My current work in progress:

Stornoway, designed by Alice Starmore from her book Fishermen’s Sweaters, knit in Frangipani 5-ply guernsey wool in the Aran colorway, on a 3.0mm needle.

Soggy Monday

We are getting a *bit* of rain here today. I spent some time today googling for used arks for sale.

Lucy and I thank you for all your good wishes on “Lucy Day.” It hardly seems like it has been five years since Lucy came to live with me. She was in quite an affectionate snuggly mood yesterday. But then, she usually is.

She’s come a long way from the frightened, timid kitty I first met five years ago!

The pattern for the Unnamed Sock has been sent off to Gryphon, along with the sock itself. I’ll be sure to let you know when the pattern is available for sale at The Sanguine Gryphon.

Meanwhile, back at the ranch . . .

It’s a new sock in progress. What a surprise, eh?

This is being knit from ShibuiKnits sock yarn in the Orchid colorway (color #4201), on my ubiquitous 2mm needles. The pattern stitch is easy and fun to knit, and nicely stretchy, too. And it looks good in variegated yarn, so what’s not to like?

I’m calling this pattern “Summer 2008 Socks.” While it is not a particularly creative name, it is appropriate, because this pattern will be a freebie available only to the members of the Summer of Socks 2008. The pattern will be written in at least 3 sizes to make it as versatile and appealing to as many people as possible.

If you haven’t yet signed up for the Summer of Socks 2008, you still have time — sign-ups close May 15th. So hustle yourself over to the SOS ’08 sign-up page and get yourself signed up. Note that you *must* have either a blog, a Ravelry account and/or a Flickr ID to join.

Speaking of Socks

I revised my Sportweight Gusset Sock (pdf) pattern to cover a range of 4 sizes, from small to extra-large. It can always be found by clicking on the “free patterns” tab at the top of the blog.

Hey Grandpa! What’s for Supper?

I recently got review copies of the book The Splendid Table’s How to Eat Supper. I’ve really been enjoying delving into its pages. Not only does it have many drool-worthy recipes, but lots of good tips and basic information.

I don’t know about you, but I’m always on the look-out for recipes for stuff that is yummy, healthful, and relatively quick.

Would you like a copy of The Splendid Table’s How to Eat Supper? I’ve got one to give away, as I received two copies. Here’s what you’ve gotta do to be entered in the drawing for a copy of this book:

In the comments for today’s entry, leave me a recipe (or a link to a recipe) for an easy and healthful dish — it can be an appetizer, soup, main course, side dish, dessert — pretty much anything. Leave this comment by 5pm Eastern time on Thursday, May 15. I’ll choose a winner at random from among the comments.

Don’t be alarmed, by the way, if you leave a comment and it doesn’t show up right away. If there is a link in your comment, it might be held in the spam filter, but rest assured, I do check the filter a couple of times a day and release all non-spam comments. Sort of a catch and release kind of thing.

Lucy doesn’t understand the concept of catch and release. She is all about the catch. But not right now. Now she is all about the nap.


  1. Here is a good old family standby!
    boneless chicken breast, aombine it with a small container of plain yogurt, 2 T lemon juice, a clove crushed garlic and 1 T crushed rosemary. Let marinade at least 6 hours (over night even better!) Bake in oven spooning sauce over the top and about 5 minutes before finished cooking sprinkle with crumbled feta cheese and broil till cheese turns brown. Serve with a big salad, very moist and full of flavor!

    Love the new sock!

    Turtles last blog post..monday….a good day!

  2. Cindy Laird says:

    Here’s an easy one pan oven meal for Pork tenderloin and vegetables that I like. You can swap out the butter for olive oil.

  3. This seems complicated, but it comes together quickly, just all happening at one time.

    Pollo Gorgonzola:
    Brown 1lb chicken
    toss in a bag of frozen spinach and
    a large handful of sundried tomatos
    lots of pepper
    let it all get hot, but don’t really cook it.

    At the same time Boil some pasta, bowties or spirals or such

    And when everything else is almost done stir a table spoon of cornstarch into 1 cup of milk and a couple of table spoons of butter. Heat it all up and boil one minute while stirring.

    Toss it all together in a bowl and add a tub of gorgonzola crumbles and a handful of candied walnuts. Toss just a little more.

    This was my favorite dish at a favorite restaurant that has gone out of business, I just had to recreate it.

    Sarah-potterknitters last blog post..Raising the Bar

  4. Yay! I love the SOS design. Thanks so much for doing it for us! 🙂

    Jessicas last blog post..Very fibery weekend

  5. All Time Fav Side Dish – Tastes Like Summer – Best Use for Zuchinni Left on your Doorstep:
    Zuchinni and Summer Squash — sliced in “planks”
    Marinate in Olive Oil and Balsamic Vinegar, Fresh Minced Garlic, a healthy chiffanod of Fresh Basil, Salt and Pepper.
    Grill out doors. I like it tender.
    Serve hot, at room temp, or as a sandwich filler with a good cheese on hearty bread.

    LizAndrsns last blog post..It’s Been A Blur, I Tell You

  6. LOVE those new socks… and as a member of SOS 2008, I’m looking forward to getting the pattern and giving it a whirl! I think about the recipe thing and send something along. It’s too early for that right now.

  7. 1 pound chicken breast tenders
    ¼ teaspoon freshly ground black pepper
    ½ cup sliced onion
    ½ cup no sugar added raspberry preserves
    1 tablespoon red wine vinegar
    1 tablespoon soy sauce
    1 tablespoon minced ginger or ground ginger
    ½ tablespoon dried rosemary

    Sprinkle chicken with pepper. In a large nonstick skillet over medium-high heat, add onion and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.

