I always say if you can't cook, cook soup. It's nearly impossible to make an unfixable mistake. Soup is meat and/or veg with liquid of almost any kind. It can be vegan, gluten free or grain rich, dairy-centric or not, and an easy way to get vegetables into haters. They're not hiding, they're puréed. ForContinue reading “Break Fast, Lunch or Dinner”
Category Archives: Recipes
Festival of Peaches
Who woulda thunk…best peach season ever is lingering! Today features a fruit crumble. Later this week: pie! And because stone fruit gods were smiling over the weekend…a farmer's market bargain ($4 for 9 peaches!) could mean peach pie again for the third annual après Thanksgiving. **Assemble and freeze raw pie, bake as normal without defrosting.Continue reading “Festival of Peaches”
Savory Tomato Jam
The secret ingredient for gooey tomato delicousness is butter. I'd heard that before but now I know for sure. You can use farmers market fresh tomatoes for this project, but my were sort of fit for a makeover. I also threw in 1/2 of an heirloom chunked up and left over from lunch ratherContinue reading “Savory Tomato Jam”
Mary Had a Little Lamb…
…and so did Betsy from a grilled butterflied leg. My mom taught me the art of braising leftover meat into a brand new, no this is NOT a leftover dish! And to be honest my little lamb started with my mom, marinated in juices and garlic at her house. But I was the one whoContinue reading “Mary Had a Little Lamb…”
5 Ingredient Pasta (6 if you sprinkle Parmesan)
I'd write a thank you to Mark Bittman at the New York Times, but he's probably busy coming up with 18 ways to use parsley for next week's article (as a base for a garlic herb paste for pork roast, Mark?). Anyways, his recent ode to zucchini struck home. It's super cheap and plentiful. Plus,Continue reading “5 Ingredient Pasta (6 if you sprinkle Parmesan)”
Veggie Zoup
In my house we call it zesty zoup, not necessarily because it's zesty (although it can be) but because we like saying zesty zoup. This vegan big batch recipe is a late summer staple. Mid winter veggies work just as well. The addition of barley gives a whole grain chewiness. Try adding quinoa if you'dContinue reading “Veggie Zoup”
Pop Tarts? (A meat free Monday entry)
My spoiled, ungrateful children will inform you these are not pop tarts. But they'll be happy to unload that information with their mouths full. The fact is, Alana Chernila doesn't call them pop tarts in her book, “The Homemade Pantry.” I do, because they're a delicious, hand held treat that pop tarts can only dreamContinue reading “Pop Tarts? (A meat free Monday entry)”
When You Don’t Feel Like Making Peach Pie
All fruit desserts are good desserts. My go to is often the “quick to assemble” cobbler. My favorite is “it takes time” pie. Ingredients take time to chill. The raw crust needs to rest in the fridge. Baking takes a good long time. And the cooked pie needs to settle in its crust (never, everContinue reading “When You Don’t Feel Like Making Peach Pie”
Lazy Man’s Pasta (Lazy Wo-man, too!)
Crummy Labor Day weather sapped the desire to grill from me. And it's a good thing too, since I had nothing good to grill. So I skipped the store and worked from freezer and pantry for a pasta that was nearly as good for a next day lunch as for dinner. PLUS, I had theContinue reading “Lazy Man’s Pasta (Lazy Wo-man, too!)”
Gary’s Green Beans
The love of my life prefers veggies with flavor. And this one fits the bill. I've made versions inside and out. But today the stove had to support an already crowded grill. Any onion, shallot, or garlic (!) will work, but the red is pretty. Ingredients: 1 red onion, halved and sliced into half moonsContinue reading “Gary’s Green Beans”
I Am Not A Restaurant! 