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Greg Nelson Cooks

Delicious food made easy

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East-Facing Lentils

  • by gregnelsoncooks
  • Posted on May 4, 2017November 22, 2020

Three meals, one dish. You choose. A warm side dish for dinner. A room temperature side dish for a picnic lunch. Or, my favorite, a hot savory breakfast entrée with an added poached, soft boiled or fried egg. Surprisingly light. Not surprisingly delicious!

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  • Desserts & Breads

A Pound Cake Worth the Weight: Boiled Citrus

  • by gregnelsoncooks
  • Posted on April 29, 2017November 22, 2020

A traditional pound cake is one pound each of flour, sugar, butter and eggs. So not only a pound of each ingredient, but pounds on your waistline, too… Here’s an alternative that also uses equal weights of each ingredient, but one that’s healthier and far more unique and flavorful. Don’t have a scale? No worries, I have you covered.

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  • Vegetables and Salads

‘Tis the Season…for Asparagus! A Simple and Unexpected Salad

  • by gregnelsoncooks
  • Posted on April 9, 2017November 22, 2020

I had the great fortune to travel to Germany a couple of times while working for an American company. On my first visit it happened to be asparagus season. OK, fine, you say…

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  • Dinner

Sautéed Chicken Breasts: The Whiter Shade of Pale

  • by gregnelsoncooks
  • Posted on April 7, 2017November 22, 2020

Chicken thighs are not only delicious but super forgiving due to their high fat content. I use them frequently for braising and baking. Breasts, on the other hand, seem so simple, and yet…

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  • Tips & Tricks

Tip of the Week: Leftover Heavy Cream = Homemade Butter!

  • by gregnelsoncooks
  • Posted on April 4, 2017November 22, 2020

My love of dairy goes way back. Does anyone remember getting deliveries from a milkman?…

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  • Vegetables and Salads

Pickle Me This! Fennel Bulb

  • by gregnelsoncooks
  • Posted on April 3, 2017February 2, 2021

Most kids aren’t big on “sour” and won’t enjoy it until their taste buds mature. Sour,…

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  • Breakfast and Brunch

Baked French Toast with Apples

  • by gregnelsoncooks
  • Posted on March 31, 2017November 22, 2020

Because I like sweet and sticky carbs, and so I could get what I wanted, from about the age of 14, I was our family’s weekend breakfast maker. This was mostly pancakes and other sweet stuff like my self-invented “whack and bake” French toast.

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  • Appetizers (6)
  • Breakfast and Brunch (10)
  • Brunch (13)
  • Desserts & Breads (29)
  • Dinner (31)
  • Drinks (7)
  • Entrées (32)
  • Grains (6)
  • Lunch (29)
  • Perspective (3)
  • Sauces and Condiments (8)
  • Side dish (26)
  • Snacks (9)
  • Soup (10)
  • Tips & Tricks (9)
  • Vegetables and Salads (43)

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