    Add raspberries and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

    I usually serve this over rice. Especially good over brown rice. Can also substitute Apricot preserves. Leave out the ginger and rosemary. Instead use 1 tablespoon of baking or apple pie spice.

    Lisa C in TNs last blog post..I suck…

  8. Whoops- the name of that dish is Dina’s Carmelized Onion Chicken and it comes from the recipe forum for 6-week body makeover.

    Lisa C in TNs last blog post..I suck…

  9. This is what I’m making for dinner tonight. I don’t exactly follow the recipie, but its pretty close to what I do. I love that you can throw any veggies in, and its always good: ultimate comfort food.

  10. Pita Egg Breakfast (I made this one up myself & I love eating it)
    * 1 small whole wheat pita(s)
    * 1/2 oz Tribe of Two Sheiks Forty Spices Hummus
    * 1/4 cup cooked spinach chopped
    * 1 Tbsp low-fat hard cheese or feta cheese
    * 1 egg
    * 2 tsp olive oil

    Instructions : Brush 1 tsp olive oil on each side of ww pita bread. Heat in pan. Heat & chop steamed spinach. Spread hummus on pita bread, top with chopped spinach and then 1 Tbsp of shredded cheese.
    Cook egg in the pan after the pita bread. This is all the oil you need on a non-stick pan. Set hard cooked egg on top. Hot egg will melt the cheese.
    Pick up & eat like an open face sandwich. Enjoy!

    Rhonda the Stitchingnuts last blog post..Knitting is my game and I have FO’s.

  11. Here is my favorite recipe for glazed carrots. It is so yummy.

    1 pound baby carrots
    3 tbs peach jam
    1 tsp grated orange zest
    1 tsp Dijon mustard
    1/4 tsp ground tyme

    steam the carrots until tender.

    While the carrots are cooking, prepare the glaze. Combine the remaining ingredients in a small saucepan. Cook over medium heat until bubbly.

    Toss cooked carrots with glaze and serve.

    I love this with fish or chicken.

  12. Wendy, thank you for filling us in on the 2008 Summer of Socks! I love the pattern of the little footies with Shi Bui, I have the same color and would love to knit those! I signed up too!

    Also, thank you for adjusting the DK pattern for smaller sizes………you are the best!! 🙂

    Nachaeles last blog post..Socks that Rock!!

  13. My favorite easy soup —

    Cut one sweet onion and 5-6 zucchini into chunks. Saute in small amount of olive oil in soup pot just until softened. Add one can tomato juice. Puree in blender, or (easiest option) use an immersion blender. My family likes it with some pieces of zucchini still recognizable. Salt and pepper to taste. Delicious cold, room temperature, or hot.

  14. This is my favorite soup – real comfort food, and I make it any time the kids are sick (even if they only drink up the broth, they get all the nutrients from the veggies). I think it originally comes from Better Homes and Gardens ages ago… There are no exact measurements, it’s a very versatile recipe, easily doubles and the extra freezes well, though it never lasts long enough for that here!

    Brown 1/2 lb ground beef in a couple of Tbsp olive oil until no longer pink. Add 3 cups beef broth and the following chopped vegies : one small onion, 2 sticks of celery, one green pepper (or whichever color you want, I use what I have on hand), two large carrots, two medium potatoes, and about two cups worth of chopped green cabbage. Add one large can of diced tomatoes with juice. Salt and pepper to taste. Let simmer 45 min. to one hour. Add 1/4 cup fresh parsley before serving.

    You can brown the onion with the beef before adding the broth if you prefer. I’ve also added garlic, parsnips and rutabaga with great success in the past and it would be good with yams too. It makes a very chunky and filling soup, delish with a slice of fresh bread. Enjoy!

  15. Wow! There are sooo many great recipies up there already!

    Here’s mine:

    Eggs & Asparagus

    Saute asparagus (cut into 2″pieces) with garlic until just tender in about 1 tbsp olive oil and 1 tbsp of butter. Scramble some eggs, pour over asparagus in pan. Cook until egg sets (they’ll still look a little watery because of the moisture in the veggies — they’re really done!). Serve on toasted Italian bread!


    knittinandnoodlins last blog post..Yarning the Sillysock

  16. Wendy!

    This recipe is quick and requires no cooking of any kind. An angel food cake based dessert that is nice and fresh for the warm months 🙂

  17. My lunch today qualifies as a healthy & easy to prepare meal. I make up a full batch & portion them out for the week; sometimes we go crazy and have it for dinner.
    1 prepared package of seasoned rice mix (like neareast or ricearoni)
    1 package of frozen mixed veggies (I use a mushroom, asparagus, squash mix) (If I am preparing to eat immediately I cook them – if not I leave them frozen as they reheat at lunch better that way)
    1 or 2 grilled chicken breasts diced.
    Mix the whole thing together in a big bowl – Yum!

    cursingmamas last blog post..Oh Hi!

  18. Super simple carrot salad:

    Julienne carrots. Boil for a few minutes, enough that they are still crunchy. While still warm, mash an egg yolk with some olive oil and toss carrots in it. Serve warm or cold.



  19. Maryanne says:

    This is a non-recipe, non-giveaway peep for “help!”
    In your free gussett sock recipe, the needle “ingredient” is written thus:
    “Needles: 2 US size 2 (2.75mm) circular needles (see note below) 16” or longer, or size to attain gauge” but the recipe itself seems to be using DPNs. I am a newbie knitter — what am I missing here?
    Kindest regards,
    Maryanne / Columbia, SC

  20. Yippee! Exclusive sock patterns! Boy, if I hadn’t signed up for the Summer of Socks 08 already, that would have knocked me over the edge.
    And, nope, no recipe here. We have a half dozen cookbooks and we only use one, so let someone who will love it get it.

