Monday, July 28, 2014
     

Comfort and Joy

Friday, November 29, 2013
KAREN CIMMS/TIMES NEWS

Your bird isn't even in the oven yet, but no matter, we're still going to talk about leftovers.

Almost everyone I know who makes Thanksgiving dinner makes much more than is needed for the number of people gathered around the table. Admit it or not, they're cooking for the leftovers.

In fact, I remember Dr. Corky Sweeney telling me years ago that although he would go out to dinner on Thanksgiving Day, he would always make a turkey with all the trimmings that morning. Why? For the leftovers, of course!

Wednesday, November 20, 2013
Family favorites for Thanksgiving

With Thanksgiving just around the corner, I'm sharing several recipes this week. One is my own, for Caramelized Sweet Potatoes, a simple recipe, but with a hint of maple syrup to just give it a little something extra.

The recipe for Hot Bacon Dressing and Mem's Pumpkin Pie are both from new TIMES NEWS editor Marta Gouger, and they are both delicious! Marta gave me the recipes last week and I made both of them.

And if you don't believe me, I brought the pumpkin pies to the office and we had rave reviews all the way around, from the crust to the filling.

Wednesday, November 13, 2013
KAREN CIMMS/TIMES NEWS Chicken Marsala

Here is a somewhat simple dish that's a longtime family favorite as well as a perfect dish for company.

I often make Chicken Marsala for birthdays and for years it was my go-to dinner party dish. It was also a dish my mother would make.

The only difference between hers and mine is that she detested butter, and I say "Butter? What's not to love?"

This recipe incorporates a combination of butter and oil, plus a little kiss of butter at the very end, that adds to the generous richness of the final flavors.

Try it! I think you'll like it.

Chicken Marsala

Wednesday, November 6, 2013
KAREN CIMMS/TIMES NEWS Butternut Squash Soup

Remember Pavlov's dog? The dog hears a bell and starts to drool, thinking food will soon appear.

I'm just like that dog in that I feel a nip in the air, and I start to let's just say my mouth waters thinking of soup.

Today's recipe is adapted from one I received from my colleague Chris Parker, who is not only an excellent reporter, she's an excellent cook.

Wednesday, October 30, 2013
KAREN CIMMS/TIMES NEWS Sautéed Mushrooms served over grilled London broil.

I can't take one ounce of credit for this recipe; it is all my husband's. What I can do, is attest to how delicious it is.

While I don't remember all the details of how he came up with this recipe or why, I do recall that he used Tawny Port wine when he created it. We had two bottles, which my uncle had given us over the past two Christmases.

Wednesday, October 23, 2013
@$:KAREN CIMMS/TIMES NEWS Homemade Apple Sauce

When life gives you apples way too many apples what can you do? You make applesauce of course!

In last week's Comfort & Joy column I shared that I had gotten carried away with all the wonderful apples available after a recent stop at a local orchard. In the past few weeks, I've made several apple pies, apple crisp, cheddar and apple soup, sauteéd apples, you name it. The other day we even stuffed a whole chicken with two heads of garlic, a couple sliced onions and a handful of quartered apples; it was delicious.

Wednesday, October 16, 2013
KAREN CIMMS/TIMES NEWS Apple Crisp with a Twist

A couple weeks ago I paid a visit to a farm stand that boasts a large apple orchard.

My youngest daughter wanted to try her hand at making an apple jelly and wanted my input on the type of apples she should buy; plus, I was planning a trip to Maine and I wanted to take a couple of apple pies along with me.

Wednesday, October 9, 2013
KAREN CIMMS/TIMES NEWS Cream of Broccoli Soup

As soon as there is a bit of a nip in the air, I start thinking about soup. Whether for lunch, dinner, or just a snack to ward off a couple of hunger pangs or an early autumn chill, soup is the answer. It's even better when it's easy to prepare.

This recipe is adapted from one given to me by a friend many years ago. It's thick and rich and very flavorful, thanks to a pinch of nutmeg and cayenne, but it's also just as good, and better for you, if you substitute the high fat ingredients.

Either way, this soup is a winner.

Cream of Broccoli Soup

Serves six

Wednesday, October 2, 2013
KAREN CIMMS/TIMES NEWS Homemade brownies topped with JoLynn's Milky Way Bar Icing

So, if you followed some of my tips in last week's column and made the Spinach Quiche the low-fat way, you saved yourself a few calories, which is good, because this week, you're going to need the cushion.

Milky Way Bar Icing is sweet and decadent, it's more than likely you will only be able to eat one small brownie; two, and your teeth may begin to hurt, but it's worth it.

Wednesday, September 25, 2013
KAREN CIMMS/TIMES NEWS Spinach Quiche

It's finally cool enough that I don't mind turning on the oven for awhile. Last weekend I was in need of a quick supper so I whipped up a spinach quiche. This recipe is perfect for a company lunch or, with a side of soup or salad, it's just fine for dinner.

The nice thing about this recipe is that it is very versatile. While I used spinach, you could just as easily use fresh or frozen broccoli. If you use broccoli, parboil it for a few minutes. You could also use fresh zucchini. In that case, I suggest you sauté the zucchini when you cook the onions.