ARLENE COCO'S PRAIRIE KITCHEN Cook Once, Eat 2 times- Stuffed Peppers with Lamb and Artichokes
I recently bought half a lamb and have been experimenting with all the ways of preparing lamb. I slow cooked the roast and picked the meat off the bones. I then chilled it to remove the solid fat that... Posted on 2/21/13 at 3:45 PM
REALLY EATING Philly Cheese Steak Pizza for the Super Bowl
We wanted to make something new while we watched the Super Bowl. Taking inspiration from a recipe that came through my email recently, I decided to make a Philly Cheese Steak Pizza on a whole wheat cr... Posted on 2/3/13 at 8:19 PM
THE DIRT Semi-final harvest
Because it's supposed to get much cooler in the next few days, I figured it was probably time to pick the remainder of the vegetables still hanging around in the garden. There are still tons of green ... Posted on 10/3/12 at 8:53 AM
STAFF BLOG ALL ABOUT FOOD Hungarian Stuffed Peppers
It was always this time of year when my Hungarian grandmother would set her enormous enameled pots on the table in her farmhouse kitchen. Shed pile dark green bell peppers, just picked from her large ... Posted on 9/11/11 at 7:00 AM
Under all that snow and ice, Mother Nature is patiently waiting to sprout green grass and nourish delicate spring flowers.
Believe it or not, spring is on the way.
In the meantime, here’s a little hope. Spring has already sprung at local greenhouses.
I was using a soup spoon to scrape the shallow puddle of spicy, rich, dark red gravy from the bottom of a deep bowl. “How could anyone even miss meat in this chili?” I posed the question to my husband as we sat at the table finishing our meal of a bean-dominated piquant chili.
This time of year, the fragrance of sweet peppers and paprika swirl through my kitchen. It’s a Hungarian tradition in my family – some of the first ripe, green bell peppers picked from the garden are stuffed with ground meat, onions, rice and lots of paprika.
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