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6 Comments» Continue ReadingMy family immigrated from Taiwan to the United States when I was three years old. My parents started a life from scratch, with hardly any English under their belts. I learned quickly, but really didn’t converse fluently until the first grade. Moving to New Mexico furthered the culture shock. My parents did not have much use for tacos, pinto beans, and enchiladas. They were homesick for jiaozi, congee shops, and jian bing–an egg and flour savory pancake sprinkled with chopped green onions. It’s more like a crepe, really. A savory breakfast crepe. Troy and I ate one hot off the griddle at the base of the Great Wall of China. (That may have been the most delicious thing I ate that entire summer. I digress.) My parents have never made a trip back to Taiwan. The closest thing to jian bing was the making of a breakfast quesadilla with flour […]
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» Continue ReadingEver since I started making my own version of Martha’s Apricot and goat cheese stuffed chicken breasts a few years ago, I have fallen in love with any combination of goat cheese and the sweet tartness of apricot preserves and dried apricots. I’ve spread this mixture on crackers, served them as a cheese platter at fancy fundraisers, and now…remade it into the feature of a lovely stuffed pork chop recipe. Though I’m a decent cook, I don’t always write down my recipes, and not all my concoctions turn out to be worth repeating. Not only did my culinary experiment work this time, I also wrote it down. So, here it is…Comforting enough for a weeknight, special enough for company… Print Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Ingredients 6 thick pork chops salt and pepper Filling for pork chop: 1 cup chopped […]
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» Continue ReadingMushrooms. You either love them or despise them. I happen to find them absolutely wonderful! I love all kinds of mushrooms–shitake, portabella, enoki, button, cremini. I love them in all forms: in stews, sauteed over steak or a burger, stuffed with sausage, as a burger substitute, sliced hot bacon spinach salad, marinated, skewered and grilled…did I cover all the bases?!? You see, I’m a fan of mushrooms. My family, on the other hand, is not. They will tolerate them in my ugly soup, stout stew, fricasee, and coq au vin. But, an all-out brothy, flavorful mushroom soup? Well…I think I may be the only one who appreciates such meals in this house. Thankfully, my recipe for such a soup is so simple and quick to fix, I can make a small batch for myself anytime the mood calls for it…which is always, usually. *I’ll just warn you now…This is one of […]
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» Continue ReadingWhat do you do when you have a wine and cheese party, and have several blocks of decadent cheeses leftover? Fontina, Gruyer, Jarlsberg, Chevre? I hope to share a few cheesy recipes in the coming weeks, but today, I’m sharing a super simple combination for a fancy grilled cheese–the ultimate comfort food. This sandwich would be even better on sliced artisan, rustic, or sourdough loaf. I didn’t have anything but whole wheat sandwich bread, so that’s what we used. What you need: sliced bread butter, coconut oil, etc. sliced gouda slices of ham (or bacon!) apple slices Just a tip…I love to layer gouda, then apple, then ham, then another thin layer of gouda…so everything sticks together nice and gooey. Yummy with a bit of dijon…perhaps some apricot or fig preserves? Delish. Try it with my homemade tomato basil soup! Comfort food, elevated. Enjoy!
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» Continue Reading“Life’s not all fricasee, frogs, and eel pie, you know!” -Puddleglum, from The Silver Chair I’m sure that is the kind of introduction that endears you to this amazing recipe– that it would be lumped together with frogs and eel pie. Well, it indeed is THAT good. At least to me and Puddleglum. Fricasee is a French stew/sautee that seems to be the creamy cousin to it’s French counterpart, boeuf bourguignon. Instead of red wine, it’s white. Instead of beef, it’s chicken. Instead of dark and rich gravy, it’s lemony creamy sauce of multiple herbs and flavors. None of the ingredients are terribly expensive, but the combination is decadent! So, you’ve long experienced my fondness for Martha Stewart and Julia Child recipes, but not for the impracticalities that sometimes accompany many of them. This one’s no exception. I’ve made this recipe my own: Instead of bone-in chicken pieces, I’ve used […]
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» Continue ReadingFall–in all her rustling leaves, crisp morning air, and warm, inviting aromas and flavors– is really like a familiar friend. She’s a welcomed friend, one you hope will come over early and stay long over a a warm cup of cider, or a bowl of steamy harvest soup. Serve her this one. I created this recipe by following my cravings…and you simply can’t argue with a pregnant woman’s cravings. Enjoy! Print Roasted Acorn Squash Soup with Apples and Bacon Author: Ruth Simons Recipe type: Entree Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: 6 The perfect slightly sweet and savory soup showcasing autumn flavors. Ingredients 2 large acorn squash 5 pieces bacon, cut into ½ inch pieces 1 small yellow onion, diced 2 small granny smith apples, peeled, cored, and diced 2 cups chicken broth 1½ cup apple cider ½ tsp. thyme 1 tsp. pumpkin […]
