In my quest for more and more healthy, plant-based recipes I've come across many let's say...inventive, recipes. Ones that are a little too creative for my tastebuds. But every now and again a recipe or technique just seems to weird NOT to try out....more
Making canned tomatoes is something families remember years later. Home-canned tomatoes have been a tradition for many generations. In the middle of the winter, you can use the tomatoes to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals for that fresh garden taste.
My son goes through a quart of pasta sauce a week, that’s 52 jars a year and that doesn’t include the other times I need canned tomat...more
Now if you ask me, this is the sort of classic dish that no two people make quite the same. In contrast to the more precise chemistry of baking, with a thing like pasta sauce the individual has more leeway—making it a terrific opportunity for those wishing to become more creative in the kitchen. Once you learn to play with pasta, the door is open to personalizing a lot of other dishes as well, which in so many ways becomes the payoff for stepping into the intimidating waters of the kitchen in the first place....more
When it comes to cooking something fast for dinner, Pasta is often on the top of the charts. And why should it not be? It is indeed a boon for the working women who have to dish out a decent dinner in less than 30 minutes, but you can even transform a lame pasta packet into something exotic if you have some time on your hands!...more
I'm always having to remind myself that not all foods are created equal when it comes to pure filling power. And when I say filling, I mean a healthy food that will sustain you for a good three hours with no nasty blood sugar wobbles. So, at the moment, here's what's working for me.
Just when I had earned some measure of trust with my Sweet Husband on the veggie-cooking front (see here for the Brussels-sprouty-back story) I had to go and try to make peas a few weeks ago. Never mind that they were oniony and buttery, never mind that I even threw in a handful of Parmesan cheese for good measure--peas they