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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
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 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
Spanikopita is a sort of spinach pie made with filo dough. Although the recipe is somewhat time consuming, the result is worth it. Here is my version, which is a combination of recipes I’ve used, my own tweaking, and instruction from a former sister-in-law. Spanikopita travels well. I’ve brought it to parties and packed it for … Continue reading
Cookery & Rhetoric 