Lemon Curd


4 eggs
2 lemons
3/4 of a stick of butter
3/4 of a cup of sugar

You can make lemon curd in a heavy-bottomed saucepan, but I use an improvised double-boiler, a stainless-steel bowl set over simmering water. You just whisk together the eggs, the zest and juice of the lemons and the sugar, then add the butter in small chunks and stir constantly with a rubber spatula until everything thickens to a spoonable state, in five minutes or so. (You can substitute lime juice and zest, but cut the sugar back slightly; or you can use a combination.) You have to keep scraping the sides and bottom of the bowl to keep the eggs from scrambling, but even if they do you'll be straining the curd and removing all evidence. A piece of plastic wrap pressed right on the surface will keep a film from forming while it chills. And once it has, you just spoon it into a container and wrap. Or not.

compliments of Epicurious.com

Spanish Steak

Another quick and easy recipe...serve with spanish rice & beans and a vegetable to make a full meal.

London Broil works well for this...I usually buy sirloin, but if it's not on sale top round is fine. I nearly always have one in the freezer, that way if I've been caught out not having anything for dinner, I can slice it up frozen (it's actually easier to slice) for this or in a stir fry.

Slice your steak as thin as possible. Mix the steak with olive oil, salt, pepper and oregano. Fry in batches until just cooked so as not to get too tough. I find some extra oil does wonders for the taste.

I also slice and cook onions first....my kids don't like it with the onions, so I serve them first and warm thru for us real people.

(Sorry I didn't get a picture of the finished dish....it was gone so quick!)

Gifts from Whole Foods

I am beginning to appreciate Whole Foods more and more. Not that I shop there very often, most organic food is out of my budget, but I do buy the bulk foods. I like they way they are making a stand to keep our food....real. With all the 'mutated' food that's sold these days....this store is one of the only ones I have found that haven't compromised. You really should check out their list, they have some great things.


Sofrito is a traditional Spanish cooking sauce. I usually have a container of Goya's in the freezer which I use in beans, which makes a great instant meal...instead of eating yet another pizza.

If you want to make your own and freeze here's the recipe:


2 medium green peppers, seeds removed
1 red sweet pepper, seeds removed
2 large tomatoes
2 medium onions, peeled
1 head of garlic, peeled
1 bunch cilantro leaves
1/2 bunch parsley leaves

Peel garlic and chop ingredients into sizes that are small enough to fit into a food processor or blender. If you freeze them into ice cube trays you need only add them to your food as needed.

Spanish Red Beans

I have been so blessed to have a Mother-In-Law that catered for 20 years on Long Island. She knows how to cook. But at home she loves her spanish food, which I am not terribly fond of...but some of it is really good. There's nothing like a really good pot of beans with rice, for whatever reason...quick, cheap, easy, nutritious and satisfying. I often serve as a side to Spanish Beef, and I'll post that recipe next week.

3 large cans kidney beans
(if you use small cans make sure you change the
tablespoon measures of the spices to teaspoons
or you'll end up with chili)
1/2 onion diced
1 green pepper diced
1 tablespoon paprika
1 tablespoon cumin
2 tablespoon coriander
1 teaspoon salt

Cook peppers & onion until soft. Add spices and cook 1 minute. Add kidney beans. Cover and simmer approx 15 minutes. We love diced squash added to the pot. Serve over rice with corn on the side and lots of hot sauce.

Potato & Ham Frittata

If you want good veg only frittata Baked Asparagus and Yellow Pepper Frittata from Epicurious.com which serves 12. I am using the recipe below but cooking a larger amount for our family.

This is an oven baked recipe for the frittata, I usually make these for lunch when no one's home and throw any leftovers in. I'll use a small pan and fold in half and serve with salad.

8 extra-large eggs
1 tablespoon Dijon mustard
2 tablespoons milk
Salt to taste
Freshly ground white pepper to taste
1 small onion, thinly sliced
4 small red-skinned potatoes, sliced 1/8 inch thick
3 tablespoons extra-virgin olive oil
1 cup diced ham
1/2 bunch cooked & chopped asparagus

Whisk the eggs vigorously. Mix in the mustard, milk, salt, and pepper. Heat the oven to 400 degrees F.
In an ovenproof pan, thoroughly cook the onions and potatoes, in the olive oil. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the ham & asparagus.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

Prep: 20 Minutes
Serves 4
Source: Fine Cooking

Weekly Menu


ham, potato, asparagus frittata
pasta with pesto, tuna & roasted red peppers
roast beef in crockpot with carrots & broccoli
chicken with greek saute (or salad) creamed spinach & new potatoes
lentil soup with skillet corn bread
sausage & arugula pita pizzas (margherita with fresh mozarella for the kids)
pulled pork with coleslaw & baked beans