Month: August 2016
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Turnip Kimchee
Turnip Kimchi As some of you, who know me in real life and who read the blog regularly, know, I *may* have planted a little bit too much turnip in the garden this year. I planted Purple Top White Globe variety because hello, purple. They are more radishy than the turnip I normally eat from the…
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Meatballs with Mushrooms, Onions and Spaghetti Squash
I’m not sure if you’re ready for hot food, but I really am. In order to get ready for work after a week of vacation, I needed something hearty but not heavy. Spaghetti squash seemed to fit the bill with some meatballs and mushrooms and onions. It seems I reach over and over again for…
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Another DIY Spice Blend Round Up – Greek Seasoning, Prime Rib Seasoning, and Italian Seasoning
Well, I’m a bit overwhelmed with other projects in real life right now and the recipe I wanted to make for you guys is not really going well. It needs at least two more attempts before I get it to a place that’s blog worthy. But fear not, there will be a post. Regular readers…
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Cold Roasted Vegetable Sauce
It has been hot this summer. Hotter than normal, longer than normal, and I am frankly rather sick of hearing the AC drone on. I want to cook food! I want to want to eat hot food. But I don’t. It’s hot. So what I’ve been doing is heating the kitchen way up one day,…
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Chocolate Mini Bundt Cakes with Chocolate Cinnamon Frosting
Making a chocolate cake without wheat, eggs, dairy, and a safe solid fat when you can’t have coconut, palm, or corn, that doesn’t end up tasting weird is a bit tough. I started with Allyson Kramer’s Dark Chocolate Chipotle Cake, which is gluten-free and vegan, for which I’ve previously made modifications to make it safe…