    Ann in CTs last blog post..Lies and Misinformation

  21. Michelle says:

    Wow! Love the Summer of Socks pattern…I have the same yarn and l0ok forward to getting the pattern when SOS begins!

  22. My go to easy, healthy recipe.

    1 can plum tomatoes
    1 onion
    1 clove garlic
    pinch oregano & basil
    dash cayenne pepper
    1 handful or so short pasta

    Chop up onion and garlic. Saute in a dab of olive oil. Open can of tomatoes and break up the tomatoes a bit. I like large chunks, but do what you will to them!
    Once the onion and garlic is softened, add tomatoes and spices. bring to a simmer.

    while that is simmering, cook up a handful or 2 of short pasta (like elbow macaroni or rotini etc). whent he pasta is cooked, so is the sauce.

    Drain pasta, dump sauce on it and go!

    I have added celery or carrots etc for a change to it. For a 1 pot meal, cook the pasta in the tomatoes (you might need to add some water or broth for this)

    Carols last blog post..NEXT!

  23. Beth in Seattle says:

    This has been a family favorite for many years. We eat it with chips or use it as a filling for burritos – just add a little cheese and tomato salsa.
    It’s a favorite for office pot luck.
    derived from an old Bon Appetite recipe – probably from the early 80’s
    1 tbsp olive oil
    2 cups corn kernels
    1 16 oz can black beans, rinsed drained
    1 15 oz can Great Northern white beans, drained
    1 chopped red bell pepper
    1 small chopped red onion
    juice from 1 lime
    1 large jalapeno chili, seeded, minced
    3 large cloves pressed garlic
    1 tbsp minced fresh oregano or 1 tsp dried leaves
    1 tbsp chili powder (more or less, to taste)
    1 ½ tsp ground cumin
    Heat 1 tbsp oil in heavy large skillet over high heat. Add corn & saute’ until brown. Add all remaining ingredients. Season with salt & pepper.

  24. I was going to send you just the link, but America’s Test Kitchen moved this from free to premium content access. Fortunately, I had already put a copy in my Epicurious recipe box! It is a wonderful 1 pan dish, and you can substitute milk for the cream and then just thicken it a bit if you want to make it lighter. It’s also delicious if you first saute some mushrooms and then add them back in at the end when you warm it through. I think I will have to make it this week!

    Skillet Ziti with Chicken and Broccoli

    1 pound boneless, skinless chicken breasts , cut into 1-inch squares
    Table salt and ground black pepper
    2 tablespoons vegetable oil (or olive oil)
    1 medium onion , minced (about 1 cup)
    3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
    1/4 teaspoon dried oregano
    1/8 teaspoon red pepper flakes
    8 ounces ziti (2 1/2 cups)
    2 3/4 cups water, divided
    1 2/3 cups low-sodium chicken broth
    12 ounces broccoli florets (4 cups)
    1/4 cup oil-packed sun-dried tomatoes , rinsed and coarsely chopped
    1/2 cup heavy cream
    1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
    1 tablespoon fresh lemon juice

    1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

    2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

    3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 15 to 18 minutes.

    4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.

    5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

  25. Here’s a recipe for a new orleans twist on potato salad

  26. My latest reasonably healthy, very yummy recipe was a thrown-together meal for last night’s dinner. Serves approx. family of 4:

    Cut the following ingredients into bite-size pieces:
    1 to 1.25 lbs round steak, fat removed
    2 medium green bell peppers
    1 large/2 medium red bell peppers
    1 large red onion
    8 ozs fresh mushrooms (sliced)

    2 tablespoons minced or chopped garlic (fresh or from a jar)
    1/3-1/2 bottle of Caribbean Jerk Marinade
    1 small can of pineapple chunks
    1-2 tbsp Olive Oil (or oil of your choice)
    4-6 servings of cooked instant white rice

    Stir all ingredients cut ingredients together and allow to marinate for 30 minutes or more in fridge. Just before the mixture is done marinating, begin cooking the rice.

    Heat a wok, chef’s pan or deep frying pan with the Olive Oil. Once the oil and pan are heated, add the marinated mixture and stir constantly until the meat is well cooked but veggies are still crisp. Add the pineapple, stir until fruit is just heated through.

    The dish was pronounced “yum!” by my DH, who is not a veggie person for the most part; my two sons, who are picky eaters; and my two adult house guests, who are not picky. 🙂 My DH likes things really spicy, so he added a few drops of hot red pepper sauce to his portion. The rest of us thought it was well-spiced as-is.

    marlas last blog post..So much for the Tank of One Color (again!)

  27. catspaw says:

    Easiest dessert in the world. Arrange fresh strawberries artfully on a plate. Lucy can help with this. Put out a bowl of good quality plain yogurt and a bowl of brown sugar. Dip each berry into the yogurt, then into the sugar. Pop in mouth. Yum. It works with many different fruits and I’m told that pineapple is especially good. If you’re not overly health conscious, use sour cream in place of the yogurt,

  28. The crockpot is my friend! This also cooks up quickly on the stovetop.

    1 lb beef stew meat or pork, cut in small pieces.
    1 large jar salsa (peach and pineapple is great, or black bean and corn)
    1 can black beans, drained.

    Brown meat (if on stovetop) add the salsa and beans. Heat. Eat!
    Great with tortilla chips, cheese and sour cream, or with cornbread.

  29. Cider-baked beans

    A little fussy, but not much work, this is a fine recipe, from Northern New England and Quebec, for a slow fall/winter Sunday supper, inexpensive to make, and such an improvement over canned—and nearly candied–baked beans. Great with grilled meats, including hamburgers and hot dogs.