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» Continue ReadingOur potager has yielded a nice crop of japanese eggplant and tomatoes, so in spite of the nausea, I got creative with dinner last night. For once in my life, I truly created a successful recipe that is not in existence. Sure, I regularly cook with creative license and liberality, but that’s usually just a bit of tweaking. No, this time…this time, I don’t even know what to call this wonder of a one-bowl pasta dish. How about grilled-eggplant-with-a-rich-and-fragrant-bacony-tomato-basil-penne. That should do it. Print Grilled Eggplant, Bacon, Tomato and Basil Penne Author: Ruth Simons Recipe type: Entree Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 6 Ingredients 1 large eggplant, or 4 medium japanese eggplants 4 slices thick-cut bacon 1 large yellow onion, diced 3 large cloves garlic, minced ½ cup red wine 3 cups cherry tomatoes, halved 1 (12 oz) can peeled tomatoes in juice (diced with […]
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» Continue ReadingRecently, there was an occasion where I was to host several moms from school for a get together in my home without time prior to prepare much by way of refreshments. Since nachos, and not dessert, were what I had on hand, coffee and tea felt a bit out of place. I quickly surveyed what I had on hand, and came up with this simple sparkling lemonade station. I love make-it-yourself refreshments when hosting, because it is a great way to break the ice, let people talk and mingle, and keep preparations to a minimum. Needless to say, I’m now such a big fan of my own little creation here, that I’ll be keeping these ingredients on hand…for the next time a few guests stop by. (If you follow me on Facebook, you may have seen that I’m off to a great start with an ebook I’m writing about real […]
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» Continue ReadingSometimes you get drawn in by a Martha Stewart recipe, it’s delectable photos, and its persuasive flavors…but never try it because you either can’t pronounce an ingredient or simply don’t have time to go through the many steps prescribed. It happens to me all the time. So, today…I’m simplifying and remixing one of her recipes! Martha recently cast her culinary spell on me once again with a Green Salad with Roasted Corn, Cheese, Basil, and Grilled–Tomato Vinaigrette: I don’t usually have fresh ears of corn on hand, but I always have frozen corn. I never purchase boston lettuce, but regularly keep heads of romaine in the crisper. I’ve never purchased a block of caciovallo cheese, but I usually have a bag of shredded parmesan cheese on hand for squash and quinoa pie and Italian dinners. So…I tweaked the recipe to make it easy for everyday kitchens to enjoy this exquisite […]
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» Continue ReadingSo, you know how I’ve become addicted to fermenting things…like kimchi, salsa, and kombucha? Well, I’m thoroughly enjoying what’s called secondary fermentation, which adds the fizz and various flavorings to your kombucha. (In case you are wondering, I like my kombucha on day 7. Troy likes his on day 10 and beyond!) I’ve been adding a slice of ginger… …and unsulfered dried tart cherries, and bottling in individual mason jars for ready to serve beverages. The secondary fermentation draws out the flavor of the additives in a subtle way. I usually drink mine after a day or two after I’ve added the ginger or cherries. My friend Kelly at The Nourishing Home says she adds fresh blueberries! It’s delicious. Try it if you haven’t already! **I’ll be announcing the winner to the Mikarose giveaway tomorrow, so don’t forget to enter! And…don’t forget to link up with us on Monday for […]
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» Continue ReadingDoes that sound like hyperbole? You never knew that fermented spicy cabbage could have such impact, did you? A few things first: 1) Do not dismiss it until you’ve tried it. 2) As one of Korea’s national dishes, kimchi is considered one of the top healthiest foods. 3) You’ll never want to buy store-bought after you make your own. 4) Fermenting may become one of my favorite new hobbies: Make something. Leave it alone. Enjoy it a few days later, better than it was before. Many things get better with time…not all things, but surely the best things…:) So, per my usual non-measuring ways in recipe writing, I’ve jotted down the approximate amounts and the way I went about making this…you can hardly mess up kimchi. It’s quite forgiving…and intensely rewarding! Try it! Life-Changing Kimchi 1 large head of napa cabbage 1 large daikon radish, peeled and julienned a 2-inch […]
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» Continue ReadingThe potager is bursting with goodness. This is the first year I’ve planted enough of each plant to make a family-sized harvest. The swiss chard is my favorite thus far, and today, I’m sharing my favorite way to prepare it. Swiss Chard with Carmelized Red Onions Several large bunches of swiss chard, about 2 lbs. (stems discarded, leaves cut into 1 inch pieces) 2 T. olive oil 2 large cloves garlic, minced 1 small red onion, sliced lengthwise 1 T. sugar 1 cup chicken broth 2-3 T. red wine vinegar 1/4 cup kalamata olives salt and pepper to taste Heat olive oil over medium high heat in a large wok or saucepan. Add garlic and red onions. When onions are translucent and lightly browning, add the sugar and stir constantly. The onions will carmelize…yum! Add all the swiss chard once the onions are carmelized. Cover chard with broth and vinegar, stir […]
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Hello, friend...I'm Ruth. Welcome to GraceLaced, where you will find my imperfect, but grace-filled musings on the Gospel, motherhood, crafting, art, domesticity, cooking, and the often-times overlooked joys of finding grace in the everyday of life. Read my full profile here.
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