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Chicken 'n Dairy-Free "Buttermilk" Biscuits

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So I was cleaning out the freezer, getting ready for Passover, and rediscovered a forgotten container of leftover soup chicken.  Ooh!  Perfect for a casserole or tacos or something equally exotic.  So I tossed it into the fridge to defrost, and to give me time to figure out what exactly to do with it.

A few days later Pi Day happened.  And since there is no rule that pies have to be sweet, a savory Chicken Pot Pie would be perfectamente!  Except for one slight problem:   I'm terrible at making tender, flaky crusts.  So I instead topped the filling with drop biscuits instead.  No rolling, no cutting, just a little scooping.  Totally easy and very delicious!  Even crust-haters ask for seconds.

Pasta with Green Olive Sauce

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A few friends and some Dear Readers have mentioned giving up meat, either temporarily for religious purposes or for a myriad of reasons long-term.  So to help them a little, I am sharing this amazing, easy to make meat-free pasta dish.


Chock full of olives and herbs and kissed with a bit of lemon two ways, theHubs says it's amazing as is.  But I prefer the addition of Parm cheese to jazz it up dairy-style.  Either way, this weeknight olive sauce is so easy to make, you will have to wait for the pasta to finish before you can finish off the sauce.


Pasta with Green Olive Sauce
Adapted from Bon Appetit
Yield:  4 Servings


1 (12-16 oz.) box linguine, spaghetti or spaghettini (thin spaghetti)
1/3 cup olive oil
1 (19 oz) can green olives, chopped (use sliced olives to speed up the prep)
2 Tbl. drained capers
1/2 cup panko (Japanese bread) crumbs
1/4 tsp. coarsely ground black pepper
1 tsp. garlic powder
finely grated lemon zest of 1/2 lemon
1  loosely packed cup fresh parsley leaves, cho…

Shainghai-Style Noodles with Spicy Meat Sauce - Easy

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Gong Xi Fa Cai, Gong Hey Fat Choy or Happy Chinese New Year!  No matter how you say it,  celebrate the Year of the Dog with this easy to make dinner.  Only 20 or so minutes from lining up  the ingredients to sitting down to eat.

Caramelized Shaved Brussels Sprouts with Sun-dried Tomatoes

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So I'm leafing through the print version of Hadassah Magazine when I happen upon a Brussels sprouts recipe that stops me cold.  Literally.

Cold. Raw. Brussels sprouts.

Jazzed up and served as a salad, but raw.

Raw?  Aren't Brussels sprouts disgusting enough cooked?

But the ingredients, plus most of the directions, had the potential for major improvement.   I knew I was on to something after tinkering with both ... something that even haters will enjoy.

BBQ (or Broiled) Pomegranate Beef

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Like the taste of pomegranate, but hate messing with all those seeds?  Then get ready to be wowed:  tender cubes of beef, drizzled with a honey-kissed pomegranate sauce ... with nary an aril in sight!

Sauerkraut ... from scratch?

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What if I told you that making your own sauerkraut was mad easy?   What if I told you that it only has two ingredients ... and that neither is vinegar?

I know what you'd say:  um ... you already told us all that yesterday.  Cabbage.  And salt.

Okay then ... besides that?

 Oh, this is so exciting, that I'll tell you now.

Ready?

But before I do, to add just a touch of suspense, let me mention that you don't need any fancy-schmancy equipment.  No need to sterilize jars or covers, or boil the life out of the cabbage to get rid of bacteria.  Because THAT'S the real secret ingredient ...  bacteria.

Wait ... what?  Bacteria?

Now stop with the ewwwww.  Especially if you (by now) peeked at yesterday's post.  Because probiotics, in a ton of superfoods that you love and enjoy, are simply bacteria.  Just the good kind. The kind that makes a fermented food a superfood.  And cures everything from cancer to ingrown toenails, if you believe all the hype anyway.

But why bother maki…

Brats in Apple-Caraway Sauerkraut

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I heard that some big football is coming up in a couple weeks, and people celebrate by screaming at the TV, drinking beer and eating themselves silly.   Like I need an excuse to do every one of those. And although I have a reputation for creating fancy-schmancy dinners, I like junkfood almost as much.  Which leads me to brats and sausages.  Especially when paired with beer and sauerkraut like in this recipe.  Really perfect for parties, since it's really very forgiving.  Make with whatever kind of sausage-like substance you feel like having, or whatever theHubs brings back from the Try-n-Save despite that carefully crafted shopping list you agonized over (it's a good thing that my favorite is whatever kind of sausage he eventually brings back).  I've made this with bratwurst, sweet Italian sausage, hot Italian sausage, German something-or-other, no matter.  Still comes out great.   Cook 'em over the BBQ for the best char and taste, but since my own grill is allergic …