Ginger Shrimp Fried Rice

We stocked up the freezer, now it’s time to use those treasures! What could be better than a savory bowl of fried rice? I try to avoid going to the store for at least 7 to 10 days between trips. Last week, I managed to find much of what I was looking for, timed it…

Chickpea Flour and Chive Wraps

Chickpeas are everywhere! We love them stewed, added to soups and casseroles, curried, turned into hummus, tossed in a salad, and toasted for a crispy snack. But the flour also makes a delicious and economical wrap! These delicious wraps use chickpea (also garbanzo bean, basin, gram) flour and little else, a thinned out version of…

Black Bean, Poblano, and Red Pepper Enchiladas

A comforting enchilada recipe to make when you have lots of time to putter around in the kitchen (like now?). So, this is not a recipe you make on a hurried weeknight. It’s a recipe you make when you will be home all day and can make the components as your will or energy dictates during […]

A Dressed Up Bowl of Sesame Noodles

A simple bowl of sesame noodles will hit the carb appeal spot most of the time, but with just a few extras, you have a  meal that is as inviting as it is tasty. One of my all-time favorite comfort foods is a simple bowl of sesame noodles. They have flavor and carb appeal, a…

Fire Roasted Tomato and Artichoke Soup

We can make this comfort soup entirely with items in our pantry, or dress it up with leftovers from the refrigerator. Whether living under a Stay Home order by the state, or just looking for an easy dinner on a day when there was no time to shop, this is a handy recipe to have…

Magic Meringues

Every once in a while, you play around with some new culinary ingredient that leaves you amazed. These meringues made from canned bean liquid do just that. “Aquafaba.” This relatively new, made-up word is the liquid in a can of beans, usually chickpeas, and normally gets drained and dumped down the drain. That’s a perfect…

Spinach Crazy Salad with Coffee Vinaigrette

   It’s certain that fine women eat    A crazy salad with their meat. ~ William Butler Yeats “A Prayer for my Daughter” A crazy salad at my home is a kind of kitchen sink dish, you make it with whatever you have on hand, within reason of course! When I make this salad, I go…

Roasted Asparagus and Potatoes with Maple Dijon Sauce

Although we were teased with daffodil sprouts earlier this week and the calendar said it was the first day of Spring, this is what we woke up to. No, it didn’t last long, but that is hardly the point. What I needed was asparagus I decided I needed asparagus. I knew I had two bags…

Lemon, Farro, and Wild Rice Salad

Farro and wild rice both have wonderful texture, and when you put them together in a salad, you have a winning combination that is packed with flavor and nutrition. I love salads that I can put together and munch on all week at lunch or snack time. They are often the same salads that provide…

Homemade Oat Milk

A cup of organic oats costs about 25 cents and makes a quart of oat milk. A purchased quart is between $2.99 and $3.99. Any questions? I remembered making “oatmeal water” for a Victorian picnic many years ago. It was delicious, and proved to be both refreshing and popular with everyone. It was thinner than…

Favorite Pantry Pasta

Coronavirus aside, it’s always a good idea to have a few easy, delicious recipes that use all or mostly pantry ingredients. This is one of my favorite pasta recipes. It is easy, fast, did I say easy? And it’s absolutely satisfying. Vermont is closed. The schools are closed. The restaurants and bars, library, town offices,…

Irish Soda Bread, Dairy-Free

This classic quick bread is a must for St. Patrick’s Day, or any day when you need a little comfort  baking that is also quick. With dairy-challenged folks in my family, a quick bread that has been adapted to use plant-based products is a welcome site, especially if it is pretty to look at! I’ve…

Three Mushroom Cassoulet

A traditional cassoulet is an experience in beans and meats, and more meats, and can be quite heavy. This lightened up version uses no meat at all, just meaty mushrooms and lots of other flavor. The traditional slow-cooked cassoulet was created in France, the original Languedoc region towns of Toulouse, Carcassonne, and Castelnaudary. It was…

Roasted Carrots with Carrot Top Pesto

Save these gems from the compost bin, add some maple syrup and ginger, and you have a delicious pesto! I have to admit, most of the time I have used carrot greens, or tops, as an addition to the stock pot so as not to waste them, or occasionally added a few leaves to salads….

Almost Spring Salad

This is one of those simple salads that tastes better the next day after everything has a chance to get acquainted – but it’s pretty good the first day too! It feels like spring. Most of my snow has melted (for now), the frost is leaving the ground, and mud is everywhere. The neighbor’s chickens…

A Lighter, Colorful Irish Colcannon

Traditionally, colcannon is an Irish dish composed of mashed potatoes with cabbage or kale. But with a few twists, this dish is lightened up for the 21st Century, and stars in three delicious left-over creations. St. Patrick’s Day is almost here, a time to visit some of the traditional dishes that traveled from Ireland to…