Recently we discovered the above image in our drafts, with no recipe saved alongside it. So, with simply a photo as inspiration, this warm Potato/Tomato casserole was recreated—dare I say, even tastier than before. (And with the loviest aroma!) First: – Take 2 medium onions, slice thin and then into thirds. – Put in glass…
dairy free
Dairy-Free Pumpkin Pie Filling
It’s just not autumn without some pumpkin pie! Since my sister is dairy-free, we’ve settled on the following recipe (it’s a slight alteration of the one featured on back of the pumpkin puree we use.) It’s just sweet enough, while not being too much, and captures the texture and taste of a regular pumpkin filling—if…
Spicy, Cozy, Potatoes & Carrots
(As usual, all main ingredients are organic; this makes a difference in taste.) It’s fall, and time for cozy dishes. With its warm depth of flavor and tingly bit of spice, these colorful Indian potatoes and carrots are like an autumnal hug. Tonight I enjoyed them after returning from a walk, which took me through…
Fried Matzo Balls with Browned Onions
This year I made homemade matzo, from scratch (since we didn’t have any) and then made homemade matzo balls. They were delicious! The next day, we turned them into a nice breakfast by slicing them, adding them to browned onions with a bit of butter-flavored coconut oil, and adding some fennel, salt, and pepper. Cook…
Inventive Easter Brunch
Today we had only three eggs, but we turned them into a yummy egg salad, which we put on the rest of our homemade bread. We also decided to get inventive, and make potato chips in the oven! We cut them thin, put them on cookie sheets, and baked on a high temperature for a…
Easy Homemade Sauerkraut
It’s surprisingly easy to make sauerkraut. Plus, it’s super cheap. All you need is a green cabbage, some salt, and sometimes water. Well, and a bit of patience. Slice the cabbage. Add the salt, then “knead” until the cabbage has gotten soft. Put into cleaned mason jars, leaving space at the top. Pack down. Cover…
Strange Snacks: Mustard Leaves with Shrimp Sauce and Hummus
We make strange snacks sometimes anyway, but our quarantine editions get even stranger! Since we’re running out of storebought snacks we’ve had to improvise. Sometimes this makes stuff like delicious granola bars made of everything in the pantry. Other times, we take advantage of what we have in the yard (mustard greens) and what we…
Scrumptious Candy-Like Roasted Red Cabbage and Carrots
I have never been a strong believer in cabbage. In fact, in all my twenty years, it has continuously managed to find its way onto my palate’s “most unwanted” list. Well, until now. Most often, it isn’t a vegetable’s fault for being unappetizing; rather it is society’s fault for forgetting, or not bothering to figure…
Rich and Delicious Vegetable Stock
Vegetable stock is really easy to make. Just put all your vegetable scraps into a pot, and boil. Not only does it save money and add nutrition (remember, all the good stuff is in the skins!) to your meals when you use homemade vegetable stock instead of water, but it reduces your food waste too….
Honey Roasted Granola Bars
Mix dry ingredients together. Mix molasses, pomegranate syrup, honey, dark brown sugar, coconut cream, nutiva red palm oil, and water in saucepan and heat. Combine. Bake in a glass dish! The very cool thing about this recipe is it’s made of stuff we had around, and if you have other stuff in your pantry, you…