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
Daniel is the lunchbox-packing parent in our family. He was in charge of grinding up leftovers for baby Nicholas to eat at childcare, and he has packed a lunch for Nicholas to take to school every day for the past three grades and to day camp every day for the past two summers. We love … Continue reading A Week of Vegetarian Lunchbox Lunches
I've developed a main dish that my family really likes, but we can't figure out what to call it! "That non-Mexican-flavored Mexican Pizza that fits in the toaster-oven" or "Beans and veggies and herbs baked on cornbread" is too cumbersome. Surely someone on the Internet will be able to think of the perfect, short, catchy … Continue reading CONTEST: Name This Recipe!
We love cheese! However, with only three of us in the family, a block of cheese in the refrigerator can get moldy before we finish eating it. We came up with a cheese storage method that reduces the risk of mold, but it wasn't good enough for those times when we have either a large … Continue reading Freezing Cheese
When a jar of jam is depleted to the point that it's difficult to gather up enough jam for a sandwich or a slice of toast, it's tempting to just chuck it. If you're going to recycle or reuse that jar, though, you need to remove every bit of jam...and if you're removing it, you … Continue reading Fast, Frugal, Fruit-Flavored Oatmeal (or, how to use up the jam stuck to the jar)
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. Here's what we ate for dinner (plus weekend lunches) for four weeks in March and April, including Easter, trying to make the most of seasonal produce … Continue reading Four Weeks of Pesco-Vegetarian Dinners (early spring)