Recently my friend Ali, a writer for the At Home section of our local paper, asked if I would agree to be interviewed and photographed for an article she was working on about Favorite Recipes (those recipes you nearly have memorized and make over and over again). After she interviewed me for the article and we discussed one of my favorite recipes (Real Simple’s Bean and Chicken Sausage Stew), I got to thinking about all my favorite recipes. I love cooking nearly as much as I enjoy crafting. It is pretty nice after a Saturday afternoon of crafting in the fall to settle down to a nice stew and some crusty bread…and some delicious cookies for desert.
I have a HUGE binder of all my “clipped” recipes from the past 25 years (hey maybe I started collecting recipes when I was 4 years old, you never know…). My friend Kelvin who is a chef once said “hey can you put that binder in your Will to go to me if something happens to you?” This binder contains numerous torn/clipped recipes from magazines, from friends on notecards and scraps of paper, from old cookbooks that were so worn out I could only try to rescue my favorite recipe, all placed in plastic sheet protectors.
Below are many of my most favorite recipes that I make all the time. Thank you so much to the wonderful publications and blogs that have published these recipes online. Please click on the hyperlinked recipe name below to open the web page with the recipe.
I love Real Simple magazine. They offer wonderful tips on cooking, decorating, dressing, cleaning, stress free living, friendship, life, family, etc. My favorite part of the magazine are their excellent easy to prepare recipes. I make this stew all spring, fall and winter long and it is a great way to get the husband to eat kale. I like to use black beans instead of the cannellini beans listed in the recipe. Using spicy chicken cajun Andouille sausage is fun in the recipe or sometimes I just tone it down with a smoked turkey kielbasa.
I am a long time fan of Martha Stewart and this recipe is from Martha Stewart’s Living. I clipped the original recipe from one of my magazines and it is one of my favorite winter soups. The acorn squash trick a couple friends taught me was to bake the acorn squash in the oven before you use it in the soup. I usually split the acorn squash in half, scoop out the middle/seeds and bake for 30-40 min. at 350 degrees. Once it cools it is easier to slice then trying to saw through a raw acorn squash (which can lead to you saying bad words out loud!)
My friend Michele got this recipe years ago directly from the chef who created it in Seattle and she was kind enough to share. I never imagined I would be able to find a copy of it online (but I did – yay!) to share with you. The secret to this yumminess is to make the sauce a couple hours to the night before ahead of time and let it “think about itself”. It is very spicy and you may want to adjust some of the peppers in it. Serve it with plenty of fresh crusty bread to mop up the wonderful sauce!
Beer Stew with Beer and Paprika
I am also a huge fan of Ree Drummond, the Pioneer Woman and her The Pioneer Woman Cooks publications and I have at least 3 of her cookbooks – wonderfully illustrated, great stories and delicious recipes. She is very generous to share many of her recipes online. This recipe is from one of her cookbooks I own but also available online. I love to make this recipe with our beloved local Deschutes Brewery beer Jubelale. I have made it with other beers but Jubelale adds a wonderful distinct yummy flavor to the stew. I also add in some frozen peas to make it more like an Irish Stew.
Okay I think these are the best cookies ever and so do many friends who have tasted them! This recipe is from one of my favorite cookbooks Where Women Cook: Celebrate by Jo Packham (who also created the amazing publications Where Women Create, Where Women Cook, and Where Women Create Business). I was lucky to find a blogger (astillmagnolia) who had this wonderful recipe online for me to share.
I hope you try out one or two of these recipes and enjoy them as much as we do!
tierneycreates 