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You'll find over 450 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!

Fudgy Keto Brownies

February 1, 2019

By Kath Dedon


These Fudgy Keto Brownies were a big hit with family and friends a few nights ago!

The recipe was developed by Carolyn Ketchum and can be found on her excellent blog, All Day I Dream About Food. If you’re starting the new year watching your carbs, I recommend checking out her blog and her books. She’s a very prolific low carb (and keto) recipe developer. I bought her four books that are currently available and find them very inspiring.

The brownies are sweetened with Swerve, a sweetener that I feel good about using. It measures the same, cup for cup, as sugar, making it easy to use.  I think it’s available at my Safeway stores, but I usually order it from Amazon.

The Lily’s dark chocolate chips are sweetened with stevia. I can buy them, and many varieties of Lily’s chocolate bars, at my local West Seattle Thriftway, but they are also available from Amazon if you can’t find them.

The only change I made was I used a bit less gelatin than Carolyn. Gelatin is the “secret” ingredient that gives the brownies the “fudgy” texture. Carolyn uses 1 tablespoon. I had bought packets of Knox gelation. I did an online search and learned from the Knox site that each packet has about 2½ teaspoons of gelatin. (One tablespoon equals 3 teaspoons.) Knox recommends just using 1 packet if a recipe calls for a tablespoon of gelatin. That’s exactly what I did and it worked fine.

If you want a chocolatey, fudgy treat that’s low in carbs and sugar, give these Fudgy Keto Brownies a try. I think you’ll agree that they are pretty darn tasty.


Fudgy Brownies


Fudgy Keto Brownies

(Adapted, barely, from Carolyn Ketchum’s recipe on


(print the recipe)


Makes 16 servings


½ cup butter, melted

2/3 cup Swerve Granulated Sweetener (or the equivalent of your favorite sweetener)

3 large eggs

½ teaspoon vanilla extract

½ cup almond flour (50g) (I used Bob’s Red Mill Super-Fine Almond Flour)

1/3 cup cocoa powder

1 tablespoon gelatin (or 1 packet of Knox gelatin)

½ teaspoon baking powder

¼ teaspoon salt

¼ cup water

1/3 cup sugar-free chocolate chips (Optional, but so good. I used Lily’s.)


Ingredients for Fudgy Keto Brownies

Ingredients for Fudgy Keto Brownies


  1. Preheat the oven to 350°.
  2. Grease an 8×8-inch pan.
  3. Mix the butter, Swerve, eggs, and vanilla together in a bowl.
  4. Add the almond flour, cocoa, gelatin, baking powder, and salt. Stir until well-combined.
  5. Stir in the water. Then stir in the chocolate chips.
  6. Spread the dough out in the prepared pan. Bake for 15 – 20 minutes, until the edges are done but the center still looks a bit wet. (It took 20 minutes in my oven.)


I lined the pan with parchment paper. I don’t think it’s necessary and I won’t do it next time. The paper on the right side folded over the brownies while baking, leaving the mark that you see.

baked fudgy brownies


7. Let the brownies cool completely in the pan before cutting them into 16 pieces.


Fudgy Keto Brownies







Roasted Eggplant with Anchovies and Oregano

January 26, 2019

By Kath Dedon


Not only do I own Ottolenghi SIMPLE, Yotam Ottolenghi’s latest book, but I have an autographed copy! Carrie went to hear him speak last fall when his book tour brought him to Seattle, and she got a signed copy for me for my birthday! She knows me well.

The SIMPLE in the title is actually an acronym for the 6 different ways that Ottolenghi feels a recipe can be “simple”. They are:

Short on time – quick recipes

10 Ingredients or less

Make ahead

Pantry – recipes that use ingredients that most people keep on hand

Lazy – recipes like long-simmering braises or one-pot wonders

Easier than you think

Each recipe in the book is “simple” in at least one of these ways, and they’re identified with colorful letters right under the recipe titles.

I’m excited to try a lot of the recipes in Ottolenghi SIMPLE. Every recipe is accompanied by a gorgeous photo which really makes me want to get cooking! I have several of his other books and they’re all amazing, but I think I’m most excited about this one.

