Sushi shortcut — the purists will cringe
I enjoy sushi, and since we don’t go out to eat all that much, it’s something that I’d like to make more at home. My first attempt awhile back involved buying and cooking the special sushi rice, only...
View ArticleFinger-licking good vegetarian reubens
I’ve experimented with various ways to make vegetarian reuben sandwiches over the past few years. The simplest: make as usual, just eliminate the corned beef. The thousand island dressing and...
View ArticleTofu with peanut sauce
Peanut sauce inspired by this recipe from Daily Garnish. I use peanut butter instead of peanut flour, but everything else works out pretty much the same. The basics: Make peanut sauce. Cut a 14-16oz....
View ArticleSpring on my plate
Best way to eat asparagus? Broiled, hands down! Grilled is also great, but pulling out the grill just for a few pieces of asparagus would be silly. The broiler setting on the toaster oven makes...
View ArticlePumpkin lasagna
Two months ago, I wrote about an amazing pumpkin lasagna that we Matthew made, wherein I promised a recipe “soon,” and left you hanging. Soon has come and gone, but we recreated the lasagna for our...
View ArticleChicken and ducklings
I have a certain in-law who, since childhood, has enjoyed eating “chicken and ducklings,” a dish perhaps better known as chicken and dumplings. Being vegetarian, my version of this dish contains...
View ArticleBirthday brunch and bicycling
We filled my birthday weekend with delicious food and nice (if warmer than my ideal) biking. We transformed a large Swiss chard harvest into this Quinoa and Kale Swiss Chard Crustless Quiche that I saw...
View ArticleOne dish kasha dinner
What’s kasha, you ask? Well, it’s something that’s been sitting around in a jar in my pantry for far too long. For a more illuminating answer, kasha is made from crushed, roasted buckwheat grains (AKA...
View ArticleCucumber soup
Until we have a garden in our backyard, growing our food is mostly Matthew’s domain, and these days, I rarely venture out to our commuter garden. However, before we left for our trip a couple of weeks...
View ArticleInjera stew
One of the many restaurants we tried in Portland was Queen of Sheba, an Ethiopian restaurant. While we have an Ethiopian restaurant we like quite a lot in St. Louis, Queen of Sheba made the cut for...
View ArticleRisotto gets a makeover: Easy and healthy
In my recent post on lunches, I mentioned risotto, with the promise for a recipe soon. I had to look back through my archives to make sure I hadn’t already shared the recipe here. Turns out, this was...
View ArticleEaster sushi
We kicked our Easter off with a relatively low-key breakfast and Easter baskets. I discovered yet another reuse for receiving blankets — the small, pastel-colored blankets make a nice basket liner,...
View ArticleRecent eats and recipe: Lentil Fennel Soup
The garden is bountiful these days: loads of red and black raspberries, bunches of greens, big bulbs of fennel, and sweet, crunchy sugar snap peas. I love eating the sugar snap peas as-is (and so does...
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