    1 package navy or small white beans, picked and soaked overnight in water to cover
    1 ham hock
    3 Tbs. sharp mustard, such as Plochmann’s
    1 large onion, cut into 1 inch slices
    Gallon of cider
    2 cups of peeled, cored, and sliced tart apples
    1 Tb or to taste Worcester sauce
    2 tsp salt
    1/3 cup unsulphured molasses

    Drain the soaked beans, place them in a deep saucepan, and cover again with water. Bring water to a boil, and turn down to simmer for two hours.

    When nearly done, preheat oven to 325°

    In a deep casserole or bean pot, arrange the ham hocks, and apples, the mustard and Worcestershire, and the molasses. Do not salt until near the end of cooking; it can make the beans tough. Pour in cider to cover the beans by an inch or so; add the salt. Lid, and bake slowly for four hours, or until the beans have softened. Check occasionally; if the liquid is low, pour in some more cider.

    An hour from the time the beans should be finished, remove the lid of the casserole, add salt, add cider again if necessary, and put back in the oven for an hour. Taste for seasoning.

  30. Brussel Sprouts

    (To make a meal for one or a side dish for two)

    Brussels Sprouts, 10 or so, fresh not frozen
    Maple Syrup

    Toast the pecans in a 325 oven or a dry skillet. Let them cool, and crumble or chop them. Grate or thinly slice the Brussels sprouts.

    Set a frying or sauté pan over medium high heat and add about 1 ½ T. olive oil and the same amount of butter. When the butter has melted, toss in the Brussels sprouts. Cook and stir for about 5 minutes, until the sprouts are beginning to brown just a little and are tender.

    Pour on a little (1 ½ t.) maple syrup. Not even enough to see after you stir in in, it just gives flavor. Put on a plate and top with the pecans. Serve warm.

  31. Broiled Bananas

    ripe bananas (however many you want)
    a little sugar
    a little nutmeg
    a little cinnamon
    vanilla ice cream (optional)

    Move the oven rack so it is as close to the broiler as possible. Turn on the broiler. Place bananas on the rack (yes, the whole thing). Cook until the banana skins are browned, turning once. Put each banana on a plate or bowl. Slit the bananas open with a sharp knife. Sprinkle on the sugar, cinnamon, and nutmeg. Serve with ice cream if desired.

    Makes a great dessert.

    Peggys last blog post..Shadow Box Hat

  32. My favorite recipie coes from my blog post of April 20:
    Veg. Chili – Enjoy!

    Karens last blog post..I’ve been tagged

  33. Kate/Massachusetts says:

    I like to have rotisserie chicken on hand for fast meals. I will remove the meat from the bone, shred it and store it in the fridge for a quick grab. I will throw it in salad, soup or with pasta and quesidillas. In this area my favorite is from Market Basket but I don’t know if you have one in your area.

  34. Caprese salad — best in summertime when real tomatoes are ripe:
    Slice tomatoes, cut basil into strips, and slice fresh mozzarella balls into long strips. Place a thin layer of all three in the bottom of a bowl, then drizzle balsamic vinegar and olive oil on top, sprinkling with salt and pepper. Repeat with multiple layers of t/b/m, topped by multiple drizzlings. Fabulous way to celebrate summer.

  35. One of the easiest meals to make. Take four chicken breasts and cover with small bottle of Italian dressing. Cover with aluminum foil. Bake 375F for 1 hour. Can use as hot meal with potato and broccoli or let cool and cut up to put in a yummy green salad.
    As for a very good simple dessert we have grapes, strawberries, raspberries, and cantaloupe with a couple of different cheeses, some crusty bread or crackers and some sparkling grape juice.

    Lanas last blog post..THANK YOU STRANGER!

  36. Suellen says:

    “Green Stuff” (as my family affectionately calls it)

    1 pkg pistachio fat free instant pudding
    8 oz container fat free cool whip
    small can crushed pineapple (with juice)
    16 oz container of fat free cottage cheese

    Mix all ingredients together and mix well. Chill.


  37. For those of you who have never tried baking your own bread, please see my recipe at I really do make this regularly!

    Ruths last blog post..Ruth Update, May 13, 2008

  38. Jessica says:

    I like this receipe can be used as a main course or side dish, and can be served warm or cold!

    1 pkg whole wheat or whole grain pasta
    1 rather large Florida avocado or 2 or 3 small ones
    3/4 to a whole bunch of asparagus (the thinner the better) sliced into 1 inch pieces
    1 container of strawberries, washed, husked and sliced
    Fresh grated parmigiana cheese

    Cook pasta according to package.
    While it is cooking mash up the avocado, adding some pasta water to make a smooth paste/sauce. Set aside
    In the last 2 minutes of pasta cooking time, throw in the asparagus and cook until it is bright green instead of dull colored.
    If you want cool pasta, run cold water over pasta and the asparagus.
    Drain well – toss into a big bowl and add the avocado sauce and the strawberries, mix and add cheese on top!

    It’s like spring on a plate!

  39. Chocolate-Peanut Butter Candy Dessert

    12 Oreo cookies, crushed
    2 T butter, melted
    1/2 C peanut butter
    2 cups cold milk
    2 pgk (4 serving size) chocolate flavor instant pudding
    2 C thawed Cool Whip, divided
    2 T hot fudge ice cream topping
    1/4 C candy-coated peanut butter pieces

    Mix crushed cookies and butter, press firmly onto bottom of 8 inch square pan.

    Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 C of the Cool Whip. Spread onto prepared crust, top evening with remaining 1 C Cool Whip.

    Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

  40. Ginger tea… just peel a fresh piece of ginger about the size of your thumb, cut into 1/4 inch thick slices and boil for 5-10 minutes. Cool and add honey to taste. Great for upset stomach, sore throat, and boosts the immune system.

    Nicoles last blog post..Green hat

  41. susan-loopyelf says:

    Everyone is always saying you sent them to the Loopy so I added your blog to my home page, this way I know what they are talking about when they call 🙂
    recipe: well, this isn’t so much as a recipe as just an ingredient to add to a favorite pasta or salad. Crunch up Wasabi Peas (available at Trader Joe’s). The Wasabi peas add a little kick.