I have twice made this Roasted Eggplant with Anchovies and Oregano. It is so good! It’s identified as being  I  (10 Ingredients or less)  M  (Make ahead) and  (Using Pantry items). Simple!

This is a recipe that, indeed, can be made ahead of time and served at room temperature. When I’m entertaining, that is my favorite type of side dish!

I recommend that you give this Roasted Eggplant with Anchovies and Oregano a try. I made the full recipe for just the two of us and we enjoyed the leftovers the next day. I just pulled them out of the refrigerator to bring them to room temperature. Delicious!


Eggplant served with Porcupine Meatballs

roasted eggplant with anchovies and oregano with porcupine meatballs


Roasted Eggplant with Anchovies and Oregano

(Adapted, barely, from Yotam Ottolenghi’s recipe in Ottolenghi SIMPLE)


(print the recipe)


Serves 4 

3 or 4 medium eggplants (about 2 pounds total weight) sliced into ¾-inch thick rounds

½ teaspoon salt

7 tablespoons olive oil, divided

6 anchovy fillets in oil, drained and finely chopped

1 tablespoon white wine vinegar

1 small clove of garlic, crushed

1/8 teaspoon salt

About ¼ teaspoon freshly ground black pepper

1 tablespoon oregano leaves

¼ cup Italian (flat-leaf) parsley leaves, roughly chopped


These 3 beauties weighed a total of about 2¼ pounds.

2.25 pounds eggplant


  1. Heat the oven to 450°.
  2. Put the eggplant slices in a large bowl. Sprinkle the ½ teaspoon of salt over them and toss them with your hands to distribute the salt.
  3. Line a large (21 x 15 x 1 in) baking sheet (or 2 smaller baking sheets) with parchment paper. Spread the eggplant slices out on the baking sheet. Measure out 2½ tablespoons of olive oil and brush all of it over the eggplant slices. Turn the slices over and brush another 2½ tablespoons of olive oil on the other side.


My little OXO ¼-cup measuring cup was perfect for measure 2½ tablespoons of oil. The eggplant slices all fit on my large baking sheet.

brush with olive oil


4. Roast the eggplant for 35 minutes. Remove from the oven and set aside to cool a bit.

cooked eggplant


5. Mix together the chopped anchovies, vinegar, garlic, 1/8 teaspoon salt, and the pepper in a small bowl. Slowly pour the remaining 2 tablespoons of olive oil into the mixture while whisking until the ingredients are well combined. At this point the eggplant and dressing can be set aside at room temperature until you’re ready to serve.

6. When it’s time to serve, put the eggplant, oregano, and parsley in a large bowl. Pour the dressing over the eggplant, toss gently and serve.




roasted eggplant with anchovies and oregano


Instant Pot Porcupine Meatballs

January 15, 2019

By Kath Dedon


My mom used to make Porcupine Meatballs fairly frequently. I’m pretty sure her recipe involved a can of Campbell’s Tomato Soup. I always liked the meatballs, so I was excited to see Coco Morante’s recipe for Instant Pot Porcupine Meatballs in her new book, The Ultimate Instant Pot Cookbook. (The recipe is also on Elise Bauer’s Simply Recipes food blog.)

The recipe is easy and the meatballs are tender without the use of bread crumbs. They’re great for people who avoid wheat.

Coco states that the original recipe was from Betty Crocker. That sounds about right. It felt very retro to have the Instant Pot Porcupine Meatballs last night. Peas seemed to be the perfect retro side dish.


porcupine meatballs and peas


Instant Pot Porcupine Meatballs

(Adapted from Coco Morante’s recipe on and in The Ultimate Instant Pot Cookbook)


(print the recipe)


Serves 4


Don’t double this recipe. The meatballs need to be in a single layer to cook properly.


1 medium yellow onion, peeled and chopped (about 6 ounces)

2 cloves garlic, minced

1 pound ground beef (85% lean)

½ cup long-grain white rice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

One 15-ounce can tomato sauce

½ cup water

1 tablespoon Worcestershire sauce

Chopped flat-leaf parsley or small basil leaves for garnish (optional)


  1. Put half of the onion and half of the garlic in a bowl.
  2. Add the ground beef, rice, salt and pepper to the bowl. Mix well with your hands so the onion and rice are evenly distributed. Don’t worry about over-working the beef.
  3. Shape the meat into 12 meatballs.


