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Flageolet and Leek Soup

Your Royko Recipe for February, 2017 Flageolet and Leek Soup Royko says: “Flageolets are the Champagne of dried beans”. Food & Wine, Mar. 1991, Page 126. Credit: Deborah Madison. To parboil beans, place in a saucepan with enough cold water to cover. Bring to a boil and cook for 2 minutes. Cover, remove from heat … Read more

Spare Ribs Far East

Your Royko Recipe for December, 2016 Spare Ribs Far East This is a recipe I picked up from The Toronto Star years ago. It’s one of the best rib recipes I’ve ever had. The coriander seeds add a distinctive taste. 1 strip pork spareribs 1/4 cup soy sauce 2 tbl. vegetable oil 1 tbl. lemon … Read more

Vichyssoise

Here is your Royko Recipe for November 2016. As you see, I am posting these in the order I received them, not according to the season suggested. I believe there is only one left to share with you next month. When I get to the end of the supply, I think I’ll pull them all … Read more

Vegetable Couscous

Here’s your Royko Recipe for October, 2016 Vegetable Couscous This recipe, from an ad for Colavita Olive Oil (I own no shares nor do I work for the company, their affiliates or promotional agencies) is one of my personal favorites. It’s fast, it’s tasty, it can be spiced up more or less to suit individual … Read more

Pasta and Bean Soup

Your Royko Recipe for the month of September Pasta and Bean Soup 1 serrano pepper, seeded and chopped (or use 1/8 teaspoon red pepper flakes) 1 small onion, finely chopped 1 small rib celery, chopped 1 medium carrot, finely chopped 2 cloves garlic, minced 2 cups shredded cabbage 1/4 cup extra virgin olive oil 1 … Read more

Pasta Sauce with Lentils

Your Royko Recipe for August. As written by Paul in May, 1995. Pasta Sauce with Lentils O.K. You like spaghetti with meat sauce, but you want to cut down on your red meat intake. This recipe may be your answer. And, you can use the sauce to make a great lasagne, too. 1 tbl. vegetable … Read more

Moroccan Couscous with Chicken and Vegetables

Your Royko Recipe for July Moroccan Couscous with Chicken and Vegetables This recipe comes from the March 1995 issue of Bon Appetit. It looks as great as it tastes. And, despite the jalape±o and spices, it won’t make you sweat. 3 1/2 lbs. chicken, cut into pieces (or, use boneless chicken breasts) 4 cups canned … Read more

Mexican Eggs

Here is your Royko Recipe for June. Mexican Eggs Make this recipe as mild or spicy as you like. It all depends on the salsa you use. This recipe comes from Canadian Living Magazine, January 1990. 1 medium onion, cut in half and sliced. 1 green pepper, chopped or one 4 1/2-oz. can diced green … Read more