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Delaware Girl Eats
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I suppose used sparingly, like in this topping, it can't hurt too much
I had totally forgotten about Adele Davis until reading a snippet in this book. Not a hippie herself but a health-nut
So sorry for the very belated replay. A technical issue..... thanks for your comment!
Wendy -- your comment got caught in the spam folder so sorry for the very belated replay. Yes, the book was a good read and the dishes everyone made are inspiring.
Hi Elizabeth -- your comment got caught in my Typepad spam folder. I wanted to thank you for the thoughtful comments. I like the approach you suggest and will try that in cooler weather
Deb v- I'm so happy you liked this. I've gotten bored with traditional apple bake dishes and thought this would spice things up. Looking forward to seeing your post in CtB
This Apple Crumble made with granola is both delicious and good for you I’ll bet you didn’t know that granola was invented way back in the 1950’s by noted nutritionist Adele Davis or that it was considered “hippie food” until it went mainstream in the 1990’s. I didn’t until reading the book Hippie Food and then researching the topic. Davis was dubbed “the high priestess of nutrition” in her heyday and was at the forefront of the health food movement. She remained a groundbreaking influence on healthy eating until her death in 1974, compiling several famous books on vitamins and... Continue reading
Posted May 11, 2020 at Delaware Girl Eats
Just the thing for dunking in hot coffee for breakfast, these anise-flavored Italian treats really hit the spot We all have at least one treasured family recipe that’s been handed down through generations and the source of many a family story. One of mine is my grandmother Amalia Branciaroli’s Italian biscotti cookies. As a kid, my family lived a few states away from her home, so when we visited it was a great treat to descend on her stocked-up cookie jar and devour these crumbly treats. In fact, it was my habit to set the alarm for early o’clock and... Continue reading
Posted Apr 28, 2020 at Delaware Girl Eats
What better way to take advantage of spring produce than asparagus risotto. I’ve been cooking a great deal lately to pass the seemingly endless amount of time trapped at home without being able to go out. In the past I grocery-shopped for entertainment as well as sustenance but these days it’s seldom and totally about necessity. Luckily the few trips I’ve made to a local farm market instead of a grocery store have yielded great produce and other ingredients to supplement my well-stocked freezer and pantry. Having limited choices also has provided the added benefit of focusing on seasonal ingredients... Continue reading
Posted Apr 22, 2020 at Delaware Girl Eats
My first time with red lentils too, but I enjoyed the outcome. Thanks about the plates!
Considering it's already Easter here on the East Coast it's high time to get started on a hearty soup
I had not tried lentil soup in a long time but such a simple dish really hit the spot. Do try
I enjoy a hearty soup year round. Here in Delaware it's getting to be spring, so I might back off a little, but considering we are confined to home, it works
A soup like this seems like just the right comfort food for the current times. Please do try it!
This Persian approach to red lentil & onion soup is as tasty a it is healthy Did you know that lentils are super healthy? I didn't but learned this in researching them for this post. In fact, this humble legume has shot up to the number 1 slot for healthy foods and here are key reasons why: * they are full of protein and make a good meat substitute * they are a great source of nutrients like iron, calcium and folic acid * they are full of fiber * they are an affordable food What's not to like here?... Continue reading
Posted Mar 19, 2020 at Delaware Girl Eats
This one pot preparation of classic French Dijon Chicken will please all the family palates Recipes evolve. That's the beauty and creativity of cooking, resulting in a treat for all of us. Sometimes the adaptation represents a great deal of change, sometimes it's just a little tweak. Each cook adds his or her own particular twist, even to classic recipes. The recipe featured in this post has quite a heritage, yet I couldn't help adding my own adaptation. So here's the history.....This recipe for Dijon Chicken originally was adapted by TV food personality Andrew Zimmern from a recipe presented on... Continue reading
Posted Mar 6, 2020 at Delaware Girl Eats
Hi Claudia -- to make this even easier for you... in our East Coast area, you can buy sheets of pasta already prepared so you just have to roll them over the "guitar" strings and cook. Hope you'll give this a try and let me know how it goes!
The authentic foods of Italy’s Abruzzo region are so well hidden that not many people other than families who live or have roots there have had the pleasure of savoring them. Ringed by the Apennine Mountains and flanked by the Adriadic Sea, this region’s remote and inaccessible location compared to popular Italian tourist destinations like Rome and Florence has helped preserve longtime traditions. Luckily my own family hails from its seaside town of Giulianova along the Adriadic coast and my grandparents brought those culinary traditions to the US when they immigrated at the beginning of the 20th century. To reconnect... Continue reading
Posted Nov 14, 2019 at Delaware Girl Eats
I found this woman's life to be way too complicated for me. I'm just a simple person but am happy for her to have such success
You know, it doesn't have to be complicated to be good. That's what I love about the Italian peasant cooking of my family
Claudia -- you know I used to go to NYC on business quite often and actually walked by this restaurant not really knowing what it was. Oh well....
Wendy you can beef this up by adding pasta. It makes a tremendous weeknight dinner in the heart of sumnmer
My grandmother made this every weekend. It's one of my favorite of her recipes
Sauteed onion and garlic add tang to this summer side dish In this cycle of Cook the Books, we are reading the memoir, Blood, Bones and Butter by Gabrielle Hamilton, owner of the NYC restaurant Prune. Reading it, I first of all can't imagine how anyone survived such a chaotic youth and young adult growing up, but it was a compelling read nonetheless. And then there are a few strange quirks. For instance as someone who visits my own Mom every week, I can't quite imagine how she allowed nearly 20 years to go by before seeing her mother. Quite... Continue reading
Posted Jul 27, 2019 at Delaware Girl Eats
Rosemary added to shortbread adds a perfect hint of herbs Looking for the perfect treat to take to a garden party this summer? Look no further. Shortbread cookies can be the answer. Yes, many people think of them as holiday treats but they are wonderful to eat year round. Rich and buttery, crumbly and dense, a classic shortbread is always a satisfying choice. One of the best assets this cookie has to offer is its ability to accept many different flavors, so there are countless ways to make them including adding spices, dried fruit, citrus, vanilla, even nuts or seeds.... Continue reading
Posted Jul 15, 2019 at Delaware Girl Eats