Tomato Pilaf

A pilaf is rice cooked in a broth. Any type of broth can be used for cooking the rice to provide any flavor. For this recipe, the rice is cooked in chicken broth and tomatoes. I don't specifically remember Mom making this recipe, but I wouldn't be surprised if she did because it is so simple and delicious that even kids might eat it.

This recipe is a great standard side dish that many things can be added to it to dress it up or turn it into a main dish. The next time I make this, I might add chicken and vegetables for a great main dish. Also, this recipe does not call for much in the way of seasoning, so seasoning could be added to coordinate with other dishes being served. Some seasonings that I might consider added include oregano, curry, basil, or cinnamon. Add your favorite seasoning or just make it as is. However you make it, I bet you will love it.

Tomato Pilaf 

• 1 medium onion, chopped
• 2 Tbsp. butter
• 1 cup rice
• 3 large tomatoes, chopped 
• 1 cup chicken broth or water
• 1 tsp. salt
• 1 tsp. salt
• 1/2 tsp. sugar
• 1/8 tsp. Tabasco

In a skillet, saute the onion in butter until tender. Stir occasionally. Add tomatoes, broth, salt, sugar, and Tabasco. Bring to a boil. Cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat, let stand covered for five minutes. Fluff with a fork. Enjoy!

Grandma's No Bake Cheesecake

Grandma loved cheesecake. I have already posted about Grandma's Ricotta Cake and Grandma's Italian Cheesecake, both excellent cheesecake variations. In her recipe collection, Grandma had four copies of this No Bake Cheesecake recipe, so she must have loved it. I think that I know why. It is super easy, and, in the heat of summer, having a cool and delicious dessert without having to turn on the oven is the best.

This recipe calls for a graham cracker crust. It is so easy and so much tastier to make a homemade cookie crust, I recommend taking the few extra minutes to make the crust instead of using a store bought crust. I used traditional graham crackers, but other cookies could be used and would be very delicious. Next time that I make this recipe, I might try using some chocolate cookies for a chocolate crust.

No Bake Cheesecake

• Graham Cracker Crust
• 1 (8 ounce) package cream cheese
• 1/3 cup sugar
• 1 cup sour cream
• 2 tsp. vanilla
• 1 (8 ounce) cool whip, thawed

Beat the cream cheese until soft and smooth. Add in sugar. Blend in sour cream and vanilla. Fold in the cool whip. Spoon the mixture into the prepared crust. Chill for at least four hours. Enjoy!

Grandma's Artichokes

Eating artichokes can be very challenging. I remember Grandma making artichokes, but finding them so intimidating that I often did not eat them. But artichokes are so delicious, especially the heart, that every now and then, they are worth the extra effort. And, when they are in season, you can easily find them in most grocery stores.

Grandma's recipe card for artichokes is typical for Grandma, in that it contains very little information, but probably just enough for Grandma. So, in order to make these artichokes, I relied on my memory and also a google search to supplement the limited information in Grandma's recipe. When enjoying the artichokes, you can use any variety of dipping sauces with any seasonings. I prefer lemon butter, but other dipping sauces could be good. The recipe below calls for two artichokes because that is about what will fit in an average saucepan. But you could easily make just one or many more.

Artichokes 

• 2 artichokes
• clove of garlic, optional
• bay leaf, optional
• parsley, optional
• cheese, optional
• vinegar, optional
• oil, optional
• 2 Tbsp. butter
• lemon

Prepare the artichokes by using scissors to remove the ends of the petals. Then slice about one half inch off the stem and use a vegetable peeler to peel the stem. Rinse the artichokes under water and open the petals a little to get water into the artichoke. Put about an inch of water in a sauce pan and place a steamer basket in the pan. Add a slice of lemon to the water and any desired seasoning, such as a clove of garlic or a bay leaf. Place the prepared artichokes into the steamer basket and cover the pan. Bring the water to a boil, then reduce heat to a simmer. Cook for 25 to 45 minutes or until the outer leaves can be easily peeled. Then, melt the butter. Squeeze some fresh lemon juice into the melted butter. Alternatively, a dipping sauce can be made with vinegar, oil, and seasonings.

To eat the artichoke, remove the outer petal and dip the fleshy end into the lemon butter. While gripping the other end of the petal, place the fleshy end in your mouth, bite down and pull the petal out to remove the fleshy portion of the petal. Discard the petal and repeat with all the petals. Once all the petals are removed, use a spoon or a knife to scrape away the fuzzy part (the choke) that is on top of the heart. Dip the artichoke heart into the lemon butter and enjoy. The stem is also good, but can be a little bitter. Enjoy!