Yummiest Yams Ever

Yummiest Yams Ever

Yummiest Yams Ever

I first ran across this recipe years ago when I was prepping for Thanksgiving dinner in my home in Texas. I’m pretty sure I was pregnant with my first child and hosting my parents, my husband’s dad, sister, and a few rowdy nephews in the mix. It’s so sweet and fabulous we had dessert leftovers before we had leftovers of this. It’s become a Thanksgiving staple ever since. My printed sheet has gone across the ocean three times, is all stained with water droplets, and now graffitied with metric measurements. So. You know. This one’s a keeper. Preppin’ 3-4 large

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Garden Noodles

Garden Noodles

  So this takes the traditional idea of plain pasta and makes it something special. A bit of olive oil and whatever herbs you have in your garden, fridge, or growing on your windowsill – make these noodles fabulous. Tuck them under my White Wine Coq A Vinny or Belgian Beer Stew to complete the meal. Preppin’ 10-12 ounces (300-350 grams) wide egg noodles (or Italian tagliatelle works too) 1 cup (25 grams) loosely packed fresh Italian parsley, minced 1/2 (15 grams) cup loosely packed fresh basil leaves 2 Tablespoons minced fresh chives 2 Tablespoons butter 2 Tablespoons olive oil

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Beef Stew – Belgian Style

Beef Stew – Belgian Style

Snow in Rome, frozen canals in Holland, and just a general-OMG it’s SO cold in Belgium feeling. . . winter seems to have a tight hold on us in Europe. How in the world can you cope with the coldness of winter? With beef. And beer. How about beef and beer, slow-cooked in the oven for hours? Yes. That’s the ticket. Eat it by the fireside for an extra special winter treat. In March. I’ve taken the traditional pot roast and stew recipes from the U.S. and combined them with my Belgian favorite – stoofvlees – to create this one.

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White Wine Coq Au Vinny

White Wine Coq Au Vinny

The best part about wintertime is the food – just how the world around us has drawn hearthside, slowed down, and warms up with blankets and fuzzy socks – my favorite foods slowly cook in the oven for hours and warms my family’s insides with each bite. (My favorite recipes also make enough to freeze the leftovers, which is handy for those really lazy winter days when I just can’t be bothered to do more than defrost.) My kids lovingly titled this one White Wine Coq au Vinny, after their Dad. In Belgian and Holland, most grocery stores sell pre-sliced

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Blue-Green Beans

Blue-Green Beans

“Hum, so you add blue cheese to green beans in order to make me eat them?” my husband eyes the bowl and twists his lips. Visions of my mother smothering broccoli in velveeta to get my brother to eat them when we were young pop into my head. I shrug, cast a sideways glance in his direction. “I guess. Will it work?” and I raise an eyebrow as I chop carrots for the couscous. “Uh. . . yeah!” he says, and he loads up his plate. Just like the Lemon Herb Couscous, it just takes a few simple ingredients to

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Lemon Herb Couscous

Lemon Herb Couscous

If you can boil water, you can make couscous, it’s that easy. Rice and potatoes are pretty standard, but couscous makes a simple meal, just a little fancier! I’ve made this recipe with traditional couscous, but I think I like the pearl better. Just follow the directions on the box, and add these few ingredients to really wow your family, and your guests. Preppin’ 1 box Pearl Couscous (or 2 cups water and 1 ½ cups traditional couscous) 1 chicken or vegetable bullion cube 2 Tablespoons fresh lemon juice 1 Tablespoon olive oil Zest from two large lemons ¼ cup

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Karate Chop Steak

Karate Chop Steak

Chopped steak, basically a pan-fried hamburger sans bun, is the ultimate man food. Salisbury Steak has been a Hungry Man frozen dinner option for decades. Simple, but tasty, I used to make this recipe years ago when my husband and I were first dating and he always loved it. Paired with Lemon Herb Couscous and Blue Green Beans, it transforms the meat patty TV dinner of our youth into something grown-up-dinner-party-worthy and female friendly. The meat is given a surprising flavor of soy sauce, to make this not only my husband’s, but one of my kids’ favorite as well. Enjoy

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Cool American Ranch Chicken

Cool American Ranch Chicken

I remember my first few months grocery shopping in the Netherlands. I’d peruse the stores, translating, hoping I’d find the right ingredients, and looking for familiar brands. The familiar brands were few and far between – but my local Jumbo grocery store stocked Doritos. Yum! I eyed each flavour (yes, spelled with a ‘u’). Nacho Cheese, Natural, and what’s this? Cool American? What the heck does that mean? Curious, I exchanged my Euros for a Cool American flavoured bag of tortilla chips and opened it upon entering my house. I reached in, grabbed and chip and took a bite. Ranch!

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Texas Caviar

Texas Caviar

This one goes hand-in-hand with my Not Your Fergie’s Black Eyed Peas recipe. If you’re like me, I like to make my black eyed as a side-dish for a country meal (perhaps some savory pork chops or fried chicken) but then I have half a pot of beans left over! This is a great way to revamp those peas. I last served this cold as a side salad, but I’ve also served as a dip with a side of tortilla chips. Preppin’ 4 cups (about 650 grams) cooked black eyed peas (if you’re pressed for time, a couple cans of

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Not Your Fergie’s Black-Eyed Peas

Not Your Fergie’s Black-Eyed Peas

Belgians and BBQ – it’s what they do in the summer. Kids hop in and out of blowup pools (and not the kiddie ones you have in your American-mind – these babies are about the size of a hot tub). Guests sip iced tea or glasses of rose’ while the host fires up the grill. Everyone is invited to bring dessert or a side. We were the only Americans invited to a Belgian BBQ a few weeks ago and I thought I’d treat them to one of my favorite, and most Texan, side-salads I could think of – Texas Caviar.

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