Meat, Poultry, & Pasta

Meat and Poultry static content…

Print Friendly

Egg Salad Daze

April 4, 2014

Growing up, my family was on a very tight budget. There were seven kids in our family, my parents and a dog or cat or both. Thanks to our Aunt Maggie who had a chicken farm, we always had plenty of eggs. And so egg salad was a staple at our house, and all the kids became skilled at making it.

Mussakhan: Baked Chicken on Bread

December 19, 2013

Sumac is a spice from a bush by the same name. The “berries” are usually sold dried and ground in Middle Eastern markets, and the powder made from them is used to give a lemony, astringent flavor to foods, including the baked chicken and bread dish called Mussakhan.

Turkey Tips

November 12, 2013

Cooking a turkey to perfection doesn't take a culinary degree -- just a little know-how and patience. We've got the know-how -- you're on your own for the patience.

Mraz’ Mom’s Meatloaf

September 20, 2013

Jason Mraz whisks pop and rock together with many other musical ingredients, including folk, jazz, country, reggae, and hip-hop.

Honey Rosemary Chicken with Cherry Tomatoes

August 30, 2013

This recipe comes from The Happy Kitchen Cookbook. The Happy Kitchen/La Cocina Alegre® is a program of the Sustainable Food Center; the book is used in classes where volunteer facilitators learn to cook seasonally, locally, healthfully and on a budget, and then take what they've learned back into their communities.

Slow Roasted Sausage Stuffed Leg of Lamb

August 23, 2013

Jesse Griffiths of Dai Due fame will be preparing the meals for the Farm and Food Leadership Conference in Bastrop September 22 & 23, 2013. That, alone, is worth the price of admission.

Tasty, Tasty Scorpions

June 28, 2013

Marjory Wildcraft lives sustainably on her homestead east of Austin, Texas. She grows her own fruit and vegetables, raises chickens and rabbits, and eats the occasional scorpion.

Spam® Fried Rice

March 1, 2013

SPAM®, a processed pork product from the Hormel Food Corporation in Austin, MN, doesn't get much respect from people who consider themselves foodies. I have given it short shrift, myself, but have had a change of heart. Perhaps you will, too, after trying this recipe.

Jacque’s No Name Pan o’ Goodness

February 22, 2013

Jacque's simple and tasty recipe doesn't have a name or use exact amounts, but it comes together quickly and will satisfy most appetites.

HausBar Beef Caldo

January 12, 2013

Dorsey Barger, of HausBar Farms, looks at what crops are ready for harvest at the farm or what's available at the Farmers' Market, and then lets inspiration rule in the kitchen. Such is her recipe for Beef Caldo.