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Fun Food & Fried Haggis

Do you have a recipe that you want to share? Please do! Family favorite? Something new? Great vegetarian dish? Come on in my “kitchen” and share! I’ll try to post some fun food things here from time to time.

Here’s a really yummy cookie recipe. My friend Kristin Hicks gave it to me when we were stationed here together from 1995-1998. I’d like to try substituting stevia and molasses for the sugar sometime, but for now it’s very high in fiber. And as Chris says, “It is supposed to be a COOKIE!”

Peanut Butter Jumbos

oven 350 degrees F

1/2 c. butter

1 c. Br. Sugar

1 c. sugar

1 1/2 c PB (I use Smucker’s natural, no sugar)

3 eggs

2 tsp baking soda

1 tsp vanilla

4  1/2 c uncooked oats

1 c. choc. chips

Cream eggs, butter, PB until light, blend soda, vanilla, oats & flour until mixed. Stir in chips. Scoop out 1/3 cup fulls. Bake 15-20 minutes until center is firm.

January 27-

Tryin’ out something new –

We ended up with 4 bunches of celery at our house! I suppose that’s what happens when you have 6 people helping with the produce  shopping! So today for lunch I’m trying out this recipe: (I don’t have cream or sherry so I’ll use milk & I’m going to add a potato in place of the flour for thickening.)

On to another satisfying soup – a simple creation, but rich in texture and flavor.
5 cups minced celery and leaves
2 cups chicken stock
1 slice onion
2 tablespoons. butter
3 tablespoons flour
2 cup milk
1 cup cream
Salt and pepper to taste
Dry sherry, optional

Combine celery, chicken stock and 2 cups boiling water in saucepan; simmer until celery is tender. Saute onion in butter; blend in flour. Stir in milk; cook, stirring, until thick. Add celery mixture and cream; season with salt and pepper. Process in electric blender until smooth or use a hand-held immersion blender. Reheat to serve. Dry sherry, to taste, may be added to each bowl.

(If you have any great vegetarian soup recipes please share!) Last week I made a Thai squash and cabbage soup and served it with brown rice. It was delicious!)

Week of December 6, 2010:

So……..COME ON LADIES! Do you have a great, yummy, healthy vegetable soup, casserole, or a salad to share? My Dad-in-law was the first to post a recipe here! He even beat me to it! I can’t wait to try his cranberry beer bread! Anyway, I know you are good cooks. So, won’t you share?! Maybe the next recipe will be from my brother Mark!? I’ve heard that he’s a great cook; maybe he’s got a great recipe for venison stew.

Stuck in a rut menu-wise? I start feeling like that in the winter. I love salads, but the fresh vegetables seem not-so fresh this time of year. Tossed salads seemed bland. What are your favorite winter vegetable recipes/dishes? My family has been enjoying roasted veggies lately. I like to cook different ethnic cuisines, Turkish/Mediterranean, Italian, Thai and Asian-fusion are some of my favorites. I try to use vegetables that accompany that night’s theme. We enjoy roasted onions, zucchini, red bell peppers, eggplant and garlic, topped with a squeeze of lemon juice and homemade garlic yogurt sauce (Greek yogurt, water and crushed garlic). I like to serve that with Turkish style grilled chicken or Adana kebap. (This recipe link is lacking the Salca that I am used to.)

I made an Asian roasted cauliflower a week or two ago. Sound interesting? Or gross? Well, we thought that it was delicious! Here’s the recipe:

Oven Roasted Asian Cauliflower

Recipe courtesy Melissa Lane

Prep Time:5 min
Cook Time:20 min
Serves: 4 servings

View Image


  • 3 tablespoons vegetable oil (or 1 1/2 TBSP oil and 1 1/2 TBSP of mayo)
  • 1 tablespoon(or more) of Lee Kum Kee Chili garlic paste (or substitute crushed/minced fresh garlic and 1 tablespoon favorite hot sauce) 
  • 1 Tbsp soy sauce
  • 1/4 tsp ginger (optional)
  • 1 head cauliflower, cut into florets
  • Salt


Preheat oven to 425 degrees F.

Whisk together the oil/mayo, garlic paste, soy sauce, ginger in a small bowl. (All of these measurements are approximations-adjust to your preferences.)

Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

(I used one head of cauliflower and everyone wished that I had made two! I served it with grilled chicken, steamed rice and a tossed salad with a ginger dressing.)