12 meatballs


4. Press Sauté and adjust heat to Normal on the Instant Pot. When the pot is hot add the olive oil. Let it heat for about a minute, and then add the chopped onion and garlic. Cook, stirring occasionally, for about 5 minutes, or until the onion is softened.

5. Add the tomato sauce, water, and Worcestershire sauce. Stir and let the sauce come to a simmer.

6. Press the Cancel button to turn the Instant Pot off. Carefully place the meatballs in the sauce so they are in one layer. Spoon a bit of sauce over each meatball.


in instant pot with sauce


7. Put the lid on the pot and set the Pressure Release to Sealing.

8. Press the Manual or Pressure Cook button. Set the time for 15 minutes at high pressure.

9. When the time is up, let the pressure release naturally for about 10 minutes. Then do a quick release to release the rest of the pressure. Open the pot and serve, garnished with parsley or basil, if desired.




instant pot porcupine meatballs


Chana Salaad (Chickpea Salad)

January 7, 2019

By Kath Dedon


There are already several chickpea salad recipes on my blog. We like chickpeas. This new recipe, though, for Chana Salaad (Chickpea Salad) is the one that we find is perfect. Bob is actually quite smitten with it, saying that I should be making it all the time.

Urvashi Pitre’s recipe in Indian Instant Pot Cookbook uses the Instant Pot to cook the chickpeas. I think freshly cooked chickpeas really make a big difference. If you don’t have an Instant Pot, you could cook the chickpeas on the stovetop, or substitute 2 cans of chickpeas.

The first time I made this Chana Salaad I did wonder about Urvashi’s instructions to cook the dried chickpeas under pressure for 20 minutes, but I followed her directions. Sure enough, the beans weren’t done. That was really no problem. I simply sealed the pot  again and cooked them for another 20 minutes and they were perfect.

In hindsight, I think she might have meant to have you cook soaked chickpeas for 20 minutes. Since I love to skip the soaking step with my Instant Pot, the next time I made this I cooked the dried chickpeas for 40 minutes. Perfect!

Give this Chana Salaad a try! Leftovers keep well. (We might have had leftover Chana Salaad for breakfast.)

If you have an Instant Pot and love Indian food, I highly recommend Urvashi’s book!


chana salaad


Chana Salaad (Chickpea Salad)

(Adapted from Urvashi Pitre’s recipe in Indian Instant Pot Cookbook)


(print the recipe)


Serves 4 – 6 (depending on how many other courses are served)


The olive oil added to the beans helps to keep the foam down. Foam can clog the pressure valve.

While you can use canned chickpeas, I think you’ll find this recipe is vastly improved if you use freshly cooked beans.


To cook the chickpeas

1 cup dried chickpeas, rinsed and drained

3 bay leaves

4 cups water

1 teaspoon salt

1 tablespoon olive oil


For the salad

1 cup finely minced red onion

1 large plum tomato, seeded and diced

½ cup chopped fresh cilantro

Drained cooked chickpeas (or 2 cans rinsed and drained chickpeas)

1 teaspoon salt

½ teaspoon ground cayenne pepper

¼ cup freshly squeezed lemon juice


  1. Combine the chickpeas, water, bay leaves and salt in the Instant Pot.

chickpeas ready to cook


2. Stir in the olive oil. Seal the lid. Use high pressure with the Bean/Chili function, and set the time for 40 minutes.

3. When the time is up, use the natural pressure release (in other words, don’t do anything) for at least 10 minutes. (Longer is OK.) Then use the quick release and remove the lid. Drain the chickpeas and discard the bay leaves.

4. Combine the red onion, tomato, and cilantro in a large bowl.

5. Add the chickpeas to the bowl with the salt, cayenne pepper and lemon juice. Stir well to distribute the lemon juice and seasonings and serve.


chana salaad - chickpea salad


Air Fryer Chicken Wings

January 5, 2019

By Kath Dedon


Air Fryer Chicken Wings are the best chicken wings I have ever had! They are crispy, not at all greasy, and the meat is moist and cooked perfectly.

