Suppertime Blues Jambalaya

Jambalaya is a stew of rice, meat, and vegetables with traditional New Orleans spices that is affordable, wholesome, and easy to make. Visit suppertimeblues.com to learn more.

Jambalaya is one of my top ten favorite foods. It’s delicious, simple to make, nourishing, and affordable.

Rice with meat, vegetables, and spices. It’s a common combination dish across so many different cultures. The spices vary, to be sure, and the meats and produce are more-or-less based on availability. But the concept is basically the same.

It’s also one of the great answers to the what should I do with these leftovers question.

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Tuna Noodle Casserole

Plate of casserole.

When my wife and I were first married, thirty-six years ago, we ate a lot of tuna casserole. I mean, a lot. Of course, back then, I think everyone did. (Tuna Helper came on the scene in the early 1970s and I ate a fair amount of that as a kid too.)

But I still like it best when it’s made simply: tuna, noodles, peas, mushroom soup, and cracker crumbs. And especially when you make your own Cream of Mushroom Soup!

It’s not high cuisine, but it’s good and the memories are comforting.

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Cream of Mushroom Soup

Bowl of soup with fresh mushrooms in the background.

I’ve always considered cream of mushroom soup an ingredient more so than a dish to eat. You know, for example, a standard component of grandma’s casseroles.

But done well, this is an incredibly luxurious soup to serve beside a salad or as a first course to a meal.

This is just one of the soups I’ve shared here, Pasta e Fagioli and Split Pea being some of the others. I’ve heard some people say they consider soups and stews mainly winter foods but I tend to make them year-round as the spirit moves me.

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Simple Scones

Scone with jelly on a plate and other scones on a cooling rack in the background.

It probably comes as no great shock to anyone, but growing up in the Midwest we didn’t eat a lot of scones. Okay, none. You got me. Which is why I’m excited to share my simple scones recipe with you today.

I was in England on business years ago, mostly around St. Anne’s and Blackpool on this particular trip, and I had the opportunity to be served what was then described as a proper scone.

This came about after I’d described an American dish known as biscuits and gravy.

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