A Winning Slow-Cooker Brisket Ragu

brisket raguI mentioned in my last post that I’ve been doing a lot of whining lately. On the road towards positivity, I thought I’d spin that into a win-win, wine-themed post: a fall-apart tender, red wine-enhanced brisket ragu with cellentani (corkscrew) pasta, and a chance to win tickets to the NYC Wine and Food Festival! I’m feeling more upbeat already. Continue reading

New Beginnings

PA barnHello, loyal readers! I’m back from a long summer break with some big news to share: we’ve moved to Pennsylvania. New job, keeping the family together, blah blah. Fine. Let’s get to the tragic part of this story. My lovingly designed, light-filled kitchen with its 9’x5’ marble-topped island and rocket-powered 8-burner range. . .

(Photo credit Katrina Mojzsez)

Subee’s Kitchen – Before (Photo credit Katrina Mojzsez)

Continue reading

Dad’s Famous Blackberry Pie

IMG_3621

In my family, nothing says “I love you” like a freshly baked pie. Blackberry pie is my favorite, and my dad knows it. So when I journey back to Tacoma, WA for a visit and there’s a warm, lattice-top blackberry pie on the kitchen counter, the pastry says what words can’t. I love you too, Dad!

Dad with his lovingly crafted lattice-top pie.

Dad with his lovingly crafted lattice-top pie.

Continue reading

Mother’s Day Brunch

Sue + Karen

Happy Mother’s Day to my mom, Karen! If we didn’t live 2,413 miles apart, I’d have her over for Mother’s Day brunch tomorrow. I’d probably make this tomato tart recipe that she first discovered in a Sara Moulton cookbook, along with a green salad and some extra-lemony lemon bars (she’s a lemon-lover).  This quiche-like tart does involve several steps, but it can be partially (make the crust) or entirely made ahead, and then gently reheated in a low oven.

Happy Mother’s Day!

IMG_0377

Continue reading

The Best Black Bean Salsa

Best black bean salad

Well – at least I think it’s the best. Love yourself, love your salsa. This salad/salsa/dip/side is in heavy rotation in our house from Cinco de Mayo to the end of tomato season.  If using as a salsa/dip, we like Tostitos Scoops for obvious “scoopability” reasons.

Continue reading

No-Bake Greek Yogurt Panna Cotta with Raspberry Sauce

Greek Yogurt Panna Cotta

A coconut-covered lamb cake sure would be cute right about now, but guess who’d end up eating most of it? Moi. So this year for our spring entertaining, I’m thinking about making Greek Yogurt panna cotta with raspberry sauce. These are cute in their own way, and so good for you they almost shouldn’t be called a dessert. The milk (nonfat!) mellows out the (nonfat!) Greek yogurt’s tang, and the gelatin transforms it all into a giggly, eggless custard. Top with a zingy raspberry purée, and I don’t think anyone will miss the lamb cake. (But I’ll keep some chocolate bunnies on hand just in case.)

Continue reading

Blissful Turkey Meatballs & Italian Wedding Soup

Turkey meatballs wedding soup

Crafty wordplay aside (Get it? Wedding/Bliss?), you might be wondering if a meatball could really be blissful? Darn good, maybe – but blissful? Hardcore carnivores might not agree, but I think these lean turkey meatballs – laced with parmesan cheese, deliciously caramelized outside and spoon-tender inside – are about as good as a meatball can get. They’re the newest addition to our family’s “Favorites” list – whether added to this healthy meal-in-one soup, served with spaghetti and tomato sauce, or eaten straight from the pan.

Continue reading

Healthy Cupcakes Take TODAY Show’s Top Prize!

Sue Walter TODAY Show

Can you believe it?? My “Too Good to Be Healthy” Black Bottom Cupcakes landed me on the TODAY Show last Thursday, as a finalist in Joy Bauer’s contest. AND -we won! (We, as in the cupcakes and me, and also as in shared honors with the nervous contestant #1 who fainted right before we went on air.)

Since everyone’s been asking me what the experience was like (and what was in that prize basket?), I thought I’d share some behind-the-scenes highlights.

The real stars of the day!

The real stars of the day!

Continue reading

Sausage and Sun-dried Tomato-stuffed Mushrooms

IMG_4707

Looking for a crowd-pleasing appetizer that can also score as a quick weeknight dinner? The extra filling for these addictive stuffed mushrooms can be frozen and later turned into dinner in the 10 minutes it takes to cook a pound of pasta. I’m a big fan of epicurean efficiency.  (And also of all teams from Seattle – Go Seahawks!)

Continue reading

“Too Good to Be Healthy” Black Bottom Cupcakes

Lighter black bottom cupcake

Can you have your cupcake and eat it too? With these lightened up, nutrition-enhanced beauties, the answer is yes! You don’t have to tell anyone that you cut back on the sugar, or that you swapped out all the oil for fat-free Greek yogurt and puréed prunes. Just don’t do as I did and eat 3 cupcakes in one sitting; that kind of works against the whole “eating healthy” idea. Continue reading