My family will tell you that I was pretty clear that I really, really wanted the Cuisinart® AirFryer Toaster Oven. Bob “surprised” me with it for my birthday, which happens to be a few days before Christmas. That meant I could make 3 batches of chicken wings for an afternoon snack on Christmas Day!

The reason I wanted this particular air fryer is because it’s a multi-talented toaster oven that not only air fries, but it also bakes, convection bakes, broils, convection broils, warms, and makes toast. I also like the fact that it has a window and an oven light, so it’s easy to check on how things are going.

So far, I’ve only used the air fryer, baking, and warming functions. I baked perfect potatoes. I warmed some leftovers. I made a batch of cookies with a large, full sheet of cookies in my regular oven, and I was able to bake the few cookies that were left at the same time in my toaster oven. They were perfect. It’s really nice to have a second oven that works well.

These Air Fryer Chicken Wings were the first thing I made. I just followed the recipe in the small Cuisinart cookbook that came with the oven. We were amazed at how good they were.  Using no oil and seasoning them only with kosher salt made the perfect wings.


Air Fryer Chicken Wings and Fries

Air Fryer Chicken Wings and fries.jpg


Air Fryer Chicken Wings

(Adapted from the recipe that came with the Cuisinart AirFryer Toaster Oven)


(print the recipe)


Makes about 11 wing sections


1¼ pounds “party” chicken wings (drumette and flat sections)

Kosher salt


chicken wings.jpg


  1. Sprinkle kosher salt over both sides of the chicken wings.
  2. Put the air fryer basket on the baking pan. (Line the baking pan with foil, if desired, for easier clean up.) Put the salted chicken wings in the basket.


in the air fryer basket


3. Put the pan and basket in the middle position of the oven. Set the oven to the Air Fry function and 400°.

4. Set a timer for 10 minutes. (I use my cell phone timer because the one complaint that people seem to have about this air fryer is that the timer is not accurate.)

5. When the timer goes off, take the pan out of the oven and turn the wings over.

6. Return to the oven and set the timer for 10 minutes. Enjoy!


air fryer chicken wings


Some of my family liked Frank’s Red Hot Sauce with the wings, but Bob and I both loved them plain.


air fryer chicken wings and fries - copy


The Best Yorkshire Pudding

December 26, 2018

By Kath Dedon


J. Kenji López-Alt calls this “The Best Yorkshire Pudding”. I found his recipe on Serious Eats and made it to serve with our Christmas dinner. I made my Perfect Rib Eye Roast for the main attraction.

Yorkshire puddings typically call for using beef drippings from the roast, but my roast never produces enough drippings. Kenji suggests using drippings, lard, shortening, or vegetable oil. I used a couple of tablespoons of drippings from the roast and added melted duck fat to make the ½ cup of fat needed to finish the Yorkshire pudding.

This Yorkshire Pudding recipe is SO easy to make and it drew rave reviews at the table. I had to share it on the blog to keep the recipe handy for future feasts at Chez Dedon.

The secret is to make the batter the day before. Kenji did all of the scientific experiments, and found that Yorkshire Pudding rises much higher if the batter has been made ahead of time. You just whisk the ingredients together and refrigerate overnight. When the roast is done, you take it out of the oven to rest and make the Yorkshire Pudding. Simple!

I made mine in my 10-inch cast iron skillet. If you have a 10-inch skillet that is oven-safe it is clearly the easiest pan to use because you don’t have to divide the fat and batter between multiple wells. According to Kenji, you can also use two 6-well popover tins, one 12-well standard muffin tin, one 24-well mini muffin tin, or two 8-inch cast iron skillets.

I know I’ll be making The Best Yorkshire Pudding again. There’s no reason not to with such an easy recipe! I might try it in my 12-inch cast iron skillet next time. I think it would work. If you try that, please let me know how it works for you!


My pudding rose so high! I think it would work in my 12-inch skillet next time.