  42. I LOVE pasta, pesto, and potatoes together! This is good because it helps you eat green veggies in with it, too. I’d put more broccoli in, though.

    dorkyquiltss last blog post..Box Jellies Quilt

  43. Quick and easy dinner:

    Pour free range chicken stock in crockpot on high. Throw in frozen chicken breast tenders (That’s the tenderloin part of the chicken breast). Cook about one hour or until chicken is done. Serve with mashed potatoes and fresh baby carrots. Scrumptious!

  44. Wendy aka Helena Handbasket says:

    My Pasta Salad
    3 oz. uncooked penne (cook, drain, rinse with cool water)
    2 1/4 tsp. olive oil
    2 1/4 tsp. red wine vinegar (or white is you prefer)
    1 Tbs. fresh chopped parsley (or 1 tsp. dry)
    1 Tbs. fresh chopped basil (or 1 tsp. dry)
    3 oz. quartered grape tomatoes
    2 oz. sliced black olives
    3/4 oz. chopped red onion
    3 oz. dark kidney beans
    1/2 tsp. kosher salt
    Toss everything together and enjoy.

  45. Quick and easy crockpot recipe: 1 can enchilada sauce – your choice on heat or red vs green, 1 beef or pork roast – cheap and meaty. Combine in crockpot before work on low. When you come home, it will be very tender. Shred and serve with tortillas, rice, beans and condiments of choice. That is unless Lucy gets very hungry and raids the crockpot.

    GailRs last blog post..Lace vs Cables

  46. If you like Indian food, a good substitute for a night out at your favorite restuarant is a quick and easy crockpot meal. Take 4 frozen chicken breasts (skinless/boneless) and place in the crockpot, along with 2 jars of Patak’s Indian sauce (any flavor you like…I prefer Jalfrezi) and cook on Low for 6-8 hours. The chicken is then easily shredded in the sauce with a fork. Serve over Basmati rice….yum!

  47. One of my favorites (& a regular on the menu here) is Black Bean and Chicken Chilaquiles from Cooking Light. or


  48. I’m not interested in the book (way too many recipe books at my house already), but here’s a new recipe my mom came up with that’s pretty good).

    Boil a cut up chicken until it’s almost done. Add 4 or 5 cut up, raw Idaho potatoes and cook until tender. Add a can of cream of chicken, or cream of mushroom soup, heat through, and serve.

  49. forgot to add, you need just enough water on the chicken and potatoes to make a nice saucy soup. My mom had to drain off a lot of water before she put in the cream of mushroom soup.

  50. Mmmmm, all these recipes are making me hungry! Favourite easy recipe is for sesame asparagus and runner beans. Technically a side dish, but I regularly make it as a main ’cause it’s so tasty!

    -Chop up about 200g each asparagus and runner beans.
    -In a bowl mix together 1/4cup brown sugar, 1/4cup soy sauce, a dollop of sesame oil and a little wasabi
    -Saute as much fresh garlic as you like, plus a little ginger, in olive oil in a wok.
    -throw in the veggies when the oil is sizzling
    -pour over the sugar/soy mixture and reduce heat
    -simmer until veggies are the texture you like
    -just before removing from the heat, throw a couple of tablespoons of white and black sesame seeds over the whol thing.

    Gennys last blog post..And we’re sorted again

  51. My family loves this bread recipe. I use half whole wheat flour and half bread flour and it’s wonderful.

    At our house it’s known as ” A Big ol’ Pile a Bread” bread. The recipe is easily halved. Or quartered. It really does make quite a large amount of bread.

  52. LOVE the socks – so excited that I AM part of the Summer of Socks 08 and will get the pattern… definitely want to knit those!

    woolcats last blog post..French Trellis Scarf

  53. My easy peasy dinner. A ring of sausage, I use Turkey sausage, a head of cabbage, cut in bite size peices, an onion cut in chunks big enough to eat with a fork.
    Cut up sausage in small bite size rounds. Brown in a skillet with a little oil if needed. I like mine to have a little brown on them. Remove from pan, brown onion a little and throw in the cabbage, add a little water and cover for about 8 minutes. Put sausage back in skillet and cook until done to your taste. I like my cabbage a little on the carmelized side. You may need to add more water to carmelize. it’s good!!

  54. This one is so easy I’m not sure it counts as a recipe, but, hey, anything for a contest (and having just read CAP, I have zucchini on the brain).

    Slice zucchini lengthwise into 1/4-inch strips. Place on grill, brush with olive oil and sprinkle with garlic powder. Turn slices, brush and sprinkle other side. Turn slices again when bottom side is nicely browned (if you have a lot of zucchini and your grill is hot, some of them may be done by the time you’re done brushing and sprinkling). When second side is browned, remove from grill and serve.

    Lucias last blog post..I Think They Got Me

  55. One of our faves here is Southwest Chicken Salad
    1 bunch of Romaine Lettuce, rinsed and chopped
    1 can of corn, drained
    1 small can of sliced olives
    1 can of red kidney beans, drained
    1 can of black beans, drained
    2 grilled chicken breasts, cut in to bite size pieces

    Mix all of the above and chill. Can serve with crushed corn chips on top. Also, a nice dressing with this is Salsa ranch (ranch dressing with salsa to taste). We make double batches and serve this for a few days or lunches. YUMMY!

  56. Had to share one of my favorite new salads. I made this up in a desperate attempt to recreate an awesome salad I had at a restaurant. It isn’t quite as good as the restaurant’s version, but it’s still pretty yummy, it’s easy, and it’s a little different.

