Posts contained in the “Recipes” category:

Mushrooms Provençale

Mushrooms are one of my favorite foods. You can slice them into a salad, chop them finely and add them to a meatloaf (try it!), roast them, bake them in a bit of beef broth, or simply sauté them in a bit of oil and butter, which is probably the easiest way to turn three …read more…

Taco Snack Mix

While traditional Chex Mix is good, the recipe is flexible enough that people never stop tinkering with it. Here’s my version of taco flavored snack mix. Ingredients 1 stick (8 tablespoons) butter 1 packet of taco seasoning mix (1.25 oz) 1 teaspoon chili powder 1 teaspoon hot sauce 3 cups wheat squares cereal 3 cups …read more…

Bacon Potato Cheddar Soup

Bacon potato cheddar soup.

I woke up this morning, and it is summer on Hoth. So, it’s time for soup. So this is happening… The beginning of some beautiful bacon potato cheddar soup. Recipe to follow. #acooking #soup #cheese #bacon #potato #recipes A post shared by Kenneth John Odle (@kj_odle) on Dec 31, 2017 at 10:38am PST This soup …read more…

Cowboy Beans

The Camp Wagon on a Texas Roundup (1900)

I first had these at a graduation party a few years back. They did not look very appetizing to be honest (more about that later) and so I skipped over them at first. By the time I found out what they were, there were hardly any left. These are sometimes called Calico Beans, probably owing to …read more…

Spicy Bean Soup

So this happened today: This was today. Snow. It should have been yesterday. So I made some soup. 93/366 #spring #saturday #nofilter #snow #366posts #winter A photo posted by Kenneth John Odle (@notcuriousanymore) on Apr 2, 2016 at 12:26pm PDT And here I was, getting used to spring-like weather. Because I am feeling somewhat under …read more…

Cheesy Potato Spinach Soup

Sometimes you have a little bit of something left over that you need to eat before they go bad, but it isn’t really enough to make an entire meal around—a few potatoes that are going soft, a bit of cheese that is in danger of drying out. And sometimes you want to make just a …read more…

Pickled Jalapeños

One thing I’ve noticed is that pickled jalapeños from the grocery store are inconsistent. Some are hot, some aren’t, and none of them are fresh. I like to make my own. It’s easier than you think. Ingredients 1/2 cup apple cider vinegar 1/2 cup water 2 Tbs sugar 1 tsp salt 2-3 garlic cloves, sliced …read more…

Migas

When I was growing up, I often ate migas for breakfast. Migas (Spanish for “crumbs”) is just corn tortillas fried in a pan with eggs added. Yes, this is peasant food. Inexpensive, fast and easy to make, and tasty peasant food. I still eat it today when I’m in a hurry for something good. Because …read more…

Summer Sauce

This recipe had its origins in how to get mayonnaise, ketchup, mustard, pickles, relish, and olives on a hamburger without having it all end up in your lap. The solution we came up with was to combine these all into a single sauce. The result is something that is not quite like any of these …read more…

Not Quite Black Bean Soup

Some time ago, I bookmarked this recipe and wanted very desperately to make it, but never had the time. It was hot today (over 80°), but in a few days the temperature is expected to drop almost thirty degrees. So I figured that today would be a good day to make it because like all …read more…

Caramelized Onions

It’s always a good thing to have a supply of caramelized onions on hand. They go with just about everything, or on everything. Nutritious, tasty, easy to make—the only problem is that they do take a while. Ingredients 2 pounds onions, peeled, and sliced or chopped 1 tablespoon butter 1 tablespoon oil 1 tablespoon balsamic …read more…

Lime Fluff Pie

A long time ago, in an internet far, far away, I printed out a recipe for “Lime Fluff Pie.” I ran across it the other day and realized why I printed it out: it has lime, it has fluff, and it’s a desert. Alas, I forgot where I got it from, but a quick search …read more…

Scalloped Potatoes

Scalloped potatoes, fresh out of the oven. (Please don't eat the bay leaves!)

With just a few simple ingredients, this is a filling, hearty side dish perfect for a holiday meal (it does take some time). Adding leftover ham or corned beef can turn this into a satisfying main dish. The real secret to this dish is taking your time with the béchamel sauce, so that the bay …read more…