Author: Holly Figueroa O’Reilly
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Slow Cooker Jambalaya
When I make jambalaya, I typically like to caramelize the vegetables with some butter in a dutch oven, and then add everything else and cook for an afternoon, but I was feeling a little less than motivated, so woohoo! Slow cooker! This is a lot of food, so if you don’t cook for 6 or…
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Khoresht Ghormeh Sabzi and Lima Bean with Dill Tah Dig II: This Time, It’s Personal
Last week, I tried to make tahdig, and it didn’t go so well. I was determined NOT to burn the shit out of the tah dig this time. If I didn’t accomplish anything else, just not burning it would have been a win. I watched videos of Iranian women making it, read multiple blogs about…
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Roasted Pumpkin Seeds
That pumpkin we roasted last weekend is the gift that keeps on giving. I put the seeds and some of the guts of the pumpkin in the refrigerator for a few days so I could roast them when I got around to it, which turned out to be today. I have burned more pumpkin seeds…
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Black Eyed Pea, Smoked Salmon, and Spinach Soup
I smoked some salmon on the grill for dinner Saturday night, and had some left over. No one eats salmon the next day. I don’t know how many times I’ve thrown away perfectly good salmon over the years. Never again!
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White Chili with Sprouted Rice and Quinoa
After the fried-food-a-palooza we had this weekend (pan fried salmon and vegetables…mmmm…) I wanted to make something a little lighter. I started making a classic white chili, but had some leftover quinoa and sprouted rice in the fridge. Like a true Northern Ohioan who was taught how to cook by someone who grew up during…
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Gluten Free Pumpkin Donut Holes
I had some pumpkin leftover from last night’s Cinnamon Apple Stuffed Pumpkin, and thought about making a Pumpkin Custard, but instead decided to give these gluten free pumpkin donuts a try. With only 1/4 cup of sugar in the whole batch, it isn’t really “low” sugar, but it is reduced sugar. Unless you roll them…
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Another Damn Cooking Blog 