    Take 3 or 4 heads Belgian endive, 1 head radicchio, 1 bunch scallions, 2 cloves garlic. After washing , slice everything thinly and put in a bowl. Add about a half cup minced dried figs (they come in a bag, like raisins), and about a half cup (maybe a little less than half) chopped walnuts, about a quarter cup bleu cheese dressin (light is fine) and mix it all up. Add salt/pepper to taste. If you don’t feel like doing the figs, raisins work, too, as do fresh grapes, halved.

    As you can see, I’m not so good about the measuring. I just throw stuff together when I cook, until I like the way it looks or tastes. Now ask me if I swatch. ;o)

    sydneys last blog post..ADD Knitting. Again.

  57. Here is a recipe that my husband and I enjoy from a quick and healthy cookbook. It is not only a healthy variation of artichoke dip, it also satisfies the native New Mexican in me.
    Artichoke and green chile dip
    2/3 cup nonfat mayonaise
    1/2 cup low-fat yogurt
    1 (14 ounce) can artichoke hearts, drained and chopped
    1 (4 ounce) can chopped green chiles, drained
    1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
    1/4 teaspoon garlic powder
    1/4 teaspoon hot sauce
    Blend mayo and yogurt till smooth. Mix in rest of ingredients. Spray 1 quart baking dish with cooking spray and spread mixture in dish. Bake for 25 minutes at 350 degrees. Sprinkle with an additional 2 tablespoons grated Parmesan and broil until cheese is lightly browned. Serve with crackers, tortilla chips or veggies of your choice. Enjoy


    This is a recipe for Sichuan-Style Stir-Fried Chicken with Peanuts. I know the ingredient list seems long…and some may be intimiated by it. But I’m telling you, it’s delicious. It’s a recipe I found in Cooking Light magazine several years ago. While the chicken is marinating, I chop the veggies and get the sauce ready (and start cooking the rice). Then everything just comes together nicely and dinner is on the table! I hope you will try it and enjoy it.

  59. Karen Frisa says:

    Black Beans and Rice

    3/4 c dried black beans
    about 2 c water for soaking beans
    1 onion, chopped
    olive oil
    1 T curry powder
    1 T whole cumin seeds
    1/2 t garlic powder
    tiny dash ground red pepper
    2 1/4 c water
    1 c brown rice
    3/4 c frozen corn

    Soak beans in water for 3-4 hours (or longer). Chop onion. Heat oil in 2 qt saucepan. Add onion and spices. Cook until onion softens. Add water and bring to a boil. Drain beans. Add rice and beans to saucepan; stir. Cover and cook on low for 25-30 minutes, until most of the water has been absorbed. Pour frozen corn on top of rice (don’t stir in). Cook until all water is absorbed and corn has steamed. Remove from heat, stir, and let sit for a few minutes. Yummy with Cholula hot sauce and chunks of cheese.

  60. Biscuits with homemade butter and buttermilk:

    Annikas last blog post..Carnival!

  61. Wendy in CO says:

    Here’s my favorite go-to summer (or anytime, really) recipe:

    Cook some pasta, spiral or bow-tie, something shaped. Let it cool (or use leftover).
    Steam some veggies, like broccoli, zucchini, carrots, yellow squash, sweet potato, whatever sounds good and is in season. Let them cool too.

    Put pasta and veggies into a fairly large bowl. You want to have stirring room. Add a drizzle of olive oil, fresh basil leaves, freshly grated Parmigiano-Reggiano cheese, cracked black pepper (I sometimes use lemon pepper.). If you want it heartier, you can add a can of tuna or chicken or some leftover chicken – chopped up, or mozzarella cheese cubes. Stir it up and eat it.
    And if you can’t wait for the pasta and veggies to cool, eat it hot!

  62. Slow Cooker Cranberry Chicken – slightly modified to suit my style… Ingredients
    2 lbs. boneless chicken breasts, cut into pieces
    1 tsp. Kosher salt Wow – I forgot to put the salt in. didn’t miss it though
    1/2 tsp. black pepper
    3 Tbsps. sugar
    1 lb. fresh cranberries
    1/4 cup orange juice
    1/4 tsp. ground ginger
    Pull chicken breasts apart and place them in the bottom of a 4 quart slow cooker. Add the cranberries. Pour orange juice over the chicken. Add the remaining ingredients and stir until well mixed. Cook on HIGH for 3 hours.

    I used chicken thighs and boneless breasts – about 1.5# in all. Also, I cooked it on medium for 5 hours, not on high. Served 3 ½ – would have served more if I had made a vegetable. Is supposed to serve 6.

  63. Heather says:

    Rotisserie-like chicken, in a crockpot! I made this last week – easiest way I’ve ever cooked a whole yummy chicken.

  64. 2 things –

    1 – playing telephone tag with the company we discussed (yes, back in action from the shoulder thing, and doing great *s*)

    2 – my recipe –
    Easy Hawaiian Chicken:

    2 lbs chicken tenders (boneless skinless)
    2 cups all purpose flour (1/2 cup reserved)
    2 cups flaked baker’s coconut
    1/2 cup granulated sugar
    2 eggs, beaten
    4 tbsp pineapple juice

    Makes 6-8 hearty portions

    Rinse chicken well. With the 1/2 cup reserved flour in a Ziplock bag, coat the pieces lightly. Then dip into a mix of the 2 beaten eggs and pineapple juice combined. Then toss into a mixture of coconut/sugar/flour in a 2nd Ziplock baggie— press to coat
    Bake at 350 deg F on Silpat sheets for about 20-30 minutes

    Serve with pineapple salsa, hawaiian fried rice and enjoy!

