I have a confession to make. I love, adore, salivate for, breakfast sandwiches. Breakfast food is one of my favorite categories of foods to cook as well as eat. I aim at least once a week(end) to prepare a proper breakfast — or brunch. Tofu scramble, biscuits & gravy, scones, muffins, pancakes, hashbrowns, fruit salads; [...]
Archive for March, 2011
Spring is starting to make its appearance in the upper Midwest; an occasional bird singing in the morning, temperatures higher than 20° (or lower), and melting snow creating fears of flooding all around the rivers & streams. In the G&G home, we got to go shopping for seed starting gear and new seeds! Everyone was [...]
As you can see, I sometimes get on a kick with a ‘type’ of food (Biscuits and Gravy one week, Pot Pie with a biscuity crust the next). Also, I try to use what food we have on hand before the stuff goes bad, or we make the next journey to the co-op. So [...]
Spaghetti is one of those comfort foods I grew up with, so of course I think others must have too. Obviously, that’s not true ~ everyone has their comfort food recipes they grew up with, and I’d love to hear about some of yours. The recipe below is never constant, it’s hard when you make [...]
Biscuits & gravy are one of our favorite weekend breakfasts; we discovered Upton’s Naturals products which we like even better than some of the other ‘fake sausage’ types out there. The husband made the gravy extra-rich with sage, onions, and garlic; it was delicious. Our biscuit recipe is an old standby from the Fanny Farmer [...]
This was a quick weekday lunch I pulled together with some odds and ends we had in the fridge. Feel free to improvise – I could see this being delicious with artichokes, nuts or seeds, lettuce, spinach, feta, or any combination. I liked the sturdiness the falafel chunks added to the veggies and cottage cheese.
A week or so ago, I created a thick, fragrant Indian curry, and couldn’t believe how fabulous it turned out. It was full of vegetables like cauliflower, yams, carrots, and peppers. I’d tossed in a cup or so of red lentils after browning the aromatics and spices in ghee, then pureed them with water [...]