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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
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 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
This is a healthy, fast, and easy-to-make side dish. It is also my favorite dish to serve with a porketta roast or potato sausage. It also makes a good vegetarian complement to quinoa dishes or a veggie burger. Goes especially well with cold applesauce. The recipe originally came from a telelphone company Pioneers cookbook, but I’ve tampered with … Continue reading
This is something Dan and I eat several times a month. They are crisp, sweet, and slightly carmelized on one side. The fries are great with barbecue or with vegetarian dishes like the the Quinoa and Black Beans recipe elsewhere on this site. sweet potato (1 large potato for every 2 people) 3-4 Tblsp. canola or vegetable … Continue reading
Cookery & Rhetoric 