  65. My most super easy crock pot recipe is this…
    2lbs pork loin roast
    1 bottle of Bull’s Eye BBQ sauce (or your fave)
    put the roast in the crock pot, squirt bbq sauce over (reserve some or just tip the bottle to use at end), cook on low 8ish hours. about 1/2 hour before you want to serve, shred with 2 forks and add in remaining sauce. Re-cover for 1/2 hour to warm. Serve on buns with coleslaw on the side.

    heathers last blog post..Something About Wednesday

  66. I *love* the Cinco de Mango from Coconut and Lime’s blog. The address is below–just scroll to the bottom for the recipe. My husband loved it too, which is, of course, pretty crucial. 🙂

    Ivy Maes last blog post..Sorry, mom!

  67. Mexican Lasagna

    large package flour tortillas
    1 lb hamburger
    1 large can refried beans
    2 cans green chilies
    1 pk taco seasoning
    2 packages lipton Spanish rice
    1 large jar ortega taco sauce
    2 cups shredded cheese I use cheddar

    cook hamburger according to taco seasoning directions, Spanish rice according to directions thin refried beans out with 1/4 can water

    preheat oven 350

    layer ingredients in 9×13 pan

    Tortillas (cut into strips 3 -4 inches wide)
    1/2 of the beans
    1/2 of themeat
    1/2 of Spanish rice
    1 can chilis

    Repeat this layering ending with a layer of tortillas. Spread Entire jar of taco sauce over top cover with cheese

    bake 45 mins

  68. Doh…Healthy

    Chicken salad pinwheels

    preheat oven 350.

    coat 1 chicken breastI(both sides) with old bay seasoning and a little garlic powder.

    meanwhile in food processor, chop fine 1/2 carrot 1/2 sm red onion 2 stalks celery. Place in bowl.

    After chicken is done shred finely in food processor.

    Add to vegetables . Use low fat miracle whip or light. use as much or little as you like.

    spread this on low carb wraps and roll up. Wrap in cellophane and cool in fridge. After cooled cut into rounds..Yummy..

  69. Our most recently favorite recipe is for the Ultimate Hummus from Cook’s Illustrated:

    But, since you need to log in to see the recipe, I thought it only fair to link to our second favorite recipe, Black Bean Hummus:

    Both are perfect for the impending summer picnics!

    Jennis last blog post..New skill alert: Driving

  70. Maureen says:

    Chicken Breasts with Mushrooms

    Chicken breasts, skin and bones removed
    mushrooms, sliced
    Jarlsberg, Swiss or Parmesan cheese

    Saute chicken breasts in butter, or olive oil for fewer calories, about 5 minutes per side, or until feels done when you prod with your finger.
    In another pan, saute sliced mushrooms. Flavor with salt and pepper as desired. I like a good-sized pinch of fresh tarragon thrown in toward the end.
    Pile a layer of mushrooms on each chicken breast and top with a slice of your preferred cheese. If cutting calories, a sprinkle of parmesan gives a good flavor with fewer calories. Slide into the broiler until cheese is melted. Enjoy. Simple but lovely with a nice wine, and salad.

  71. Butternut squash curry with coconut milk – it’s vegan, but it doesn’t feel like it. It’s an indian-style curry with tomatoes and caramelized squash, and warm spices, and it’s really tasty with yogurt and rice.

  72. Mama Cat says:

    What about Crock Pot Teriyaki Steak?

    2 lbs flank steak
    1 onion, sliced
    1 red pepper, seeded and sliced
    1 green pepper, seeded and sliced
    1/2 cup teriyaki sauce (or use 1/4 cup each soy sauce & water, 1 TB rice vinegar, 1 TB toasted sesame oil, 1 TB honey)

    Dump everything in the crock pot. Turn it on and go away. 8-10 hours later, take out the meat and slice it up – put it back in with the juice & peppers & stuff. Serve with rice.

    Pretty yummy, we had it tonight and everybody ate it up. To get the steak to fit into my pot I cut it in two pieces and kind of layered it with the onions and pepppers, drizzling on the teriyaki sauce as I added each layer.

    I think it’s pretty healthy except for the salt.

  73. Lisa in Georgia says:

    Here’s one of our favorite recipes that I found years ago in Cooking Light magazine. It’s called Spicy Soba Noodles with Chicken in Peanut Sauce. If you don’t have Soba noodles on hand, spaghetti works fine as a replacement.

  74. betshsu says:

    This is my mother-in-law’s recipe.

    Candy’s Argentine spinach pie
    1 pie shell, unbaked
    2 10 oz boxes frozen spinach
    2 T oil
    1 onion, chopped
    minced garlic to taste
    8 oz sliced mushrooms
    1/4 t nutmeg
    1 t oregano
    salt and pepper to taste
    2 beaten eggs
    1 cup grated Swiss cheese
    1 tomato, sliced (optional)

    Cook spinach and drain well. Meanwhile, heat oil in large skilled and saute onion 3-5 min, add mushrooms and saute 2 min more. Take off heat. Combine spinach, onion, spices, eggs, and cheese. Pour into pie shell. Arrange tomato slices on top and press lightly into mixture. Bake at 350 F for 30-40 min. Serve hot in wedges.

  75. My husband and I really like this recipe from the Holly Clegg website for Glazed Salmon. It is easy and relatively healthy (I think).

    CatiePs last blog post..A Fuzzy Fat Lamb

  76. Here is a simple, but different, salad. The different textures make it satisfying, and along with some good bread and maybe a glass of wine, it makes a lovely lunch or dinner. Just take a mixture of your favorite greens, preferably softer leaves. Sprinkle on some bleu cheese, walnuts and chopped figs, add a balsamic vinaigrette dressing, and toss. Now I know what I want for lunch today!

  77. Bonnie H. says:

    This is a recipe I got from a Weight Watchers friend years ago. I’m not giving quantities because this recipe is very adjustable.

