About Savorra  Jamie DeCaria, Founder of Savorra, is on a quest to eat more real food Join me on my quest to eat more "real food"! I passionately believe in the health benefits of eating food made from fresh, "real" ingredients and I want to share this with others. I am not a gourmet chef, but I have learned a lot about cooking along the way. And the big secret is ... it's not that hard!
On this site you will find SIMPLE recipes for turning fresh ingredients into tasty meals, in less time than you might think.
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Time to dust off those crock pots, kids! While crock pots have an old fashioned aura about them (thanks for the wedding present, Great Aunt Esther!), they are still a great device for saving time. Just throw in a few ingredients in the morning and magically, a fully cooked dinner appears at the end of the day.
I found this recipe on about.com when looking for something to do with a head of cabbage from my CSA box. I thought it would be tasty with pork, a meat [Continue reading ...]
My Grandma Harrington has taught me many important lessons over the years: how to play poker starting at age 6, how it can be funny to tell the same stories over and over for 30 years, and how to make the best meatballs. Recently, she also taught me how to use 89 year-old woman charms to talk your way out of a speeding ticket, but that is another story. Back to the meatballs. I loved these meatballs growing up; so once I started cooking for myself, I asked Grandma to [Continue reading ...]
Proper stuffing doesn’t have to be so boring and … stuffy. Add a little character with mushrooms, sausage, and pecans. C’mon, all the cool bread cubes are doing it …
Time from start to dinner: 1 hour 30 minutes (45 minutes active time)
Serves: 8-12
3 Tbsp olive oil
3 cups chopped celery
2 cups chopped onions
1 cup sliced brown mushrooms
1 pound bulk pork sausage
1 cup chopped pecans
6 cups stale bread cubes (cube bread and expose it to air overnight)
1 tsp salt
1 tsp dried thyme
1 tsp dried sage
2 cups chicken broth
This was my favorite appetizer at a recent cocktail benefit (thank you, Chicago House!). It’s a delicious combination of flavors and is simple to eat with one hand without making a mess–I had to stop the hors d’oeuvres guy every time he came by with a tray. I knew I had to try making them at home; and when I did, I realized that 1) they are amazingly easy and quick to make, and 2) hey, this is really just an updated, fancy version of the old school Ham Roll-ups [Continue reading ...]
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