nutritious & delicious
This one-dish meal is a great way to use leftover pasta and broccoli. Variations of it usually include onions, but not this one. (Sorry, but the only way they make an appearance in our kitchen is if the children bring in ornamental ones from the garden.) Anyway, my first renditions of this—including the one pictured—included …
As mentioned in our Adventures with Sourdough Starter post, Matt (the “Savvy Husband”) is our new sourdough “pro” (not his term). He’s had fun experimenting with a variety of add-ins and techniques, and the rest of us have thoroughly enjoyed our jobs as taste testers. I have to admit, however, that the ingredients for this …
I have to admit, if it weren’t for Matt (the “Savvy Husband”), we still wouldn’t be baking sourdough breads. The whole “starter” thing was a mystery to me. I didn’t know where to buy it, how to make it or how to maintain it. So Matt tried it, and—thanks to refrigeration—it’s easy! At first we …
I considered using “surprise” in the title to represent the broccoli hidden within these scones. I’m sorry to report, however, that the surprise was on me. My children won’t eat them. (Argh!) They like ham; they like cheddar; they like scones; they even like broccoli, but they won’t touch these. They won’t explain why, so …
Although this isn’t the best-looking bread we’ve made, it tastes great and is easier to make than you might think. The oats prevent a smooth, glamorous loaf, but their addition enhances the flavor and provides some well-touted nutritional benefits. This is a hearty loaf, great for deli sandwiches and—at the risk of stating the obvious—outstanding …
This recipe is the successful outcome of a failed experiment. Our first attempt to create a sourdough spinach combo resulted in something only Popeye would love. By reducing the spinach and adding blue cheese and dried tomatoes, we came up with something that we think is really good. As always, let us know what you …
I have to admit that the first time I saw a variation of this recipe, I was intrigued and yet somewhat repulsed at the same time. I love to use peanut butter and pumpkin as ingredients for baked goods, but together? I’m glad to say that curiosity prevailed, and after trying it, I was hooked. …
This is a variation of a recipe I found in The Ultimate Rice Cooker Cookbook by Beth Hensperger. The original version tasted great but trashed my cooker, so I came up with this stovetop method. Soaking the pan in water afterwards is a lot easier than disassembling and cleaning the lid of my cooker! To …