It’s the spring season, which also means a major update at Shenanchie’s Kitchen. I’m here to bore you with all the details, but I’ll try to be to the point and specific – although it’s difficult to squeeze three months into one page. There are more than 150 new recipes, as well as new pages, food articles, tips, links and reader's mail.

 

I’ll start with the recipes (page titles are linkable):

 

Appetizers:

Bacon Chestnuts, Broccoli Bites, Cheese Pennies, Crab & Artichoke Dip and Hot Dip.

 

Beverages:

Allspice Liqueur, Amaretto, Amaretto Coffee Creamer, Cafe Vienna, Irish Cream Soda, Orange Julep, Spicy Cinnamon Coffee, Swiss Cocoa and Thai Tea (Cha Yen).

 

Bread & Breakfast:

Bacon & Eggs Casserole, Baked Sausage with Cream Corn, Breakfast Grits, Hush Puppies, and Mexican Scrambled Eggs.

 

Diabetic Recipes:

Baked Bagel Snacks, Baked Pita Bites, Banana-Yogurt Pancakes, Breakfast Burrito, Cheesy Pretzels, Chocolate Chip-Orange Bread, Crunchy Potato Salad, English Muffin Breakfast Pizza, Flaky Biscuits, Fruit Slush, Italian Sub Sandwiches, Lemonade with Ginger, Marinara Sauce, Potato Pancakes with Applesauce, Root Beer Float, Spinach-Chicken Roll Ups, Sweet & Sour Sauce, Tortilla-Avocado Cups, and Zucchini Bread.

 

Entrees:

Apple-Ham Casserole, Beef & Bean Burgers, Beef & Peanut Casserole, Cucumber-Pork with Egg, Italian Sausage Lasagna, and Lamb & Black Bean Burritos.

 

Entrees #2:

Nutty Burgers, Salisbury Steak with Mushrooms, Savory Sausages, and Spicy Beef with Cashews.

 

Foofer Food:

Breakfast Bowl, Crunchies (Foofer-style), Daily Grub, Oatmeal & Wheat Dog Biscuits, Wheat Treats, and Yummers.

 

Homemade Herbs & Spices:

Kitchen Spice Mix, Onion-Paprika Blend, Paellero Blend, Parmesan Mix, Pasta Blend, Roasted Rice Powder, Seafood Herbs, Shake N' Bake Mix, and Stuffing Blend.

 

Potato Recipes:

Latkes with Sour Cream-Mushroom Sauce, Mashed Potatoes & Turnips, Potato-Mushroom Lasagna, Potato-Spinach Gnocchi, Savory Potato-Nut Terrine, and Spicy Potatoes & Spinach.

 

Poultry:

Amaretto Chicken, Apple Chicken, Basil Chicken, Chicken-Corn Stir-Fry, Chicken Patties with Sprouts, Chicken with White Beans, Makhani Chicken, Parmesan Turkey Cutlets, and Spicy Roast Chicken.

 

Salads & Sandwiches:

Calzones, Cheesy Nut & Pasta Salad, Layered Spinach Salad, Mushroom-Cheddar Sandwiches, and Stroganoff Sandwiches.

 

Savory Sweets:

Cheese Sables, Curried Cookies, Deep-Fried Bananas, Malt Chocolate Cream Cheese Pie, Peanut Butter-Banana Pinwheels, Rock Drops, Thai Coconut Custard, and White Chocolate Cookies.

 

Seafood:

Garlic Shrimp, Macadamia Mahi-Mahi, Oyster Stew, Perch with Curry Paste, Sea Bass with Ginger Sauce, Shrimp with Peppers & Onions, Spicy Red Snapper, and Steamed Sole with Vegetables.

 

Side Dishes:

Avocado Rice, Baked Macaroni with Pepperoni, Baked Spaghetti Corn, Broccoli & Noodles, Cottage Noodles & Cabbage, and Thai Fried Rice.

 

Soups, Stews & Sauces:

Artichoke Soup, Broccoli & Mushroom Chowder, Curry Mayonnaise, Herbed Mayonnaise, Hot & Sweet Dipping Sauce, Lemon Chicken Soup, Omelette Soup, Potato & Pea Soup, and Roasted Garlic.

 

Tea Treats:

Banana-Sour Cream Coffee Cake, Blackberry Cobbler, Chocolate Chip-Hazelnut Scones, Gingerbread Scones, Japanese Fruitcake, and Pecan-Chicken Sandwiches.

 

Vegan Recipes:

Almond Gravy, Apple-Stuffed Acorn Squash, Asparaguses & Mushroom Risotto, Baked Sweet Potatoes & Apples, Barley Pudding, Broccoli Slaw, Butternut Squash Gnocchi, Caribbean Black Beans, Cashews & Vegetables, Cauliflower Au Gratin, Chili-Cheese Tortilla Roll-Ups, Garbanzo Nut Loaf, Garlic-Potato Soup, Grilled Asparagus, Grilled Teriyaki Eggplant, Mushroom Broth with Brown Rice, Noodles with Poppy Seeds, Orange Cream Smoothie, Pepper & Egg Sandwiches, Potato Pudding, Spring Greens Soup, Veggie-Hummus Sandwiches, Wild Rice Muffins, Wild Rice Salad with Pecans, and Zucchini, Carrot & Potato Pancakes.    

 

Vegetables:

Baked Artichoke Casserole, Green Beans with Pancetta, Steamed Broccoli with Almonds, Sweet Potato Puff, and Swiss-Style Green Beans.

 

Other updated content includes:

 

New food articles include Thailand (history, culture, recipes, language); and Artichoke Ambrosia (artichoke facts, varieties, cooking methods and nutritional information. There are also bits of trivia with tips, as well as artichoke links of interest).

 

New Recipe Pages:

I'm particularly pleased to announce the addition of two new pages at Shenanchie's Kitchen. Diabetic Recipes includes numerous dishes in all categories for diabetics, in part inspired by my husband (who has Type II diabetes). Keeping him in line has been quite a task as he loves breads and any dish containing chocolate. I'm hoping the influx of new recipes tailored just for diabetics will appeal to him as well.

 

I have long contemplated adding a page of vegetarian recipes to Shenanchie's Kitchen, and during the long winter months I finally set myself to the task. Vegan Recipes is now available and contains almost thirty vegetarian dishes. I realize having both Vegan and Vegetables pages may be confusing for some (and a bit over-used), but the recipes for vegetarians are specific, while some of the dishes on the Vegetables page may contain other ingredients not desired by practicing vegetarians.

 

Tips:

Twelve new kitchen and cooking tips have been added to the Tips page. The bits of advice include uses for cleaning can openers, cleaning mushrooms, cooking cauliflower, pasta and chicken; keeping bean sprouts fresh, leak-proofing ice cream cones, removing beet stains, sectioning grapefruit and tips on making a silky cake frosting. If you would like to add one of your own tips to the mix, let me know and I'll include it with the next update.

 

Coming in July:

The next update at Shenanchie's Kitchen will occur in July 2004, and I have planned the addition of two more food articles: Italy (about food and culture of Italy, naturally), and a new Food Fare piece titled Olive Oil (all you ever wanted to know about olives and olive oil, and then some). I'm already gathering and testing several summer-flavored recipes, and hope to bring you more original and innovative dishes with the next update in July.

 

Happy Cooking!

 

To read the online version of Shenanchie’s Food Notes, click here.