Once upon a time there was a chicken pot pie that lived in the 50′s in frozen dinner land in America. It was salty and sugary and pasty and got less and less appealing and more and more frankenfood as the decades passed by. I got a hankering for a pot pie to my liking, [...]
These cabbage rolls were yummy! They really were green and still a little raw and toothsome. It’s really interesting that I have an idea (like making cabbage rolls) then, everywhere I look on the intertubes is a recipe! Most of the recipes called for meat or fake meat (which I really, really don’t like). I [...]
This soup was really easy to put together and tasted so wonderful. The adjustments to the seasoning sauces is the key. Find your perfect combination and you will be happy. Notice that there is no salt or pepper here? You may put it on the table along with some seasoning sauce and fish sauce!
Continue reading about Meatless Monday: Three Onions Asian Vegetarian Soup
I have been making this version of black eyed pea soup for years. It is easy and so delicious. It is vegetarian and gets even better if you make it ahead. One thing you need to know about beans in general…the longer you keep them, the longer you need to soak them. Beans keep for [...]
Continue reading about Black Eyed Peas for a Meatless New Year’s Day
We had a great day yesterday. We cooked for 9: prime rib, gravy, yorkshire pudding, roasted potatoes, horseradish sauce, Wassail, and friends brought pickled asparagus, broccoli and rice, lots of appetizers and English trifle for dessert. It was a wonderful time with friends. The dishes are still to do and the kitchen needs cleaning, but [...]
It’s beginning to look a lot like Christmas! This is a lovely present from Sweetie’s girls. It smells divine on our table. I found this wonderful dish at Epicurious and the preserved lemons at various sites, then Mark Bittman brought it in focus, and I did my thing on both. The Couscous is still wonderful [...]
Continue reading about Meatless Monday: Israeli Couscous & Butternut Squash with Preserved Lemon
This recipe is excellent for using up the root vegetables in your pantry and crisper. I bought 5 lbs. of green beans at their peak last September and washed and tipped them, then blanched them in boiling water for 1 minute and plunged them in ice water to stop the cooking. Then put them in [...]
This was a really spectacular cake to take to our Thanksgiving gathering! I modified my Fresh Apple Cake and it worked!
We had to pull our zucchini, carrots, peppers, chard, spinach, arugula, and mesclun before the big freeze and snow the weekend before T-Day, so we used as much for the big day as possible. This Carnivale squash was a beauty! We’ll try to grow it next year in a bigger place. It was really “squashy” [...]
Continue reading about Meatless Monday: Roasted Root Vegetables in a Squash Cup
We are getting alot of greens out of our garden still. I’ve made sauteed greens, stir-frys, salads, rice/lentil/greens combinations, daal and was running out of ideas. I found this recipe in my recipe stash. I think it is 20 years old and I think it came from Southern Living magazine. I did change it somewhat. [...]