Cooking from Scratch
We knew we wanted potatoes, but were unsure of how we’d prepare them. We did a quick check through a couple of cookbooks, but nothing stood out. Then we thought to scan our food links for something involving potatoes. We look through a lot of cookbooks from the library, and, when we see a recipe we might like to try, we check to see if there’s something similar on the Internet. If so, we bookmark it for later. So, we looked and this recipe stood out.
Continue reading “Greek-Style Potatoes”
Do you ever have recipes that sit around for a long time while you search out and find just the right ingredients? That’s the case with this recipe. It’s not as if it’s a difficult recipe; in fact, it’s really easy, but we just couldn’t find one of the key ingredients: semolina. We looked in all the likely places, but no semolina flour. We finally gave up. But, that didn’t stop us; oh, no, we scratched our way forward and came up with the following.
Continue reading “Roman-style Polenta Gnocchi”
For several weeks, we’ve tried to decide on a main dish to bring down to a church Session meeting/dinner this coming week. After some discussion, we decided that we’d go with a shepherd’s pie. It seems as though it’ll travel well, is pretty much a whole meal all in one pan, and you just bake it up beforehand. There was only one problem. We hadn’t made a shepherd’s pie in so long, we had trouble deciding what actually went into one.
Continue reading “Lentil Shepherd’s Pie”
While we call this Swiss Chard Lasagna, it is really more of a Greens Lasagna, or, for those who are a bit less adventurous when it comes to eating different types of greens, it might be called Spinach Lasagna. They are all the same, except for the type of greens used, so consider this a core recipe that should become part of your go-to repertoire.
Continue reading “Swiss Chard Lasagna”
Years ago, we read in the National Geographic that there are over a thousand varieties of potatoes. A thousand! Who knew? And then to top it off, the same article stated that one could get all the nutrition one needs from potatoes and milk. We’re pretty sure that the same article said that potatoes were the tastiest food ever. Okay, so we made up that last bit, but we happen to be real potato fans. And, they are tasty!
Of late, we’ve been getting sweet potatoes and red potatoes in our CSA share, so we wanted some way to use them both. Enter the Two-Potato Casserole. Continue reading “Two-Potato Casserole”
Are you looking for a good go-to recipe for a potluck? Something that’s easy to make up, but seems a bit special? Why not consider spanakopita? It’s really easy to make, especially since you don’t make the phyllo dough, travels well, and tastes good even when it’s just lukewarm. It’s surprising that potluck dinners don’t end up with a dozen batches of spanakopita. Not a bad thing to happen, mind you.
We modified a recipe from the Southern Living Cookbook for Two, by Audrey P. Stehle, primarily to make it a better size for a potluck dinner. Try it for your next potluck and see if it doesn’t get rave reviews. And, sorry about the photos; we were in a rush to get to an actual potluck. Continue reading “Spanakopita”
You and I both know people who buy hummus. And while that may work for a quick little snack (it’s difficult to make just a small batch of hummus), when you’re going to need enough for a few dozen people you’ll want to scratch it up yourself. Fortunately, it’s easy. Continue reading “Scratched Hummus”