Cooking from scratch: healthier, cheaper, and a great creative outlet
We love corn pudding. Most recipes use a can of whole corn and a couple cans of creamed corn. I have left over corn on the cob, cooked, and wanted to use that for a corn pudding. corn pudding is one way to use already cooked sweet corn Googling found several of the exact same … Continue reading How to Make Corn Pudding with Summer Corn on the Cob
My recent issue of Bake Magazine contains a recipe for Glazed Oat cookies. I love oatmeal cookies, and the infinite variations that they may contain. So of course I took the Glazed Oat Cookies and twisted it a bit to make it my own. First, the cookies contain 2 kinds of oats - that's healthy … Continue reading Healthy Double Oat Cookies
Peach pie is one of our favorite late summer desserts. The smell of fresh just ripened peaches can be intoxicating. So when the farmers market had boxes of peaches, I quickly scooped one up! Homemade pie crust can be mastered in another post, so feel free to use pre-made purchased crust if making pie dough … Continue reading How to make Peach Pie
Little bottles of spice ad herb mixes are so expensive. If you have a well stocked spice & herb cabinet, it's easy to make your own, like this Italian Herb mix. A few common herbs together make up a versatile mix for baking, adding to proteins or sprinkled onto salad. Most Italian mixes are a … Continue reading Make Your Own Italian Herb Mix
Upstate NY has at least two food icons - chicken spiedies and chicken riggies. Both are beloved by the locals. Today I'll introduce the spiedies...... and riggies when I remember to take pictures. Chicken spiedies are cubes of white breast meat, marinated 1-2 days in a lemony-garlicky-herby mix. Then just thread onto skewers and grill. … Continue reading NY Chicken Spiedies – a regional specialty
I haven't purchased a box of bread crumbs since I don't know when, because I make my own. I got tired of paying several dollars for, well, crumbs. Rather than throw away the leftover bread that's almost stale, or the end pieces no one wants to eat, I turn them into usable crumbs. Saving money … Continue reading How to make and use Homemade Bread Crumbs
The other day my husband asked for chicken and rice for dinner. So I'm thinking it needs to be a one dish wonder, not roasted chicken and a separate pile of rice. This dish turned out fantastic, and was super easy. For convenience I used a big cast iron skillet to saute the vegetables and … Continue reading Wonderful and Easy Baked Chicken and Rice
Cake and pudding was something my mom frequently did for us as kids on the farm. Basically it involves using cake, especially something you have that may be just a little bit stale, and pouring hot pudding over it. We always considered it a great treat! Use up any cake And that's exactly what I … Continue reading How to make a Simple Cake and Pudding Pots
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
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