Cooking

Sourdough Oatmeal Raisin Cookies

September 4, 2010

I have loved cooking with sourdough ever since I lived in Alaska in the early 60s. The problem is that the starter keeps growing, just like Topsy! I give it away, I use it as often as possible, but I still end up with more than I can use. I’m open for any sourdough recipes […]

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Sourdough Cranberry Rolls

July 28, 2010

  I love anything made with sourdough. When I lived in Alaska, I was given a starter that dated back to the 1800s (at least that’s what I was told, but Alaska is known for yarns as big as the state). At any rate, it had been going a long time, and was deliciously sour. […]

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Homemade Individual Pizza (9″)

July 21, 2010

A funny story about pizza comes from my high school years in Belleville, Illinois, just across from St. Louis and the Mississippi River. There was a new Italian family in the neighborhood who had opened up a new “pizza parlor,” which is what they were called then. I was with my parents and some of […]

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Lilikoi Butter Revisited

July 14, 2010

  I am fascinated by the fact that my website statistics show “lilikoi butter” as tops in the list of the search words that bring people to my site. It’s been a year since I wrote about making lilikoi butter and I still get requests for more information. After my first post on that topic, […]

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Pink Grapefruit Marmalade

July 7, 2010

  This is a three-day process, but the flavors are absorbed so much better than a marmalade made too quickly. I tend to like my marmalades to have a slight bitterness, more like a true Scottish marmalade. This recipe ensures I’ll get that. Choose 3 smallish pink grapefruit (or 4 larger ones) and 2 lemons. […]

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Spicy Apricot-Orange Marmalade

June 16, 2010

  Have you ever wondered about the precise difference between jelly, jam, preserves and marmalade? I checked with Google. An answer came up with the following: • Jelly is made from fruit juice • Jam is made from pureed fruit • Preserves are made from whole fruit • Spreads are made from whole fruit and/or […]

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Old Recipes

May 27, 2010

  From time to time, for as long as my emotional stamina can handle it, I go through boxes of stuff left over from my parents, primarily my mother. Such was the case this morning. I found an old Sunset cookbook I’d given her years ago when I first moved to California. She had transformed […]

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Baked Crab Cakes with Chipotle Mayo

April 21, 2010

  I remember sitting on a dock with a crab net dangling over the side, waiting for the Blue crabs of Mississippi to climb in. After picking out the good crab meat, we would make up a concoction much like the following recipe for crab cakes. This would be stuffed in the cleaned out shell. […]

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Slow Cooker Chicken Mole

March 31, 2010

  Chicken Mole (moh-lay) may be an acquired taste for some, but I have loved it from the moment I first tasted it eons ago. Making the sauce from scratch can be quite a process, starting off by boiling a chicken (preserving the broth), then getting the meat off the bones. After that, you mix […]

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Pork Tenderloin

March 24, 2010

  Preheat your oven to 350 F. Slow roasting is the way to go. To help with clean-up, line a roasting pan with aluminum foil and lightly coast with pan spray. Using whatever fresh veggies you have available, prepare a bed for your tenderloin. Here, I used bell peppers, celery, fingerling potatoes, and carrots. Place […]

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Chipotle Shrimp Chowder

March 10, 2010

  I suspect I’m like most cooks. When I see a recipe that looks good, I copy it to try later with my own substitutions or additions. I subscribe to many (too many) cooking blogs where I drool and gather ideas. One blog that I particularly enjoy includes recipes from everyone in the family. When […]

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Shrimp Creole

March 3, 2010

  My accumulation of cookbooks started early, and I’m sure that is true of most cooks. One of my favorite cookbooks dates back to when I was a girl traveling in New Orleans with my parents. One that I didn’t mention in my post about my cookbook addiction is New Orleans Creole Recipes, by Mary […]

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Spaghetti Squash

February 23, 2010

  I’m trying to keep calories and carbs low, but I get starved for a good Italian marinara. One of the best solutions I know is to use spaghetti squash. You might have seen it in the store, but you weren’t quite sure what to do with it. If you’ve never tried it, you’re in […]

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