Yorkshire Pudding.jpg


The Best Yorkshire Pudding

(Adapted from J. Kenji López-Alt’s recipe on Serious Eats)


(print the recipe)


Makes one 10-inch skillet-sized,  or two 8-inch skillet-sized, 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddings


For the batter

4 large eggs (200g)

1 cup plus 2 teaspoons (150g) all-purpose flour

¾ cup (175g) whole milk

1 tablespoon plus 2 teaspoons (28g) water

½ teaspoon (2g) kosher salt


To finish the Yorkshire Pudding

½ cup beef drippings, lard, shortening, vegetable oil, or duck fat (I used about 2 tablespoons of beef drippings and then added duck fat to make ½ cup.)


  1. Whisk the eggs, flour, milk, water, and salt together to make a smooth batter. Pour into a container, preferably something like a Pyrex quart measuring cup. Cover and refrigerate overnight, or for up to 3 days.
  2. Put the oven rack in the center position and heat the oven to 450°.
  3. Put the ½ cup drippings or other fat in the 10-inch skillet. (Or microwave the fat to liquefy it if it is solid, and divide it between the two 8-inch skillets, 8 popover cups, 12 muffin cups, or 24 mini muffin cups.)
  4. Put the skillet (or muffin tins) in the hot oven and heat for about 10 minutes, until the fat is “smoking hot”.
  5. Pour the batter into the skillet. (Or divide it between the wells of the tins. Each one should be between ½ and ¾ full. The skillet should be about ¼ filled.)
  6. Bake until the Yorkshire pudding has quadrupled in size, is browned, and sounds hollow when tapped. My 10-inch skillet took 24 or 25 minutes. Smaller muffins will take about 15 minutes; popover-sized or 8-inch skillets will take about 25 minutes.
  7. For the 10-inch skillet pudding, cut into 8 pieces and serve immediately.

The Best Greek Chicken and Potatoes

December 16, 2018

By Kath Dedon


The Best Roast Greek Chicken and Potatoes is pretty darn good! Heather Christo posted it on her blog,, saying it’s one of her most popular recipes. I decided to make it for Laura and Byron and took it over to their house, along with Chopped Greek Salad with Feta Cheese. (They had their adorable baby boy, our grandson, 3 weeks ago today!*) They declared that it was a “winner winner chicken dinner”! It’s so easy to make, I know it won’t be too long before I make it again.

I used a 4.5-pound whole chicken and cut it in half. I don’t see why you couldn’t use about 4 pounds of your favorite chicken pieces if you don’t want to split a whole chicken.

Don’t skimp on the lemon juice, olive oil, oregano, or garlic. They are the key flavor ingredients.


The Best Roast Greek Chicken and Potatoes


The Best Roast Greek Chicken and Potatoes

(Adapted from Heather Christo’s recipe on


(print the recipe)


Serves 4 – 6


1 whole 4 – 4.5 pound chicken split in half

2 large lemons

11 garlic cloves

2 tablespoons dried Greek oregano

1 cup olive oil

6 medium Yukon gold potatoes

Kosher salt and pepper


  1. Preheat the oven to 350°.
  2. Place the chicken halves on a sheet pan.
  3. Cut one of the lemons in half and squeeze all of the juice over the chicken. Rub the lemon halves over the chicken.
  4. Pour ¼ cup of the olive oil over the chicken.
  5. Season the chicken generously with salt and pepper. Sprinkle 1 tablespoon of the oregano over the chicken.
  6. Peel and mince 5 of the garlic cloves and sprinkle over the chicken.
  7. Peel and quarter the potatoes and put them in a large bowl.
  8. Peel and mince the remaining 6 garlic cloves and sprinkle over the potatoes.
  9. Add the remaining ¾ cup olive oil, 1 tablespoon oregano, and the juice of the second lemon to the bowl of potatoes. Sprinkle with salt and pepper and gently toss so everything is evenly distributed.
  10. Put the potatoes and all of the seasoned olive oil around the chicken on the sheet pan.
  11. Roast until the chicken is done (165°, measured with an instant read thermometer), about 1 hour and 10 – 15 minutes.
  12. Remove the chicken and potatoes to a serving dish. Pour all of the remaining sauce in the sheet pan over the chicken and potatoes.


The Best Roast Greek Chicken and Potatoes - Copy.jpg



Emerson, 16 days old, and his dog, Louie (photo by Laura)

Emerson (16 days old) and Louie