Tag Archives: #recipe


While some of us have barely tasted spring, summer is just around the corner, and with it comes fresh vegetables.

I live in southeast Georgia–where it’s hot ten months of the year–and I’m always on the lookout for recipes with fresh veggies. If you’d like to perk up your standard summer vegetables, consider pickling them!

Pickled veggies are so refreshing, and perfectly compliment fish or grilled chicken. The only downfall? Pickled veggies need to be refrigerated for three days, to soak up all the wonderful flavor. Also, the veggies must be fresh. You can’t use frozen.

Think it’s too labor-intensive? Think again. If you have a refrigerator, a glass jar with a lid, fresh vegetables, some vinegar, and salt, you’re set. Prefer sweet instead? No problem! Just add a teaspoon of sugar.

Like the idea? Then try some of these!

Pick two fresh veggies:

  • cucumber (cut into spears)
  • carrots (sliced thin, on an angle)
  • corn (sliced off the cob)
  • grape tomatoes (halved)
  • whole green beans
  • thinly-sliced red onion
  • sliced radishes
  • sliced summer squash
  • thinly-sliced green cabbage
  • cauliflower florets
  • red or yellow bell pepper slices
  • snow peas
  • young okra

Pick a flavor:

  • American: Dill seed, mustard seed, celery seed, and black peppercorns.
  • European: 2 cloves of smashed garlic, 2 sprigs of fresh oregano, sliced lemon peel, and black peppercorns.
  • Asian: 1/2 teaspoon of peeled, julienne-cut ginger, sliced orange peel, green onion slices.
  • *Whichever flavor you choose, a tablespoon is all you need per jar!*

Pick one:

  • Distilled white vinegar
  • apple cider vinegar
  • red or white wine vinegar

Method: Wash and slice your vegetable choices and place them in a clean, 1 lb. glass jar. Add a tablespoon of your flavor choice. Fill the jar HALF-FULL of your vinegar choice, and add one teaspoon of salt. Fill the rest of the jar with water. If you want sweet pickled vegetables, add one teaspoon of sugar. Seal the jar, shake well, and place in the refrigerator for three days. Pickled veggies will keep for two weeks.

My favorite is green beans and red onions, American-style, with white vinegar and a teaspoon of sugar! Which would be your favorite?

Jericha Kingston


Posted by on April 22, 2016 in Jericha Kingston, Recipe


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Foodie Friday

Are you ready for your weekend foodie fix? Since half of us are wearing snow boots and the other half are wearing galoshes, I’ve decided to delight your taste buds with both a northern and a southern specialty…clam chowder and crab pie!

Clam Chowder:

1.5 lbs. chopped, sauteed clams
2 C. bottled clam juice
2 slices bacon, chopped fine
1 small diced onion
2 T. all-purpose flour
4 large potatoes, peeled and diced
3 C. cream
1 bay leaf
1 t. thyme
salt and pepper

Saute chopped clams in a pan sprayed with non-stick spray. Set aside. In a large pot, fry the chopped bacon on medium-low heat. Add the onion and stir until cooked. Add the flour and stir for another 2-3 minutes. Whisk in the clam juice and simmer. It should resemble a gravy consistency. If it’s too thick, you can thin it with more clam juice. Add the potatoes and simmer until cooked. Add the cream, clams, and bay leaf. Stir. Simmer on low for 5 minutes, stirring frequently as not to scorch the cream in the pot. Add thyme, salt, and pepper. Stir. Turn off and remove pot from burner. Cover the pot and let rest for 10 minutes. Serve with crackers.

Crab pie:

2 nine-inch pie crusts, baked for five minutes
1 lb. canned crab meat
4 eggs
2 T. all-purpose flour, sifted
1 C sour cream
1 C. milk
8 oz. grated Gruyere cheese
8 oz. grated cheddar
1 T. minced onion
1 T. minced green bell pepper
2 T. minced red bell pepper

Bake the pie shells for 5 minutes and allow them to cool. In a medium bowl, beat eggs. Mix in milk and sour cream. Mix in flour. Gently STIR in rest of ingredients, mixing well. Try not to break up the crab. Evenly distribute crab mixture into pie shells. Bake at 350* for 45-50 minutes or until toothpick inserted into middle of pie is clean.


~ Jericha Kingston


Posted by on February 26, 2016 in Jericha Kingston, Recipe


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Pull Up to the Table!

While the wind howls and the hearthfire burns, The Quid Pro Quills are always thinking of ways to build you up in your faith, family, and frame. Today we’re featuring another recipe that will drive away the cold! Toast your crusty bread or panini, grab a spoon, and pull up to the table!

Corn Chowder:
corn chowderIngredients:
1 T. butter
2 cloves garlic, minced
2 strips of raw bacon
1/2 sweet onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cups whole kernel corn, drained
1 bay leaf
32 oz. chicken broth
2 C heavy cream
2 red-skinned potatoes, diced
1/4 red bell pepper, chopped
salt and pepper
1 teaspoon fresh thyme leaves

In a large saucepan, melt the butter over medium heat. Add the bacon strip and fry until half-cooked. Add the onion and garlic. Sauté together until the onion is soft. Add carrot and celery and cook 5 more minutes.

Add the chicken broth, cream, and bay leaf. Bring to a boil, then reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. **Make sure the heat is as low as can be and still maintain a gentle simmer (on my stove I used the “warm” setting) to prevent scalding the cream.

Discard the bay leaf (and the bacon strip if you must). Raise the heat to medium-low, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, and bring to a simmer. Reduce your heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender. Add the corn kernels and the thyme. Bring to a boil, then simmer on low for 5 minutes.


