Hot Pepper Sauce

This recipe was made using the peppers growing in my bucket garden. The recipe is based on the “All New Ball(R) Book of Canning and Preserving” Fiery Fermented Hot Sauce recipe. The “how to” was taken from the recipe for Fiery Fermented Hot Sauce. 1/2 quart

Marinated Fresh Vegetables Cooked on a Griddle

This is more of a style of cooking than a recipe. The vegetable mixture could be many different types of vegetables and/or mushrooms. Serves 4 to 6

Guests Assembled Bruschetta

If you have a grill, this recipe is a simple easy appetizer for perfectly ripe tomatoes. Let your guest participate by assembling the bruschetta before eating it. Serves 4

Making Preserved Lemons

December 28, 2023 On December 22 (Friday), I decided to make preserved lemons. First, I sterilized a quart canning jar. (Put the jar and lid in a large pot and covered the jar with water. Bring the water to a boil and let the water boil for 10 to 15 minutes. Leave the jar in […]

Cauliflower with Ginger and Cumin

Adraki Gobhi I recently made this dish for some friends. They loved it so much I sent some home with them. The recipe was inspired by “My Indian Kitchen” by Hari Nyak. Serves 6

Sprouted Wheat Baguettes

Jeanne from A Jeanne in the Kitchen invited Bruce and me over to meet their new puppy and for the guys to watch a hockey game, while Jeanne, Pricilla, and I would make dessert. Jeanne promised us a lovely Italian dinner and I wanted to contribute, so I made a couple of sprouted wheat baguettes […]

Ethiopian Greens for New Year’s Day

As New Year rolls around, my thoughts drift back to my Southern childhood. We always had at least one of the following greens, turnip greens, mustard greens or collard greens, on New Year’s Day. Very often turnip greens and mustard greens were cooked together. If we had collard greens, they weren’t mixed with another type […]

Low FODMAP Cranberry Orange Chutney

I love tart cranberries when they are in season. It is so fun to make things with them. This year for Thanksgiving, I made this cranberry orange chutney to go with the lamb rib roast. Since 1 tablespoon of dried cranberries are fine for the low FODMAP diet, I felt that a few more fresh […]

Baby Salad Greens with Persimmons and Lemon Poppy Seed Dressing

With fall here, I love to use persimmons as a surprising touch in salads. Serves 4-6

Vegan Stuffed Mushrooms

These are a nice appetizer for vegetarians or vegans. They are also dairy free. Serves 12