Use up your stale bread and less-appealing apples in this festive side dish for your holiday feast or to add a spirit of thanksgiving to any meal.
Here is another easy way to make a delicious, creamy curry! Say it's lunchtime, and your refrigerator isn't offering you a full portion of anything, but you have a bunch of odd bits of vegetables and some coconut milk, all of which really need to be used before they go bad. In less than 10 … Continue reading Quick Coconut Curry from Leftovers
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!
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)
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?!
We've never established a traditional Easter dinner for our family. Partly it's because we don't eat lamb or ham, but the biggest reason is that for the past 15 years I've been heavily involved in the Easter celebrations at church. The Easter Vigil service is late Saturday night, followed by a festive reception, and then … Continue reading Why we had Banana Bread and Black Bean Soup for Easter dinner
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!
This is a very easy way to add nutrition to a convenient, inexpensive, real-food meal anyone can cook! Other dark-green leafy vegetables, such as Swiss chard, can be substituted for kale. To make 2 servings, you will need: a big handful of spaghetti noodles (For more protein, fiber, and B vitamins, use whole-wheat spaghetti. We … Continue reading Kale Marinara Sauce
Did you make a new year's resolution to waste less food, to do more cooking from scratch, or to buy less over-packaged food? If you did, or if you have ever bought a canister of ready-to-use breadcrumbs, this article is for YOU! And if you don't fit into any of those categories, but you do … Continue reading Get FREE Breadcrumbs for All Your Recipe Needs!
My partner Daniel's cousin Mike has just concluded a 25-year tradition of inviting all the extended family to Thanksgiving dinner at his home in upstate New York. We're planning to get together next November, too, but it'll have to be somewhere else because Mike is selling his house and moving to Florida. As one of … Continue reading 24 Ways to Use Thanksgiving Leftovers–Not Just Turkey!
Daniel and I both drink coffee, at least 3 cups a day each. That adds up! We support human rights and environmental stewardship by buying only fair-trade*, organic coffee for our home. My church also buys fair-trade, organic coffee. This coffee is more expensive than the big mainstream brands. How can we get the most … Continue reading 3 Ways to Save on Fair-Trade Coffee
A pesco-vegetarian is someone who eats no meat except fish. That’s what we do when we’re at home and most of the time when we eat in other places. Our 8-month-old daughter, Lydia, is abstaining from cow's milk until after her first birthday, because I have some family history of dairy allergies that may have … Continue reading Four Weeks of Pesco-Vegetarian Dinners (winter, with a baby)
This recipe has a history. It started with my mom's trusty recipe for Mexican Pizza. Then came my serendipitous discoveries that (a) it can be adapted to a non-Mexican-flavored version, which my family loves just as much as the Mexican version, and (b) it can be baked in a toaster-oven. More than a year ago, … Continue reading Flexican Cornbread Pizza
This rich, filling casserole is a wonderful comfort food for chilly days! It's made with real ingredients--no canned soup--yet it's fairly easy to put together. Turkey Tetrazzini is traditional, but my family usually doesn't eat meat other than fish, so we most often make Tetrazzini with canned Alaskan salmon. We've also made it with cubes … Continue reading Tetrazzini
It's back-to-school season! If your child brings a lunch to school, now is the time to think about how to pack that lunch. If you bring your lunch to work, this is a great time of year to rethink what you're packing, too. Choosing the right lunch-packing habits can make a big difference in how … Continue reading 5 Tips for Green Lunch Packing
Last weekend, my family enjoyed a spontaneous and somewhat silly holiday feast. A few days earlier, we had finally gotten around to baking an acorn squash and two butternut squashes we'd received in our CSA farm share back in November. Each of the three of us ate a big chunk of squash as a side … Continue reading Fishgiving: A Feast from the Freezer!
When my parents visited us the Christmas before last, my mother made her grandmother's traditional animal cookies: a buttery dough that you roll out and cut with cookie cutters (they don't have to be animal shapes, of course) and bake and frost. The recipe makes a huge batch, so she divided it and froze two … Continue reading How to use long-frozen cookie dough
Katie at Kitchen Stewardship is asking everyone to share our top 3 kitchen time-savers this week! I work full-time outside the home, and although my partner Daniel has been doing more than half the cooking in the past few years, I do most of the planning, shopping, and preliminary preparations. He works from home and … Continue reading My Top 3 Kitchen Time-Saving Tips
One of the annoying things about recycling food containers is that you're supposed to get them relatively clean and rinsed-out before you put them in the recycling bin. This is particularly difficult with cooking oil because it clings to the inside of the bottle, and it doesn't mix with water to rinse out, and if … Continue reading Use those last drops of cooking oil!
This is not so much a recipe as an example of how to work with the food, and the weather, that you happen to have. Last weekend was very hot and humid, and we had some ingredients that needed to be used, including just two potatoes from our farm share--not enough to make a baked … Continue reading No-Bake Vegetarian Shepherd’s Pie for Summer