Stroganott – Mushrooms, Sweet Potatoes & Spinach In Cashew Sauce

My objective was to pattern this dish after stroganoff using mushrooms in place of beef and sweet potatoes instead of noodles. Therefor, stroganoff it is not. I used a mandoline to cut the sweet potato into slices. then cut the slices into strips with a knife.* The sweet potato strips were soaked in water with … More Stroganott – Mushrooms, Sweet Potatoes & Spinach In Cashew Sauce


I like corn tortillas but have never understood why they are so small. The commercially made ones in my refrigerator aren’t even 6 inches in diameter, barely enough tortilla to fold over a morsel or two.  A tostada made with one of those does not a full meal make, at least not for me, and … More Tostada

Oven Roasted Salsa

I tend to prefer fresh salsas made with finely chopped raw ingredients. Last night, for a change, I made a blended salsa using roasted ingredients. Poblano, jalapeño and Serrano chiles, tomatillos, onion, garlic and tomatoes were coated with olive oil, sprinkled with kosher salt and roasted in a 425ºF oven with fan. It didn’t take … More Oven Roasted Salsa


The seasons will change in a couple of days, yet, when I checked the forecast this morning, snowflakes were in the forecast for the second day of spring. I was glad to see that by afternoon the predictions had been modified slightly for the better.   I am anxious to get the spring garden fully … More Spring