth!

Tzatziki makes a great dip for veggies; it elevates any simple grilled meat or fish. Mediterranean diet? Tzatziki is the natural complement for most meals. It is also a simple and delicious way to add dairy and calcium to your diet.

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My mother in law’s killer hummus…and how I upped her game

August 4, 2018 by Lee 4 Comments

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In our family, my mother-in-law’s hummus was pretty universally acknowledged as The Best. Holiday, party or celebration? She was there with the hummus, no questions asked. And long before it became the ubiquitous staple that it is today, she made hummus that converted skeptics and enticed reluctant teenagers to commit to car rides and hours of enforced family time. It was that good.

Reproducing her hummus recipe

Agnes was a 4’11”, 90 lb force of nature. A first generation Syrian-American, she took great pride in both her heritage and her authentic Middle Eastern cooking. Sadly, she died a few years ago from complications of Alzheimer’s disease and when we cleaned out her home I was lucky enough to inherit her recipes. She was the type of cook who used a spoonful of this and a handful of that, so when I found her attempts to write out this recipe that she had made so often, it was greatly appreciated. It took a few false starts before I realized that that “1 cup” didn’t literally mean one cup, but instead “1 (5 oz) Dixie cup”… the type that she always kept on the counter for the grandchildren. But of course!

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