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Quiche makes a good Meatless Monday recipe, using any combination of leftover veggies (and herbs). (While it is generally recommended that only the heaviest of creams be used in a quiche, I only had half-and-half in the fridge, so I experimented by adding a wee bit of guar gum to the filling. It seemed to work quite ...
Here is a basic souffle recipe that has worked several times for me. The broccoli can be substituted with spinach or any other vegetable, or any combination of vegetable and herbs. The vegetables must be cooked and thoroughly drained - even squeezed - before using. Just be sure that your final measurement is close to, but ...
The fresh nut campaign continues: In addition to fresh nuts, nut butters and other nut products need to be stored in the fridge. It's still a foreign concept to many, but it's better for the butter and it's better for you. I grew up eating the classic brands of peanut butter, like everybody else, and storing it ...
This is one of the easiest ways to get the kids to eat their greens. They know it has spinach and they still devour it. Creamy Green Pasta 1 lb of rotini or fusilli pasta (or any pasta with a lot of surface area) 1/2 bunch of spinach or other greens, roughly chopped 1-2 tbsp butter 1-2 tbsp flour 1 cup ...
I had never made a souffle until just last week. Now I've made three. Three different recipes, all savoury, using very different techniques produced three equally good and well-risen souffles; however, each required adjustments as I went, so unfortunately, I have no fool-proof souffle recipe to pass on at this time. What I do have, after extensive ...
My favourite basic fish recipe. Broiled Trout 1 lb trout fillets 1/4 cup butter 1/4 cup lemon juice 1/2 tsp garlic powder 1/2 tsp paprika salt and pepper to taste Preheat broiler. Brush a baking pan or dish with oil. Place the fish in the pan in a single layer. Mix remaining ingredients in a glass jar and shake well. Pour over fish. ...
I've always made my own burgers from scratch. I've been using the same recipe for close to ten years now, and they really are amazing. But, in order to achieve my meat-reduction goal, I've been trying out vegetarian alternatives made with nuts, beans, lentils or kasha. The kasha burgers I made several weeks ago, weren't bad; they had ...
I had to shake up the routine today, so I did three things I haven't done in a long time: I made a big batch of granola. It's different every time, but this time, it's awesome. I made a quiche, which turned out to be the most perfect quiche I've ever done. The butter pastry was perfect. ...
In a small bowl, mix dry ingredients. In a second small bowl, whisk egg yolks with water until frothy. Add rice milk and applesauce and whisk again until well combined. Add wet ingredients to dry and stir quickly until just mixed. There should be loads of tiny bubbles on top. Let batter sit 5 to 10 minutes, ...
In my experience, it is almost impossible to boil down pureed tomatoes to a consistency that can accurately be referred to as "paste", and yet, that is what the published canning experts tell us to do. Here is a much better alternative: Peel tomatoes and puree them until smooth. For every 4 cups of ...
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