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dijon crusted fish

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

1 tablespoon lemon juice

3 tablespoons grated parmesan cheese

3 tablespoons dry bread crumbs

1 tablespoon butter, melted

4 fish fillets

Heat oven to 350F, and lightly grease a baking sheet.

In a small bowl, mix the mayonnaise, mustard, horseradish and lemon juice, stir in 2 tablespoons of the bread crumbs, and 2 tablespoons of the parmesan cheese. Arrange fish fillets on the prepared baking sheet, and spread the mayonnaise mixture evenly over the fish.

In another small bowl, mix together the melted butter, the remaining 1 tablespoon of bread crumbs and 1 tablespoon of parmesan cheese. Sprinkle over the coated fish.

Bake for 25 to 35 minutes, or until the fish flakes easily with a fork.


Recipe adapted from The Northwest Arkansas Times, February 2010



pea soup

3 tablespoons olive oil

1 onion, finely chopped

1/2 cup bacon, chopped

1 pound sausage

1 leek, white and pale green part only, diced

1 carrot, diced

1/2 celery root, diced

1 teaspoon marjoram


1 1/2 cups dried split green peas

5 to 6 cups vegetable broth

1 potato, peeled and diced

freshly ground black pepper

Heat the olive oil in a 4-quart pot. Add the onion and leek. Cook over medium heat for about 5 minutes. Add the carrot, celery root, marjoram and a pinch of salt and stir well. Cook for a few minutes.

Pour in the broth and dried peas, stir well and cover. Bring to a boil and then lower the heat to a simmer. Cook for 20 minutes.

Meanwhile, drizzle a little olive oil in a skillet and cook the bacon and sausage until browned (my daughter is vegetarian so I served the meat on the side for the carnivores in the family to stir into their soup at the table)

Add the diced potato to the soup and stir well. Cook for another 20 minutes, add pepper and more salt to taste.


Recipe adapted from My Berlin Kitchen, Luisa Weiss, 2012



beef in tomato sauce

2 pounds beef sirloin

salt and freshly ground black pepper

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 (10-ounce) can tomatoes with green chiles

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

4 carrots, chopped

Sprinkle the beef with salt and pepper. Heat oil in a large skillet over medium. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 minute. Transfer onions and garlic to slow cooker and return pan to high heat. Add beef and brown on all sides, about 10 minutes. Transfer to slow cooker.

Add tomatoes, tomato sauce, tomato paste and carrots to slow cooker. Cook on HIGH for 5 hours.

Remove beef and shred with two forks. Return beef to slow cooker, and cook uncovered 1 hour, or until sauce thickens.

Serve over cooked pasta if desired.


Recipe adapted from communitytable.com