Sunbutter Date Nut Bars
I’ve made a variety of dessert/snack bars based on the simple ingredients of dates and nuts. Sometimes I substitute prunes for half the dates to bring the carb count down. Sometimes I add banana or...
View ArticleEggplant Salad
Inspired by the chunky eggplant salad at a local Turkish restaurant, Real Doner, I decided to create my own. I make baba ghanoush, a creamy eggplant dish, all the time but have never made it any other...
View ArticleMasa from Scratch!
Hand shaped tortillas from homemade masa Masa, the corn dough used to make tortillas, tamales, pupusas, and more, is quickly becoming one of my favorite kitchen staples. Unfortunately, it’s hard to...
View ArticleFreestone Fermentation Festival 2010
Quick, name some fermented foods. What did you come up with? Beer? wine? cheese? pickles? Let’s not forget yoghurt, kefir, sauerkraut, miso, kombucha, natto, tempeh, vinegar, and bread. These and...
View ArticleLemongrass Thai Cuisine (Petaluma, CA)
Reading reviews of Lemongrass Thai Cuisine, I’m shocked by how many people love it. Did we go to the same place? Did they change chefs? Are all the reviewers blown away by anything a step above fast...
View ArticleOven Fried Fish (gluten-free & egg-free)
A couple of years ago, I came up with a glorious recipe for fried fish minus gluten, dairy, or egg. Everyone I made this for loved it, but boy was it a pain to make. Not just the breading, but...
View ArticleSonoma County & Other Local Fairs 2010
Who doesn’t love a fair? Even if you don’t have a child to share it with. I grew up on the Del Mar (San Diego County) Fair, which is one of the biggest county fairs around. Our local fairs here...
View ArticleSeptember Salsa for Canning
September means tomatoes here in California. They’re still green on my plants but Greenstring Farm in Petaluma, has bushels of them. Biodynamically (and organically) grown heirlooms of all possible...
View ArticleMarinara Sauce for Canning
It’s October, so it’s prime tomato processing time here in California. I headed back to Greenstring Farm in Petaluma for 60 lbs of red Romas and a few miscellaneous paste tomatoes thrown in....
View ArticleCheap Produce or Good Produce?
One of my pet peeves is when people tell me that buying produce at a local farm or farmer’s market is too expensive. Because they can go to Lucky’s or Safeway and get “the same thing” for less per...
View ArticleMiriam’s Trip Blog: Last Day in Salt Lake City
This is our last day in Salt Lake City last Saturday. This is the Salt Lake City library and I am in the children’s section looking at Rainbow Magic fairy books. The second and the third shelves is...
View ArticleVegan Cashew Cilantro Parsley Pesto
Back in 2008 I created a post about vegan pesto. It’s still a great recipe, but here’s an update, made with cashews instead of pine nuts. Why use cashews? Well, they’re a lot cheaper than pine...
View ArticleSpaghetti Squash
How do you turn a grain into a vegetable? With spaghetti squash! It’s lowcarb, it’s healthy, and it has a texture unlike any other squash. Tastes good too. It’s also pretty easy to cook, with a few...
View ArticleSweet Potato Latkes (Vegan)
Thanksgivukah, Thanksgivukah Come light the cranorah… Friends, family, and a once in a lifetime holiday. And how else to celebrate the first, and probably only, mashup of Thanksgiving and Chanukah but...
View ArticleMystery Squash
It had been about 5 years since my last serious summer garden. But for 2013, I planted summer squash, cabbage, lettuce, carrots, beans, chard, and a few miscellaneous items with mixed results. My best...
View ArticleBlueberry Syrup
My husband has been in search of blueberry (or other berry) syrup for years. Nothing satisfies. He wants a sugar-based recipe, though maple is okay. It has to be completely natural, preferably...
View ArticleBean Soup from the Pantry
These days we’re deep into the shelter-in-place order for the Covid-19 pandemic and we’re trying to use up items from the pantry and freezer. We still shop, but a lot less often, so we don’t always...
View ArticleVegetable Stock from Scratch
Making your own soup stock is easy peasy, costs practically nothing, and tastes so much better than anything you can buy (unless you get it from a restaurant). Now that I have an Instant Pot, making...
View ArticleGrandma Marty’s Apple Strudel
I have lots of memories of food my mother cooked when I was a child, but her strudel is one of my very favorites. She made it sometimes with poppyseed filling (from a can) and apple filling (from...
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