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By Lindsay, on February 15th, 2011 Click on photos to expand
Our food storage situation was getting out of control. Half a duck fell out of the freezer and landed on my shoe-less toes. Random bags of grains leftover from this fall made getting the breakfast granola a daily battle. And somehow we had a whole shopping bag full of mushrooms in the refrigerator. Time to take charge!!
We sautéed two chopped onions (Paffenroth Gardens) with some garlic (Keith’s Farm) in sunflower oil (Stolor Organics). . . . → Read More: Dark Days: Attacking Food Storage Clutter
By Erik, on February 14th, 2011 Click on photos to expand Two pictures to post for tonight:
1. Tonight, Lindsay made dinner for us: raw carrot “falafel” (recipe from . . . → Read More: Happy Valentine’s Day
By Erik, on February 13th, 2011 Click on photos to expand
After six weeks of a relatively meat-heavy diet, Lindsay and I have been eager to get back to more vegetable-based meals. This “meatloaf” turned out to be a great winter vegetable half-way point, and great comfort food as well.
This dish is tasty and texturally pretty close to the real thing. Better yet, this vegetarian “meatloaf” contains quinoa, which is one of those so-called “super-foods”. It looks and tasted like a cereal or grain, . . . → Read More: How to Make Quinoa and Mushroom “Meatloaf”
By Erik, on February 13th, 2011 Click on photos to expand This recipe for mushroom gravy is spectacular. We tried it for the first time when we made roasted winter squash with wild rice and mushroom stuffing, but we’ve made it again on a number of occasions because it is so rich yet so healthy (for a gravy).
Most gravies involve animal fat, but the only two items of concern for the health-conscious in this recipe are some olive oil (fat) and soy sauce (sodium). The . . . → Read More: How to Make Vegetarian Mushroom Gravy
By Erik, on February 8th, 2011 Click on photos to expand
For the past few Super Bowls (as well as last year’s Oktoberfest), Lindsay and I have made soft pretzels. Making them is definitely more complicated than regular baking, but not horribly so, and the results (and crowd appreciation) are worth it.
Most recipes on this blog have been modified somewhat from our original source (sometimes quite modified). This is one of the few recipes that we have made many times and never once . . . → Read More: How to Make Soft Pretzels
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