Sunday, November 29, 2015

Comfort and Joy

Wednesday, July 29, 2015
KAREN CIMMS/TIMES NEWS Sesame Chicken and Veggies

Here's another quick weeknight meal that will get you in and out of the kitchen in no time.

A dash of sesame oil and soy sauce gives this dish an Asian flair.

Sesame Chicken

and Veggies

3 boneless, skinless chicken breasts, cross cut into 1/2-inch strips

1 cup flour

4-5 carrots, peeled, cut lengthwise into 2-inch strips

1 medium sweet onion, chopped

1 red bell pepper, chopped

2 cups broccoli

2 tablespoons sesame oil, divided

1 tablespoon soy sauce

4 tablespoons butter

1-2 tablespoons water

Dash of savory

Wednesday, June 17, 2015
Throw it together and go

We have a twofer for you this week. Two recipes for the time and convenience of just one.

Making dinners in the slow cooker may seem like more of something you'd do in the winter time, but think about it.

With a little quick prep in the morning, you can head off to work, the park or the pool, and come home to a delicious dinner, without having to suffer with an overheated house or kitchen.

This pork recipes goes together in just a few minutes. Then it cooks while you're having fun in the sun.

Wednesday, June 10, 2015
KAREN CIMMS/TIMES NEWS This recipe for Burgundy Beef may not be as fussy as Boeuf Bourguignon, but it's still pretty tasty.

My mother entertained a lot. Friends and family were always clamoring for a seat at her table. Simple weeknight dinners often included a new face or two.

As good a cook as she was, her meals were rarely fussy. I have no doubt she could whip up a Chateaubriand or a Boeuf Bourguignon if she wanted, but she didn't.

To her, it was the end result that mattered. Not the process, or the degree of skill involved. It was the look on someone's face when that fork hit the tongue.

A true Boeuf Bourguignon requires almost twice as many ingredients as called for in this recipe.

Wednesday, May 27, 2015
KAREN CIMMS/TIMES NEWS Apricot-glazed Carrots

This week I dipped into my mother's recipe box, which I promise, is filled with treasures.

I don't think I ever met a carrot I didn't like, and glazed carrots often have a place on my dinner table.

I'm featuring some rhubarb recipes this week, so I thought this recipe might be a good fit. It's great with the apricot preserves, but you could easily substitute rhubarb preserves, and it would be just as delicious.



2 pounds carrots, sliced

1-and-one-quarter teaspoon salt, divided

3 tablespoons butter

Wednesday, May 20, 2015
KAREN CIMMS/TIMES NEWS  A Nacho Burger is an unexpected start to the summer grilling season.

When I told my husband the other day I wanted to come up with a recipe for Memorial Day, he suggested Nacho Burgers. I looked at him like his sombrero was on backward.

Now, don't get me wrong. I love nachos. I would eat them every night if I could; or at least every other night. But nachos on a burger?

It took a little convincing, and the promise that there would be no actual nacho chips on the burger.

We batted the idea around.

Actually, he batted. I clung to the belief that he had lost his mind.

Wednesday, April 22, 2015
KAREN CIMMS/TIMES NEWS Greens with Red Wine and Garlic can be made with dandelion greens or curly endive. Both have a slightly bitter taste, and pair well with plenty of garlic.

Dandelions are for more than wishing. And they aren't just an evil yellow stalker, determined to ruin your well-manicured lawn.

They are also delicious as well as nutritious.

Every part of the dandelion is edible, from the flower, which can be used to make wine or dipped into batter for a fritter, to the roots, which can be eaten raw, cooked, or even dried and ground up as a coffee substitute.

My favorite part of the dandelion, however, are the greens. And my favorite way to eat them is as a salad.

Wednesday, April 8, 2015
KAREN CIMMS/TIMES NEWS Peach-Glazed Pork Roast combines the tanginess of roasted garlic with the sweetness of maple syrup and peach jam.

Generally, I can take pork or I can leave it. But when it's well made, which usually means well-seasoned and roasted with tons of garlic, I'm more amenable to eating it.

And that's exactly the case with this recipe. I got slammed with some horrible late-winter cough and chest cold recently, and ended up spending a couple days in bed.

My husband, bless his heart, came to the rescue, knowing I would need a recipe for this column. To give credit where credit is due, this is one of his creations.

Not only does he get a thumbs-up, I'm nominating him for Husband of the Year.

Wednesday, March 18, 2015
KAREN CIMMS/TIMES NEWS Asparagus Frittata with Ham and Cheese

With spring just around the corner, I wanted to focus on a recipe that featured that cruciferous harbinger of the season: asparagus.

One of my favorite ways to feature seasonal vegetables is in a frittata. Added bonus? It's a one-dish meal.

I found a basic recipe, and as usual, decided to mix it up. It called for a cheese I don't like and a few herbs I also didn't care for. I decided to add some ham for added protein, and Swiss cheese, just because.

Wednesday, February 11, 2015
KAREN CIMMS/TIMES NEWS California Chocolate Bark and Woodbridge by Robert Mondavi Cabernet Merlot is a perfect pairing of wine and chocolate.

A few years ago my daughter and son-in-law went to a wine and chocolate tasting hosted by local wine expert Bart Springer, while my husband and I baby-sat.

When they got back to the house, the two of them were brimming with excitement, and my son-in-law, Chris, who has become quite a decent winemaker since then, couldn't wait to demonstrate some of what they'd learned in the class.

Wednesday, January 21, 2015
KAREN CIMMS/TIMES NEWS Chicken with Soft Rice

My husband, Jim, gets 100 percent of the credit for this recipe. It's another of his winners. He's had lots of those, as well as some real stinkers. (I still shiver when I think of the bacon-flavored spaghetti sauce.)

This is a really tasty dish for a cold winter night, and it really hit the spot.

We had it for dinner Sunday, and I had leftovers twice this week, it was that good.