Brown sugar, cinnamon and pumpkin make this dip ideal for fall celebrations like Halloween and Thanksgiving. I packed it in the kid’s lunch box this morning with apple slices and graham crackers.
by Elizabeth Savoie Dronet
1 8oz. pkg. cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin (NOT pumpkin pie filling)
1/2 tsp cinnamon
sliced apples
In a mixer, beat all ingredients until smooth. Chill. Serve with apples.
*You may also like our similar Fluffy Pumpkin Dip.
When we lived in Connecticut, Dave and I loved the eating at Match, a restaurant in nearby SoNo. We loved their three bruschetta appetizer. When we moved, I searched for a recipe that reminded me of those date nights before children.
So fresh tasting, Dave says this bruschetta is just as good if not better than most restaurant’s. It’s smooth and not too tangy.
by Elizabeth Savoie Dronet
7 Roma tomatoes, skins removed, diced
1 Tbsp olive oil
2 cloves of garlic, minced
8 basil leaves, thinly sliced
1 tsp balsamic vinegar
Salt and freshly ground pepper
olive oil
sliced French bread
Remove skins of the tomatoes by first preparing a bowl of ice water and a pot of boiling water. Wash the tomatoes and with a knife gently carve an X from the bottom of the tomato to the top. Boil the tomatoes for one minute or so until the skin begins to peel away where the X has been carved. Do not overcook. With tongs, remove the tomatoes and plunge them into the ice water bath to stop the cooking process. The skins should easily peel off at this point. Remove the core and seeds then finely dice.
Place tomatoes into a bowl and add garlic, olive oil, vinegar, basil, salt and pepper.
Brush the bread slices with olive oil on one side and toast. You may toast them on a griddle or on a cookie sheet in the oven at 450. Place on the top rack for 5 minutes, oil side down.
Spoon tomatoes over the toast and enjoy!
Filed under Appetizer, Bread, Lunch Box, Vegetarian
Just right for picnics, hummus not only packs well, but is also packed with protein. The secret to the flavor of our favorite hummus is lots of tahini. We also like processing it long enough for it to become lighter in texture. It’s one of Dave’s favorite midnight snacks and also makes a great meal on camping trips.
by David Dronet
2 cans chickpeas, liquid reserved
2/3 cup tahini paste
3 tablespoons olive oil
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste
In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic, adding a little of the reserved liquid until smooth and fluffy; it will still be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate. Serve with pita bread, carrots, or pita chips.
For a sandwich, spread hummus inside of a pita pocket. Add shredded carrots and sliced cucumbers. Another option is to make a sandwich out of the new “sandwich rounds” adding sprouts and cucumber strips.
*Recipe may be halved.
Filed under Appetizer, Lunch Box, Sandwiches, Side Dish, Vegetarian
3 corn tortillas, sliced into strips and baked OR tortilla chips, broken up
2 teaspoons cilantro, chopped
2 teaspoons lime juice
Filed under Freezes Well, Soup, Vegetarian
As soon as the weather turns cool, I feel the urge to make chili or gumbo. This flavorful recipe is a winner; you’ll never miss the meat.
When we were little, Dad passed a sleeve of saltines around the table, while he kept one for himself. He’d crumble what seemed like the entire thing into his bowl of Mama’s Chili before devouring it. This chili recipe is meant to be served over rice, which reminds me of how Dad likes his chili–thick and hearty.
Recipe from Cook’s Illustrated’s The Best Light Recipe cookbook.
1 Tbsp cumin seeds (can substitue ground)
1 medium onion
1 large red bell pepper
9 medium garlic cloves, chopped fine or pressed
3 Tbsp chili powder
1 Tbsp vegetable oil
1/4 tsp cayenne
1/2 tsp salt
2 cans of beans drained and rinsed. (Can use a mix of pinto, black, kidney or white.)
2 cups water
1 28oz can of crushed tomatoes (or two smaller cans)
1 tsp dried oregano
1 Tbsp brown sugar
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 Tbsp fresh lime juice
Prep: Chop onions and red bell pepper in the food processor. Put on a pot of rice.
In a large pot, toast the cumin seeds for 1 minute. Add oil, onion, bell pepper, garlic, cayenne, salt, and chili powder. Cook, stirring often, for 8-10 minutes. (Sometimes I add the chili powder later in this process because the vegetables tend to stick to the bottom of the pot when it’s there.)
Stir in the beans, tomatoes, water, oregano, and brown sugar. Bring to a boil, then reduce heat. Simmer for 20 minutes.
Stir in the corn and continue cooking for 5-10 minutes. Off heat, add the cilantro and lime juice. Serve over a bowl of rice. A cornbread muffin is a nice accompaniment.
You can freeze the leftovers or make Frito pies the next day, omitting the rice.
I served this at Dave’s birthday party by keeping the chili hot in a large crockpot and setting up a fixin’s buffet.
Filed under Freezes Well, Main Dish, Vegetarian
My girls love these adorable little egg people in their lunch boxes. They pretend they first say, “Hi!” and then realize it’s lunch…”Don’t eat me! Ahhh!” Because they are so small, the girls can gobble them up in one bite, which is better than the mess that can
come from a regular egg. Quail eggs are also cute on salads. Find them in Asian grocery stores usually in the produce department. (Our favorite Houston Asian grocery store is Super H Mart.)
by Elizabeth Savoie Dronet
Boil eggs in water for 3 minutes. Rinse in cool water. Gently peel each egg by cracking the entire outside first by rolling it on the counter. Dipping the egg in water as you peel helps too.
