Retro Recipes and Traditional Fare

Years ago when I was a round nugget of a child running around in terry-cloth shorts I had a book I read to myself many times over. It involved some Amphibian or Owl With Shoes who lived inside a mushroom or hollow tree. I can’t remember much of the story but the one thing that stuck in my brain was that on many occasions this anthropomorphic critter would find himself without food or drink and would simply chop an onion or think about sad things in order to create his own version of tear tea.  I remember being disgusted by the thought of sipping one’s own saline tears but that didn’t freak me out as much as the things he’d think about to coax the tears out of his eyes and into the kettle.

Torn books, uneaten mashed potatoes, no internet (ok I added that) and stubby chewed-up pencils that were no longer needed and left to roll behind the oven, never to be seen again.  As a kid I could see those pencils laying there waiting to be found, just looking up at the ceiling thinking “I’m still good! Please! Anyone, I Can Still Make Notes And Drawings For You, I Promise You! Please? I’ll be good!” and wouldn’t you know I would begin sobbing every single time I got to that damn part of the story! Here’s where it gets bad – and you might want to stop reading here – the lead character would fill his pot up, wipe his eye, smile and exclaim something like “Tea’s Ready!” and flutter away.

What the hell? Did you really get my 5-year old emotions in a tizzy so you could have tea and then just walk away smiling? What about me? What about those pencils? They are still there, tiny and little, craving the warmth of a human hand!  That hasn’t changed just because your thirst has been sated!  You goshdarn son of a bitch dirty bird!

My girlfriend took one bite of these and said, “this tastes like Mac ‘n Cheese”.  Voila, the Mac ‘n Cheese cracker was born.

I had been wanting to make more savory snacks and this was a really great place to start.

What I love most about this recipe is that these can be made in big batches, baked right away or frozen for future use, making last minute entertaining, either in our own home or at others, easy and stress free.

Now that cooler temperatures are upon us, even here in California, it’s time for some hearty soup and stews. Hungarian Beef Goulash is a common Eastern European stew created using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika.

It’s often served with spaetzle, noodles, rice or potatoes and is guaranteed to keep you warm on the chilliest of days. Since paprika is a key ingredient, it’s important to use the best you can find.

The Spice House is a great family owned business that offes the highest quality, hand-selected and hand-prepared spices and herbs. The stores are located in the Midwest (I've been to the store in Chicago, it's great!), but online ordering from their website is a breeze – and it’s worth the trouble for their signature Hungarian Sweet Paprika. Check out all of their spices here.

When I lived in Fargo, I used to love going to Santa Lucia restaurant for a big Greek salad. It was a plate filled generously with fresh lettuce, tomatoes, cucumbers, feta and kalamata olives. The colorful mix was dressed with a nicely seasoned vinaigrette. I could easily make that salad a meal. It’s been several years since I’ve had an opportunity to dine at Sanat Lucia, but I’ve often thought of that delicious salad.

The other day I had cooked chicken in the refrigerator. It was meat remaining from my experiment grill-roasting chicken, one propped on a can of beer, another placed right on the grill rack over a shallow pan of water and lemon juice. I was interested to know how the flavor and juiciness would differ.

My pick is the chicken placed over a pan of liquid and cooked over indirect heat. It really is the juiciest and most flavorful chicken I’ve ever eaten. The rub of spices and olive oil on the skin and under the skin of the chicken certainly helps it along. My husband says it’s just as good as the Greek-style chicken he would sometimes have on our visits to Omega restaurant in Niles, IL — moist and juicy with a hint of lemon.