Moroccan Chicken with Prunes

march 3, 2017

moroccan chicken with prunes

Quinoa makes a great substitute for couscous.

Some years back I was gifted with one of the first Crockpot cookbooks, a used version which, by the looks of the dogeared pages, was at one time much loved. This was before I even had a slow cooker, and after awhile I sent it to the thrift store, since so many of the recipes involved opening cans of condensed soups or packs of spice mixes. The food snob in me declared this was most certainly not cooking, but rather dumping fake ingredients into a machine and waiting for the results, a mix of foods and non-foods which eventually would resemble food.

Continue reading

Blood Orange Beet Salad

february 11, 2017

blood orange beet salad

February is the month for citrus. Fragrant chubby orbs of red and pink grapefruit, knobby headed tangelos, munchkin clementines, glossy Meyer lemons and vivid cara cara oranges – I love them all, and love to feature them on menus for The Good Eats Company.

Continue reading

Salted Chocolate Pecan Tart

january 28, 2017

salted chocolate pecan tart

 

Judging by the proliferation of chocolate and salt pairings on menus for both sweet and savory  (salted mocha coffee drinks, chocolate cocktails rimmed with salt, beef dishes braised with chocolate and, of course, chocolate desserts sprinkled with flecks of sea salt), I’d say it’s now safe to admit you like a little salty with your sweet.

Continue reading

White Bean and Cabbage Soup

january 14, 2017

white bean and cabbage soup

Last weekend Richmond enjoyed the first snow day of winter. The silence was magical and holiday decorations still up were given the seal of authenticity with caps of fluffy snow and dangling icicles. Snowmen appeared as kids and grownups alike frolicked in yards and parks. Snow ice cream recipes were traded and the desserts were devoured and pronounced the best ever because it was so very cold. Continue reading

Lemon Pomegranate Vinaigrette

december 30, 2016

lemon pomegranate vinaigrette

After all that holiday creaminess, all that sweetness, all that indulgence, I’ll bet  you have vowed to eat more salads in the coming new year. Salads are the perfect meal for improvisation, whether you are cleaning the fridge or cleaning the cabinets – think olives, dried fruits, bits of cheese, toasted nuts and seeds – and they deserve the best dressings. And the very best dressings are the ones you make at home. Continue reading

Pistachio Chai Ice Cream

december 17, 2016

As a winter person, I realize I am in the minority. Sure, palm trees and sandy beaches are lovely to behold, but give me a winter sunset with crimson and lavender streaks against the silhouettes of bare trees any day. Iced tea for warmer months and a hot steaming mug of chai in colder months, with ice cream never, ever going out of season. Yep, bringing the seasons in harmony means inspiration for another homemade ice cream recipe.

Continue reading

Apples and Oranges Cocktail

december 2, 2016

apples and oranges cocktail

 

 

Forget everything you ever heard or read about moonshine. Forget the still-in-the-woods scenario, the comical backwoods fellers trying to stay one step ahead of the revenuers (think Andy of Mayberry), the shadowy figures skulking around parking lots peddling their hootch.

Continue reading

Test Post Number One

November 22, 2016

Dear River City Good Eats Subscriber –

As recommended by the Jetpack subscription crew, I am sending a test post after changes have been made to update the subscription service. Hopefully this will be received by all.

Thanks for your patience as we fine tune the newsletter process.

Happy Cooking – Michele

French Apple Pie

november 18, 2016

french apple pie

 

Thanksgiving is a little early this year. Are you cooking or being fed? Traditional pumpkin pie or something a little different? French apple pie, or apple pie with a powered sugar icing glaze, is a delicious old fashioned dessert relegated these days to cafeterias and Mom and Pop pie shops. It would be a great, and easy, addition to the Thanksgiving menu with its buttery cinnamon shortbread crust and tender apple filling. Use gluten free or all-purpose flour for equally perfect results.

Continue reading

Goat Cheese Quesadillas

november 4, 2016

goat cheese quesadillas

 

 

 

If you’re like me, you keep a stash of emergency items in your freezer that are easy to defrost, heat and enjoy when life gets over scheduled. Usually it’s my Turkey Meatloaf with Sundried Tomato, Spinach and Feta, each portion individually wrapped and ready to devour with a super quick version of smashed potatoes.

Continue reading