Sadly Kchurchill5 passed away very suddenly the end of March/2017. Kim did the What's For Dinner thread that all our members enjoyed visiting daily, she has also shared well over 1500 wonderful recipes and photos here, she was a huge part of our community and will be deeply missed by all our members. RIP Kim we love you! Her bio written by Kim follows... Growing up in Michigan I spent my summers at our cottage in the Northern part of the state which was on a lake, so there was plenty of fishing, and lots of gardening, which meant lots of fresh vegetables. My mom was a school teacher, so summers were her vacation time as well. Almost every day was spent fishing with my Grandfather and gardening with Mom so you can guess what was on the menu. Perch, blue gill, walleye and small and large mouth bass; as well as coho and trout from Lake Michigan which was just 5 miles away. My Grandmother taught me to can vegetables and fruits, we made plenty of pies and fresh breads as well. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity, so fresh foods were always were a big part of growing up.
My motto with cooking is ... There is NO Right and NO Wrong. Recipes are a "guide or a method," and meant to help and teach. Personal tastes are what makes a recipe YOURS - cooking is about personal tastes and flavors. Recipes are building blocks, and should be used and built upon to make them unique for you and your family.
I have worked in the restaurant business for many years in almost every position, so I have had my fair share of experience. I now cater part time and cook as a personal chef which I really enjoy. My son is "all grown up," and being single I can really cook whatever I want and have fun trying and creating new recipes.
Some of my favorite foods are pasta, seafood, anything grilled, and traditional comfort food made with a twist. I love cooking with wine and spirits, spices and seasoning - anything that creates deep rich flavors. And if it can be grilled ... that is where you will find me.
Our local Farmers Market is a Saturday morning must, and being FL, we are blessed that it is open 365 days a year. Fresh fruits and vegetables are key for me, and you will always find a pot of fresh made soup in the refrigerator. One thing you won't see from me are many desserts ... not much of a sweet gal.
Classic easy pea soup. I did change a few things; but, not the basic taste. I did add a leek from my garden (just more onions flavor), a pinch of red pepper flakes (because I do like a bit of heat); then, I pureed it smooth.
But, i normally wouldn't puree it ... I would leave it as it - it is GOOD AS IS!!! I was taking it camping and in a thermos, so; I wanted smooth. Again, same flavors.
I did add a splash of cream; but, not much. That is just something I like. I still added the ham; and, same basic flavor.
A killer, basic pea soup recipe, with tons of flavor. Perfect to me!!! Can't get more classic good comfort food!
Excellent and simple. I did add a bit of lime juice to mine. And, since my blender 'kicked the bucket' I cooked the salsa first, then used my immersion blender; and finished with the cilantro and lime. Pulsed one more time, and done!
Delish. Two small comments, for me ... a bit less olive oil; but, that is a personal preference. But, I did add a bit a fresh lemon zest, I think it needed something. Again, probably a personal preference. A simple, basic pesto - great flavor. Can't beat it!
Yummy! Delicious, easy, and quick. What more could you want. I didn't use as many scallions; and, added a pinch of red pepper flakes, but that was the only change. Really delicious! I served mine on toasted baguettes vs pasta. But, no difference; both are equally as good.
I made this last night, and it was delicious. I cut back everything a bit; only because I had 5 eggs, and; not quite enough veggies for the full amount. But same recipe. I did add the jalapenos, because I love them. And, I love the dijon added. Nice touch.
I used a mix of onion, mushrooms, and a mix of peppers.
I put it on the second shelf of the broiler for a couple of minutes, and it was perfectly done! Easy Peasy.
Well, I was very apprehensive. Last time I had tuna casserole ... was not a good experience. It was excellent.
A couple of notes. I used frozen peas, so not need to boil them the last 5 minutes. I just mixed the frozen peas in the the sauce and noodles. They thaw is just a minute. But using fresh, that would be different.
Second, I tasted the sauce, and the soup even though I used low salt, didn't have too much flavor. So, plenty of black pepper, and a little fresh parsley; and, I garnished with some fresh scallions for a little onion flavor.
But, that being said - it did NOT change the overall flavor of the casserole. It was very good. I just like a little more seasoning is all.
It changed my mind to the tuna casserole myth. I really enjoyed it. My friend (I made him a pan too) for helping with my plumbing issues. They absolutely loved it and asked for the recipe.