The other night I was cleaning the fridge and went for making some Baba Ghanouj. The following recipe is more Middle Eastern inspired, but there are recipes spanning from Morroco to Southeast Asia. 1 eggplant 1 lemon As many cloves of garlic as you like a few Tbsp of tahini olive oil salt cilantro or […]
Here is a simple recipe for tzatziki, of course adjust flavors to taste. 2 cups greek or homemade yogurt 1-2 cucumbers 1 small clove garlic Juice of one lemon or 2-3 tablespoons 1 tablespoon of fresh mint or dill Strain 2 cups of greek or homemade yogurt until at least half the liquid is removed. […]
Forward I need to clear the air with two things: I am not sure I know much about cooking. I don’t like following recipes. I don’t like operating within much of any constraints. I think I just get lucky most of the time. My secret? Make what I think I will like, commit to eating […]
1 1/2ish medium beet roots 1/4 cup-ish buttermilk (Pay attention later, this one is special) 1 cup yogurt 2 Tbsp. water reserved from cooking the beets 1 tsp. vanilla extract 1 tsp. apple cider vinegar 1½ cups white flour (you can replace with other flour if you choose) ½ cup cocoa 1 cup sugar 1 […]
Ingredients 2 eggs 1 cup sugar ⅓ cup olive oil (or 1/4 cup yogurt) ½ cup yogurt 1 and ½ cups flour ⅓ cup cocoa powder 1 and ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon extract 3 cups grated and squeezed zucchini 1/2 cup chocolate chips Directions Preheat oven to 350F (180C). Grease […]
When cooking, I rarely follow a recipe, even the first time. The following is the best estimation of a simple preparation I use frequently when preparing chard. Please adjust to your liking. (You will now see why I must rely on others for recipes). 2-5 cloves garlic (chopped) 1-3 unsalted butter 8-12 large leaves chard […]
Ingredients (amounts are according to your tastes) acorn or butternut squash (you’ll want to use a couple if you’re using acorn) olive oil fresh or dried thyme salt and pepper to taste feta cheese (I used one package for 4 acorn squash) walnuts (or pine nuts, though they are a bit pricier!) – I used […]
(vegan, gluten-free) 1 lb. beets, stems and skinny roots cut off, and small ones cut in half, large ones cut in to quarters (leave the skins on) 1 lb carrots, peeled and cut on the diagonal into 1 inch pieces a handful of fresh cilantro and/or parsley (about 2 T. chopped) olive oil 2 T. […]
Today’s post comes from Melissa Roessing: the wife of Jeff, who is the farm manager of Eighth Day Farm. “Despite my desire to be crafty and creative, I don’t seem to possess much in that department. My goal is to keep trying simple projects so I can achieve little artistic victories but as I debated […]
You can call this a salsa and eat it on chips, or call it a salad and eat it with a fork. 🙂 I made a rather large batch; feel free to scale it down. Ingredients 3 cans black beans, or about 5 cups cooked black beans 2 cups frozen corn, thawed 1 1/2 c. […]
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