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I found this recipe on the site, Cooktop Cove. As usual, I have tweaked it to fit my tastes, increasing the number of chicken thighs and adding salt, pepper, and paprika to the flour coating. It is a tasty dish with sweet, heat, and sour notes from the marmalade, sriracha, and lime juice. It is … Continue reading
A friend texted me a rather vague recipe for this dessert. It is delicious and uses no sugar. It is sweet enough for me, but if you’d like a sweeter dessert, you can add a bit of Stevia. Easy peasy. Sugarless Mango-Lime Sorbet 2-3 large ripe mangoes, peeled and cubed ( you may use frozen … Continue reading
Great fall and winter soup. Makes a hearty meal if you eat enough OR it can be an appetizer dish to a larger mealy. Gingery Pumpkin Soup is based on a recipe from Cooks.com. I have added options and adjusted amounts of some ingredients based on my early attempts and my own tastes. I invite … Continue reading
I found this recipe on an online paleo site called, Paleo Grub. It isn’t strictly cheesecake since it has no dairy, no gluten, no animal-derived foods–just lots of nuts. Although the original recipe called it cheesecake, I think it is simply a good dessert on its own without trying to be anything else. I’ve tampered … Continue reading
This is a hybrid between a meat-filled and vegetarian cabbage roll recipe. The stuffing uses roasted pepitas (pumpkin seeds), brown rice, and raisins. It is savory, aromatic, and hearty. Topped with a little sour cream and parsley, it makes a dish lovely enough to serve to guests. Prep time is about 45-60 min. Rice and … Continue reading
This is a wholly contrived recipe. I knew the basic ingredients and proportions and needed to use up a can of coconut milk–et voila! Result: 4 large or 12 small cakey and fragrant pancakes. Blueberry-Coconut Pancakes 1 c. flour 1 tsp. baking powder 1 tsp. salt 1/8 tsp cinnamon 1/8 tsp nutmeg 1 egg, beaten … Continue reading
This recipe originally came from the Cooking Light website. It is a fast and easy-to-make main dish. The original recipe says that a 1-cup serving has 189 calories. I’ve increased the beans and chicken or turkey to increase the thickness, and I provide an option to make it spicier for those who like it hot. … Continue reading
The idea for this recipe came from the online version of Food and Wine magazine. I used the “crust” and added my own quiche filling. The result is surprising light, despite the richness of 2 different cheeses and 6 eggs. Furthermore, it is quick and easy to make, refrigerates well. Simply reheat in the microwave … Continue reading
This is a creamy soup without the cream–totally without dairy. It is a velvety tasty soup with a bit of a bite from the cayenne and ginger. Although it makes a good beginning course to a large meal, it is high in protein because of the cashews and almond milk, so it can stand alone … Continue reading
This soup originally appeared in the Pittsburgh Post Gazette by Gretchen McKay and was reprinted in the Minneapolis Star Tribune. I have changed it somewhat by increasing the greens, adding balsamic vinegar, increasing the amount of greens, and strongly suggesting the addition of a toasted pine nut garnish. It is a hearty main dish vegetarian … Continue reading
Cookery & Rhetoric 