    Chicken Parmesan

    Chicken Breast halves (boneless, skinless)
    Grated Parmesan Cheese (you know, the pre-grated stuff in the shaker from the grocery store)
    Italian-seasoned bread crumbs
    Olive Oil or Grapeseed Oil
    Provolone Cheese slices (or Mozzarella, if you prefer)
    Spaghetti or Marinara Sauce (your favorite red sauce from a jar)

    Pound chicken breast halves between wax paper or plastic sheets until 1/2- or 3/8-inch thick. Cut each in half or some manageable size. Combine equal amounts of buttermilk and Parmesan cheese in a bowl. Spread bread crumbs on a paper plate. Dip each piece of chicken in the buttermilk/cheese mixture and then coat with bread crumbs, pressing firmly so everything adheres. Then heat oil in a saute pan, brown chicken on both sides and cook until chicken is done.

    Have the sauce heating in a separate saucepan while you are cooking the chicken.

    To serve, place a slice of Provolone on each piece of chicken (or each serving) while still warm and spoon sauce over chicken. You can serve this with pasta if you can afford the carbs. Goes well with asparagus or steamed zucchini, too.

  78. It’s funny I was thinking recipes yesterday. I posted a Springtime nettle soup (with photos) and a Spinach salad idea.
    I’m so excited that LRK has another book coming out. I took a class from her a few years ago. I could have listened to her talk all night. She is a wealth of information!

    Debs last blog post..What are you eating these days?

  79. Jennifer says:

    Oooh, I have that book in my Amazon wishlist – it looks very yummy! Here’s an easy crockpot recipe for Red Beans and Rice – it’s pretty authentic – my sister sent it to me when she lived in New Orleans. It makes plenty of food, and very good leftovers.

    Spicy Crockpot Red Beans
    1 lb dried red kidney beans
    1 cup cooked ham pieces
    1 onion, chopped
    1 cup bite sized pieces of sausage (Andouille if possible)
    1 Tbs Worcestershire sauce
    1 tsp Tony’s Cajun Seasoning (add more to taste after cooking)
    1 tsp Tabasco sauce
    2 bay leaves
    2 cloves garlic, minced
    4 cups water
    Minced fresh parsley or chopped green or white onion for garnish

    Soak red beans overnight in enough water to cover beans. Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on Low for 8 hours or until beans are tender. Cook rice according to package instructions. Serve beans over rice, sprinkle with your chosen garnish.

    Serves 4-6.

  80. Patricia says:

    This is a great recipe for Autumn squash, red pepper, and red quinoa. Try something new!

  81. Love the socks – both the pattern and the color.

    This is really easy to make and tastes great. I like it over thin multigrain spaghetti.

    Garlic Shrimp and Pasta – 4 servings

    2 tablespoons cornstarch
    1 can (14 oz) chicken broth
    2 cloves garlic minced
    3 tablespoons fresh minced parsley – or 1 tablespoon dried
    2 tablespoons lemon juice
    1 pound medium shrimp
    4 cups cooked thin spaghetti

    In a medium saucepan – add the cornstarch, chicken broth, garlic, parsley, and lemon juice.
    Cook over medium/high heat till it boils and thickens, stirring constantly.
    Add shrimp and cook till done – about 5 minutes for medium shrimp.
    Serve over the cooked spaghetti

  82. Marilyn says:

    Hi there,

    This is a recipe from the book by Anne Lindsay, Anne Lindsay’s Light Kitchen.
    1 onion light sauted in oil

  83. Marilyn says:

    Hi there,

    This is a recipe from the book by Anne Lindsay, Anne Lindsay’s Light Kitchen.
    Potato, Bean and Tomato Stew with Basil
    1 medium onion lightly sauted in oil
    add 2 cloves of garlic
    3 large tomatoes or a can of tomatoes
    chopped fresh basil (1/4 cup fresh)and oregano 1/2 tsp dried
    2 large potatoes peeled and rougly chopped
    simmer for 15 minutes and then add
    1 can of chick-peas, drained
    1 cup of water or stock
    and heat through
    add salt and pepper and 1/2 c fresh parsley chopped

    It really is just three ingredients potatoes,chick-peas and tomatoes and any herb you want to add to make this stew your own.


  84. Splendid Table is such an incredible show…I hadn’t heard about the book but was excited to see it! A dessert recipe from Cooking Light (so it has to be healthy, right?). Warm Apple Buttermilk Pie. I’m a fan of ‘normal’ apple pie, but my husband and I agree that this recipe is the best use of apples that exists! Enjoy.

  85. Why am I having trouble getting my comment thru?

    Cut up fresh fruit, add some chopped fresh dates on top – pack for lunch. Yummy.

    Carol Morgans last blog post..I can’t stop

  86. The best Black Bean and Mango Salsa

    3-4 medium mangoes peeled, and cut into small cubes
    1 15oz can black beans rinsed and drained
    1 small red onion, diced
    3 tablespoons minced cilantro- but I always add more
    juice from 1 lime
    1 medium jalapeno pepper, minced

    Mix all ingredients together and mix. Add salt to taste if desired. Sere with chips. Also tasted great over grilled fish or chicken. Lasts about a day refriderated.

  87. Grape Salad
    Red, green, and white globe grapes – sliced in half if they are huge
    Hands full of your favorite nuts- I like pecans or black walnuts, but I’m a southern belle
    Vanilla or plain yogurt (or mix sour cream and brown sugar) to generously coat nuts and grapes
    Sprinkle with brown or raw sugar just to make pretty
    There are no measurements because there is simply no way to go wrong with this delicious combo.

  88. Ah, missed the time – home longer than I thought~


  1. […] guys have been awesome, leaving recipes in the comments for Monday’s post. If you haven’t left a recipe yet for a chance to win a copy of The Splendid Table’s […]