Cooked From the Heart » Archive
Sweet Onion Spaghetti
I grew up eating Southern food before I even knew that there was such a distinction. This is owed to my step-father who is not really a Southerner as he was born and raised in Louisville, Kentucky, but he, as probably most African-Americans in the north, has deep roots in the south. I took it for granted that all Americans ate grits for that is what he cooked for breakfast most days. He would cook stewed apples and stewed tomatoes as side dishes. He made his famous beef soup as we always called it but later found out it is called Brunswick Stew in the south. One of the weirdest things he cooked, and I’ve come to love it since, is his sweet spaghetti and fish. Now this is just … Read entire article »
Filed under: pasta
Stewed Apples
This is another easy way of using up old or close to over ripe apples before they are tossed into the compost bin. My mother-in-law, Momma Dot introduced me to this, another Southern dish, and has been a staple on our weekend brunches since. It’s quite easy to make, just peel and cut the apples into fourths or eighths depending on the size or your preference. Place apples in a sauce pan. Proportions will also vary for … Read entire article »
Pecan Crusted Fish
Although I am not religious, one remnant of religious tradition that I still follow on most occasions is eating fish on Fridays. The significance of it has been lost to my family long ago; nowadays it is more of a convenient way to remember to have our weekly fish ration. So it being Easter weekend, this was what we had for our very simple fish dinner. Grouper fillets or any preferred fishSalt & Pepper to tasteFlour1 egg, beaten1/4 cup coarsely ground pecans1 cup bread crumbsOil for frying Season fish fillets with salt and pepper. In three separate bowls, ready the flour in the first one, the beaten egg in the second, and mixture of bread crumbs and ground pecans in the third. Dip the fish fillets lightly in flour, then in the … Read entire article »
Filed under: seafood
Baked Mussels with Herbs and Garlic
Here is another dish inspired by bloghopping. Not too long ago, I was drooling over mussels cooked by Iskandals and SpiCES but I wasn’t sure where or when I would be able to get a hold of some decent mussels. Then Ces commented that I can use the frozen New Zealand Mussels commonly found in the grocery store. So that is what I did, got me a box of mussels and got to cookin’. This is what I came up with. They were delicious! Next time, now that I know I have a steady source, I will try all the recipes from Iska and Ces. INGREDIENTS:New Zealand Mussels4 cloves garlic, minced 2 tablespoons chives, minced2 tablespoons flat leaf parsleyMayonnaiseBread crumbs Place mussel half shells on a cookie sheet. In a small bowl, … Read entire article »
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