Julia’s Vegan Red Beans and Rice
Here’s my vegan version Red Beans and Rice recipe. You can cook the rice while the red beans simmer. Serves 6 to 8
Read More Julia’s Vegan Red Beans and RiceHomesteading on a Blackberry Hilltop
Here’s my vegan version Red Beans and Rice recipe. You can cook the rice while the red beans simmer. Serves 6 to 8
Read More Julia’s Vegan Red Beans and RiceHere’s my recipe for Red Beans and Rice with sausage. You can cook the rice while the red beans simmer. Serves 6 to 8
Read More Julia’s Red Beans and RiceI really wanted oatmeal cookies last weekend. When I went through my pantry, I had almost everything I needed, but I didn’t have brown sugar. In the time of improvised cooking, I looked up what I could replace the brown sugar with. The base recipe comes from the Ultimate Chocolate Chip Cookie from The Cook’s […]
Read More No Brown Sugar Oatmeal CookiesThese recipe uses the leek greens and makes a creamy green soup without any dairy. I was down to just a small amount of baby red potatoes when I made this soup. I realized that I had some mashed potato flakes left over from bread making, and used that for some of the potatoes. It […]
Read More Green Leek and Potato Soup (Vegan)I love good sausage patties for breakfast. I’ll admit it, I love good sausage for breakfast, lunch, or dinner! I started from Spicy Fresh Country Sausage from Bruce Aidells’ Complete Sausage Book, by Bruce Aidells, and added more spice and herbs. Serves 12 to 16
Read More Spicy Breakfast SausageWhen I started making sourdough bread, I didn’t like wasting the discard. Lucky for me, King Arthur Flour had a recipe for using the discard to make pizza dough! This is a mash up of the King Arthur Flour’s sourdough pizza dough recipe (https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe) and the technique used in “Cook It in Cast Iron: Kitchen-Tested […]
Read More Sourdough Cast Iron Pizza (Vegetarian)My favorite use of sourdough discard is making crackers.
Read More Sourdough Discard Sesame CrackersModified the Milk Street recipe from Tandem Bakery’’s Briana Holt. Ingredients 455 grams (3½ cups) all-purpose flour, plus more for dusting 67 grams (5 tablespoons) white sugar 4 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons ground ginger 1 1/2 teaspoons grated nutmeg 2 teaspoons kosher salt (1 1/4 teaspoons table salt) 1 1/2 […]
Read More Triple Ginger and Pecan SconesI had a package of pork ribs in the fridge and I love making ribs in my Instant Pot. They are made quickly and are very tender. Bruce and I did a side by side comparison of cooking ribs in the oven wrapped in foil and cooked in the Instant Pot. The ribs cooked in […]
Read More Instant Pot and Air Fryer Lid Dry Rub Pork RibsMarch 7, 2020 I often make roasted potatoes with olive oil, rosemary, and salt. When I serve them, I am always asked for the the recipe. I’ve made these potatoes in the oven and on the grill. There is nothing like a cast iron skillet to make these beautiful crispy potato bites. They do use […]
Read More Instant Pot Air Fryer Lid Potatoes