Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘Easter recipes’
Posted: April 18th, 2014

Martha Stewart's lemon cookies have me daydreaming.

Martha Stewart’s lemon cookies have me daydreaming.

I feel a cooking binge coming on. I’ve seen a lot of recipes today and most of them look awesome. It’s a feast weekend in my family, and I’ve been tasked with fruit salad and Asian noodle salad.
But that doesn’t feel like enough. I actually want to make these cinnamon rolls. These green beans. These lemon cookies.
Plus I’d like to cook and dye some Easter eggs for the kids’ egg hunt Sunday.
The cinnamon rolls alone look like a pretty involved process, and making them would be more than a little silly considering I could just by a tube of them in the dairy section. Plus, I already have Finish nisua bread at home, which serves the same purpose of sitting sweetly next to my cup of coffee.
None of this deters me, however.
It’ll be interesting to see what I actually manage to squeeze in, considering I’ll be home alone with my son, the world’s most hopelessly obsessed baseball player, all day tomorrow.
I wish he still liked to help me in the kitchen like he did when he was 3 and 4. But these days the house walls cannot contain him. He’ll be begging to play catch by 10 a.m., and that might put an end to my kitchen-centric dreams.

Posted in: Uncategorized
Posted: March 25th, 2013

I love asparagus. No matter you pronounce it. Image from wikimedia.

I love asparagus. No matter you pronounce it. Image from wikimedia.

The first time I ever had asparagus was at a friend’s house when I was in middle school. Not sure why we never had it at home. Dad must hate it or something.
Anyway, I remember liking it then, if only because my friend and her brother kept calling it “ass-pah-grass.” We got the giggles and no amount of scolding could suppress them. I think my friends’ parents were afraid I was going to go home and tell my parents that they taught me a bad word at dinner.
It was more likely that my folks would be annoyed by the fact that I now wanted to eat asparagus.
It wasn’t till a couple of decades later that I tried it again, and I’ve loved it ever since.
Here’s a elegant, albeit time-consuming, spring dish, which I’ll never be able to stop calling ass-pa-grass.

2 1/2 pounds asparagus
10 green onions
2 red bell peppers, cut into 20 strips
1 cup finely chopped onion
1 cup red wine vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

1. Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 minutes or until crisp-tender. Drain and rinse under cold running water; drain well.
. Trim white portion from green onions, and reserve for another use. Place green onion tops in a bowl; add boiling water to cover. Drain immediately, and rinse under cold running water.
3. Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle. Tie each bundle with a green onion strip. Place bundles in a 13 x 9-inch baking dish.
4. Combine chopped onion and next 9 ingredients (onion through pepper) in a bowl; stir well. Pour over asparagus bundles. Cover and chill 2 to 8 hours.
5. To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter. Makes 10 servings.
Per serving: 28 calories, 0.3 gram fat, 2 grams protein, 5.6 grams carbohydrate, 1.4 grams fiber, 0 cholesterol, 51 milligrams sodium and 28 milligrams calcium.
– Rich’s Recipe du Jour

Posted in: Uncategorized

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