Along with making my Cracked Wheat Bread today, I search through my vegetables cookbooks looking for something to do with the turnips I have on hand, besides mashing them with potatoes. We been eating more vegetables, and not so much white starch - no white potatoes, white bread, white rice. Yes, for health reasons for … Continue reading Making Turnips a new way
Lemon Lush - it brings back memories of a fun night with friends, one of whom brought this lavish lemon dessert. She couldn't remember the name of it, and so we dubbed it Lemon Lush...and it has remained that name in our family for years. It's almost a lemon pie sort of deconstructed - no … Continue reading Lemon Lush – a Luscious Dessert
I love making bread - it's an iconic kitchen smell of rising dough and freshly baked loaves coming out of the oven. I also try to eat healthy, so I found a basic cracked wheat bread recipe and have modified to our tastes. I start with some hard winter wheat berries. I bought a Kitchen … Continue reading Making a Simple Cracked Wheat Bread, Plus some Bread Baking Tips
Late winter - still lots of root and fall vegetables are available; spring isn't quite here yet with something like fresh peas. So I wanted to utilize a few different vegetables instead on a one vegetable only dish. I'm using my cast iron Dutch oven. An enamel or steel dutch oven will work just as … Continue reading Dutch Oven Roasted Glazed Fall Veggies
I do love my cast iron. It works for dessert as well as frying up main dishes. But if you don't have a 8-9 inch cast iron skillet, use a round cake tin. The cast iron just makes the cake a bit more rustic for serving. This is a quick to throw together, and takes … Continue reading Cast Iron Apple Spice Cake