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)
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
It's the third week of Lent, and if you observe the custom of fasting from land-animal meat on Fridays (or on all the days of Lent) but you normally eat lots of meat, by now you're probably getting tired of fish sticks and macaroni-and-cheese! It's time for something different--and less expensive, too. Here are 5 … Continue reading 5 Fish-Free Family-Friendly Meals for Lent
This recipe came about when my ten-year-old Nicholas rejected the first two ideas I proposed for using the enormous zucchini we got in our farm share: (1) "Nooo! We still have zucchini bread from last time!" and (2) "Nothing with tomato sauce unless it is a pizza." Hmmm... I remembered a casserole recipe from some … Continue reading Cheesy Zucchini Casserole
We got a slow cooker a little over a year ago, and we like it a lot! It's a great way to make a lot of food without having to stand over it stirring, which is a relief in hot weather and convenient anytime. So far, we've only made other people's recipes, as we develop … Continue reading Ginger Black Bean Soup (slow cooker)
Almost two years ago, I saw this recipe for Garlicky Lentils and Tomatoes, which is very flexible. We have tried it several different ways, and this variation has become a favorite. This recipe is easy, cheap, and pretty quick! It is vegan and gluten-free. It has lots of fiber, vitamins, protein, and iron. It can … Continue reading Green Ribbon Lentils
UPDATE: Eight months later, I'm sharing this recipe at Meatless Monday. It's a great quick meal at any time of year because all the ingredients are shelf-stable except for the cheese and wrapper; it doesn't use fresh foods that are in season at a particular time of year--unless you live in pineapple country! Don't eat … Continue reading Bean Wraps with Smoked Gouda and Pineapple
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
I mentioned in my most recent multi-week menu post making Mexican Pizza, an easy and versatile meal that my mom makes frequently. As I wrote that, it occurred to me to ask Mom if there is a recipe for Mexican Pizza or she's just been winging it all along! She has no written recipe, but … Continue reading Mexican Pizza
We strive to be the kind of family that shares meals--not the kind that "has to" fix nuggets and fries for the kid every night! The reality is somewhere in between. Many of my multi-week menus indicate adaptations for Nicholas: We prepared meal components separately and served his in separate dishes not touching, while we … Continue reading How to Get a Kid to Like Mushrooms
Some people consider the ends of a loaf of bread to be the best parts. My family, though, prefers the middle slices. Daniel often will eat the heel that is at the top of the bag, but by the time we get to the bottom of the bag, the other heel is less appealing. (This … Continue reading What to Do with Bread Heels
We enjoy plenty of our own recipes, but I also have fun browsing recipes online and copying down recipes we might like. Here are 7 that have earned pages in our recipe binder. If you are vegetarian or vegan or have given up meat for Lent or are observing Meatless Mondays or meatless Lenten Fridays, … Continue reading 7 Delicious Meatless Recipes from Other Sites
The sale items in the produce departments of our local supermarkets for the last few weeks have included kale, Vidalia onions (at half the typical onion price--must be a bumper crop!), mushrooms, and sweet potatoes. We have favorite recipes using all of these ingredients, but I came up with a new one on the spur … Continue reading Spring Sale Vegetables for Supper…and Breakfast!
I love hot drinks. In addition to my dependence on coffee or caffeinated tea, I drink hot chocolate or herbal tea regularly in cold weather to warm me up--and I sometimes need that even in the hottest weather when my office building's management chooses absurd air-conditioner settings! I'm also a big fan of quick oats … Continue reading Electric Kettle
This is a recipe that really works for me! I developed it when I was on maternity leave and wanted hot lunches and needed plenty of nutritious calories for breastfeeding, but I was distracted by the baby and often literally had my hands full. It takes a while to cook, but it can be left … Continue reading Lentil Rice
Don't worry, this recipe does not include that horrible canned meatlike product!! Way back in 2001 (whoa, I feel so old every time I say that!) when we bought a share in a CSA farm for the first time, we were baffled about what to do with so much spinach--the first few weeks, we received … Continue reading Spam’s Spinach-ghetti
After some experimentation, I developed this ***NEW!!!***IMPROVED!!!*** more nutritious Pasta Salad. Note that you can reserve some of the cooked pasta and veggies for the Original Recipe treatment and use the Improved Recipe on the rest, thus pleasing a variety of palates or just giving yourself some variety as you eat leftovers. Both versions of Pasta Salad are extremely versatile as to which vegetables you use, which makes this an ideal recipe for summer when your garden or farm-share crate is overflowing and you've got an array of random vegetables to use.
We love broccoli but aren't so crazy about the typical broccoli casserole that contains scary "cheese food" and such, so I came up with this recipe. It's a tasty way to turn leftover rice into something completely different, and I bet you could use other cooked grains if that's what you happen to have on hand.
This is our basic "Mexican food" recipe. It is very flexible and reheats very well. You can use leftover beans, leftover rice, or any appropriate leftover vegetables you happen to have.
This is an easy way to get your vegetables, and it reheats well in a microwave.