Mediterranean Fried Rice

This recipe is from, but it is tried and true in the Crank household. I avoid meat these days, but this smelled so good that I gave in and ate it for lunch on the balcony today with Tim.

Yields 4 servings; total time 25 minutes

Ingredients: 1 lemon, 2 tbsp. extra-virgin olive oil, 1 lb. lean ground beef or lamb, 2 cloves garlic – finely chopped, kosher salt, freshly ground black pepper, 4 c. cooked long-grain rice (cold leftover rice is best for frying!), 1 tsp. ground cumin, 1/2 tsp. ground coriander, 1 pt. grape or cherry tomatoes – halved, 1/2 seedless cucumber – cut into 1/4″ pieces, 2 scallions – sliced, 1/4 c. fresh mint – roughly chopped (I always leave this out.), crumbled feta cheese, for serving


  1. Zest the lemon, then cut lemon in half. Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 4 to 5 minutes (spoon off and discard any excess fat). Add the garlic (jar is fine) and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute; toss with the lemon zest. Transfer the beef to a bowl and squeeze the juice of half a lemon on top.
  2. Wash and dry the skillet, then heat remaining tablespoon oil over medium-high heat. Add the rice and season with the cumin, coriander, and 1/4 teaspoon each salt and pepper. Cook, tossing occasionally, until the rice begins to crisp at the edges, about 5 minutes. Fold in the beef mixture and remove from heat.
  3. Meanwhile, squeeze the juice of the remaining lemon half into a medium bow. Toss with the tomatoes, cucumber, scallions, and 1/4 teaspoon each salt and pepper. Fold in the mint (if using) and top with crumbled feta, if desired.

Crispy Veggie Tacos

Well, these were surprisingly delicious! I hardly ever use ground beef anymore, and I am so tired of chicken that I put these on the menu this week. Teenager said “Carrots in tacos are just weird” but ate them with gusto anyway! The black bean, onion, chili pepper mixture was TO DIE FOR yummy. I didn’t have a poblano pepper, but a can of green chilies worked just fine! Enjoy!

Carrot-and-Black Bean Crispy Tacos Recipe

Garden Vegetable Soup

I NEED soup in the winter, and I make a pot at least weekly. So I get tired of my recipes. Here’s a vegetable soup from Alton Brown that’s a little different. Because it has green beans in it, and my daughter claims to not like potatoes in soup, I didn’t think she’d like it, but I was happily wrong. It’s delicious. I used the french haricot vert thin green beans and little golden potatoes cubed small. Definitely a keeper. . .

Garden Vegetable Soup

Lighten up!

For years whenever my husband and I would purchase furniture it seemed we always picked the same dark brown pieces over and over. Now when I look around my house at this sea of “brown”, I want to give it all away and start over.  Knowing that wasn’t going to fly with the husband, over Christmas break I decided I would just start by painting a few pieces.  With Tim home for the holiday, he was adamantly against me painting.  Actually I think he was just against any painting messes.  So as soon as his car left the driveway on the Monday following Christmas break, I quickly grabbed my drop cloths, brushes and paint and got straight to work!


I decided to tackle this armoire that houses our TV in our sunroom. We bought it when we first got married almost 15 years ago so I wasn’t too concerned if it didn’t turn out.  I figured I would just replace it if I screwed it up too badly.  Tim is not that observant so he probably wouldn’t even notice if it happened to be gone the following week.


I cleaned it thoroughly because my kids are constantly in and out of it with greasy little hands. After that I applied a coat of Pure White paint by Annie Sloan.  As you can see it is a pretty dark piece so I did apply two more coats of paint, allowing dry time in between applications.  I used Annie Sloan’s clear wax after the last coat of paint had dried.  I sanded only slightly because I didn’t want it to look super distressed but wanted a nice smooth finish.  After sanding and wiping it down with a dry cloth I applied one more coat of clear wax.  This piece of furniture gets a lot of use and I knew it would need some extra protection.


I love how it turned out. It really lightened up the room which was what I was going for.  I am also happy to report that husband loved it as well.  I think he actually liked that he didn’t have to look at the “in progress” stage.  Not to self…..Do whatever you want but have it cleaned before spouse gets home!

