Here's a nice vegetable heavy soup featuring chickpeas or other beans and some form of greens - kale, spinach, collards, Swiss chard....whatever you have really. Leave out the bacon or pancetta to make it truly vegetarian. Spring seems to be delayed with a snowstorm in May, so I decided to see what was in the … Continue reading Using Beans and Greens in Soup
It’s not always easy feeling good about right where you are in life. However, I am a firm believer that things always work out exactly as they are supposed to. As the saying goes, if you want to make God laugh, tell Him what your plans are. I am reminded of this lesson today, on … Continue reading How to be at Peace Right Where You Are…another Life Lesson
Spring is finally coming to the far north of New York. My green house is starting to burst with seedlings. But not just things I grow from new seeds. Also vegetables I can"regrow" using the root ends - like scallions, lettuces, celery and beets. Also since late winter, I've been getting ready for potato season, … Continue reading The Magic of Sprouting Used Vegetables
Homemade apple fritters are so good - even better than those from a doughnut chain. Made with basic ingredients and 3 apples chopped up, the only real requirement is a heavy deep pan for frying them. Okay, so maybe not so heart healthy, but they are just a treat! The easiest thing is to place … Continue reading How to make Apple Fritters
We love chicken at our house. It's on the menu at least twice a week, but it can get old if I use the same recipes over and over. Here's a new take. You can use thighs, breasts, or in my case this time a whole spatchcocked bird. Spatchcock means to remove the backbone, then … Continue reading Skillet Rosemary Peachy Chicken
During these stressful times, remember there is always someone worse off than yourself. And while I wrote this about a dairy farmer during COVID19, now the meat industry could be affected as well, without processing plants or distribution for their own commodities. Unless you have knowledge about the farming industry, you have no idea how … Continue reading The Grief of a Farmer
As promised last week, this week I have another chocolate cookie, but this one doesn't need to be baked. And all from regular pantry ingredients. It's made all in one sauce pan again, and then dropped onto parchment paper, wax paper or a silicone sheet and chilled to harden. They will keep in an airtight … Continue reading Make a No Bake Chocolate Cookie
I have two favorite chocolate cookie recipes, that follow right behind my Mom's Chocolate chip cookies. So, one recipe this week for Chocolate Fudgies, and one next week for No Bake Chocolate Cookies. The Chocolate Fudgies are made with basic pantry ingredients. To make them slightly healthy, I add in some chopped walnuts and raisins. … Continue reading How to Make Chocolate Fudgie cookies
Spring means some new fresh vegetables. Goodbye to the hard squashes, turnips and celeriac. Hello peas, and especially asparagus. And the new tender spring veggies go great with pasta. Use your pasta preference - penne, rotini, fucilli, or farfalle will work for example. Just use something with a bit of texture or grooves to hold … Continue reading Spring Pasta Primavera
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