Friends, I hope your summer is going well. I find myself amidst buckets of fruit this summer, which of course means pie! I have been asked for my all butter double pie crust recipe before, so here it is!
I usually try to health-ify recipes like this one by reducing saturated fats or adding whole grains. However, with this recipe I have not. It is such a good recipe as it is I have decided not to mess with it. We’ll let the fruit filling be the healthy part this time. Continue reading
I have a few curry recipes here on the blog, and in none of them do I use curry powder. I always use my own blend of spices and seasonings. One day I had an aha moment, I should mix up a batch of homemade curry powder for meal prep to simplify the process.
Curry is a term used to describe the gravy or sauce found in traditional Indian cuisine. There are so many variations on flavors found in curry, and therefore curry powders can vary quite a lot, so I like to make my own. Continue reading
I have been making homemade shrimp stock for years because it is inexpensive to make and adds delicious flavors to my home-cooked recipes. It is also a great way to use shrimp shells that usually get tossed. Continue reading
I have always liked spicy foods but I remember one dish in particular that I loved as a kid: blackened salmon! My easy homemade blackening seasoning is a staple that I always have a batch of in the pantry.
The method called blackening is a process where you cook fish or other proteins coated in this seasoning blend over very high heat. It produces a blackened appearance because the spices cook until black in color. Continue reading
Friends, today I have for you a recipe that is like no others. I have tried for years to replicate the crispy tofu that my favorite local thai restaurant makes without success. Finally, I have figured out how to make the ultimate crispy tofu, without needing to add breading.
In this previous post, Easy Pan Fried Crispy Tofu, I outlined the most common way that I make tofu. The exterior gets crispy and the interior stays soft. It is easy and delicous, but this recipe has a secret method that makes even Crispier tofu. Yes, Crispy with a capital C! Continue reading
My husband has said hands down, this soft zucchini taco shells recipe is his favorite way to enjoy the gluttony of zucchini that has come out of our garden this summer. It might be a good way to sneak some veggies in for picky eaters too!
What make this recipe a taco shell and not just a tortilla? Masa harina is the flour used to make corn tortillas, the base for most authentic tacos. I use it here to give these tortillas the flavor of a corn tortilla, and help bind the zucchini together. Continue reading
Posted in Component Cooking, Gluten Free Dishes, Mexican
Tagged Cheese, Eggs, Vegetarian, Zucchini
Friends, it has finally gotten cold here. Like frost on your windsheld cold. I pulled all my green tomatoes out of the garden last weekend, and made this delicous fresh green tomato salsa verde!
I had 8 lbs of green tomaotes, so there was plenty to make this green tomato mince pie as well as many batches of salsa. Keep reading below to hear about some of the variations I tried. Continue reading
Posted in Component Cooking, Condiments and Spreads, Mexican, Quick and Easy, Snacks
My most recent kitchen project has been experimenting with mole (mo-lay) sauce. Mole is a Mexican staple that can be made in a huge variety of ways, and is usually very labor intensive. This recipe for easy homemade mole sauce is blended first, so it is fast and easy. Continue reading
Posted in Component Cooking, Condiments and Spreads, Gluten Free Dishes, Mexican, Vegan
Tagged Adobo Sauce, Chipotle, Garlic, Nuts, Quick and Easy, Tomatoes, Vegan, Vegetarian
The very first time I tried butternut squash as an adult, it was gifted to me from a friends garden. I had no idea what to do with, and I ended up making it into a cheese sauce. Over the years, I have perfected my butternut squash cheddar cheese sauce, and it is my favorite butternut recipe!
There are two key flavor elements that make this sauce delicious. I use a salty veggie broth to boil the squash in. If you use the right ratio of squash to broth, there is no need to drain (which helps to save a lot of nutrients!). If your broth is low sodium, simply add salt to taste. Continue reading
Posted in Component Cooking, Condiments and Spreads, Gluten Free Dishes
Tagged Butternut Squash, Cheese
Has anyone else been eyeing all the beautiful pumpkins that are out right now?! I certainly have, and I decided to figure out how to roast a pumpkin for homemade pumpkin puree, because, why not!
The first thing to consider is the variety of pumpkin you buy. Jack-O-Lantern pumpkins are watery and don’t have much flavor. Small sugar pumpkins are best for pies, and not necessarily for savory applications. Continue reading
