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Growing up one of my favorite fall dinners was my Father's Beef and Barley soup, but in this day and age I thought updating it for those of you avoiding gluten would be a good idea. Quinoa is a very hearty and nutritious grain, and can be easily substituted for any whole grain when cooking. It holds up to long cooking much better than rice,and carries flavors very well too.
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Beef, Bourbon, and Beer.....how can that go wrong?
Bourbon Heritage Month is nearing an end, but how can you go wrong on a blustery Oregon fall day with a nice thick beef stew. With nothing better to do with my time than craft this today in between laundry, shopping, reviewing electronics, beta testing and reporting on the results, and helping our daughter with her school work I decided to take the time and do this right.
Read moreCarrie took a trip to South Carolina a few months ago, and brought me back a large bag of stone ground grits, a food I love but is impossible to find in Oregon where we live. When we were looking for something to make for dinner the other night she found this recipe. Most traditional shrimp and grits recipes include a spicy andouille sausage, so this was a surprisingly lighter alternative with bacon instead.
Read moreWhen you look up places to eat in Louisville, KY the Brown Hotel is always at the top of the list. The hotel originated a sandwich that has become the official dish of Louisville, the "Hot Brown".
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Pasties are a traditional cornish hand pie made popular in the mining and timber towns of early America. Most often containing beef or pork along with root vegetables like rutabaga, potatoes, and carrots pasties were something that could easily be prepared and carried to work for a filing lunch on the job site. In the U.S. they are most commonly found in Minnesota, Wisconsin, and other northern states.
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