Roasted Zucchini and Tomato Pasta

Truly delicious and also meat-free. I’m not too big on preparing fish, so this will be a great “Friday in Lent” recipe for my family.


Martha Stewart Roasted Zucchini and Tomato Pasta recipe

Roasted Zucchini and Tomato Pasta

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.


 1/2 pounds zucchini, trimmed and cut into 1/2 ­inch pieces

1 1/2 pounds plum tomatoes, cut into 3/4 ­inch chunks (I just dump a container of grape tomatoes on the pan! They don’t even have to be super-fresh.)

3 garlic cloves, thinly sliced (or jar if you hate chopping garlic)

5 tablespoons olive oil

2 teaspoons coarse salt

1 teaspoon freshly ground pepper

1 pound long fusilli or linquine (or whatever you have; I used angel hair today.)

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese, plus more for serving


1. Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.

2. In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.

3. Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

Truly Yummy Cauliflower that I Wish Everyone Would Eat

My children tell me that I “push” my food too hard to their friends. I guess I always want to “sell” whatever I am making. My girls already like it and are perfectly willing to let their friends “take it or leave it,” but, for some reason, I want them all to TAKE IT! I mean, it’s good. Why wouldn’t you want to eat something that’s GOOD?


I found this recipe for “Cauliflower Saute” while paging through magazines in my sister-in-law Mary’s lovely sitting room many years ago. We had been teaching together for a year or two, and she had introduced me to her husband’s brother, whom I decided almost immediately to marry. Sometimes Mary and I rode to school together, and after school we stopped in at her charming house to have tea. When I found this promising recipe, Mary copied it out for me on a little recipe card. Now it is a treasure as Mary died from cancer a few years after serving as a bridesmaid at my wedding.

Cauliflower Saute (I promise your kids will like it if THEY JUST TRY IT!)

  • 2 medium head cauliflower
  • salt
  • 1/2 cup butter
  • chopped parsley (optional)
  1. Remove outer leaves & stalks from cauliflower. Trim off any blemishes. Separate flowerets into small bunches & put into enough boinling water to cover.
  2. Cook cauliflower 15 to 20 min. or til just tender. Drain thoroughly.
  3. Melt butter in lge. skillet. Saute cauliflower until lightly browned. Arrange in serving dish. Sprinkle with parsley, if desired.

It’s sauteed in butter, people. It’s best when it gets a little browned. My kids gobble it up. So do I. Mmmmmmmm.



Best Christmas Cookies

Here it is — my best Christmas cooky recipe. (I prefer to spell cooky with a -y rather than an -ie. Hope you don’t mind!). I’m calling this my best because it will make your house smell like Christmas, and the cookies are magic. They come out perfect every time — well, as long as you follow the instructions to a “T!” 🙂 They aren’t super easy (no cake mixes!) — you have to sift the flour with the cloves, cinnamon, and ginger. But even that smells like Christmas.

The recipe came to me several years ago via my best friend’s boss. I’m pretty sure she was Mrs. Claus in disguise. Enjoy!

Winter’s Best Gingersnaps

3/4 cup butter

3/4 cup Crisco

2 3/4 cups granulated sugar, divided (2 c. for dough; 3/4 c. to roll in)

2 eggs

1/2 cup light molasses

4 cups sifted all purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground cloves

2 teaspoons ground ginger

Using an electric mixer (I use Big Red, the KitchenAid standing mixer; it basically bakes the cookies for you.), work butter and shortening until creamy.

Gradually work in 2 cups sugar. Continue creaming until light. Beat in eggs and molasses thoroughly.

Sift together flour, baking soda, cinnamon, cloves, and ginger. Gradually beat flour mixture into creamed mixture. Beat hard. Mixture will be soft. Can chill dough for about an hour for easier handling.

Roll pieces of dough the size of a walnut (Why do old recipes always say this? Were they written from walnut farms? I really don’t know how big a walnut in the shell is. I either roll 1-inch or 2-inch balls depending on how big I want the cookies to be.) Roll balls in remaining 3/4 c. sugar. Place balls on greased cooky sheet (I used parchment paper; came off beautifully!), approximately 2 inches apart. Bake in a preheated 375 degree oven about 10 minutes or until brown.

Store in airtight tins or freeze.

Yield: 5 1/2 to 6 dozen cookies. Great for cookie exchanges.