Week of November 29, 2010:

Here’s a question for you:

Have you ever tried Haggis? Do you know what’s in it? What other “exotic” things have you tried? File:Scotland Haggis.jpg

7 Comments leave one →
  1. Alan Lane permalink
    December 5, 2010 6:10 pm

    I’ve never tried Haggis, but I just tried Beer bread. Very tasty with peanut butter. I used cranberries(hand picked) and topped with brown sugar. Very simple recipe. Three cups of self-rising flour. 1/2 cup sugar. 1 twelve oz. beer(cheaper the better) . Cook at 350 degrees for 45 min. Then brush with melted butter and put back for 15 more min.

    • Tamara Thibodeau permalink
      February 23, 2011 12:05 pm

      I have heard of haggis but I have No idea what is in it and if that is a picture of it I am not sure if I want to try it! I have tried escargot and have no desire to eat it again, it wasn’t bad but just not a texture I enjoy. Speaking of snail, Mark has been on a “wrinkle” binge. For those of you who don’t know Wrinkles are pickled welks (sea snails). The welks are de-shelled and
      de-slimed then preserved in a mixture of vinagar and allspice. And believe me they look as good as they sound! I have not let one pass though my lips yet but I have heard that there are quite a few people that LOVE them and stock up for the months that they are out of season. So, if you come to our house in the spring through the fall you will be offered a wrinkle by Mark! yum!

  2. pat lane permalink
    December 11, 2010 8:31 pm

    I liked this new recipe from Better Homes & Garden cookbook:
    Chicken with Black Beans and Rice
    1/4 c flour
    1/2 T chili powder
    little salt & pepper
    2 – 3 lbs cut up chicken
    1- 15 oz can black beans, rinsed and drained
    1-14.5 oz can diced tomatoes with onion and green pepper, undrained
    1 c tomato juice
    1 c frozed whole kernel corn
    2/3 c uncooked long grain rice
    1/8 to 1/4 tsp cayenne pepper
    2 cloves garlic, minced
    1. In a large plastic bag combine flour, 1 tsp of the cili powder, salt& pepper. Add chicken pieces, half at a time. Shake to coat.
    2. In a large skillet brown chicken on all sides in 2 T hot oil over medium heat about 10 mins. turning occasionally. Remove chicken and set aside; discard drippings. Add the remaining 1/2 tsp chili powder, the beans undrained tomatoes, tomato juice, corn, rice, cayenne pepper, and garlic to the skillet.. Bring to boiling. Transfer rice mixture to a 3 quart rectangular baking dish. Arrange chicken pieces on top of rice mixture.
    3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender.
    It’s pretty much a one dish meal. We topped it with shredded cheddar cheese.

  3. Tamara Thibodeau permalink
    February 23, 2011 11:47 am

    I can always apreciate a new recipe as we can sometimes wear out our favorites. The most requested dish in our houshold (besides chicken curry, Marks specialty) is Paprika Chicken. I found it in a book I got from the libray titled: Eat Cheep but Eat Well by “The Poor Chef” Charles Mattocks. He has a show but I have never seen it before.
    Paprika Chicken
    1 2-3-pound frying chicken, whole or in pieces
    2 tablespoons canola oil
    1 large onion
    3/4 pound fresh tomatoes, seeded and chopped (or one 14-ounce can diced tomatoes, drained)
    2 tablespoons paprika
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 chicken bouillion cube
    1 green bell pepper, seeded and sliced
    8 ounces low fat sour cream
    1. Wash the chicken and remove the giblets. if necessary, cut the chicken into pieces at every joint. Heat the oil in a large skillet over med-high heat. add the chicken to the skillet andcook chicken until lightly browned on all sides. Remove the chicken pieces to a large plate and set aside. Add the onion to the skillet and cook, stirring occasionally, until softened, about 2 min. Add 1/2 cup H2o, the tomatoes, paprika, salt, black pepper and bouillon cube , and stir. Return the chicken to the skillet, stirring to coat. Heat until the liquid boils, then reduce heat, cover,and simmer for about 20 min. Add the gren pepper, cover, and simmer until the chicken is cooked through and the peppers are tender, 5 to 10 min. stir in the sour cream and simmer about 5 minutes.
    2. serve over wide egg noodles or rice and enjoy! I can almost taste it already!

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