recipe
Best recipes from the Feast community cookbook for your home kitchen.
Grandma Ruth's Fruity Oatmeal Cookies
Each year as the fall months begin and the holidays are nearing, I begin to have a very distinct craving of something very special. Cookies! But, not any ordinary cookies. These cookies are the best of the best in oatmeal cookies. They are so very special that I get a warm and cozy feeling just thinking about them. It is said that certain smells and tastes can trigger emotions and memories. Well, these cookies do just that. For me, they represent a special kind of love that only a mother can have for her child. When I eat them, they give me a special kind of comfort of home, tradition and love. Who knew a cookie could bring so much emotion?
By Marcella Mitchell5 years ago in Feast
Vegetarian Chili
In 1975, I was a bilingual teacher in the Barrio of Palm Springs. I had twenty four wonderful children from Mexican families that were farm workers in the area. None of them spoke English and all communication was in Spanish. I was using my high school Spanish while taking extended Spanish lessons at the local college to improve my vocabulary. Most years I would wind up with an entirely different roll of students by the end of the year because of the migrant workers moving on to different farms and new families moving in. I loved teaching these children because they were always respectful and willing to learn as much as they could. The parents were always supporting and willing to do all they could to help their children. I never had any discipline problems to deal with which gave me way more teaching time. I loved every bit of this great experience. One fall day I decided to do a food experiment with the children and we explored different tastes of spices. It was quite an experience to see the reaction to different flavors from cilantro to cinnamon. I guess word got out that I liked to cook and one of my student's grandmother came to the scheduled parent - teacher conference. She spoke no English and I had to wing it in my broken Spanish. We got through with the fact that her Grandson was doing very well and to keep up the good work with him. It was a challenge and I seemed to understand most of her dialogue. At one point she indicated that she had something very special for me. She reached into her large bag, pulled out a bundle, and gently unwrapped a hand embroidered cloth and it revealed a small ceramic pot that she had with her. She was talking the whole time and I got smatterings of family and tradition and recipe in the mix. When she lifted the lid of the pot a wonderful smell of chili reached my nose. I peeked inside and there was the most wonderful mix of chili and beans that was much different from the traditional American chili that I was familiar with. As I tentatively tasted it, because I thought it was going to be real spicy, she gave me this recipe all in Spanish. It was mild and not too hot. It was the best tasting chili that I ever had! She told me it was a family recipe from her home town of Oaxaca, Mexico. I got paper and pencil out right away and began taking down her recipe. She got a kick out of me trying to write and eat at the same time, but it was so good and it was past lunch time and, yes, I was hungry. This is the only way I cook chili from now on and my family loves it. Of course it included meat among the other ingredients. Recently I have cut down on the meat intake and am exploring meat substitutes. I have discovered a new vegetarian meat substitute that works perfectly. It doesn't get all mushy when cooked in the chili. I love the convenience of this one pot meal because it allows me to keep working on my art as I am now retired and a visual artist. During the COVID-19 pandemic I found this to be a great and easy meal to cook allowing me to concentrate on my painting and work at home without having to cook every night. My husband is very happy that he is able to have a bowl any time he wants and sometimes for lunch as well as for dinner. This pot can last for a good three days in the fridge and the last bit is great on hot dogs to make the greatest chili-dogs ever! The recipe follows:
By Marcella Mitchell5 years ago in Feast
THE ITALIAN IN ME
I was brought up in an Italian home eating good food! My Mom was nine years old when she came to America to live. Her father came to America first then had his family make the trip to America. My mom was a great cook and she loved cooking for her family. My mom is one of five siblings, she had two sisters and two brothers. Her mom taught my mom to cook and my mom taught me to cook. Then I taught my two daughters to cook and they are great cooks! I like to cook for my family but cooking just for my self not so much! I learned to cook many different meals, Italian and American. I learned to cook spaghetti and meatballs. I learned to cook pizza and many other Italian dishes. I am a senior now and I can cook all the Italian dishes my mom taught me years ago!
By rose m lewis5 years ago in Feast
Beef Sausage Rolls with Au Gratin Potatoes and Italian Broccoli
Summer is over and Fall is coming! Time for meal planning, dinner party plans, sleep overs and last but not least, the holidays! For those frosty nights and crisp afternoons you can just imagine the smells of fall, cinnamon, hot chocolate and clove just to mention a few.
By Pamela k Conoly5 years ago in Feast
Cake without weighing
I am one of the people who really likes sweets and especially cakes and cake. When I was still a 10-year-old girl, I loved baking cakes and cooking with my mom. She already had a whole collection of recipe books back then. One of them is especially dear to me and I still have it today because she only has simple cake recipes.At some point my scale broke down and I needed a recipe that was not for weighing. So I peeked into the book and found a perfect, simple recipe for cakes without weighing. Apart from the fact that no scales are needed, we can add any fruit from all nuts and everything else, apples, cherries, strawberries, cherries, peaches, apricots, pears, forest fruits ... with one recipe we can bake a different cake every day depending on of what you love.This cake has another advantage. If you don't have an oven, you can bake it in a bread maker, as I do. And now I will share with you a recipe in which I add apples and cinnamon because now is apple season and I have them in abundance in the garden.
By Brigita Brajkovic5 years ago in Feast
