I first made this for my colleagues at Skunkworks Creative Group Inc., thus the name. It works best with a hefty pasta like rotini, fusilli, penne or cavatappi. You will need: 2 c. pasta of your choice 1 bag of baby spinach or arugula (washed […]
This is a variation on Buzzfeedtasty’s slow cooker roast chicken (original recipe here: http://bzfd.it/2h5jwd7 – sorry the link functionality is giving me grief). The original recipe calls for a whole chicken* but I don’t like the texture of chicken breasts that have been in the […]
Borscht is messy and a bit time consuming to make but oh so worth it. I adapted Kitchen Parade’s recipe for Karelian Borscht (Finnish-Russian Borscht) by adding an onion, upping the garlic to 6 cloves and leaving out the sugar (I doesn’t need it). I also used apple cider vinegar. I added chopped up Turkey Kielbasa for a bit of meat.
I used my cuisnart to grate the beets and carrots and to slice the red cabbage.
Original recipe here: http://www.kitchenparade.com/2004/01/karelian-borscht.php
This is a modified version of Mediterrasian’s Provencal lentil, bacon soup recipe. You can see the original here: http://www.mediterrasian.com/delicious_recipes_lentil_bacon_soup.htm. My version uses 3 slices of bacon (I like bacon), 5 cloves of garlic (I like garlic) and 1 tsp of French Herbs and a bay […]
I’ve been making soup lately and I think I’ve finally perfected my chicken soup recipe. I have received independent verification of a high “yum” factor from two separate sources who are not related to me or in any way financially dependent upon me. Of course […]
I always liked apple butter as a kid but we didn’t buy it very often. Had we only known a crock pot (aka slow cooker) could make the stuff without much fuss then we would have made much better use of the apple trees on the family farm. I tried to make an apple pie out of them once…took me two hours just to find enough non-wormy apples to make enough filling. This recipe from Margo59 on Food.com (Thank you Margo!) is really, really, really good.
I used an apple combination of Granny Smith, Golden Delicious, Ambrosia and Gala (3 each did the trick – about 10 cups) and cut the sugar to 3 cups. Now that I’ve made this once I would cut the sugar to 2 cups. Like a couple of the commenters I didn’t bother to peel the apples…I just washed and cored them. To speed up chopping I used my ancient Cuisinart using one of the slicing disks.
After cooking it down I let it cool and then pureed it in the Cuisinart. I had to do it batches but it came out fine.
Note: A little bit of clove goes a loooong way in this recipe. If you are like me and tend to up the spice quantities, I wouldn’t until you’ve made one batch to see how it tastes. In this case 1/4 tsp was about right.
It’s great on toast (especially cinnamon raisin bread toast) and I had a dollop with chicken curry last night and it nicely balanced out the heat like a chutney. It’s also very good on crepes.
The Dahlia Bakery Cook book has a recipe for roasted carrot, leek and goat cheese hand pies which looked interesting so I thought I’d give it a go with the ingredients I had on hand. I also had a whole bag of rye flour left […]
My daughter is on a gluten free kick and loves banana bread so I set out to find a good recipe for gluten free banana muffins. This one is a mishmash of several on the web including a gluten free, vegan optional version from Minimalistbaker.com. I didn’t bother with the vegan bit and I used coconut sugar as the sweeter which tastes like cane sugar. I found them a bit drier than I like so next time I will consider adding 1/4 c. of coconut oil (since I have some organic coconut oil in the cupboard that I’ve never tried).
2 medium ripe bananas mashed (I raided the banana graveyard in my freezer)
3 Tbsp coconut sugar ( you could use agave, maple syrup, honey…or “gasp” sugar if you like)
3 Tbsp milk
1 tsp vanilla
1 tsp baking powder
1 c ground almonds (the recipe called for almond meal but they are really pretty much the same thing)
1/2 cup + 2 Tbsp oat flour (just grind large flake oats in a food processor…works like a charm)
- Preheat oven to 350 degrees F and line a muffin tin muffin cups.
- Beat eggs in a large bowl, mash up bananas and beat into egg mixture.
- Add coconut sugar, baking powder, vanilla, milk and stir.
- Add the ground almonds and grown oats and stir.
- Bake for 25 minutes or until a tooth pick inserted comes out clean.
- Let cool and eat.
Baked chicken kabobs are quick, easy and great with a spinach salad. This meal takes 30 minutes to prepare and 20 minutes to bake. Chicken Kabobs 2 boneless, skinless chicken breasts cut in chunks 1 Tbsp olive oil 1 Tbsp red wine vinegar 1 tsp […]