Cathie Campbell

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  • CATHIE CAMPBELL

    For tri-tip fans

    Years ago, I was convinced that I did not like tri-tip roasts. But that was before I had them cooked the right way. (I say right way only to indicate my own personal preferences, which is moist and rare on the inside and slightly charred and well seasoned on the outside.) Tri-tips can be sliced ...

  • CATHIE CAMPBELL

    Shrimp have their own day

    Many of us think of Cinco de Mayo when the month of May rolls around and it is an excellent holiday to celebrate. But did you know that May 10 is National Shrimp Day? I am not sure why it is in May, as there is a National Shrimp Festival every year in October. But that’s okay, those of us...

  • CATHIE CAMPBELL

    Happy to see rhubarb

    It is rhubarb season now, but every year that I am able to see my youngest son at Christmas time (his birthday is December 23), I kick myself for forgetting to can or freeze some fresh rhubarb. Even when he was a child, he much preferred a rhubarb pie to a traditional birthday cake. But do you think...

  • CATHIE CAMPBELL

    Sprouting up for health

    For many years, I have been a fan of just about any kind of sprouted legume or grain, especially alfalfa. One of my favorite meals (tabbouleh and falafel in pita bread, with sprouts and yogurt) goes back decades and I never tire of it. Well, if I had to eat it every day, there is no doubt I’...

  • CATHIE CAMPBELL

    Everybody loves salsa

    Of course, we all love salsa any time of year, so we are not limited by weather. Served with a variety of tortilla chips, it is hard to stay away from the salsa bowl. Everyone seems to have a favorite recipe for making their own salsa. Some recipes call for fruit, such as mangoes, pineapple, peaches...

  • CATHIE CAMPBELL

    Love those burgers

    March was International Hamburger and Pickle Month, and when I discovered this bit of trivia, I thought it had a lot of possibilities for good recipes.

  • CATHIE CAMPBELL

    A culinary tradition

    Even though Easter is now behind us, and I know I have said this before, but whenever Easter rolls around, I get to thinking of a favorite childhood memory: my Italian Nana baking Easter breads for her after-church guests.

  • CATHIE CAMPBELL

    National Chocolate-covered Raisin Day

    March 24 is National Chocolate-covered Raisin Day. I just love those, but alas, I need to stay away from candies because of a desire to try harder to get my blood sugar down. But that doesn’t mean I have to stay away from my constant recipe hunts and sharing with all of you.

  • CATHIE CAMPBELL

    Salads at the Easter table

    Salads may not be the first thing you think of when planning your Easter menu, but I find them to be very popular with my family.

  • CATHIE CAMPBELL

    Different ways with corned beef

    I must admit that my preferred method of cooking a corned beef brisket or round is to simmer it for hours, but I do enjoy learning new things, just in case I might be missing out on something good. Some people boil or simmer in a kettle (well, the corned beef is in the kettle, not the people, haha...

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