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I began cooking with quinoa about 5 or 6 years ago. It took me a while to figure out how to cook dishes with it that I liked. The advantage to quinoa is that it is gluten-free and very high in protein, so it is an ideal vegetarian or vegan food. My first memory of … Continue reading
I first ate fish prepared this rustic way in Belesta, France in the 90s. It was so tasty and so different from other fish I’d had that I decided to reproduce the recipe myself. It is fresh and moist with a taste of tomato and herbs that does not disguise the delicate taste of the … Continue reading
This barbecue sauce is part mom, part me. She liked her sauce sweet and piquant; I like it on the spicy side. This sauce works especially well with chicken, but also ribs and other cuts of beef and pork. I use Louisiana Hot Sauce, but I’ve also used Habanero and Sriracha. Makes enough for 4-6 … Continue reading
This recipe came from one of Dan’s wine journals, and he is the one who cooks it most of the time. Of course, we’ve tampered with it over the years. It is very fast and very tasty. Don’t overcook.Salmon with Ginger Soy Glaze 1/4 cup soy sauce (lite, regular or tamari sauce. I prefer tamari) … Continue reading
When I was a kid, my favorite lunch was Campbell’s tomato soup and grilled cheese sandwiches. Now that I am older, my tastes are more refined, but I still love this classic soup and sandwich combination. I’ve cut back on salt and fat from my original Betty Crocker recipe. I’ve also added some pepper sauce … Continue reading
A real warmer-upper as we move into cooler weather. This recipe makes quite a lot–enough for a party or to keep in the freezer through the winter. It makes the best (albeit cholesterol-laden) hot buttered rum I’ve ever tasted. Indulgent Hot Buttered Rum 1 lb softened butter 1 quart softened vanilla or French vanilla ice … Continue reading
The basic recipe for this soup came from Judith Finlayson’s cookbook, Vegetarian Slow Cooker Recipes. I have adjusted the recipe to give it a stew-like thickness. I’ve also added bay leaf and balsamic vinegar for a more complex flavor profile. This soup is wonderful with a hot piece of cornbread dripping honey or pumpkin butter. Serve … Continue reading
Because I have a cabbage and noodle recipe on this blog, I thought I should include my homemade egg noodle recipe. Even though I am currently following a vegan diet, I would still make these with eggs. Maybe I am a flexitarian. The problem with being a cook and having a feeling for food chemistry … Continue reading
This recipe is the result of morphing and adjusting about 4-5 salsa recipes. I change it slightly from time to time, depending on the veggies my garden produces. This year I am using 3 kinds of heirloom tomatoes ranging in color from bright red to dark purplish. I also added a bright golden variety. You … Continue reading
Kudos to Alex B. for passing the bones of this recipe on to me. This ice cream has no cream even though it is creamy like DQ soft serve ice milk. It is almost pure fruit. Serves about 2 people. Banana Ice Cream (Vegan) 2 bananas (optional) 1/2 to 2/3 cup other fruit like mango, blueberries, or … Continue reading
Cookery & Rhetoric 