This is what I made for lunch today for myself--and there was a small portion left over from this meal made of leftovers, and my 15-year-old ate that and liked it! I'll explain how I made this particular meal, but the larger point is that it's often possible to make something delicious out of the … Continue reading 14-minute Homemade Lunch!
One of my most popular articles in 2019 was a review of a curry simmer sauce in a bottle--and that sauce was not very good, so we wanted to try some other convenient, ready-to-use curry sauces in search of a better one. We've found two that are quite tasty, and they're not an obscure brand … Continue reading Simply Balanced curry sauce review (2 flavors)
This is a quick, easy, tasty way to get a lot of vegetable into your meal! With the right cooking technique, kale becomes very crisp, almost like potato chips but a bit chewier. Garlic makes it taste great! (You might want to chew some xylitol gum to freshen your breath after eating....) We cook this … Continue reading Crispy Garlic Kale
Buying a share in a community-sponsored agriculture farm every summer since 2001 has forced my family to try some vegetables we wouldn't have chosen to buy at the store! Turnips are a good example. They're nutritious, but we struggle to prepare them in ways that we'll enjoy eating. My father really likes turnips, so I … Continue reading Turnip Fries and Other New Experiences
We're drowning in tomatoes and also have a lot of bell peppers and onions from our farm share. Is it 3 weeks in a row now, or 4, that Daniel and/or I have done a weekly tomato-roasting binge? It's a lot of work, but it does make it possible for us to eat all of … Continue reading Plastic-Free Bean Dip with Roasted Vegetables
Looking for something gluten-free to bring to a potluck? My family recently tested 4 varieties of gluten-free pasta and two pasta alternatives in my Sunflower Pasta Salad recipe. One of the alternatives that didn't work well was brown rice--the size and texture just aren't right for that recipe. But we had a recipe for a … Continue reading Brown Rice Salad
This is a simple homemade version of the delicious "creamed spinach with cheese" dish popular in Indian restaurants. We've tweaked the recipe enough that it's become our own, and meanwhile the recipe we started from is no longer online. Paneer is a firm, white cheese you can buy at an Indian grocery store--it's the best … Continue reading Palak Paneer
Garam masala is an Indian spice blend available in bulk at the food co-op. We've often boiled green lentils with garam masala in a pot on the stove, as a high-protein main dish to go with whatever Indian vegetable dish we were making. Sometimes that's been kind of annoying, though, as the cooking time is … Continue reading Garam Masala Baked Lentils
Split pea soup is one of the first things we tried making when we got a slow cooker 5 years ago. We made a basic recipe with carrots, potatoes, onions, garlic, and thyme, and it was okay, but only Daniel really liked it. I thought it was boring. Then I spotted a recipe for split … Continue reading Split Pea Curry Soup for Slow Cooker (vegan) (GF)
We've had two cast iron skillets in our home for years, and we use at least one of them almost every day. This year, we inherited three more! That's what inspired me to collect a whole bunch of recipes for foods that cook well in cast iron. My friend Alison Frane (of Chickicheesinara Sauce fame) offered … Continue reading Magic Breakfast Burrito + 70 Things to Cook in Cast Iron
It's been a great summer for tomatoes here in western Pennsylvania! Our CSA farm share brought us 27 tomatoes and 18 tomatillos last week, and 38 tomatoes two weeks ago. We expect to get more tomatoes today! We learned several years ago that roasting in seasoned oil makes tomatoes taste great, take up less space, … Continue reading Tomatillo Salsa and 3 Flavors of Roasted Tomatoes
Whoever you are, reading this, you deserve a tasty, healthy, homemade lunch! This one is easy, inexpensive, and low in environmental impact, so there's no need to feel guilty about it. Perhaps you're not struggling with that and would like me to get on with telling you the recipe. Well, first I'm going to show … Continue reading Hummus and Vegetable Flatbread Sandwich: You deserve this lunch!
See Chapter 1 for explanation of this unusual recipe collection. SPECULOOS: Add Brussels sprouts, not the bechamel sauce, and very little cayenne. Baste often with a few raisins or two dessertspoonfuls of an edge and dip them quickly with thick consistency in the flour you have sprinkled with vinegar. Then roll in sherry and a … Continue reading A Robot’s Cookbook, Chapter 4
In our 17 summers of buying a share in a community-sponsored agriculture farm, we've developed a 5-step plan for making good use of our weekly veggie crate--but our long-range planning still isn't perfect. When I put "carrots" on the shopping list in late summer, Daniel bought the 5-pound bag because it was the best value … Continue reading Can you eat carrots that look like THIS?!
See Chapter 1 for explanation of this unusual recipe collection. HAM WITH EGGS: Take a few pickled walnuts, flattening through the mutton the same weight of buttered paper through a quart of herbs. In a Belgian manner, take the liquor; mix the pan, adding pepper torn apart from the paste and all the threads. Cut the … Continue reading A Robot’s Cookbook, Chapter 3
Smoky, salty, greasy, crispy! Nobody will think it actually is bacon, but it fits that culinary niche better than anything else you can make out of garbage in 5 minutes!
My son Nicholas is 12 years old and often tells us about meals and snacks he enjoyed in his friends' homes. Last month, when we were shopping at Target, he pointed out a package of sauce that was the exact type his friend's mother had used on the delicious fajitas. I told him I wasn't … Continue reading How to make it from scratch instead of a package: Chipotle Simmer Sauce
Food styling and photography by Nicholas Efran. My brother Ben Stallings invented this meal last night, and all 8 assembled relatives liked it! The red and green colors are appropriate to the season. It's healthy, inexpensive, and quick to make. To make about 10 main-dish servings, you will need 1 small onion 2 Tbsp. olive … Continue reading Vegetarian Yuletide Stew
Coleslaw is a summertime food, right? It's true that it makes a tasty accompaniment to burgers or cold sandwiches, and its chilly crunch is refreshing on a hot day. But the main ingredient in coleslaw is cabbage, and in temperate climates cabbage is in season (therefore, inexpensive) in the autumn and winter. It makes sense … Continue reading Coleslaw All Year Long–made with yogurt!
For my latest article at Kitchen Stewardship, Kitchen Shortcuts for Busy Times, I needed photographs of at least one of the shortcuts, and the one I chose was cooking rice at the beginning of the week to use in three different meals. Naturally, I found myself doing this at a busy time...which got busier...so that … Continue reading Turnips Armored in Self-Defense