-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
Even though recipes for mashed cauliflower abound, I resisted the trend. I mean, I love mashed potatoes and I love cauliflower cooked any way at all. However, studies indicate that cruciferous vegetables–like cauliflower, broccoli, cabbages, brussels sprouts, etc.–can reduce the chances of some kinds of cancer (cancer.gov). Since I am a cancer survivor, this is … Continue reading
I found several recipes for this soup; most used butternut squash. I used a turban squash, but I am sure that hubbard or any other orange slightly sweet squash would work. The soup is creamy and warming. I added a bit of cayenne for a little more heat. Sriracha or Louisiana hot sauce would also … Continue reading
I love raspberries. They remind me of summers with my sisters, of picking the wild berries, of making jams and pies, of a face-to-face encounter with a bear that was as frightened as we were. This recipe was given to me a long time ago, but I forget from whom. As usual, I have modified … Continue reading
When I began this dish, I was working with what was in my cupboard and fridge, which included chicken breasts, dried apricots, lemons, and quinoa–lots of quinoa, the result of a price reduction. Since Middle Eastern foods often include fruit and meat, I decided to add typical Moroccan spices–coriander, cumin, salt, black pepper, and cinnamon … Continue reading
This recipe began as a “borrowing’ from the 30-Minute Vegetarian by Rose Elliot. I have adjusted spice, substituted leeks for the onions, increased the amount of olive oil, lengthened the roasting time for the sweet potatoes to increase carmelization, and changed the ratio of broth to couscous because I found it too dry in the … Continue reading
I have always loved muesli, but the commercially made stuff, even the stuff in bins in the natural foods section or whole foods store can be prohibitively expensive. Muesli, for me, is a wholesome convenience food. The night before I eat it, I just put it in a bowl, add frozen berries, cover it with … Continue reading
I originally created this simple recipe from what I had in my kitchen when I was a poor doctoral student in Ames,Iowa. It is low fat and can be gluten-free with corn or rice pasta. I prefer corn penne pasta because it doesn’t get mushy. Salmon Pasta Salad 4 cups cooked penne pasta 1 small … Continue reading
I love curry, especially anything made with red curry paste. What I have been searching for is a flexible basic curry soup–one that is quick and easy and keeps in the refrigerator for a few days. This recipe originally came from the Vegetarian Times and fits the bill. I have adjusted several things to make … Continue reading
This is a dish that I created “out of nothing,” as my mom used to say. I needed to make something for lunch and wanted something warm and quick, but didn’t want to go to the store on this cold and snowy day. What I found in my cupboard was a package of Israeli couscous. … Continue reading
Very early in our relationship, Dan and I moved to an old Finn farmhouse on 80 acres in the country west of Carlton, Minnesota (about 35 min. southwest of Duluth). Our closest neighbors to the west were goat farmers, and I made friends with Betty, the mother. One day, she took me to a farm … Continue reading
Cookery & Rhetoric 