Posted by on February 12, 2016 in Jericha Kingston, Recipe, Uncategorized


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Soup’s On!

On these brutal winter days, are you in need of a new dinner recipe? Here’s a soup recipe that’s delicious, healthy, and bound to chase away the chill. It’s awesome served with crusty bread, your favorite grilled sandwich, or cornbread.

Sausage and Sweet Potato Soup

1 T. extra-virgin olive oil
1 large sweet onion, finely diced
3 cloves of garlic, minced
Italian seasoning
Salt and pepper
1 lb. ground Italian sausage
3/4 C. acini de pepe pasta
6 C. chicken broth
2 medium sweet potatoes, peeled and diced small
5 C. kale greens, chopped small

Heat oil in a large pot (medium heat). Add onion, garlic, Italian seasoning, and salt and pepper. Sautee for 5 minutes. Add ground Italian sausage and cook thoroughly. Break up any large pieces of sausage with your spoon.

In another pot, bring 4 cups of water to a boil. Add the acini de pepe pasta to the boiling water and cook according to directions. Drain the pasta.

Add chicken broth and sweet potatoes to the pot with the sausage. Bring to a boil. Add the cooked, drained pasta. Add the chopped kale. Cover until greens are cooked, about 5 minutes. Turn off, cover, and let rest. In 15 minutes, stir well, then serve.


~ Jericha Kingston


Posted by on January 29, 2016 in Jericha Kingston, Recipe


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Maybe it’s the chocolate. Or it could be the nuts. But homemade fudge is coveted during the Holidays.

My husband is the milk chocolate junkie at my house. I’m the white chocolate addict. Whatever your penchant, this fudge recipe is easy. White chocolate blueberry fudge? No problem. Milk chocolate cashew? It’s all you!


Two 12 oz. bags of chocolate chips of your choice: milk, semi-sweet, or white

1 T. organic cold-pressed coconut oil

1 t. extract flavor of your choice: vanilla, almond, orange, or mint, etc.

1 C. dried fruit of your choice: cranberries, blueberries, cherries, or apricots, etc.

1 C. nuts of your choice: pecans, walnuts, coconut, cashews, pistachios, sunflower, or pumpkin seeds, etc.

Line an 8X8 dish with parchment paper. In a medium pot on low heat, stir chocolate chips with coconut oil until melted and smooth. Turn off heat. Stir in fruit and nuts of your choice. Stir in extract of your choice. Pour/Spread mixture into dish. Allow to harden (you can speed it along by refrigerating the fudge). When the fudge is solid cut it into 1 inch cubes and place in an airtight container.

Which combinations will you try?

~ Jericha Kingston


Posted by on December 18, 2015 in Jericha Kingston, Recipe


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Christmas Cookies – Chocolate Pixies

chocolatepixiesThese are my husband’s favorite Christmas cookies. His mother used to make them. They are called Chocolate Pixies according to her old recipe card. Her children, however, refer to them as Army Helmets.

Apparently, as the story goes, one year she didn’t do something quite right and they resembled an army helmet in both shape and texture. And we all know … kids never let you forget!

Melt together:
1/4 cup butter
4 squares unsweetened chocolate

Mix in:
2 cups sugar
4 eggs

1/2 cup chopped nuts (I like walnuts, but any will do)
2 1/2 cups flour
2 teas. baking powder
1/2 teas. salt

Chill at least 2 hours, overnight is better, it’s a pretty sticky dough. Scoop out with a teaspoon and roll in powdered sugar. Place on a greased cookie sheet (I much prefer to use a parchment paper lined cookie sheet) and bake at 300 for about 20 minutes. A little messy to eat, but very rich and worth it.

~ Pegg Thomas

Trooper and Pegg cropped





Posted by on November 30, 2015 in Pegg Thomas, Recipe


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Colonial Style Corn Fritters

Corn Fritters 1I love combining my writing research with my love of cooking and good food. My characters need to eat and I want them to enjoy foods that would have been common in their time period. My current WIP (work in progress) is set at the beginning of the 19th century. My characters would have had to grow, gather, or hunt most of what they consumed.

This past week I pulled out a favorite cookbook, History from the Hearth, and made a batch of corn fritters. Yummy? You bet! Our ancestors knew their way around food. And thankfully, some of them recorded their recipes and handed them down through the generations.

Corn Fritters 2Colonial Style Corn Fritters

2 cups cooked corn
2 eggs – separated
1/4 cup cream
1/4 cup flour
1/2 teas salt
1/2 teas pepper
lard for frying

Beat the eggs whites in a small bowl until stiff. In a larger bowl, slightly beat the egg yolks, then stir in the cream, flour, salt, and pepper. Fold in the egg whites. Heat lard (or oil if you prefer) in a large frying pan. Drop batter by the spoonful into hot fat and fry until golden brown, then flip and cook the other side. Serve hot.

Corn Fritters 3

This recipe is so simple, with ingredients any Colonial good wife would have had on hand. It could have been made over a kitchen hearth or campfire. Full of both protein and carbohydrates, these hearty fritters would have given them the energy to do all the work they needed to accomplish to survive.

Tweet this: Corn fritter #recipe from Colonial American. #Writing research that’s tasty too! 

The best part of enjoying a historical recipe like this, is to eat it while enjoying a great Christian historical book. Maybe one day – God willing – it will be mine!

~ Pegg Thomas

Trooper and Pegg cropped


Posted by on August 3, 2015 in Pegg Thomas, Recipe


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