My journey of cooking, gardening, preserving and more
Quinoa is one of those foods that became super trendy, for a while. Super trendy until a lot of people actually tried it and decided they didn’t like it. The first way I ever made it was as a savory side dish, with mushrooms, veggie stock, …
If you’ve been with me on this journey for a while, then you’ve seen my no-mayo coleslaw recipe, made with cider vinegar and Dijon mustard. In that post, I mention another no-mayo coleslaw recipe that I make and this, finally, is that recipe. If you’ve …
Lentils have made a serious comeback in the last year or so. Okay, maybe not a kale-style comeback, but a comeback, nonetheless. I don’t want to turn you off from lentils by telling you this, but lentils are pretty darned good for you. Lentils health …
Leftover ham? My motto is: make soup! I’ll keep this post short and simple. These are guesstimated amounts since soup is a wing-it kind of thing for me and I don’t really measure. The key is really ratio – add more of what you like, …
Northern Illinois had its first frost advisory last night and, even though we’re on a hill and don’t usually get affected too badly the first frost or two, there was definitely a light sprinkle of frost on our lawn this morning. I cleaned out our …
If you’ve never had coleslaw made without mayonnaise, I hope you’ll try this! I was kind of a weird kid in the fact that I didn’t really like coleslaw growing up. The cabbage always seemed to be drowning in watered-down mayo and it was never …
My local grocery store occasionally carries a fantastic selection of fresh mushrooms and, as luck would have it, they had a bunch of them the other day. I picked up some shitake, oyster and enoki mushrooms, thinking I’d make some soup with the first two …