Posts from ‘October, 2008’

While many people may be averse to fruit for dessert, this recipe transforms a plain banana into a hot treat. And while it’s not quite Bananas Foster, the flavors evoke a similar taste … but with less fat. This recipe is a perfect example of my cooking motto: balance healthy foods with moderate splurges. This [...]

This recipe is a quick-to-impress hot appetizer that is full of flavor and easy to prepare. You can use plain curry powder or add an extra punch of flavor by including a teaspoon of lemongrass or saffron. The intensely bright color of this dish matches the bold flavor, but if you’re not a fan of [...]

It’s the time of year when grocery stores signal the arrival of fall by packing produce shelves with one of the season’s most versatile foods - pumpkins. As you organize your recipes for this year’s big feast, make sure to count this pumpkin bar recipe among your arsenal of crowd-pleasing desserts. This recipe originally appeared [...]

Marinated flank steak was always a crowd-pleaser in our household growing up. And while the meat alone may satisfy carnivorous cravings, marinating the steak overnight in honey, soy sauce and ginger will serve to kick up the juiciness. Grilling the steak on a pannini rather than a barbecue will provide an evenly heated cooking surface [...]

Green beans are one of my favorite vegetables because they pair well with a wide variety of ingredients. While this recipe emphasizes the combination of carmelized onions and soy sauce, the addition of two or three Tablespoons of brown sugar will instantly transform the beans from salty to sweet. Either variety is a great accompaniment [...]

These veggie rounds are healthy, pack a lot of taste and are simple to make. The thickness of the zucchini rounds depends on your preferences, but I usually make ¼-inch slices so they are thick enough to hold the mozzarella but also thin enough to get crispy on the edges. Feel free to use this [...]

You may be thinking that pasta alone is a heavy meal, but fried spaghetti? This is by far one of my favorite signature Noni dishes. And while the type of pasta used is up to you, Noni prefers a tubular noodle such as penne or rigatoni because it holds up during the frying. Using jarred [...]

This is a quick and easy way to cook this often-avoided vegetable, and I have made many a Brussels sprout convert through this recipe. Steaming the sprouts in chicken broth helps to draw out their true hearty flavor and makes them a great accompaniment to any chicken or fish entree.
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Brussels sprouts (preferably still on [...]

This recipe was originally created by Esther Katrenics, a devoted chef and long-time friend of my grandmother. Veggie Bars are one of several “must have” dishes at every Carberry Family gathering, and while hand-chopped veggies add a personal touch, there is no shame in cheating a little with a food processor. I have substituted light [...]

My dad immigrated from Hungary to the United States when he was a child, and luckily my mom has mastered several Hungarian dishes. Our favorite is Wiener Schnitzel, or what my siblings and I have always referred to as “Little Guys” for some unknown reason. Regardless of the name, this simple entree goes great with [...]