To make the little egg man, use a knife to make two cuts that show the yolk inside. Two black sesame seeds can be used for eyes. To make egg girls, shredded carrots or sprouts can become hair.
*Tip: Boil the whole package at once and peel. Store the uneaten boiled eggs submersed in water in the fridge for up to one week.
Santa's Elves. The tops of the eggs were dipped in food coloring to create hats.
Winter Snowman: carrot peel scarf, cheddar nose, ketchup cheeks, sesame eyes & mouth
Filed under Appetizer, Lunch Box, Salads, Vegetarian
Paw Paw’s garden overfloweth with okra. He sent me home with a five gallon bucket full this September, and I have several plants of my own growing in the garden! I blanched and froze three bags for gumbo, pickled
two jars, saved a few for boiling whole and still had some left over to make this Indian style okra recipe.
Prepare this simple dish in a skillet. The onions give the okra a sweet flavor unlike the traditional Cajun preparations.
by Elizabeth Savoie Dronet
3 tablespoons butter
1 medium yellow onion, chopped
1 pound sliced fresh okra
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
salt to taste
Melt butter in a large skillet over medium heat. Add the chopped onions, and cook until tender. Stir in the okra and seasonings. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 10 or so minutes, stirring occasionally until okra is tender.
I served this okra along side baked sweet potatoes and chickpea and apple curry with rice.
Filed under Side Dish, Vegetarian
These little pies have only two ingredients but pack a big punch. They are ideal for a bite-sized dessert in a school lunchbox (lunch pail if you’re Dad). My little girls adore making these pies and eating them up.
by Elizabeth Savoie Dronet
1 refrigerated pie crust
Jam or marmalade (We like cherry and orange best.)
Greased mini-muffin tin
On a floured surface, roll out pie crust a little larger than its original thickness. Use a 2.5 inch circular cookie cutter or a wine glass around the same size. Place each circle in the mini-muffin tin, pressing it to the sides. Spoon a dollop of jam in each little pie. If you like, use a shot glass to cut out smaller circles to make a lid for the pies. Use small cookie cutters or the end of a straw to create decorations for the top.
Bake at 400 degrees for about 8-10 minutes. Pies will bubble and crust should be golden.
Freeze any leftovers for lunchbox treats.
Filed under Dessert, Freezes Well, Lunch Box
It’s the simple things in life that are most memorable and this soup is no exception. We are always delighted with its richness. Julia Child knew what she was doing with this Potage Parmentier recipe.
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by Julia Child
1 lb. – 1 1/4 lb.peeled potatoes, diced (4-5 medium potatoes)
3-4 thinly sliced leeks, white and light green parts only
6 cups of water
1 1/2 tsp salt
4-6 T. whipping cream
4 T butter
After slicing the leeks, soak them in a large bowl of water for a few minutes to remove the dirt and grit. Once you have thoroughly cleaned the leeks, place them in a large pot with the potatoes, water and salt. Bring to a boil and simmer for around 30 minutes, or until the vegetables are tender.
Use an immersion blender to blend until smooth. Add butter and whipping cream and stir until butter melts. You can serve with a dollop of sour cream if you choose. A sprinkling of freshly ground black pepper or thinly sliced green onions also adds a nice touch.
*We have tried both russet and red potatoes. The red potatoes are a bit creamier and sweeter than the russet.
If you like the mild onion flavor of leeks, check out our Leek and Bacon Dip recipe for your next party.
Use white and light green parts of the leeks.
Wash sliced and separated leeks in a bowl of water.
Filed under Soup, Vegetarian
Red fish are abundant in the waters of southwest Louisiana. Recently, Pat and I were fortunate to fish at a camp on the south end of Big Lake near Cameron, Louisiana. As the tide was coming in, the water flowed over the weirs carrying with it small fish, crabs, and shrimp. The red fish gathered at this spot for the feast. LSU students were conducting a study of the marine life at this location. They threw a cast net that collected over 1,ooo specimens. The catch was cataloged then offered to us to use as bait. We reeled in red fish until our arms were trembling with exhaustion. It was like fishing in a barrel. We took home our limit of 5 apiece, and released the rest. The average fish was 5 pounds. This is truly a sportsman’s paradise.
by Kent Savoie
Clean and fillet fish. Scales can be left on or removed.
Line a jellyroll pan with tin foil. Lay fillets skin side down. Season with Tony’s Seasoning.
In glass measuring cup, melt a half a stick of butter. Add the juice of half a small lemon. Brush the tops of the fish with the lemon butter.
Place the fish on the second highest level. Broil on high for about 10 minutes. Take a fork and at the thickest point, test to see if the fish is white and flaky. If needed, return for a few more minutes until done.
Remove from oven and brush again with the lemon butter mixture. Garnish with lemon slices.
Fishing is a family tradition. Here's Pat's grandfather, Ed Borel (right) with fishing buddies in 1966.
Ed Borel with a great catch 1965
Kent shows off his red fish 2011
Savoie Secrets: It's a Family Recipe 